The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-05-19
HOUSEHOLD HELPS.

BUTTER ScoTcH Butter Scotch. the
children's favorite, IS made of one cup
of butter, one cup sugar, and one cup
of molasses. Boil until 1t hardens IN
cold water. Then spread it thinly in
pans, and mark it in little souares or
diamonds.
STEAMED JoHNNYcAKE.-Beat one des-
sertspoonful of sugar with two eggs;
add two teaspoonfuls of buttermilk,
half a teacupful of sweet, rich cream,
two even teaspoonfuls of soda. or enough
to sweeten the buttermilk, little salt,
one cupful of flour, and meal to tbicken.
Steam from one and half to two hours.
COFFEE CAKE. One cup of sugar. enc
cup butter, one egg and one cup molas-
ses well mixed together; then add one
cup strong warm coffee with a teaspoon
full OF soda dissolved in it, four cups OF
flour, one pound of raisins, stoned and
chopped line, one tablespoonful each OF
cloves, cinnamon and nutmeg
STEAMED GRAHAM BREAD. Tive cups
of Graham flour. one egg, one table
spoonful of melted butter, three-ouarters
of a cup of molasses, two teaspoonfuls
OF baking powder. Steam for an hour
and three-quarters eat while warm ;
cover with heavy cloth when YOU take
it from the steamer the crust will be
more tender if this is done
HISTs ABOUT RAIsINs - If Won wish T.
avoid having all the raisins you put in
pudding sink to the bottom follow this
rule: Cook the raisins in little water
on the top of the stove then, when the
pudding is half done, stir the raisins In.
They viii be evenly distributed through
1t, and there will be plenty of time for
the crust to form on the top of the pud-
ding.
MIX PoRRIDGE.- porridge can
be varied so that an invalid will not
tire of it soon. Put dozen raisins in
about two cups of milk, boil for five
minutes they viii flavor it agreeably,
though they are not intended to be
eaten. A little nutmeg can be added,
or the white of an egg beaten light may
be stirred in just after the milk Is taken
from the stove.
PUFF PASTE. one pound OF flour,
one ounce of butter and the juice OF one
lemon into q firm paste with ice-eold
water. Let it stand an hour. Roll 1t
out thin and lay over it one pound of
butter in thin slices, fold over the paste
from each side, roll il up into a ball, and
roll out quarter of an inch in thickness.
Fold over in three layers and lengthwise
in three folds. Let it lie half an hour.
Repeat the operation, let it lie ten min
utes and repeat the rolling. When used
for pies and tarts, rub over the top with
a feather dipped into sweet milk.
ORANGE PUDDINa.-For orange pud-
ding or custard cut five or six oranges IN
small pieces. place them ~ a pudding
dish, and sprinkle one coffee-cup of
sugar over them; make boiled custard
of one pint OF milk, the yolks of three
eggs. half cup of sugar aud teaspoon
ful of cornstarch; pour this over the
orange after the sugar has dissolved;
make meringue of the whites of the
eggs with three tablespoonfuls OF pow
dered sugar beaten in; put this over the
custard, aud set In the oven to brown.
If the oranges are very sweet less sugar
can be used.
GOLDEN EGGs.--Eggs are invaluable
in an impromptu dinner, and golden eggs
are not only very nice but very pretty.
Boil some eggs thoroughly hard, then
cut them in halves, and place them yolk
I downward upon deep dish a glass one
/ if it is strong enough to bear heat, Is
more entieing; ranged carefully in rows,
I like little white mounds. A sauce Is
made by frying an onion with curry pow
4 der and adding stock. thickening 1t and
/ straining 1t over the eggs. This pretty
/ dish should be accompanied by boiled
rice, but should not be garnished with
it, as the bordering Of rice takas a...y
2 from the light appearances or ~Iliceg<-s q
contrast with the golden gravy.
RICE FOR DESSERT. Rice for dessert is
very nice when prepared in this way
Wash half a cupful of rice, add to it a
large half-cup of sugar, dessertspoon-
( full of salt, one quart OF milk, and some
grated nutmeg. Set it in the oven 10
bake, stirring it from the bottom every
/ few minutes with long handled spoon.
When the rice is cooked so that it is per-
fectly soft, stir in half teacupful OF
corn starch, which you have rubbed
smooth in little cold water. II any
brown crus. has formed on top, remove
it before you put in the corn-starch.
This is suitable to serve cold for tea, OF
warm for dessert. Send it to the table
in cups or glasses, with a spoonful Of
jelly or jam in each cup.