The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-04-28

OF butter, one teaspoonful OF saleratus'
one tablespoonful of ginger, some nut
meg and orange peel.
SPIcE CAKES. cakes 10 ssiNe
with coffee are made Of one founI %
sugar, Tour eggs, one teaspooniui e'lon u
cloves, cinnamon, nutmeg and plnrn
OF pepper: Stir in flour enough 10 nl,lAe
dough which can be rolled out; cuS ou'
with plain cookey CUTTER let tne a,
stand Tor from ten to twelve hours 'non
bake.
KING GEoRGE's PUDDHe.--One pint Oh
bread crumbs, half pint OF Hour, Tea
spoonful of baking powder sitted IN the
flour, little salt, half poundoi raisIhs,
quarter of pound of currents, quaItei
OF pound Of chopped suet, coiIee-cup-
frd OF milk, one egg; tie tightly ~ D'sS
and boil three hours; to be eaten Win
hard sauce.
CHOCOLATE CARAsfsIS Take one cup.
tul OF molasses, one of sweet mix MAJ,
cupful of grated chocolate, piece OF
| butter the size of an Englisn ~aiuu..
Boil all together, string constantly as II
boils, for twenty or twenty-five minutes
Try 1T on snow or ice; if stnt enough
turn into buttered tins and marx into
small squares 50 that they VIII break
apart when cold.
WHITE CREAM CANDY-One pint OF
boiling water, two cupfnls OF granulated
sugar. Boil all together for twenty MIN
utes, adding two tablespeontuls OF cldel
vinegar when 1T is put over the fire. Try
1t on ice or snow; If not bitter enough
boil little longer. Let it cool IN but
tered pan till in condition. to pull; add
vanilla, one or two tablspoonfuls. Pun
very white; cut IN sticks, and keep IN a
cold room till next day.
LAYER TEA CAKE znRub one cup of
sugar and one-half ~ of butter to
cream add the welLoeaten white of
three eggs, half cup q sweet milk,
two cups of fiour-not heaping cups, but
lust even full-one teaspOonful of baking
powder. Bake in two layers in a hot
oven for fifteen minutes. For the FROST
ing use the yolks of the three eggs, stir
in a cup of pulverized sugar, one tea
spoonful of vanilla; beat for fifteen
minutes; then spread between the lay
ers and on the tops and sides of the
cake.
RYE BKEAD.-Ta1e two cups of Indian
meal make in thick batter with scald-
ing water; when cool add q small cup of
white bread sponge, little sugar and
salt aud teaspoonful of soda, dissolved
In this stir as much rye as Is possible
with spoon let il rise until it Is very
light, then work IN with Your hand as
much rye as You can, but DO not knead
it, AS that VIII make it hard put 1t in
buttered bread tins and let II rise for
about fifteen minutes, then bake for an
hour aud half, cooling the oven grad
ualiy for the last twenty minutes.
les CREAM CANDY.-Iake two cupfuls
Of grandulated sugar, hali a cuplul of
water. and add one-quarter Of a tea
spoonful Of cream tartar dissolved IL n
teaspoonful OF boiling watel. Put into
porcelain kettle, and boil in ten min
utes without stirring II. Drop a few
drops into saucer OF cold water, or on
snow. If it is brittle it Is done; If not.
boil till it is. Add piece Of butter half
rs large as an egg while 1t is on the fire,
and sire it in. Pour into buttered tin,
and set on ice or snow to cool enough To
pull il white. Flavor With vanilla just
before cool enough to pull. Work into
strand, and cut into sticks.
CHOCOLATE P1E.-Loyers Of chocolate
can make this addition 10 n common
custard pie Beat an egg 70 a stiff froth,
then add pulyerized sugar and grated
chocolate with Tablespoonful of
vanilla; spread this on top of the pie
and let it harden for q moment in the
oven. Or you may prepare 1t IN still
another way: Put the chocolate in a
basin on the back of the stove, and let
it melt do not put a drop Of water with
it,; when melted beat the one egg and
some sugar in with it. in the latter case
1t will be n regular chsxglate brown IN
color, and IN the other a Sort of gray.
NoUGAF OR NUr CANUY.-Take three
cupfIIls of nuts 1--WE use pecans because
they are more plentiful. but almonds are
best), blanch them if you use almonds
put the nuts in wooden tray, and with
n meat-chopper chop them fine Take
three cups of white sugar, put it in the
vessel you intend TO cook it in, put it on
the stove and stir constantly until dis
solved do not moisten It but let the
sugar dissolve itself; as soon as dissolved
add the chopped nuts, STIR them in the
syrup. Have your bread board wet. also
the rolling pin, and when YOU have
stirred the nuts in the syrup, takeit imme-
diately off the stove, put it on the wet
board and with the wet rolling pin roll
quite thin. Take knife before it cools
(you have to work fast for il hardens
rapidly. mark it off IN squares. Then
eat and think of your friend way down
in the sunny South who sent you the
recipe.