The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-06-09
, one tablespoon

! full shortening
FRosTNG. Beat the yolks of two
eggs, add ten teaspoonfuls powdered
sugar, after frosting the cake, set it in
cool, dark place to stiffen.
SUGAR ICING FOR CAKES. -Sift pulyer-
lied sugar, and to the white of every
1 egg add six teaspoOnfuls sugar. If the
! cake is white one, use lemon extract !:
/ beat the egg to stiff froth before ad-
ding sugar; this will harden in n short
time, and is very good.
DOLLY WARDEN CAKE.-One half cup
butter, one cup sugar, beat to a cream !:
| the whites of three eggs, beat to a
stiff froth, now beat all together. Three
fourths cup of milk, one and one-half
| teaspoonful baking powder IN two cups
of flour flavor to taste.
WHITE FRUIT CAKE.-One pound of
butter, one and one-quaruer of flour,
whites of eighteen eggs, one pound
sugar, one teacupfHl milk (sweet), one
teaspoonful baking powder, two ounces
almonds, half pounds citron, or the
almonds may be left out if preferred.
Leave out the fruit and this is delicious
white cake.
DRIED APPLE PUDDING.-Une teacup
cooked dried apples, one cup molasses,
one and a quarter cups -four, one-quar-
ter cup butter, one egg, one teaspoonful
soda, one teaspoonful ground cinnamon,
little grated nutmeg. Bake as soon as
mixed, serve hot with sauce made of one
cup sugar and half cup butter beaten
smooth and favored with grated nut
meg.
Coffee CAKE.-Two teacups brown
sugar, one of molasses and one of butter,
one of strong coffee, four of flour, four
acrr,c two 70 l.
of spice, two of soda dissolved in the
coffee, half pound raisins well seeded,
half pound citron we'll cut up into small
strips, half pound currants. / ALWAYS
brown my flour for this.
WEDDMG CAKE.-One and one-half
| pounds flour, one and one-half butter,
one and one-half pounds sugar, eighteen
eggs, one-half ounce of cloves,
one-han ounce nutmeg, one-han
ounce mace, one gill wine, one
gill brandy, one gill molasses, three
pounds currants, four and one-half
pounds raisins, one and one-half pounds
citron, one tcaspoonful soda. Bake three
hours. This makes three loaves use
pastry flour.
SrEwED BEEF WITH VEGETABLES -
Wash and cut the beef into moderate
sized pieces put into porcelain kettle
/ ana SIMMER lOI LlIGC HOuA5s htlAAliB satts
after it has been well skinned one hour
and a half before dinner, put In your
vegetables, potatoes, parsnips, onions,
or any kind let them cook quietly until
/ time to dish up dissolve one tablespoon
/ ful of flour in cold water add to the
! Juice in kettle for rich gravy. Cold
| roast beef Is delicious cooked over IN
this way.
/ QUEEN OF PUDDDGs. One pint Of
nice fine bread crumbs, four eggs beaten
well, the grated rind of a lemon, one cup
! of sugar mix well, pour into deep
4 dish and bake to a nice brown then
/ having beaten and sweetened the whites
! to your taste flavor with lemon, spread
over the top brown slightly IN the stove
and serve with hot sauce. Jam or Jelly
4 is nice, or whipped whites spread be-
( tween the pudding.
LEMON PIE.-Two lemons sliced thin
/ and seeds taken out, two cups cold
water, two cups sugar, two tablespoon
/ fuls flour wet and stirred until smooth,
/ yolks of six eggs, bake. Frosting-
/ Whites of the eggs beaten TO a stiff
froth, and a cup and half of white
/ sugar; when the pie is nearly or quite
/ done put the fros6ug on and return to
/ the oven until it IS lightly Drowned.
/ This makes four good-sized pies. Only
/ one crust is used.
/ COLUMBUS EGos.-A nice supper dish
/ Boil eggs until hard done when per-
/ fectly cold peel off the shells, carefully
/ cut them open with a sharp knife, take
/ out the yellows and mash them fine; add
/ grated or minced ham (boiled, of course,
I beforehand), chopped onions, mustard,
1 pepper, butter, or better still, salad oil,
I Worcester sauce, salt and vinegar. Fill
the whites with this dressing, then join
together to resemble an unbroken egg.
place lettuce or parsley leaves in fiat
dish and lay the eggs nicely and taste
fully upon them.
PoTAro SALAD. i Take four or Eve
ordinary sized Irish potatoes, mash well
and pour in two tablespoonfuls melted
butter, two onions chopped fine, one
teaspoonful of salt, one of mustard, one
of black pepper; mix together thoroughly
with the yolks of three hard boiled eggs;
moisten the salad with half a teacup of
vinegar; put this into deep glass bowl,
and chop the hard boiled whites very
fine, with cucumber pickles, two or
three; spread over the salad.
BosroN BAKED BEANs.-Pick one quart
of beans, and let SOCK over night In
the morning put on to boil In cold water
with half teaspoonful soda; boil thirty
minutes; drain and put in an earthen pot
with two tablespoonfuls molasses. When
half the beans are in the pot, put in half
or three-fourths of a pound of picked
pork washed and cut in slices; cover all
with hot water, and bake six hours in
moderate oven, they cannot be too long.
Keep covered so they viii not burn on
the top. Serve in the dish which they
are cooked. Householders, try this,
and see if they are not nice. Old beans
require a longer time to cook, and may
have to be filled with hot water two or
three times. A trial will settle the bean