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

1 y ~. m
full shortening.
FRosrINo. Beat the yolks of two
eggs, add ten teaspoonfuls powdered
sugar, after frosting the cake. set Il in
cool, dark place to stiffen.
SUGAR IcING FOR CAKEs.-Sift pulver-
lied sugar, and to the white of every
egg add six teaspoonfuls sugar. If the
cake is white one, use lemon extract
beat the egg to stiff froth before adj
ding sugar; this will harden in short
time, and is very good.
DOLLY WARDEN CAKE-One half cun
butter, one cup sugar, beat to cream /:
the whites OF three eggs, beat to q
stiff froth, now beat all together. Three
fourths cup of milk, one and one-haIf
teaspoonful baking powder In two cups
of -four flavor to taste.
WHITE FRUIT CAKE.-One pound of
butter, one and one-quaruer of -four,
whites of eighteen eggs, one pound
sugar, one teacupfal 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. teacup
cooked dried apples, one cup molasses,
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 -four, four
eggs, two tablespoonfuls cinnamon, two
of spice, two of soda dissolved in the
coffee, half pound raisins well seeded,
half pound citron well cut up into small
strips, half pound currants. / always
brown my flour for this.
WEDDING CAKE.=One and one-half
pounds flour, one and one-haH butter,
one and one-half pounds sugar, eighteen
eggs, one-haf ounce of cloves,
one-haH ounce nutmeg, one-haf
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 teaspoonful soda. Bake three
hours. This makes three loayes use
pastry flour.
SrEwED BEEF WITH VEGETABLEs.-
Wash and cut the beef into moderate
sized pieces put into porcelain kettle
and simmer for three hours, adding salt;
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
/ full of flour in cold water; add to the
Juice in kettle for a rich gravy. Cold
roast beef IS delicious cooked over IN
this way.
QUEEN OF PUDDNGs. One pint Of
nice fine bread crumbs, four eggs beaten
well. the grated rind of lemon, one cup
of sugar; mix well, pour into q deep
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
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 -four 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 frosting on and return to
the oven until it IS lightly Drowned.
/ This makes four good-sized pies. Only
one crust is used.
COLUMBUS EGas.-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,
/ beforehand), chopped onions, mustard,
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.
PorAro SALAD. 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 q 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.
Boston BAKED BEASs.-Pick one quart
of beans, and let soak 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 tablespoonful moiasses. 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 q
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 longer time to cook, and may
have to be filed with hot water two or
three times. A trial will settle the bean
[ nnastion.