The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1881-04-01

int oi water and a glass of sherry; boil,

pint otwater and glass of sherry; boil,
strain and serve
IRoS MOULD. remove iron mould
| from linen, wash the spots i'll a strong
solution of cream OF tartar and waters
repeat n necessary, and dry in the sun.
| FRIED SMELrs LET them be carefully
Toured, and fry them in plenty of hot
lard. When done drain them well in
/ front o. the fire, sprinkle them all over
\ with very fine salt, and serve with fried
parsley and lemon cnt into quarters
| CoFFEE CAKE. This is one of the best
| of plntn cakes and Is very easily made.
! Take one cup of strong coffee infusion,
one cup molasses, one cup sugar, one
/ half cup butter, one egg and one tea
| spoonful salaratus. Add spice and rails
ms to snit the taste and enough flour te
make a.reasonable thick batter. Bake
rather HeDsvly in tin pans lined with but
tered <-zaf "a
SR WATKN WYNN's PUDDING.-SH
odnces chopped lemon peel, four ounces
beef suit chopped fine, four ounces white
bread erumls, one tablespoonful of
flour, three ounces of moist sugar, two
ounces OF aprgot jam, small liquor
glass Of marachno or of curacao. one
desert spoonful of milk and three fresh
eggs. Mix all together, pour into but
tered shape and Seam three hours.
Apricot jam sauce to he served under the
pudding.
SAVE TIE PICTURES. Picture scraps
NAV often be used with capital effect.
Small rooms, and nurseries especially.
papered with them and afterward var
nished afford great entertainment. Cor
nices may be made of them 10 run all
around the wall paper, with about two
inches of gold foil between each and
black bordering. Wooden freboards
add Holland mats may also be covered
with them. These must, of course be
vanished
RoAsr SrRLoJN OF BEET. Cut Off most
Of the fsp and trim the joint neatly
Have n Gear, brisk fire, well built up.
Place the Joint close TO 1t for the first
half hour, then move 1t further OIL
Baste frequently. When nearly done
sprinkle the joint well over with salt Put
a small quantity of water in the dripping
pan. thenpour off the gravy, free it eff
fectually fom fat and pour it over the
Joint in he dish Time of roasting,
about three hours for a ten to twelve
pound sirldn. Garnish with scraped
horseradish and Yorkshire pudding
Serve horse,adish sauce in a tureen.
RoAsr WILD DUcK.-Roast at a very
brisk fire not longer than fifteen. or al
most twentv minutes. Baste frequently
with butter, and sprinkle freely salt
Mt the time Of serving. Serve with
Bigarade Sauce Pare off, Us thinly as
possible, the yellow rind of two Seville
oranges: cut 1t into very thin shreds and
boil them u water for five minutes
Melt "a piece of butter in a saucepan
add to itssa tablespoonful Of flour and stir
until it begins to color; add a gill OF
stock. pepper and salt to taste, the juice
Of the oranges and good pinch of sugar;
then put in the boiled rinds, stir the
sauce uRti. it boils and serve.
STEwED CELERY. Trim and cut to the
same length number of heads Of celery,
split them in two lengthwise, tie them in
bundles with thread and parboil them
for ten minutes IN salted water. Drain
them. and arrange them IN a saucepan
over slices Of bacon, with q bundle OF
sweet herbs. a couple of onions, pepper
and salt to taste. and blade of mace.
Add enough stock just to cover the con-
tents and simmer gently till the celery Is
quite tender. Having removed the
string. dispose the celery on dish; take
some Of the stock in which it has been
stewed remove all fat from 1t, add
small piece of fresh butter, pour it over
the celery and serve.