The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-05-05

slightly roll out and bake in a quick
oven.
WEE PUDDING.-Quarter of q pound
OF flour, quarter of a pound of hitter,
quarter of a pound of sugar. two eggs,
rlnd of lemon; beat for twenty minutes;
half fill teacups and bake for twenty
minutes.
PoULET La CREME. is a dainty
fish for an invalid. Boil a chicken chop
or pound the flesh to a mast RIB Il
through a wire sieve, mix with a little
cream and two or three eggs Season
with pepper and salt, put In a mold,
steam and serve hot.
FRIED CAKES. Take two oro~+. sifted
flour, three teaspoonfuls Of baking
powder; mix dry and add tbrea table
spooniuis OF lard, melted; two cups OF
sugar, two eggs, two cups of cold. sweet
mix flavor to the taste. These when
rolled IN sugar are very nice.
GRAHAM. BREAD. quart Of sour
milk, half cup of sugar, one teaspoonful
OF soda, little salt, and Graham flour
TO make stiff batter; stir thoroughly,
turn into baking dish and let it stand for
an hour. Bake forty minutes in a mo-
Kame way and baked in gem irons.
CREAM PIE.-Beat three eggs and one
tablespoonful of flour 10 froth add
teacup heaping full of sugar. and thick,
sweet cream sufficient to fill two COM
mon-sized, round, deep pie platters or
plates flavor with nutmeg or lemon.
Line the plate with common pie-crust
bake in moderate oven until done.
CRULLERs.- teacupful of sugar,
three well-beaten eggs, piece of batter
the size of an egg and n little salt;
knead in flour to make n stiff d0dgh
roll out about half an inch thiGs eIt IN
strips one inch wide and sixincses long
slit one edge half through once every
half inch; JOIN the ends together, ny IN
hot lard till nice brown. Iney will
keep long time.
BAKED INDIAN MEAL PUDDING. Into
one quart of boiling milk str one tea
cupful fine sifted Indian meal, add oae
quart of cold milk, three well beaten
eggs, one cup of sugar, small tea
spoonful of salt, piece OF butter as
large as a small hen egg. Flavor with
nutmeg or common spice turn INTO
buttered pudding dish and bake two
hours. Serve with butter.
To MAKE STEAK TENDER.-Put three
tablespoonfuls of salad oil and one table
spoonful of vinegar, well mixed together,
on large flat dish and on this lay the
steak. Salt must now be put on the
steak before ii is cooked. The steak
must lie ON the tender making mixture
for at least half an hour TO side; the
toughest steak viii snccumb to this and
be perfectly tender when cooked
CUrLETs OF Cold MUToN.-The re-
mains of cold loin or neck Of mutton,
one egg, bread crumbs, brown gravy or
tomato sauce. Cut the remains Of cold
loin or neck Of mutton into outlets, trim
them and take away portion OF the fat;
should there be too much, dip them IN
beaten egg, sprinkle with bread crumbs,
and fry them nice brown IN hot drip
ping. Arrange them on a dish, and pour
around them either good gravy or hot
tomato sauce.
SPIcED BEET. Take the bones ont of
n six-pound salt flank Of beef, and slit
the meat into a long thin piece; spIin-
kle with pinch of each Of the following
spices, mixed together: Mace, nutmeg,
ginger, pepper, allspice, and handful
of chopped parsley; roll it mp tightly,
and place in cloth closely tied pat
into n stewpan add one small onion,
one carrot, a piece Of celery aud n small
bunch of sweet herbs Cover with cold
water, let boil and simmer gently five
hours; vixen cooked tie the cloth mp
tighter aud press between two boards
let ii get cold. This can be served either
plain or glazed.
Coon COFFEE. rule for good
coffee is two ounces Of coffee to a quart
of Matchmaking about five cups. Old
government Java Is commonly considered
the best kind; n mixture Of Java and Rio
the most seryiceabie. Rio coffee Is the
cheapest, strongest and by many prefer
red to the other kinds. French drpped
coffee is never boiled, but boiling water
Is poured over the coarse ground coffee
in a perforated vessel set in the top OF
the cof'ee-pot Double the quantity OF
coffee is required to make it that way.
French dripped coffee has no eggs or
other articles added 10 clear it, neither
has Turkish coffee. They are not neces-
sary. If let alone | use no eggs for such
purpose, but the custom to the con-
trary Is prevalent, and il is not worth
contending against. Have the coffee
fresh roasted and fresh GROUND, ponr
cold water to 1t IN bowl just enough to
wet 1t, put IN the white OF an egg and
stir up, then pour it into hot water in
the coffee pot. When it has boiled
minute take it off and either pour the
whole contents into the strainer in the
urn or else put in half a cup of cold
water and let it settle In the pot.