Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1879-11-11
SAaSnnable REGIMES.

white sugar, three quarters OF a tea
cup of vinegar, three quarters OF q
poud Of butter. Boil until brittle.
Pour into buttered dishes.
Cookies.-One cup sour cream, one
and q half cups sugar, n teaspsoon-
ful soda, nutmeg and -four to roll out
stiff; if sweet cream is used, add TWO
teaspoonfuls of tartar.
Chicken Croquets.-Boil two fowls
until tender, mince fine, add n pint
of cream, half pound Of butter, salt
and pepper to taste shape oval in a
jelly glass or mold. Fry in hot lard
until brown.
Molasses Cookies .-One pint Of
molasses; one egg one cupful OF
shortening ; two teaspoontuls of saler-
atus; two tablespoonful of ginger.
Roll about quarter of an inch In thick
ness Bake in a quick oven.
Lemon Snaps.-Two teacupfuls Of
sugar one of butter; two,thirds OF a
teacupful of milk four teaspoonfuls
of baking-powder and about two
quarts of sifted -four. Boil thin and
bake quick. Flavor with lemon.
Plainfeld Cake.-Put two eggs in
to a coffee-cup and fill it with sour
cream beat thoroughly with one cup
of sugar then add one cup Of flour, one
tablespoonful of soda and n tea
spoonful Of vanilla extract.
Crullers.-Two quarts of flour and
four large teaspoonfuls Of baking
powder sifted together; two teacup-
1uls of sugar ; two eggs large cupful
Of new milk flavor to taste. No
shortening is required in this recipe
Kentucky Potatoes.-Raw potatoes,
peeled, sliced very thin, put in pud~
ding dish and cover with milk add
pepper and salt and a teaspoonful Of
-four, wet bake till nicely Drowned;
do not put them in water after they
are sliced.
Onion Sauce.-Boil five small white
onions until tender, t en- chop fine.
Boil a cupful of milk, add a piece Of
butter, with pepper and salt to taste.
Stir in the minced onions with a small
spoonful Of -four moistened with milk.
Cranberry Sauce.-Pick and wash a
quart of ripe cranberries and put in
a saucepan with one teaspoonful of
water. Stew slowly, stirring often,
until they are as thick as marmalade
cook them at least an hour. When
you take them from the fire sWeeten
them a~bundantly with white sugar.
If sweetened while cooking the color
will be bad. Put into a mold and set
aside to cool.
Scalloped Oysters. Have plenty Of
fine crushed cracker crumbs-either
soda or butter crackers. Put a layer
in the bottom Of buttered pudding
dish; wet slightly with oyster-liquor
and milk mixed next a layer Of oys-
tiers, alternately till the dish is full.
Let the top layer be of crumbs. Beat
an egg and mix it with a little milk to
pour 1t owe the top cover the dish
and bake half an hour; remove the
cover a few minutes before taking from
the oven to let it brown.
German Waffies.-One quart Of
flour, half a teaspoonful Of salt, three
tablespoonful sugar, two large table
spoontuls baking powder, two table
spoonfuls lard, rind one lemon grated,
one teaspoonful cinnamon extract,
four eggs and pint ofthin cream !;
sift together -four, sugar, salt, and
powder rub in the lard cold add the
beaten eggs, lemon rind, extract and
milk ; mix into a smooth, rather thick
batter; bake in a hot waffle-iron
serve with sugar favored with lemon.
Scrap Pudding.-Put scraps of
bread crust and crumps into a bowl
with milk to cover well; cover the
bowl with a plate and put into an
oven for half an hour to soak after it
is thoroughly softened, mash it all
fine with a fork add a handful of raj
sins and currants, one cupful Of
brown sugar, half cupfal milk, one
egg flavor to taste with grated lem
on peels O vanilla; stir all well to-
gether add small piece butter grease
pudding dish, bake in modern oven
II and a half hours, before putting
In over crate nutmeg On top.