The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1881-02-10

a.
: COFFEE WTHoUTD UsING sRIIEERs.
Have the coffee ground rather
coarse, and mix itthoroughly with
the white ofsns egg. Pour the wa
ter on whenzboilipg hard, and let1it
simmer fifteen minutes; pour of
the grounds atsencesI and send to
the table. al a'xon1 Z . az ;
GIsGERBREkD- LeAE-One cup of
butter, one Of. .molasses, one offsu-'
gar, half cup OF cold water, one ia :
b1espoonfubof ginger one teaspoon
fhI of cinnamon, one of soda dis
solved in boiling water; Itmelt the
butter, Slightly warm the molasses,
spice and sngary and beat together
Ten minutes ithen put IN the water,
soda and Aouri Ustir WIZARD, and
bake in three loaves. Brush them
over with strip while hot and eat
frest. shaammoo od~
II AsH.-pakeieold roast lamb or
mutton; throw away the fat por-
.tions; chdpvery fine, and add wa
ter enough to make it quite thin;
boil in a frying pan; add butter,
salt and pepper to suit taste; have
ready hot toast which has been
well buttered and dipped into cream
or. rich milk, and spread the hash
over the toast and serve immedi-
ately.
APPLE FRITTERs.-Make batter,
no; very stiff, with one quart of
milk, three eggs, and -four to bring
il to the right consistency. Pare
and core a dozen apples. and chop
them to about the size of small
peas, and mix them well in the bat
ter. Fry them in lard as you would
doughnuts. Sprinkle powdered
sugar over them.
OPEN TARTs.-Make a nice paste
of -four, lard and dripping; place it
in fat dish, cutting the edge
round neatly and ornamentiDg il in
fat style. Bake the paste before
spreading on the preserve. When
| the preserve o. marmarlade is
spread, lay ornamental bars of pas
try prettlly across it. Place il for
few minutes more in an oven to
heat.
CoCoAEUT CAKEs.-Use about two
ounces OF the prepared cocoanut,
which allow to soak III water for q
half hour, aad mix with one fifth
of pound of fine sugar; beat up
the whites of three eggs, and work
all into a paste; butter some linen
paper aud put in baking pan to
warm; when warm take it from the
oven, and with a spoon put on the
paper the mixture, building it up,
not letting it be too fiat; in fairly
hot oven ten minutes will cook the
cakes. If you want the coaconut
cakes red use little cochineal.
PorTED BEEF.-Take about seven
or eight pounds OF beef and half
pound of fat; add pepper, salt, gin
ger and mace; put.into a stone jar
with half pint of cold water; stand
the jar in a deep stew-pan of boil
ing water, to boil slow for eight
hours, taking care that the water
does not reach to the top OF the jar;
when it is done take it out and
mince it fine; when it is smooth
and like paste, mix In some of the
gravy and some fat; press into the
pots and pour on top clarified or
melted fat; tie it down tightly and
keep it in a cool place.
OYSTERS LA CREAn.-One pint
of cream, a very small piece of
onion, very small piece of mace,
one generous tablespoonful of -four,
salt and pepper to taste, and one
quart of oysters. Put the cream,
onions and mace to boil together,
mix the flour with Il little cold milk
or cream, and stir them into the
boiling cream ten minutes; let the
oysters come TO boil in their own
liquor; strain and add the oysters
to the cream, first SWIMMING out the
onion and mace.