The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-01-11
DOMESTIO.

AN old English lady contributes this
recipe for Christmas cake: She says:
ut is wise to try making it once before
then." TO five pounds Of slfted flour
allow one tablespoonful OF sa!t, one
pound and half OF butter, half a pint
OF fresh bakers yeast, or FIVE teaspoon
fuls of baking powder; if you use the
yeast in preference to the baking pow
der, you must allow it time to rise be-
fore putting in the fruit, etc.; wash and
mix in the dough three pounds Of our
rants, one pound and half of sugar,
whole nutmeg grated, one-quarter OF q
pound of oandied lemon peel chopped
very fine, one wineglassful Of brandy,
AMI four eggs beaten till they are very
light; line the cake tiEs with buttered
paper; bake i'll moderate oven for Il
long time, from an hour and three quar-
ters to two hours; the brandy used in
this recipe is not intended rs havoring,
but to keep the cake from drying.
REED BIRD PIE.-Pluck and dress the
birds, leaving them whole; either stuff
them as already directed in the recipe
for STEwED, ROAST md BRoILED REED
Or oysters; line an earthen baking-dish
with nice pastry. Put the birds into
the dish, in layers, with flour, butter,
wine or gravy, and seasonings, allowing
to each dozen birds tablespoonful each
Of butter and flour, a glass OF vino and
Il cupful OF gravy, and rather high sea
soning OF salt, pepper md powdered
spice. Cover the birds with pastry,
wetting the edges OF the crust to make
them adhere; cut some plac>s in the
crust to permit the escape OF steam
whilo the pie is baking, brush it with
beaten egg, and bake it in Il moderate
oven until it is nicely Drowned
AN elegant mantei lambrequin is
made OF dark green velvet, and IS with
out decoration except across tho odge
at the bottom; crescents Of thin brass
are attached to cords, and small t,,SseI
is fastened to each; this hasctfect OF
rich fringe. a great addition to the np-
pcarance of the mantel is to have Il
piece OF the velvet Of the width and
depth OF the lambrequin fastened to the
wall above the shelf. 1t may be tackled
with brass-headed nails, or tastoncd to
regular curtain pole with brass rings.
,Ihls makes good background to bring
into relief any handsome al ticks Of
mantul furniture. BrasScs and paint
lnGs Of any kind nre shown to good
u Vantage; china also.
BAKED REED BIRDS, CAROLINA STYLE.
Pluck and dress the birds, leaving
them whole; in each one put teaspoon
ful OF butter and a little salt and pep
per. Wash as many small, thick sweet
potatoes rs there are birds; split them
lenSthwise, and hollow them out in the
middle, SO that n bird can he placed IN
each one; tie them together with pieces
OF tape after the birds are placed in
them, and then bake them until they
arc soft. in a moderate oven; remove
the tapes when the potatoes are done,
but take care not to open them, and
serve them hot Mt once.
DAINTY and yet serviceable aprons are
made OF the darned net, which has been
and is SO popular a material for dress
trimmings aud for pillow shams. A
pretty apron IS made of the plain net,
with deep rnille, with tho pattern
darned Ill. The bottom aud top OF the
ru1llt should both 5s finished with seal
lops, and then the rntlir needs no head
ing, and is easily put Oh. AboYe the
rIille and up the sides of tho apron the
pattern should also be worked. One or
Two pockets may be put OH; one gives q
little Jnuntier appearance to tho apron.
IL only one Is gut on, place it Oh the left
side.
Hot CABBAGE SALAD. wash
medlunl-slzed head of tender white
tabb"ge and cut it in very thin slices
Gut a quarter OF O pound OF ham in hall
lnch dice, fry it brown in tablespoon.
ful OF butter, and Iay it on tho cabbuv.:
into the fat in which the ham was fried
stir wine-glasslul Of vinegar mixed
with the yelks OF two raw eggs, Il salt
spoonful of salt, and quarter OF salt
spoonful of pepper; STIR all these ingrc-
dlenis over the fire until they beg,u to
thicKon, and then pour them ever the
cabbage, and serve 1t at once.
FRIED REED BIRDs.-Pluck nmd dress
the birds, splitting them down tho back;
season them rather highly with salt and
| pepper, roll them iii flour. Indian meal
or sitted bread or cracker crumbs, and
fry them brown III butter and lard
equally mixed and made smoking hot
before the birds aro put int, it; or,
dress them and split, season ana FRY
them without hrcadlng or Touring them.
ihey must be served very hot, as soon
as they are brown.
BRoILED REED BIRDS. Pluck and
dress the birds, splitting them down the
| back; season them with salt and cay-
enne pepper, and bro1l them brown
over very hot fire. Serve them on
toast, with small piece =. on,1cr on
each bird. Ii the birds are broiled in
front OF the fire, the toast may be placed
under them to catch their gravy as il
falls from them.
A NICE ginger cup-cake is made of two
cups OF powdered sugar, stirred to q
cream With two cups Of butter. The
butter may first bo warmed until il ia
soft, but not melted; add three wolf
beaten eggs, cup Of molasses, four
cups OF flour, tablespoonful OF ginger.
and ono Of soda---the sodn dissolved in
little hot water. Mix we'll, and bake
in buttcred gem pans, in moderate
oven.
A NICE dish for the supper of II cony.-
lcscent IS made by toasling two thin
| slices Of bread; latten ana soften tho
crust by pounding it little; butter the
toast winio hot, put ono shcc on warm
plate, acd spread over it IL thin layer of