The Louisiana cotton-boll. [volume] (Vermilionville [i.e. Lafayette], Attakapas, La.) 1872-1883, 1878-03-06

HIoKoRY-NUT CAKE.-Two cupfuls o.
sugar and one OF butter well rubbed to.
gether; four egg, whites and yolks beaten
separately; n cupful of cold water,
three cupfuls of sifted -four, one tea,
spoonful soda, two of cream tartar, two
cupfuls of kernels of hickory-nuts.
Corn MUFF1Es.-One quart of wheat
-four, two tablespoonfuls royal baking
powder; add to it one cupful yellow
meal cream together n cupful butter,
one cupfui sugar, three eggs add one
pint milk stir well then add -four and
meal. Bake in muffin rings in a hot
oven.
BROWN Breakdown bread is one
OF the most popular New England pre-
parations of Indian meal; and when
carefully made and properly baked, it is
an excellent and nutritious fosd. IT,
deed, it would be difficult to find a more
hearty and strengthening meal than the
favorite Boston Sunday breakfast of
brown bread and baked beans.
YORKSHIRE PuDD1EG.--One cupful of
-four, one pint of milk, two eggs; add a
little salt, ana mix into a batter; pour
into the creased pan and bake under the
beef; when nearly done remove the meat
to brown the pudding the eggs should
be well beaten.
Poor MANS Fruit CAKE-One cup
chopped r~aisins, n cup SOU milk, two
cups syrup, one cup butter or drippings.
two teaspoons soda, two handouts dried
apples soak all night in water, chop fine
so as to have two tea.cupfuls, and one
cup syrup and let itsimmer down almost
dry. Stir quite thick, then add the
ffut; cinnamon and allspice to taste.
VEAL CAKE.-Out slices of cold roast
veal and boiled ham, very thin-there
should be as many again slices of veal
as of ham cut three or four hard-boiled
eggs into slices; chop a few sprigs of
parsley fine; batter q mold, and put in
alternate layers of veal. ham, eggs and
parsley seasoning each layer with pep
per and salt; fll up with good stock,
and bake in a brisk oven about one-balf
hour when cold, turn cut and garnish
with parsley, This is nice for tea.
SCOTCH Fancy CAKEs.-Rub half a
pound of butter int q pound and a hslf
of -four; break four eggs into three
quarters of q pound sugar and whisk
them five minutes make a print with
the butter and -four; pour in the eggs
and sugar, and add a halfa gillof cream ;
mix all into a dough; cut into pieces
about two inches ACROSS and an eighth of
an inch thick cover the tins with
Outtered paper; lay the cakes on and
bake.
Mr.. BowIcK, The English author
urges that where there is the slightest
'eason for doubling the terminating
Of seed grain, 1t should be tested
how;ng much more generally than
5 often done His directions, though
90 late for ON fall crops and much In
idvance Of spring seeding, may well be
'ut on record for future use. They are
s follows: Draw one hundred grains
'~romiscuously, lay them in two pieces Of
hick flannel well saturated with rain
Tater, place it in s warm temperature.
lways wet, and in fifty OF sixty hours
on will find it sprouted. The general
Of such a handy method would
i've a certainty TO what a farmer was
Thus, if he found the e-er,nina.
i've percentage low, he must add more
10 make up the deficiency.
SCRABBLE: This sayory and nutritious
ish il made from the trimmings or scfaus
pork and Indian meal. The following
q good receipt: Silt one pound Of neal {
I'D half a pound of -four together; stir !
lem into three quarts Of boiling water
hall 3 level teaspoonFul each OF :
'ppeg, thyme, summer-sayory and sweet /
aroFam, six sage leaves rubbed !
le, n nutmeg, grated, and two tea i
oonsfuls of salt boil for three charters ]
an hour, stirring frequently add tive /
funds of pork trimmings, boiled tender !
q chopped fne, OF enc pound Of bre wn d
* scraps; then boil tie scrappls 6r III,
Teen minutes, stirring often enough Ia I
event burning, and pour intoa butsaged j
'uid to cook. When gou want to use q
] scFapple turn it from the mould. cut I
into slices and fry il brown. n