Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1882-11-24
Household Notes.

NOODLE Sour Add noodles to
beef or any other soup after strains
ing; they will cook in fifteen or
twenty minutes, and are prepared in
the following manner: TO one egg
add as much sifted -four as it will
absorb, with little salt; roll out as
thin as wafer, dredge very lightly
with flour, roll over and over into a
large roll, slice from the ends, shake
out the strips loosely and drop into
the soup.
STEAMED CHICKEN Rub the chick,
en- on the inside with pepper and a
half teaspoonful of salt, place in a
steamer in kettle that will keep it
as near the water as possible, cover,
and steam an hour and half; when
done, keep hot while dressing is pre-
pared, then cut up, arrange on the
platter. and serve with the dressing
over them. The dressing is made
as follows: Boil one pint of gravy
from the kettle without the fat, add
cay enne pepper, and half teaspoon
full salt; STIR six tablespoonful of
flour into quarter of pint of
cream until smooth, and add to the
gravy. Corn starch may be used in
stead of flour, and some cooks add
nutmeg, or celery salt
ROLLED APPLE DUMPLINes.-P Peel
and chop fine tart apples, make a
crust OF one cup of rich buttermilk,
one teaspeonful of soda; and flour
enough to roll; roll half an inch thick,
spread with the apples, sprinkle well
with sugar and cinnamon, cut in
strips two inches wide, roll up like
jelly-cake, set up the rolls ION end)
IN dripping pan, putting tea
spoonful of butter on each, put in a
moderate oven, and bast them often
with the juice. Use the juice for
the sauce, and flavor with brandy if
you choose.
PUMPKIN PIE-Take a quart of
rich milk. scald it, and when it ceols
stir in five eggs carefully beaten, two
cups of pumpkin steamed or cooked
in the old-fashioned way, with only
water enough to prevent it's burning,
ginger, mace, cinnamon and nutmeg
to the taste, with about cupful of
sugar and pich of salt. Beat the
whole together thoroughly, and add
a cup of cream, and stir it in carefuls
ly just before pouring into the bak-
ing plates Line the plates with rich
paste, fill them to the height of three
quarters of an inch and bake in a
moderately quick oven till firm in
the centre.
BOILED CUsTARD-Take quart of
rich milk, scald it, and as soon as it
cools add the beaten yolks of six
eggs, sugar enough to sweeten it and
a little salt Put the custard in a
bright tin pail which is set in ket-
tie of boiling water, or cook it in q
clean farina boiler. Beat the GUS
tard carefully while it is cooking,
and when it is thick take it off the
stove, season it and beat it till it is
cool. Turn into cnstard cups and
set on the ice. The more carefully
the yolks are beaten the better the
custard will be. 1t is better without
the whites of the eggs. They may
be used for delicate SNOWFALL cakes
which are baked in tiny round pans
and iced thickly with white frosting
These cakes are especially delicious
served with the custard. Others use
the whites as meringue on the Gus,
tard. Pile the meringue on the cus-
tard cups just before serving them.
Brown each one with a salamander
on a hot shovel, or leave the mer
ingue white, making little space in
the top for bit of red currant or
purple grape Jelly.