The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1878-03-15
The Household

Snow SPONGE CAKE-One cupful
-four, a little heated, one and one-half
cupfuIs sugar, two teaspoonfuls cream
tartar, mixed with -four (no Soda, whites
of ten eggs. This makes a very white,
beautiful cake.
HICKoRY-NUT CAKE.-Two cupfuls
sugar, two-thirds cupful butter, three
and one-half cupfuls -four, whites of four
eggs well beaten, three teazpoenfuls
btking powder mixed with -four, one
cupfuI sweet milk, one and one-half pints
sliced inst chopped) hickory-nuts. This
makes two rather small leaves.
GOOD Mock MINCE PIEs.-Eleven
ground crackers, one cefiee-cup chopped
raisins, one cup brown sugar, cup mos
iassess, two cups boiling water, half cup
melted butter, half cup vinegar, two
tablespoons cinnam on, teaspoon cloves,
teaspoon nutmeg; roll the crackers fine
and throw boiling water on them.
SUET PUDDING.-One cup of suet, one
Of raisins, chopped fine, one of molasses,
one of sweet milk, one teaspoonful soda
dissolved in the milk, three cups offlour,
nutmeg, cinnamon and cloves, one or all
as desired. Boil or stew steadily for three
hours. Liquid or hard sauce as preferred.
Il Ladies' Floral Cabinet.
PoTATo PIE.--One pound of mashed
potato, rubbed through colender; one
half pound of butter rubbed to a cream
with two cupfuls Of white sugar; six
eggs, the whites and yelks beaten sepa-
rately; the juice of one lemon squeezed
into the potato while hot one teaspoon
full of nutmeg, the same of mace. Bake
II shells of paste, or in dishes lined
with good paste, without covers. To be
eaten cold.
To SUGAR Oh ECRYsTALIzE Pop CORN.
Put into an iron kettle one tablespoon
fal of butter, three tablespoonfuls of
water, and one teacupful of white sugar
boil until ready to candy, then throw
in three quarts of corn, nicely popped
stir briskly until the candy is evenly
distributed over the corn; set the kettle
from the fire, and stir until it is cooled
little and you have each grain separate
and crystallzed with the sugar; care
should be taken not to have too hot fire
lest yeu scorch the corn when crystalizing.
Nuts of any kind prepared in this way
ere delicious.
FoR keeping beef perfectly sweet for
using fresh, the following method Is re-
commended by New York state farmer:
Cut the beef in pieces to suit your con-
venience, expose it where it will freeze
very solid, wrap each piece in separate
piece of paper, securing it with Irvine,
and bury it in a bin of wheat. II YOU
have ne wheat, peas, barley or any other
heavy grain will answer good purpose.
have kept beef fresh and sweet in this
way from the LIST of January to the 1st
of April. / have had some beef kent in
this way which was better and more
tender on the 1st Of April than on the
week it was killed.
CoCoANUT CREAM CANDY One
coeoanut, one and halt pounds granu-
lated sugar, milk of the cocoanut. Set
the sugar aud milk on the fire in AN
enameled saucepan; let it heat rather
slowly, and when the sugar is dissolved
boil it rapidly five minutes then add
the cocoanut finely grated boil ten
minutes longer, stirring constantly to
prevent its burning; try little on cold
plate, and if it becomes on cooling a
rather firm paste it is done have a sheet
OF buttered paper, lay On it four strips of
buttered wood in the form of square,
pour the mixture into it and let it cool.
1t should be rather soft when first made.
but will dry in two days if placed in
warm, dry place. Mark it out with a
sharp knife into squares the size of cara
mels.