The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-03-03
HOUSEHOLD HELPS.


From the Detroit Free Press Household."I
AIR-sLAcKED lime is an excellent polish
for silver and tin wars.
ALWAYS -four your tins after ereasing,
before putting in cake. The cake viii
cleave from the pans more readily.
To ALWAYS insure light dumping, mix
and let stand two or three hours before
rising cut into thin strips, roll in flour
and boil twenty minutes.
COOP COOKIES WuHoUr EGGs.-One
cup of very thick sour cream. one of
sugar, one teaspoonful of soda. one of
Saking powder, little salt and nutmeg;
mix with as little -four as possible and
bake in quick oven.
GARMENTS to be ironed in cold starch
should be Immediately dipped into boil
ing water, aud ironed rs soon as starched.
You will, IN this way, have no trouble
with flats sticking to the cloth. Another
good way is to wet the staros with weak,
cold suds made from white soap.
HAM SANDWICHES. Chop the ham
fine and season it with salt pepper and
mustard. If the lean meat alone Is used
little butter may be added. Spread
between thin slices of bread. Cheese
sandwiches are very thin; the cheese
A44fe1 bC HAdttNA VI NQL III AAAAA NAAONSs
Mustard is added or not as pleased.
PET POUND CAKE-Beat one pound of
butter and one pound of sugar to
cream, whisk ten eggs to high froth
and add one and half pounds Of flour,
one wineglassful OF vanilla; beat all
until light and creamy. Put into tin
pan with buttered paper and bake IN
moderate oven one and hall hours.
SEA BREEZE CAKE. Beat half a pound
Of butter to cream. Take SIX eggs;
beat the whites to a stiff froth and the
yolks with one hall pound powdered
sugar and ten ounces OF -four. Beat all
well together; add glass Of brandy and
sone quarter pound OF citron cut into tEin
slices, Bake it in small tins III quick
oven for twenty minutes.
CREAM BISCUITS. - Delicious little
cream biscuits for Afternoon tea are made
by mixing self-raising -four with cream,
which roll into a thin, smooth paste,
prick, cut and bake Immediately. They
should be kept dry in a close tin box. II
the flour Is not self-raISIng, salt It lightly,
and mix with it a dessertspoonful OF bak-
ing powder.
SNowDoN CAKE.-This is a genuine
Scotch recipe, and is a great favorite
with Scotch-American families. Beat to
cream half pound of butter, three
quarters of a pound of granulated sugar
the whites of six eggs, half teacup Of
cream, and one pound Of Bermuda
arrOwroot. Add the beaten yokes Of
two of the eggs and a very little salt.
Bake IN mold one hour or more.
STAFFoRDsHmE CAKE. = Beat one
pound of butter To q cream with a tea
spoonful of orange-hOwer water; then
add one pound of powdered sugar, ten
eggs beaten very light, and one and one
quarter pounds of flour; beat the cake
well together, then add half pound of
sweet almonds beaten TO paste butter
some tin molds. line them with white
paper put in the mixture one and a half
inches deep and bake IN quick oven
one hour.
ELEANOR MACARooNs.- Pulverize one
pound of sweet almonds quite fine with
the whites of four eggs add two and
half pounds of sugar and rub them well
together; put IN by degrees ten more
whites, working them well as You put
them in put the mixture into a biscuit
funnel and lay them out on wafer paper in
pieces about the size of a walnut: put
three or four pieces of almonds cut into
thin slips on each, and bake them on
baking-plate in a slow oven one-half
hour.
TEMPEST CAKE.-Beat one pound but
ter to a cream and mix with it the whites
and yolks of eight eggs. beaten separ-
ately; have ready warm by the fire one
pound -four one pound sugar; mix them
with a few cloves, nutmeg and CHINA
mon, then gradually work the dry in
gradients into the butter and eggs; when
well beaten add a glass of wine and
of pound of dried cur
rants; beat well for one hour and put
into buttered tin and bake IN quick
oven for one hour.
MASHED POTATOES. Pare and boil the
potatoes, and after every trace of the
water has evaporated, mash them with
your pestle, still in the kettle over the
fire they are naught if not kept hot.
Get out every suggestion of a lump and
as you mash put IN a generous quantity
of fresh butter, and, if you have it,
some cream-if not cream, enough milk
to make the potato rich aud moist. Salt
it to taste, and serve fresh and hot piled
up aud smoothed over in hot dish with
a little black pepper sifted on top.
Mashed potatoes which has stood on.the
stove for while before serving is poor
stuff. If you want the top brown hold
over it a salamander or a very hot stove
lid-don't put the dish into the oven,
that only makes the contents watery.