The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-01-13

celery, four potatoes, a gallon of water,
/ pepper and salt. Put all into the soup
! pot and boil very gently three hours.
! Wash a cup of barley and boil in very
/ little clear water twenty minutes. Strain
/ the soup, pressing hard, boil up, skim,
I add the barley and simmer thirty min
/ utes.
/ SrEwED CARRoTS -Scrape and lay in
| cold water half an hour or more boil
| whole three-quarters of an hour drain,
( and cut into round slices quarter of an
! inch thick; put on in sauce pan with
/ a teacupful of broth-veal or beef or
mutton-pepper and salt to taste, and
| stew gently half an hour just before
/ they are done add four tablespoonfuls
cream or milk and good lump OF but
/ ter cut into bits and rolled In flour boil
up and serve. If you have not the broth,
use water, and put IN a tablespoonful OF
| butter, when the saucepan is set on the
fire, IN addition to the quantity have
specified.
CoRN CAKES. One cup Of Indian meal
two cups of flour, three eggs, yolks and
whites beaten separately, a small teacup
OF sugar, half cup of butter, two cups
of rich sour milk, one teaspoonfuI each
Of soda and salt Stir the butter until
NAtu4AFs nCAL INC NoAkS " ~ -
the whites until stiff, and put together
lightly. The salt aud soda should be
mixed thoroughly with the flour and
meal. Next stir the butter into the mid
die, turn In the eggs and sugar, and beat
10 a batter. Now, as this mixes, add
the sour milk, stirring rapidly. Beat
hard until smooth and light. Bake In
hot gem-pans or small cake-tins.
4 4rrn rnnunHa ~
the neck of mutton, four onions, six
large potatoes, salt, pepper, three pints
of water and two tablespoOnfuls of flour.
Cut the mutton in handsome pieces. Put
about half the fat in the stewpan, with
the onions, and stir for eight or ten min
utes over hot fire then put In the meat.
which sprinkle with the flour, salt and
pepper. Stir ten minutes, and add the
water, boiling. Set for one hour where
1t viii simmer; then add the potatoes,
peeled and cut III quarters. Simmer an
hour longer and serve. You can cook
dumplings with this dish, If You choose. |
They are a great addition TO all kinds of
stews and ragouts.
BUCKwHEAr CAKEs-One quart buck
wheat flour four tabespoonfuls Yeast
one tablespoonful salt; one handful
Indian meal two tablespoonfuls molas-
ses-uot syrup warm water enough to
make thin batter beat very well, and
set to rise IN a warm place if the batter
is III the least sour In the morning stir
in a very little soda dissolved in hot I
water; mix In an eartheu crock. and
leave some in the bottom each morning (,
"a cupful or SOTO serve as sponge for /
the next light. instead of getting fresh .
yeast. In cold weather tins plan can be .
successfully pursued for a week or ten .
days without setting anew supply. OF .
course you add the usual quantity of .
tiour. etc, every mgat, and beat mp
well. DO not make your cakes too
small. Buckwheats slOuld be of a gem
erous size. Some put two-thirds buck
wheat, one-third oatmeal, emitting the
Indian.
APPLE PUDDNG.- Make a paste with
equal quantities OF SIZED flour and finely
chopped suet, pinch Of salt and "a little
water. Roll it out hin into large
piece. place this owe a well buttered
basin, and push it inso as 10 line the
basin with it: cut it 1ff all round so as
to leave enough to fold up. Roll out
the trimmings to sucha SIZE as to cover
the top OF the basin. Pare, core and
slice a quantity OF COED sound apples,
put them IN the BASIN with brown sugar
to taste, aud either some chopped lemon
peel, two or three cloves or q little
grated nutmeg; add small piece Of
fresh butter, pack the apples tightly in,
put on the cover of paste, turn up the
edges and press them down, tie a Toured
cloth over G.d pot the basin
into q saucepan full of boiling water,
which should come veil over the pud-
ding. Boil from two 10 three hours
according to size.