The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1879-01-31
vinegar over all till covered. VIII
be fit foI use in mont.

be Mt fOI use III u IlUue
K1ssEs.-Beat the whites of fours egg
to a stiff froth, stir into them cup and
a half of white sugar. Flavor with va
nills or lemon. Drop the mixture on
buttered letter paper, put in Psna or on
a slab of wood. Bake in q slow oven IN
til yellow When slightly cool, slip a
knife carefully under them, snd Join two
together by the unbrowned under sides.
Soft CusrARD-The yelks of three
eggs to q pint of milk; boil the milk;
pour hot on the eggs, well teaten Pre-
viously, then return to the pail, add two
tablespooniuls Of sugar, and one teaspoon
full of vanilla; boil until thick,.then pour
in;o cups whip the whites with Two
tablespoonfuls OF powdered sugar, anu
teaspoonful of extract o. lemop, aud drop
little on each.
HoT .LFMoNADE.-A hot lemonade Is
one Of the best remedies for cold, as it
acts promptly and efic emily and has 10
unpleasant alter effects 0ne lemon
should Be properly squeezsd eutin slices,
Put with sugar and covered with half q
pint Of boiling water. Dank just bstore
going TO bed, and do not expose yourself
on the following day. The remedy will
ward off an attack Of chilA and f-ver II
it is used promptly.
French MUSTARD -Mi1 a quart Of
brown mustard seed with handful each
of parsley, cherviI, taragan and burnet,
a teaspoonlul of celery seed, and olives,
mace garlic and salt according , taste
Pat the whole into a basin, wiAaough
wine vinegar to cover the mixt Let
it steep for twenty-iour houFs, then
pound it in a Marble mortar. When
thoroughly pounded, pass it through q
fine sieve; add enough vinegar to make
the mustard of the desired consistency,
and put into jars for use.
APPLE MoULD.-Range some thin
slices OF white bread round a basin or
mould that has been buttered very thick
When this is properly done, fta slice at
the bottom; then pare and core some ap-
pies, put them in another basin with q
spoonful OF water, cover them, and set
them in an oven till soft, take them out
and beat them. Next put in about two
ounces of butter, grated lemon peel, nut
meg and sugar; beat in the yelks of six
eggs and the white of one; when cold
put it into the basin with the bread, ft-
ting another slice at the top. Bake it an
hour, after which let it stand about fl
teen minutes before it is turned out.
BAKED APPLE PUDDINe.-Five mod
crate sized apples, two tablespoonful of
finely chopped suet, three eggs, three
tablespoonfuls of lour, one pint Of milk
s. little grated nutmeg. Mix the -four
to 3 smooth batter with the milk, add
the eggs, which should be well whisked,
and put the lstter into a well battered
pie dish. Wipe the apples but do not
pare them; cut them into halves, and
take out the cores /; lay them in the bat
ter rind uppermoss; shake the suet on
the top, over which you CRATE 5 little
nutmeg; bake in moderate oven for au
hour, and cover when served with sifted
loaf sugar. This pudding i also very
good with the apples pared, sliced, anu
mixed with the batter.
FRIED FISH WITH TOMATO SAUCE
- and bone 3 good sized FISH, then cut
keven pieces. Season wiAesper
III; dip each piece, tirsNn the
Cracker crumbs, then IN a beaten egg
mixed with three tablesp0on.uls of milk
ard then again in crumbs with a slight
sprinkling of salt and pepper. Fry a
lew slices OF salt pork and add some nice
or, instead, use lard and
little butter with salt pork. Fry the fish
in the hot fat, and arrange it nea. y On
d hot platter on which is already placed
the tomato sauce. Cat dozen medium
sized, unpeeled tomatoes into a ssuce-
pan, or use instead q quart Of the
canned Add a sliced onion, halt 8 (
small carrot, a hay leaf. Two stalks OF /
parsley, one Of celery, two pepper corns
and one Glove. Simmer ali together /
until the carrot is tender, then strain /
and press closely to obtain the tomato
pulp. Return this to the IRE and cook
gently until it is reduced to the thickness
of catsup. Season to taste with pepper, /
salt and butter; pour into the platter /
and keep it hot until the fish Is ready. /
Place the latter carefully over the sauce
in over tapping slices and serve i'm