The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1881-10-07
HOUSEHOLD HELPS.

RICE MUFFINs Rice mullins baked IN
gem pans are very nice, and are easy TO
make. A pint Of sweet milk and three
eggs thickened with tablespoonful of
flour and n Cupof rice steamed until it
is tender are needed TO make them.
CREAM PoTNo. Mash finely; salt
well stir in aeupful of scalded cream
TO dishful male with ten large-sized
potatoes add little butter, by taste.
boil, set Oft andskim, a simple syrup.
Boil again ten minutes, strain, and bot
OF Juice add haH pint OF strong cider
vinegar and half pint and a gill of
sugar This is for sweet fruit. Cur
rants would require pint of sugar. Stir
in the beaten white Of an egg for every
three of the above measures Set on TO
Do ali this in the hot pan they were
steamed off il. Keep hot over the fire
where it can not burn. Serve as soon as
possible.
SHRUB. - This is a syrup of fruit juice
and vineRar Boil juice from fruit "a
rsual. Strain AMI measure. To pint
LEMON PIE, Crate the rind and strain
the Juice of two lemons core, pare,
and chop fine one large. tart apple
pound one soft cracker very fine /: melt
two table spoonfn's of butter, aud mix
with the cracker crumbs mix the lemon
rind and Juice with the chopped apple
and stir with them two level cups of
sugar beat the yolks of two eggs TO
thick irotll, then the whites TO stiffness,
then both tqether Beat these with
the lemon, apple. and sugar mix the
buttered crumbs with all. Cover pie
plptes, put broad rim about their
edges, and fill as taTts with the mixture.
Pnke twenty minutes, or until the crust
is done. Orange pie in the same way,
with less sugar
PAS-DowoY. -Co'e. pare, and quarter
enough tart. juicy apples to fill deep
earthen baking pm. Make crust.
Butter your baking pm we'll For a
three quart pan, take teacup OF brown
sugar, mix with it two tablespoonfuls OF
al spice. with pinch OF mace. MIX all
with teacupfui of molasses. Pat the
apl les into the pan. scattering IN a few
BITS of butter and stir in the molasse S
and sug1r. Roll your crust out into a
thick round that will cover the pan, fit
it over closely. put into a quite moderate
oven, and keep a moderate, steady fire.
Bake as long rs YOU can without spelling
the crust. When done take off the crust,
break il up in small pieces and mix 1t
with the hot baked apple. Set all away
to grow quite cod.
VEAL Outlets. Veal outlets shou d
be cut about half an inch thick, and
fiattened 9TH n chopper before frying
When brown on one site turn and do
them on the. other, continuing to do so
TIL they are thoroughly done, which
viii be in about a quarter OF an hour.
Make grays, of some trimmings, which
put into a. tew-pan with bit OF soft
butter. an Non. roll of lemon-peel.
blade of maze, some thyme, parsley,
and stew tiSS, r,hole over slow flre foi
an hour. andfhen strain it put an ounce
of butter int9 another pan, and when
melted mix Nith as much flower IS VIII
drv IT mn etir this for few minutes,
then add ihe gravy 10y degrees the whole
is mixed boil it five minutes, then strain
it through aasieve and put it to the cut
lets. Some Sfwning may be added, to-
gether with icsashroon or walnut catsup
or lemon Did lie.
Cup CAKg -Two. thirds of a cup of
butter twos3 Amrrss sugar, three cups of
-four, two.f cup of milk, four
hesD'ed d- te} =. seam Of tartar