The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-05-26

flour, one teaspoonful of cream Of tartar.
half teaspoonful of soda; flavor 10 taste.
Extra nice.-1lrs. California.
SPUNGE PUFFs. - Have ready some
very hot lard, as for boiling donalnrts.
and drop into 1t from a snoo1 some
bread, sponge before any more aour is
added, and when it is perfecfl,- light.
Let them get brown and well cooked
through, and pull open and aet With
butter for breakfast. Reystone
LEMON PE.-One large lemon the
yellow grated, and all the pulp and nice
used; one cup sugar, a half cup water and
two large even spoonfuls of tiopr Beat
the whites of eggs separately. with sugar
added, then the yolks well beaten aid
the flour gradually. Bake the ernst a
little before putting the rest in. Bake
brown. ~ keystone.
BAKED CABBAGE.-Boil q firm head
for fifteen minutes, then change the
water for more boiling water. bol till
tender, drain and set aside to cool.
Mince some boiled ham; mix with bread
crumbs; add pepper. one Tablespoonful
Of butter, and two eggs well beaten, and
three tablespOonfuls of milk; chop cab
bage very fine; mix all together and
bake IN "a puddIng-dish till brown. Serve
hot Old Lady.
CAKE OR FRUIT SANDWICHES. -Cake or
fruit sandwiches are made TINS Four
eggs, their weight in -four. sugar. and
butter; warm the butter and beat it TO
cream, then stir the flour and sugar into
it gradually, beat up the eggs and stir
them in. Beat the cake well for hslf an
hour and bake IN n rather quick sven
If for sandwiches slice the cake il half
and put preserves between. = Co,ypi'te.
WHITE CAKE One cup of white sugar,
one-third cup of melted butter whipped
| to a cream; add oue-thlrd cupoi sweet
milk and stir thoroughly; sift ohe cup
of flour, one third cup of corr Starch,
and one heaping teaspoonful OF Aklng
| powder together and add 70 tue ABOVE
mixture. Take the whites OF four eggs,
| beat them TO very stiff troth, ana ada,
| stirring it well with the ct err nayor
| with lemon bake slowly, either Ia lely-
| cake tins or IN one cake. EXcelleAt- --
Mp Up.
Ice CREAM CAKE.-Two cups OF granu-
lated sugar. one cup of milk, two cups
| of flour. one cup of butter, one cup OF
| corn starch. three teaspOoatuls OF BAKING
powder. whites of eight eggs. lclhg--
| Whites Of four eggs and four cups OF
pulverIzed sugar. Pour one-haii punt OF
| boiling over the sugar, boil until when
| dropped IN water II IS very stii' put
not brittle. Pour over the beaten whites
of the eggs and add, when hot, one-haf
teaspoonful of citric acid. BAKE IN
! layers--D. b.
PARsNIPs.- Wash well scrape them,
and cut in two or four pieces len8th"l !;
| boil in water with little salt IN IL lI III
| tender. which viii be In from one-haH to
ss::1ree-quarters of an hour; when quite
| done dish up In warm dish, with melted
| butter poured over them, or warmed
butter with little minced parsley IN It I;
or mash the parsnips andform into small
cakes, roll in flour, or dipin egg or bread
| crumbs and fry a little brown send to
| the table very hot. You can also brown
the parsnips sliced rather thin. Corr
! pine.
BAvARIAN CREAM. Whip one pint Of
cream to stiff froth, laying it on sieve
Boil another pint of cream or rich milk
with a vanilla bean and two tablespoon
fuls of sugar until It is well favored /;
then take it off the fire and add q half a
box of Cox's gelatiue soaked for an hour
in half cupful of water in a warm place
near the range; when slightly cooled stir
in the yoll1s OF four eggs well beaten.
When it has become quite cold and be
gins to thicken stir it without ceaslng a
few minutes until it Is very smooth, then
stir in the whipped cream lightly until 1t
is well mixed Put it into a mold or
molds, and set 1t on Ice or IN some very
cool place. COFyDi1ic.
SOUTHERN FRCIr CAKE. six eggs,
beaten separately. seven cups of Hour,
three and oue-hnif cups of sugar, two
cups of buttermilk, one and one-half
cups Of butter, two teaspoonfuls of soda,
one teaspOonful Of cloves, two teaspoon
fuls OF cinnamon, two teaspoonfuls Of all
spice, one teaspoonful Of cOriander seed
two nutmegs, grated one pound of raisins.
one-half pound of currants one pound
of flags, dried, one pound of dates, one
pound of pruues, one-half pound of
citron, one-third pound of candied
orange peel, grated rind of two lemons
aid Juice of one, one tumbler of brandy.
This recipe married off all cur family,
and these proportions will make enough
slices to go round. *. Il.
TRANSPARENT CUsrARDs. is an
old-fashioned aud rather expensive Gus
tard, but SO superior 10 any I've tasted
that I've long since dropped all others,
preferring this Beat with one pound
Of sugar the yolks of sixteen eggs; set
over slow fire and add gradually three
quarters of a pound Of nicely creamed
butter stir constantly till the butter
melts; remove from the fire and add a
teacup of rich cream thicken with a
tablespoonful of corn starch; flavor
with lemon; citron IN small bits may be
added; bake in puff paste nicebrown /;
to be eaten cold. This recipe should be
used when making silver or ice-eream
cake. which calls for the same number
of whites. Wife and Mother.