The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1880-07-01
Seasonable Receipts.

SeasonaoIe Receipts.
Cherry Pudding.-One quart o.
scalded milk, not quite a pint o.
Indian meal, a scant half-pint OF
sifted -four, four well-beatcn eggs,
two teaspoonsful OF baking powder
teaspoonful of salt and a pint oil
whole, ripe cherries. Let the milk
stand after heating until tepid; stir
IN the meal and -four, reserving a
teaspoonful to mix the baking pow
der with; add the eggs and salt, then
the cherries and baking powder.
Tnrn into a pudding mould or bag
aud steam two hours. Eat with su-
gar and cream or butter sauce.
Excellent Lemon Pie.-Two cups
of granulated sugar, four eggs, two
lemons, two and half teaspoOnfuls
of corn starch, two tablespoonfuls
of butter, two cups of boiling wa
ter. Beat yolks very smooth, add
the corn starch, stir into boiling
water, add the sugar, juice, grated
rind and butter. Lei thicken over
the back of the stove; thea pour
into pie tins lined with good paste.
Bake until you think the under
crust IS well Drowned. Beat the
whites until stiff froth; add four
tablespoonfuls of powdered sugar
Spread over the top and return to
the oven until slightly Drowned.
Raspberry Vinegar.-Fill a stone
pot with raspberries, either red or
black; cover with the best OF vine
gar; set in a cool place and let it
stand for s week. Strain the whole
through q thin bag, crushing out all
the juice from the fruit. 70 each
pint of this liquor ada q pound
and half of loaf sugar; boil until
the sugar is dissolved; remove
any scum and take from the fire.
When cool bottle and cork tightly.
Two tablespoonful OF this vinegar
stirred into a tumbler of ice water
makes a most refreshing summer
drink.
Strawberry Farina Pudding.-Fill
coffee-c cups loosely with strawberries
and pour over farina of a consist
ency thin enough to fill the intersti-
ces between the berries, and yet
thick enough to be firm when cool
tablespoonfuls to a quart of
milk is the quantity of farIna | use.
Turn out on to a fiat dish. Eat
with cream and sugar favored as
liked. This makes a pretty as well |
rs healthful dessert.
Horseradish Sauce.-The follow
ing method of preparing horserad
sh we have found an excellent rel
sh with cold ham, corled beef or
sggs: One tablespoonful of melted
1utter, one of prepared mustard,
hree of grated horseradish, one Of
Vinegar, one teaspoonful of sugar
md half a teaspoOnful of sugar and
lalt a teaspOonful of salt; beat to-
,ether until thoroughly mixed; this
will keep for two or three days.
Orange Sherbet.-Four quarts of
water; four pounds OF granulated
sugar, four beaten eggs, the juice
md grated rinds of four oranges
md juice of two lemons. Beat the
ugar and eggs together; then add
he water and grated rind. Freeze
ike ice cream. The strained Juice
If the oranges and lemons should
Tot be added until the mixture be-
,ins to freeze.
Strawberry Meringue.-Make a
rood pie crust, roll out quite thin,
ut out round as large as a pie
,late and bake on u fiat tin. w hen
. light brown take out, lay straw
berries rolled in sugar over it, and
over with a meringue made of the
whites of four eggs and four tea
ipoonfuls of powdered sugar. Re
urn to the oven and bake until the
OPP is Drowned Eat cold.
Ice Cream Cske.-Whites OF five
.ggs, one and half cups of sugar,
me half cup of butter, one cup of
milk, one half teaspoonful of soda,
me teaspoonful of cream tartar,
hree cups of -four; separate this
mixture and color half with straw
Jerry cOloring; flavor this with va
lila, the white with lemon; put in
he white, then the pink; bake slow
y.
Strawberry Ice Cream.-Three
)ints of thin cream, two pounds of
powdered sugar and three pints of
-ipe strawberries. Mash the fruit,
strain through a fine wire strainer,
i'd the cream and sugar and freeze
IS rapidly as possible.
Raspberry shrub.-Place red rasp-
berries in a stone jar and cover
With good, although not too strong,
,ider vinegar, and let it stand over
light. In the morning strain, and
o each pint of this juice allow
lint of sugar. Boil ten minutes,
hen bottle and seal at once.
Culture of the Verbena.-This
5 one important operation to per-
Orm in order to keep verbenas in
,ood towering condition during
he season, that is to pick of the
eed vessels. When the flower
AIDES the strength of the plant goes
o the seeds, and if they are permit
ed to remain the number of the
lowers will become less and less.
once had a beautiful bed of VERDE
as that bloom,d well for time
nd then gradually produced fewer
overs. Thinking it might be the
laturing OF seeds that had checked
he towering, l commenced cutting
way the stems of the fallen flowers,
nd continued until | had nearly
He'd a milk-pan. In few days
hat verbena bed was a blaze Of
rilliancy. l continued TO remove
le faded flowers after this, and
hey tloomed until November; the
rst Sunday in November l cut q
ouquet OF verbenas for a sick
lend. II