Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1878-09-28
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GRAHAM CAEE.-Take ] cupful of
brown sugar, ! cupful of molasses, l
egg, l cupful of raiSins stoned and chop
ped, ] eupful of butter, ! cupful ofsweet
milk, 2 cupfuls Of flour, teaspoontul OF
cream-tartar, / teaspoonful soda, and
all kinds of spice.
APPLE FLoAT.-1 pint of nice stewed
apples, the whites Of 3 eggs beaten to a
stih froth, and 4 tablespoonfuls OF sugar
to sweeten the sauce. Beat all together
until stiff enough to stand alonei have
a deep dish filled with a nice boiled Gus
tard, and pile the float on top.
APPLE JELLY.-Wash and quarter
the apples, not removing the cores and
skins, and boil them with sufficient wa
ter to cover them. When very soft
strain them through a ielly-bag without
squeezing. Measure the liquid, and to
each pint put a pound Of white sugar.
Boil it slowly untilit %jelliesi in the spoon
PLAIN FRUIT CAKE.-1 cupful of but-
ter, l cuptul of brown sugar, ! pint OF
molasses, ? eggs, l cupful of Sour milk,
teaspooniul of soda, l pound of cur
rants, II pounds of r%aisins, and pound
of flour, Flavor with vanilla and or
ange peel cut up very fine.
FORCE MEAT.-Fry together 2 ounces
of sweet drippings or butter, J ounce of
chopped parsley and about 4 ounces OF
chopped onion; season with | level Ia
blespoonful each of powdered sage,
thyme and salt, and Il level t%easpoontul
of pepper. Soak ] pound of dry bread
in lepid water for 5 minutes, then wiring
it dry in a towel; add it to the onion
and herbs; stir it until it is scalding hot,
add the fried liver, the yelks of two eggs
and ! pint of boiling milk or water.
ORANGE CREAM-Take l pint of
orange Juice, and put to it the well beat
en- yelks of 6 eggs; set it over the fire,
adding the peel of half an orange.
Keep stirring all the while one way,and
when thick, but not boiling, take out
the peel and pour into glasses to cool.
While it is cooking, add white sugar TO
swecten to taste. Just before serving,
beat the whites of four eggs to a stiff
froth, sweetened with 2 tablespoonful
of powdered sugar, and drop a spoon
full in each class. This is very nice with
cake.
CABINET PuDDING.-Beat / pound of
butter and II pounds sugar to Il cream
then the beaten yelks Of 5 eggs, J cup.
full good milk; then ] pound of sifted
flour sprinkled in alternately with the
whites of 3 eggs. At the last, ! pound
of raisins (seedod) / pound of cmrants
well washed and dried (dredge the fruit
well with flour before mixing in), then
! lemon, juice and rind grated; put all
into q buttcred mold, and boil two hours
and a half, or longer. Serve hot with
cabinet sauce
MACARONI.-This is a paste made
from the purest wheat flour and water
it is generally known as Il ratherluXuri-
Gus dish among the wealthy; but il
should become one of the chief foods OF
the people, for it contains more gluten,
or the nutritious portion of wheat, than
bread. 1t is one of the most wholesome
and economical of foods, and can be
varied 50 as to give a succession OF
palatable dishes at Il very small cost.
The imported maccaroni can be bought
at Italian stores for about 10 cents q
pound, and that quantity, when boiled,
yields nearly four times its bulk, if il
has been manufactured for any length
Of time. Good m|accaroni is yellowish
or brownish in color; white sorts are al.
ways poor. 1t should never be soaked
or washed before boiling, or put into
cold or lukowarm water. Wipe it care,
fully, break it into whatever lengths
you want it, and put into boiling water,
to every quart of which J a t~eaSpoonful
of salt is added. You can boil an onion
with it if you like the flavor. As soon
as it is tender enough to yield easily
when pressed between the fingers, drain
it in Il colander, saving the liquor for
the next days broth, and lay it in cold
water until You want to use it,. When
more maccaroni has been boiled than is
used, it can be kept perfectly good by
laying it in fresh water, which must be
changed every day. Half a pound of
uncooked maccaroni will make q large
dishtul.-JHltd COrS0B.