The Pascagoula democrat-star. (Pascagoula, Miss.) 1878-1920, 1881-12-23

MaeearoHis r Psdding.-BoiI half o
pousd of Italian maccaroni for twen-
~ minutes, putting il on in boiling
water, and a dessert spoonful OF salt;
when cooked strain through sieve
and letplenty ofcold water run over
it to prevent il from sticking to-
gether; beat up four eggs aud pour
them over the maccaroni, one pint
OF milk four tablespoontuls efsngar,
grated peel of q lemon, a good table
spoonful of butter; mix all we'll and
bake brown in IN oven for about
three-fourths of an hour. This
makes a splendid dish served with
wine sauce.
Potato Paddisg.-Beat we'll four.
teen ounces mashed potatoes, four
ounces Of butter, four ounces Of fine
sugar, five eggs aud the grated rind
of one small lemon; pinch Of salt;
add one-half glass Of brandy; pour
it in a mold or dish well creased
and bake 1t. Be careful TO mash
the potatoes as smoothly as posi-
BILE, and adding little butter at
first helps to make them smooth.
English Arroe-root Blanc Mango.
Mix q teacupful of arrow root
with little cold milk with ten
sweet and 4 bitter almonds, having
pounded them smooth nrst having
blanched them; sweeten this milk
to taste with pulverized sugar;
strained carefully; then poor thus
milk gradually into the arrow-root,
stirring all the time; boil for ave
minutes and poor into . mold to
to cool.
Iceland Moss Jelly.-In one quart
of water, cold, add the juice of
three lemons, one glass of sherry
vine, and sweeten to taste. Take
q good handful of Iceland moss and
wash it thoroughly in two waters.
Bring the water containing your
lemon, wine and sugar to the boil
and put in it, little by little, the
Iceland moss. II ought then to be
put in a part Of the range to sim
mer. Strain while:it is warm. I
do not know that 1t Is very nourish.
ing, but l have found it useful in
cases of cold.
Mary Hw1rs Bread and Batter
Puddiny.-Butter the bottom of
your pudding.dish and strewI with
currants; then layer Of bread cut
very thin and buttered; repeat IN.
til the dish is nearly full; make o
custard of one quart Of milk, two
oggs seasoned with vanilla aud salt;
pour on the brsad, and let it stand
one hour, and bake.
Boston Bromn Bread.--Two cupfuls
Indian meal (even) oae cupful rye
meal, one cupful flour, one (small)
quart of sweet milk, pinch OF salt,
one.half cupful molasses, two tea
spoonfuls cream tartar, one tea
spoonful (even) of soda dissolved
in water; steam four hours, aud
water must boil constantly all tho
time; put in oven and heat for
breakfast.
Virginia BiscMit.--One Quart
flour, one half teaspoonful salt,
1 pound butter; mix the flonr aud
butter, with the hand, together, aud
moisten with water ; roll it out
very thin three times, and beat with
the rollingpin each time; roll a.
thin as q sheet of paper; cut with =
saucer and bake in sheets. These
are particualy nice for lunch.
Cheese Fcndw.- One cupful Of stale
bread crumbs, two scant cupfhls Of
milk, one-half pound of cheese,
grated, three eggs, one small table.
spoonful of melted butter, pepper
and salt and a pinch of soda, dis
solved in hot water stirred into the
milk; soak the crumbs In the milk
beat into these the eggs, the butter,
the seasoning, and, lastly, the
cheese; butter Q baking-dish, pour
the fondu into it and strew dry
bread crumbs on the top; bake till
. delicate brown. Serve hot.
Angel Cake.-While baking this
cake, the pan must not be touched,
If it is possible to avoid it, and the
-four should be sifted at least four
times, and measured after the last
sitting. The whites Of eleven ofgs,
one and q halt cupfnls Of grnnolat.
ed sugar, one cupful Of -four, one
teaspoonfnl Of cream Of tartar, one
of vanilla extract. Silt four and
cream Of tartar together. Beat
the whites to 0 stiff moth with 8
patent egg-beater. Then beat the
sugar into the whites, add the flour
and extract, which must be stirred
in quickly and lightly, and then
pour the mixture into the pan,
which should not be CREASED, and
bake for forty minutes in . mod
crate oven. When done turn the
pan bottom upwards, resting the
edges on some small blocks Of
wood, 20 that . current Of air can
pass under It. The cups used for
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