The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-03-10
HOUSEHOLD HELPS.


From she Detroit Free Press Househoid.'l
One EGG CAKE.-One egg, butter SIZE
OF large egg, two cups sugar, three
cups Hour, one teaspoonful soda, cup VI
sour cream.
BRoCCoLI.-Washn nicely; cut on the
green leaves and hard stalk; boil III
water with little salt about twenty
minutes. Send to the table with pepper
and melted butter poured over 1t.
WHITE CAKE.-One cup butter, two
cups sugar, one cup sweet milk, whites
Of tive eggs, three cups -four, two tea,
spoonfuls cream tartar, one teaspoontul
soda. Bake in n moderate oven.
Fro JuAfnLEs. cup OF butter. two
cups or sugar, half a nutmeg, one heap,
ing cup OF chopped figs, two eggs and
Hour enough to roll thin after thoroughly
mixed. Dates can be substituted ior
figs, and are very nice Bake In quick
oven.
BRowN BREAD.-Two cups OF Indian
meal, one halt-cup OF cold water, VIII
stirred; add one quart of boiling water
and let 1t cool, after which add one cup
of molasses and 4 small soaked yeast
cake (; STIR as thick with flour as possible,
| and let it rise over night; then knead
/ ACN AAoCs AtitA bttAc oANNAf-
SHORT CRUsr.-Take one pint of site.
flour, little salt and a cupful of lard
| Make hole in the flour and put in the
lard; break the lard into small pieces
with the fingers do not rub IT'D Then
! mix with cold water-roll quickly
quite thin. This will make two pies
with an upper crust. Bake a good brown.
SPANISH CHARLoTTE.-Put layer of
of pudding-dish, and a layer of any
kind of Jelly or canned fruit over them.
Continue the LAYERS alternately until the
dish is three-fourths full, then fill up
with q rich custard and bake, serve with
a sauce. If preferred cold, serve with
sugar and cream, II liked.
VEAL BRoTH.-Put the knuckle of a
leg or shoulder of veal, with very little
meat on it, an old fowl, and four shank
bones of mutton extremely well soaked
and bruised; three blades of mace, ten
.pepper-corns, an onion and large bit
of bread, and three quarts of water into
a stew-pan that covers close, and simmer
| in the slowest manner. After it has
boiled up and been skinned strain and
take off the fat Salt is wanted. 1t will
require four hours to prepare.
How TO Cook CAULFLowER.-Wa
carefully so as not to break off the
sprouts; tie the green leaves over the
| flower, cut off the hard end of the stem ;
boil In plenty of water with little salt
large head will cook in twenty min
utes take it out, cut off the leaves and
stalks, lay them nicely In the dish
sprinkle with black pepper and pour
melted butter over them; serve hot.
French Method. Prepare and boil as
above when done trim off leaves and
stalk, lay in baking-pan pour a rich
| roast gravy over them, then sprinkle
toasted bread crumbs on the top and
bake a rich brown.
PICKLED CAULIFLowERs. Cut off all
the green leaves; put the caulifiower into
boiling water with good supply of salt
boil three minutes only; take out and
dip In clear cold water one minute cut
in pieces convenient to put into jars
Make mixture of one tablespoonful of
mace, one of cloves, one of allspice, one
of ginger, two of white mustard seed,
and red-Pepper pod to every gallon of
the best cider vinegar. Let this mixture
boil and pour boiling hot upon the cauli-
flowers cover them closely and let them
stand week /; then pour off the hquor,
scald it, return 1t again hot to the cauli-
flowers, and in twenty-four hours they
ought to be pickles. Use the best cider
vinegar, if not it will dscolor the cauli-
flowers. Broccoli may be prepared in
the same manner, but is not as handsome
as the caulifiower.