The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-04-14
DomEsTTC ECONOMY.

of turpentine to one part of boiled I'm
seed oil Mix and rub on furniture with
a soft cloth. polishing dry with another.
Cheap and reliable.
TEA CAKE.-One quart of flour, one
heaping cup of sugar, four eggs, butter
the size of a hens egg, one table
spoonful os yeast powder. Season to
taste. The proportions can, of course,
be doubled.
HAM PE-Pick the ham into small,
fine pieces, boil cup of rice, beat up
two eggs, and stir it with the ham and
rice; season with pepper, salt and onions;
put it into deep pan, and bake in =
moderate oven.
LEMON BUTTER FOR TARTs. Lemon
butter is excellent for tarts. 1t is made
as follows: One pound of pulverized
sugar, whites OF six eggs and yelks of
two, three lemons, including grated rind
and juice; cook ten minutes over slow
fire, stirring all the while.
BAKED PUAIPKIN.--Slicet the pumpkin
a quarter of an inch thick, peel and lay
in layers in a baking pan, then layer
of sugar, with a sprinkle of ground Gin
namon and piece of butter; repeat till
the pan is full; let the top be well COW
cred with sugar; bake in moderate
oven until the sugar becomes like thick
strip.
oysters, wash them in their own liquor
and pound them in marble mortar; to
pint of oysters add a pint of sherry,
boil up and add teaspoonful of salt,
two of pounded mace, one of cayenne
pepper; let it come to boil again, skim
and rub through sieve, and when cold
bottle and cork well.
PIoKLEp RAIsTNs. the stems
from box OF raisins pour over them
enough vinegar to cover well. Season
with one ounce of mace and cinnamon
mixed, two table-spoonfuls of celery
seeds; add two pounds of sugar and put
upon the fire to boil. After they begin
boiling let them remain only five min
utes. In few days they will be ready
for use.
BANANA AND APPLE TART.-Make
crust of fine -four and fresh butter.
Make little crust, but make it good.
Slice apples fine and put in dish with
three or four bananas sliced, only add
ing sugar and perhaps little sirup if
you have it. Cover crust over fruit,
brush q little melted butter over top,
strew with white sugar and bake twenty
minutes or more, as required.
FILBRRr TART. Grind one-half pound
of filbert kernels fine with orange-fower
water; mix with one-half pound of pow
dered sugar; add gradually eight yelks
OF eggs well beaten. two ounces Of -four
and eight whites of eggs beaten firm
spread this paste out into three layers
of equal size, three-quarters of an inch
thick; bake in a moderate oven; spread
peach or apricot marmalade between
each layer, and ice.
ICE-CREAM CAKE.-The whites of thir-
teen eggs, three and one-half cups of
-four, two and one-half cnps of sugar,
two teaspoonfuls of yeast powder, three
quarters OF pound of butter. Mixture
to spread between layers: Three teacups
of white sugar, one teacup of boiling
water. Cook to thick strip, then
pour boiling over the whites of three
eggs add teaspoonful of citric acid
powdered) and flavor with vanilla.
FRIED CHIcKEN.-After neatly dress
ing and carving in pieces of proper size.
parboil half hour or longer, until ten
der; take out with fork, and place in a
frying-p pan of melted butter; fry brown
by frequent turning, to keep from burn
ing. 4 nice gravy is made by pouring
the broth in which it was boiled into the
frying-pan. with thickening of -four
and any seasoning preferred. CURED
parsley, arranged as a garnish, adds to
the general effect.