The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1882-01-06


They will take about half an hour.
Garnish them with fried parsley, and
serve with a tureen of bread sauce.
SHORT BREAD No. 2.-One cup of but
ter, two cups white sugar put two cups
of flour in a basin, then throw in the
butter and sugar, rubbing it thoroughly
in the flour, then turn ont on the cake
board and work in all the -four you
possibly can; this takes some time !;
some use a very ljttle water: roll ont an
inch thick and bake IN large bread
pan; bake a light brown.
A NICE SUPPER DIsH.-A nice little
supper dish easily made IS as follows ::
Heat and grease the muffin irons take
dozen eggs, break an egg in each muffin
ring; put pepper, salt and lump OF
butter on each; then put in the stove; as
soon as it Is slightly Drowned remove
with a fork, dish and send to the table
hot. Egg mullins or shirred eggs You
can call them. 1t is simple enough, and
l believe original.
MARMALADE. Ounces make the best;
but crab apples or any sour apples are
also good. Poor ounces. unfit for other
uses can he washed and cut III small
pieces, coring but not pairing them. Al
low three-quarters Of a pound OF sugar
and teacupful of water to a pound OF
fruit. and boil slowly two hours. stirring.
and MASKING it fine Strain through
,olendar, and put in glasses or bowls.
Peach marmalade is made in the same
way.
CUsTARD SNAFFLE.-rake two scant
iablespoonfuls of butter, two tablespoon
,uls OF sugar, two of -four. one cup OF mix,
md four eggs. Let the milk boil, beat
| he flour and butter together, add to them
gradually boiling p1ilk, COOK eight min
ties. and stir often. Beat sugar and
yolks of eggs together. Add to the
cooked mixture, and set away 70 cool.
! When cool, beat white of eggs to stiff
/ roth, aud add to the custard. Bake in
a buttered pudding dish twenty minutes
IN moderate oven. Serve Immediately
with cream sauce.
LEMON PER1.-Oneof tue incest flavor
ings for custards, stewed rhuharb, pud-
iinCs. etc, Is made from the brandy III
which lemon peel Is soaked. A wide
mouthed bottle should always be kept,
IN which to put all spare lemon peel /;
pour brandy over to cover It and keep II
,orked This Is always ready for use.
Another bottle should be kept for some
IF the spare peel, which should be chop
oed verv fine. and little salt put over
il. to be used for forcemeats or meat
Havorings. Also dry some peel IN a cool
oven. and use this, crumbled fine or
grated. for apples and various other
things.
GAME SoUP.-Two rabbits, one-half
uourd of lean lamb, two medium-sized
5nions, one pound Of lean beef; fried
bread butter for frying pepper, salt
and two stalks of white celery cut into
inch lengths three quarts Of water.
Joint the game neatly; cut the lamb and
onions into small pieces, and fry all IN
butter to a light bown. Put into soup
pot with the beef cutinto strips and add
4 little pepper. Pour on the water; heat
slowly and stew gently two hours. Take
out the pieces and cover IN "a bowl; cook
the soup an hour longer; strain, cool,
drop III the celery and simmer ten min
utes. Pour upon fued bread in the
tureen.
ROAST HARE OR RABBIT Have the
hare skinned and well cleaned, stuff as
YOU would a fowl with a force meat of
bread crumbs, chopped fat pork, q little
sweet margoTIm, onion, pepper and salt,
Just moistened with not water; sew up
the hare with fine cotton, tie the legs
closely to the body in kneehng posi-
ton lay In the drippingpan back up
permOst, pour two cups VI boiling water
over it; cover wit h another pan and bake,
closely covered, except when you basic
it with butter and water for three
quarters OF an hour. Uncover, haste
freely with the gravy unhl nicely
, I
with butter until 4 fine frOth appears on
the surface. TAKE up the hare, put on q
hot dish and keep covered while you
make the gravy. Strain and skim that
left IN the pan, season, thicken with
Drowned -four, stir IN good spoonful OF
currant Jelly and some choTped parsley;
boil mp pour a few spoonfuis Of it over
the hare serve the rest IN gravy boat
Clip the threads and send IN with cur
rant Jelly around it.
CANDuED ORANGE PEEL.-Cut the fruit
into quarters leng.hwise, take out the
pulp and put the pcCls into strong salt
and water FOR two days, then take them
out and soak for an hour IN cold water,
afterward put them into apreserving llet-
tie with fresh and cold water, and boil
till the heels are tender, when they should
be put on u sieve To drain Make thin
syrup Of a quart of the water in which
they were boiled and pound OF sugar,
and simmer the peels IN 1t for half an
hour, When they VIII look clear pour
the peels and syrup into a bowl together
to stand till the next day, when you must
make as much syrup as VIII cover them,
of the proportion of one pint of water to
pound Of sugar, boiling it till it viii
fall from the spoon In threads; put the
peels into the syrup. stir half an hour
and take them out, drain on a sieve, and
as the candy dries, transfer them to a
dish TO finish in warm place when
dry. store them for use. This recipe is
usefal for any lemon, orange, or citron
peel, and perfectly wholesome.