The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1881-10-01
THE DAILY BULLETIN.
Domestic Receipts.


Feather Cake, One cup sugar, one
cup milk, one tablespoonful butter, one
egg, two and one-half cups flour, two
teaspoonfuls cream tartar, one tea
spoonful soda. Flavor TO taste with
nutmeg or lemon.
French Cake. Five tumbers sifted
flour, three of white sugar, one-half
tumbler butter, one tumblcr milk, one
teaspoonful soda dissolved in little
water; mix well beat three eggs,
yolks and whites beaten separate. one
teaspoonful nutmeg; beat all we'll for
ten minutes bake In a moderate oven.
A Quick Pudding. Split a few crack
ers, lay the surface over with raisins,
and place the halves together again
tie them closely in cloth, and boil fif-
teen minutes in milk and water. With
a rich sauce it is excellent
vermiceli Pudding. Two ounces OF
vermiceli, three-quarters Of pint OF
milk, quarter of pint of cream, one
ounce and q half OF butter, two eggs,
one ounce and half of sugar boil
the vermicolli in the milk until tender
then stir IN the remaining ingredients;
butter a small tart-dish, and bake. -
Handb00k Of Therapeutics.
Corn Fritters. Two cupfuls Of grated
corn, two eggs, one cup of milk, -four
for thin batter, apinch OF soda, salt,
one tablespoonful melted butter. Mix,
and fry as you would griddle-cakes.
Jelly of Irish Moss. Irish moss, half
an ounce: fresh milk, q pint and
half; boil down to pint; remove any
sediment by straining, and add the
proper quantity of sugar and lemon
juice or peach water to give it an agree
able flavor. Economical Cooh-cooh.
Flax-seed Lemonade. -Four table
spoonfuls flax. seed, whole; one quart
boiling water poured upon the flax
seed Juice of two lemons, leaving out
the peel sweeten to taste; steep three
hours in covered pitcher; if too thick,
put in cold water with the lemon juice
and sugar. Good for colds. Marion
UdT9dRd.
Kentucky Potatoes Raw potatoes,
peeled, sliced very thin put in pudd-
ing-dish, and cover with milk; add pep
per and salt and teaspoonful of flour,
wet; bake till nicely Drowned; do not
put them in water after they are sliced.
Broiled Chicken.-Clean and split
open the chicken, and broil it on the
gridiron over clear fire. Sprinkle
with salt and pepper, spread it with the
best fresh butter, and serve on hot
platter with few sprigs of watercress
around it. Serve lettuce salad with it.
Dress the salad with oil. salt, pepper,
and vinegar.
Chicken Pie. Take two full-grown
chickens Cor more if they are smalD,
disjoint them, and cut the backbone,
etc, as small as convenient. Boil
them, with few slices of salt pork,
in water enough to cover them; let
them boil quite tender; then take out
the breast-bone After they boil, and
the scum is taken off, put in little
onion, cut very fine, not enough to
taste distinctly, but just enough to flaw
or a little rub some parsley very fine
when dry, or cut fine when green; this
gives q pleasant flavor. Season well
with pepper and salt, and few ounces
of good fresh butter. When all is
cooked well, have liquid enough to
cover the chicken; then beat up two
eggs, and stir in, also some sweet cream.
Line five-quart pan with crust made
like soda buscuit, only more shorten
ing; pvt in the chicken and liquid;
then cover with crust the same as the
lining. Make an opening for the steam
to escape. Bake till the crust is done,
and you will have good chicken pie.