Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1879-04-01

BAKED BEANs.-Soak one quart of
beans over night; in the morning par
boil them until the skin will curl on ex-
posture to air. Add tablespoonful of
molasses and bake eight hours.
BAKED INDIAN PUDDING.-Scald one
quart Of milk, add seven tablespoonfuls
Of Indian meal, nO!asses, sugar, salt and
spice TO sllit the taste; stir the meal in
cold milk, then add TO 1t the scalded
milk. Bake an hour or more.
SEA FOAM Pie.-Take lemon, crate
the peal, squeeze the pulp and juice into
bowl; be sure to remove every seed
TO which add teacupful of white sugar,
one Of new milk or water, a Tablespoons
full Of corn-starch, and the yolks Of two
eggs, we'll beaten. Pour this mixtuIe
into nice paste crust and bake slowly.
Beat the whites Of two eggs to a stiff
froth, and when the pie IL just done pour
II over just to stilcn, not brown.
4 NICE BREAKFAST DIsH.-We would
not care to eat the odds and ends left on
every ones plate at a hotel table; but an
economy might be practiccd at home
which would not be offensive 10 the
home board. Take the pieces of bread
after meal, also the slices which will
get dry before the next. Have an egg
well beaten and mixed with cup Of
water and pinch of salt. Put piece
OF butter half the size Of an egg on the
griddle or spider when hot; dip the
bread in the egg and water and fry both
sides to a nice brown. Serve hot, and
YOU will find il superior to toast and
prepared with far less labor.
RICE WATFLEs (ExcELLEsr.) --Onc
quart Of sweet milk, two coirec-cups Of
boiled rice, aud three-quarters Of n cup
Of wheat -four. Warm the milk stir IN
the above named articles add two-thirds
OF teacup of homemade yeast and n
little salt. Make several hours before
baking and keep in warm place. When
ready to cook, add two or three eggs,
well beaten. Bake IN waffle irons.
ARRowRooT PoRRlDGE.-M Mix one
ounce Of prepared arrowroot with a Ia
blespoonful of cold water, then pour
Drilling water on il to make Il the requir-
ed thickness, stirring well ut the same
time. A slice or two Of lemon with
little sugar will be found an improve
mcnt. To b, eaten with crackers or
bread. .I.
BRAD WIN PorAToEs. Potatoes as
slst fermentation, and render the dough
lighter and more tender when we wish
10 make bread In haste. Peel and boil,
or steeln, quart Of potatoes, mash them
very ilne or, what Is better, press them
through colander while they are hot,
add half pint Of water and a salt-spoon-
fil OF salt, stir them into batter, aud
then put In n yeast-oake, previously
softencd, or teacupful Of lively yeast,
and make into dough with two quarts
Of slitcd -four. Kncad IN half an hour,
put plenty Of flour on your board, and
knead Il until II cloaves from the board
with light tearing sound. he careful
not to let your dough grow very cold
while YOU work Il. Divide Into loavcs,
and set to rise In warm place. Watch
tho process, aud when the loaves are
quite light have your oven In good heat
aud bake threc-quarters of nm hour
This bread Is very nice, II we'll made
Ls., the potatoes made very fine and
kept hot. and perhaps the -four warmed
also, but II Is not 40 good when stale ~
that made with n scaldcd sponge.
DELiciors BIscrn.-Made IN the
same manner, only adding half a pint Of
sour cream, instead of the water. Bring
the cream to scaldcd heat. aud put In
teaapooniul Of soda; mix otherwise the
same. Set to rise In the bowl aud when
light make Into small cakes. Put them
close In the pan, and let them rise up
vdrd within an inch Of the top Of the
pan and bake Moods Household Magn.
Gins.
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