The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1879-01-24
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SWEEPING CARPETs-Dampen corn~
meal, sprinkle it over the carpet, then
take dry broom and sweep it off briskly.
WAFFLEs.-One pint of sweet milk,
four eggs, one large cupful of cold rice
or hominy, little salt, -four to make a
stiff batter, baking powder in the proper
ton of three teaspoontuls to a quart OF
-four
COFFEE CAKE.-0ne cup of brown
sugar. one cup of butter, one cup of
strained coffee, one cup of molasses, three
eggs well beaten, one pound Of raisins,
two cups of aour, two teaspoonfuls of
baking powder. Eat hot for luncheon,
accompanied with iced milk.
CHOCOLATE CREAM-One~half cupful
of grated chocolate and one cupful of
water, boil together, then add one cupful
of sweet milk and let that boil; then one
hesping tablespoonful of corn starch dis
solved in a little milk, sweescn very
sweet, and when cold flavor with vanilla.
SPANISH Picked ONIONS Cut on
ions into slices; put layer of them in q
jar, sprinkle with salt and cayenne pep.
per, then add another layer of onions and
season as before. Proceed in this way
until the jar is full, and pour cold vine
gar over sill till covered. VIII be fit 20
use in s. month.
RUSSIAN SALAD.-Cut up raw apples
and every kind of available vegetables
into small slices, and lay them in a shall
low dish with salt, little vinegar and
pepper and the best oil. The dressing
must thoroughly saturate the mixture
for at least twelve hours, and then the
eff Ct will be found very agreeable.
SoFr CUsTARD.-The yelks OF three
eggs to pint of milk boil the milk !;
pour hot on the eggs, well beaten pre-
viously, then return TO the pail, add two
tsblespoonfuls OF sugar, and one tea
spoonful of vanilla; boil until thick,
then pour into cups; whip the whites
with two tablespoonfuls of powdered
sugar, and teaspoonful of extract Of
emon, and drop a little on each.
KIssEs.-Beat the whites of four eggs
to a stiff froth, stir into them cup and
a halt of white sugar. Flavor with
vanilla or lemon. Drop the mixture on
buttered letter PSl put in pans or on
3 slab of WOOL Ne in slow oven
slip KIM hder them, and
join two togssa the unbrowned
under side~Sa
CRANBERE7JELL two quarts
OF lsrge>sizsd cranberries, add one pint
of cold water; put them in an earthen
saucepan; let them stew slowly two
hours; then strain and add one cup of
granulated sugar to each cup OF juice;
let them simmer very slowly one>halt
hour more; try it by putting in 8 spoon
and dipping in cold water; if it should
jell on the spoon tits done, if not, let it
cook little more; pour in jelly moulds.
This viii be fit for use the next day after
being made.
To PRESERVE PNEAPPLEs.-Peel the
pineapple, cutting out all the brown
eyes, as they giveit bitter taste. Cut
in small pieces, say two inches large
Mix thoroughly in large earthen dish
with plenty of graduated sugar, the
same as for eating. Have the jars ready
scalded and dried, put in the fruit
packed closely, and, after filling, run
silver knife or spoon in at the sides, to
exclude the air, and seal up at once. No
cooking required. This will be found
delicious sNeetmeats, even better than
the fresh fruit.
CHARLOTTE RUssE.-Take one-fifth
of package of gelatine and half a cupiul
cold milk, place in farina boiler, and
stir gently over the fire until the gelatine
is dissolved; pour into dish, and place
in cool room; take one pint of rich
cream and whisk it with tin egg-beater
until it is thick; favor the cream with
either vanilla or wine, and sweeten to
taste; when the gelatine is cool strain
into the prepared cream; line
mold with lady fingers; then pour the
cream in carefully until it is filed
cover with lady fingers and ice the top
ii you desire 20.
FLUID SGAP.-For cleaning, removing
spots, stains, ETC., the following is the
best soap: Get from the druggist in
the same bottle, four ounces of aqua
smmonis, one ounce Of sulphuric ether,
one ounce of glycerine and one ounce OF
alcohol. Cut into small pieces four
ounces of white CASTLE soap; pour over it
a quart of tepid water; keep it over the
Ere until all the soap it dissolved; then
add three quarts OF tepid water; take it
rom the fire; add the mixture and bot
tie it iw mediately. Wet sponge with
he fluid soap, rub it on the soiled places
md wipe dry with a clean rag
GREENGAGE TART.-Mske short
paste with one white and three yelks of
,gg. an ounce of sugar, an ounce of but
er, small pinch of salt, and -four suffi-
:ient to roll. Work it lightly, and roll
{ out to the thickness of quarter of an
nch. Line fat mold with this paste,
i'll it with unlocked rice, and bake it.
When done, remove the rice, and put in
yreengages trested as follows: Stone
he fruit and cut in halves, and stew it
or an hour with plenty of powdered
oaf sugar and little water, adding at
he last liquor glass OF pale brandy, to
,e served hot or cold.
A WHITE FRIcAssEE--Tske three
chickens, cut every joint apart. and lay
hem in warm water for quarter of an