Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1881-05-12
WEEKLY CHRONICLE.
EOUS EHOLD KIM LEDGE.

jelly Custard.-To one cupful Of any
sort of Jelly add one egg, and beat we'll
together with three teaspoons cream or
milk. After mixing thoroughly bake in
good crust.
Marlborough Pie.-Grata six apples, one
cup sugar three tablespoons melted butter,
ur eggs, juice and grated rind of lemon
two tablespoons brandy or wine, if you
choose, if not, omit it. Bake ia an under,
but without tcp crust.
Broied Chicken.-Clesn and split open
the chicken and broil it on the gridiron
over Il clear fire. Sprinkle with salt and
pepper, spread it with tae best fresh butter
and serve on "a hot platter VITA few sprgs
Of water cress around it. Servo the lettuce
sa ad with it. Dress the salad with oil, salt
pepper and vinegar.
Snow CAKES. -Half,cupful of butter,
three eggs, TWO cupfuls of sugar, four OF
f Jur. one of milk. two teaspoonfu!s OF
baking powder. Stir butter and sugar to-
gether add the beaten yolks aud half the
-four, with the baking powder in it; pour
in tie milk, beat the whites thoroughly
and mix in; then stir in the rest of the
-four. Bake in small, fancy shaped pans,
md ice when cold.
Egg DumpIings.- Make batter of
pint Of milk, two we'll beaten eggs, tea.
spoonful of salt and -four enough to make
batter rs thick rs fDr poundc axe. Have
clean saucepan tor boiling water, let the
water boil fast drop in the batter by the
tablespoonful -four or five minutes will boil
them) take them with skinner on dish
put bit ofbutter and grated nutmeg, with
syrup or sugar over.
CocOanut Pudding p 1T cupful of de-
siCcated coo anut, or CRATE one, with brown
skin pared off, into pudding dish. Break
In pieces two small sponge cakes. Pour
over the cOCOanut ard cake quart OF boil
ing milk, with one tables poonful f butter
melted in It and four tablespoons of gar.
Let it stand an hour, covered close Beat
four eggs and stir into the mixture; then
bake III slow oven like Gus ard puddle G..
To be eaten either warm or cold.
Baked Pickerel. ->Clean and wipe large
PICK errl, and put in baking pan with
very little water in which r scant tables
spoonful of butter has been placed. Bake
tha fSa slowly, ba ting from time to time
with the water IN the pan Make IN
double kettle, over the fire, 8 sauce of a
cap of rich milk thlckened with scant
teAspoontul of & pur. Add t. it a little fine
ly-cnopped parsley, a piece of fresh butter
the size Of y walnut, and the gravy from
the baking pan Let it come TO boil, and
when the fish is placed unbroken on a hot
platter, pour the sauce around it, d gar
nish with watercress.
TO make chocolate Git must never be cut
with a knife an ounce and half ia re-
quslte for cup. Dissolve it gradually in
hot WATER stirring it the while with a
wooden spoon, let it boil for a quarter Of an
hour, and serve it hot with milk or with>
out, according to taste. more than fifty
years ago" relates Brillat Sayarin,
m adame d. Arestre, the Lady Superior
of he Convent Of the Visitation at Belly,
told me that if | wished TO drink really
good chocolate it must be made the night
before in al earthen ware pot, and and left
The night'e repose concentrates it, and
gives "a softness which makes it much
bet err"
How the Chinese Make Tea. 1.-The tea
is put in clean teapot and hot water
poured on it, and left to stand fifteen or
twenty minutes and steep. q ere is the
way we make our tea" He thereupOn
took off cover with a cushion cf cotton
two inches thick on the under side ard lifts
ed out pretty porcelain teapot that was
nicely set in the centre of a lining stuffed
around two inches or so in thickness with
cotton. The teapot after the boiling water
is poured into it upon the necessary guam
THY of tea, is set iu this non conducting re-
| ceptacle and sleeps fifteen minut s." said
the Celestial narrator" End thus served >"