Smyrna times., 1880-05-19
GBe Smprna Times,
Smyrna, DeI.,
Wednesday Afternoon, May 10.
.Hg2'SCaxLIaI2'UI.
Table Recipes.

SalLe's BiScuits.-Three good sized pota-
toes boiled and mashed fine, one table |
spoon sugar. one half pint boiling water |
When cool add one cup yeast let it rise
till light, then add one quart water and
-four to knead knead half an hour and
set it to rise light again before baking.
Potato S0up-Boil thoroughly half dozen
potatoes, and mash thoroughly, mixing
with it quart of stock, seasoning with salt
and pepper; boil for five minutes, removing
the scum add to this tumblerful of milk
last, and serve after the soup has come
again to the boil; must be perfectly smooth.
German Trifie.-Put one quart of straW'
berries, or any other fresh fruit, in the
bottom of glass dish; sugar the fruit,
cover it with layer Of macaroons, pour
over it a custard made with one quart of
milk and the yolks of seven eggs, well
beaten sweeten to your taste when cold,
place on the top the eggs, beaten to a stiff
froth, with - little sugar.
Superior Sponge Cake-One pound of sugar,
sifted; half pound of -four, rnd of
lemon, grated, with the juice. Beat the
yolks very light and mix them we'll with
the sugar; add the lemon; beat them well
together; add the whites, beaten stiff;
shake the -four in very gently-should not
be stirred when the -four is well mixed
If IN one nan. two hours, if in two pans,
one and half hours.
Sauthern Mode Of Cooking Rec Pick over
the rice and wash it in cold water; to one
pint of rice put three quarts of boiling
water and half teaspoon of salt; boil Ii
Just seventeen minutes from the time 1t
: begins to boil turn off all the water; set
it over Il moderate fire with the cover Oft,
"a l.. 4
he accurate. The rice water first poured
of is good to stffen muslins.
TeaL HaSh.-Take a teacup Of boiling
S water in a saucepan, stir in an even tea
\ \ spoon -four wet in tablespoon cold water
g and let it boil five minutes; add one hall
y teaspoon black pepper, as much salt, and
two teaspoons butter, and let 1t keep hot
but not boil. Chop the veal fine, and miA
4 with it half as much stale bread crumbs
8 Put it in pan and pour the gravy on it
= then let it simmer ten minutes. Serve
y this on buttered toast
SoutaelA Grn,bo.-Fry one chicken brown
and two Slices OF bacon. Pour on then
three quarts boiling water; add one onion
and some sweet herbs tied in a rag. Sim
mer this gently three hours and halt
r. Strain Oft the liquor, take off the fat, thel
put the nam ana CIICheHt cut III SIilll
pieces, into the liquor. Add onehalf tea
cup ochra cut up, also one-half teacuI
rice. Boil one-half an hour, and just be
fore serving add a glass of wine and
s. dozen oysters with their juice.
:, Asparagus Soup.-Select about two dozel
"' Of good sparagus-stalks; boil these thol
yer oughly in enough water to cover them;
quarter of an onion boiled with the aspaI
agus is an improvement; when tender
I'd take the asparagus out OF the water, an
~ remove the onion; cut the asparagus int
small pieces, of course only the tendC
3D. part and put them in a mortar, adding
Ito little of the water; must be pounded unit
perfectly smooth; now take some site
Ell flour, dessert-spoonful, bit of butter
- big as an egg, and very little pulverizp
\ sugar; mix well, and then put on the fiji
Y until it melts, stirring all the time ad
this to the pounded asparagus and the re
of the water; when it has boiled fe
minutes, mix the yolk of one egg with
tumblerful of cream, and add this
properly made, it wants no straining-u
salt and pepper to taste, and very lit
nutmeg; one stalk of asparagus may
left, which may be cut in thin slices, al
added last.