The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-10
DOMESTIC.

the family after it is put up. It comes
TO the table, but no one eats it; 1t ''goes
begging" as the saying is. This was
true one year of preserved oitron in one
family, It seemed as If 1t would be
wasted, but tho frugal woman who was
at the head of affairs experimentedi in this
way: She too the citron from the syrup,
sliced it, spread it on plates and dried
it in the oven. It then took the place
of expensive imported citron used in
cakes, puddings, etc. The syrup she
used in mince pie meat, and in the dress
ing for sweet pickles. She considered
her experiment complete success as a
matter of economy, and also because
she was not detected by any Of her fam
lily.
A GOOD recipe for marbled cake is
horo given: One cup Of butter, two cups
Of sugar, three cups of flour, and four
weli-beaten eggs, one cup Of sweet milk,
two teaspoonfuls of baking powder
mixed with the flour. Dissolve q heap
ing tablespoonful OF chocolate with q
little milk, better still with cream.
Then dip out cupful Of tho cake bat
ter, and stir the chocolate in it till it il
all thoroughly mixed and brown. Gov
or the bottom OF the cake tin with tho
batter, and then in two or thrce places
form little rings with the chocolate.col-
ored batter, then put in another layer
Of the light, and so on until all is used.
This cake should be baked in moder-
ate oven, and the top and sides also, if
you choose, be covered with chocolate
lcing.
MAoARONI AU GRATIN. Take half
pound of spaghetti macarroni, four oun-
ces Of cheese, two ounces Of butter,
three. quarters OF cupful of Bechamel
sauce. Do not mash tho macaronni.
Throw it, broken into convenient pieces,
into boiling water which is we'll salted;
stir or shake it frequently. Tho mo-
ment it is quito tender pour it into
colandor and shake off all tho water.
When we'll drained, pour over it nearly
all OF tho sauce and the grated cheese;
turn it in the saucepan, mixing it we'll
together without breaking tho macaroni;
put it into a grat&n dish; pour first tho
remainder oi the sauce over the top,
then the remainder Of the cheese, and
over this sprinkle tablespoonful of
cracker dust and dots Of butter. Put
it into very hot oven ten minutes, col
oring tho top.
THERE arc people who think they can-
not out or digest anything which Is
made light by the use of soda or buklng
powder, and thcro really arc those who
cnnnot. For them recipe is here civ
Oh for waillcs which nre raised with
yeast, and which will be found highly
unf iuI AT nnn Mt &c
quart OF sweet milk, five tablespoonful
or about half metlium-sizcd cup of
yeast, at least one tenspoonful of salt.
Mix we'll, and lot 1t stand nll night. In
tho morning stir in ono tablespoonful
OF melted butter and two weli-beaten
eggs. BaEe i'll watlle-irons, aud cat
without fcnr OF pam OF distress.
CocoANUr CAKE.-To tho weIl-beaten
yolks OF six eggs and two cups of pow
dercd white sugar, three-fourths cupful
OF butter, ono OF sweet milk, three and
II half of flour, one Lowell teaspoonful of
soda md two Of cream Of tartar, and the
whites OF four cggs-well beaton; bake
i'll Jelly-cakc pans. For icing, CRATE one
coconnut, boat whites OF two eggs, and
add one teaoupful of powdered sugar;
mix thoroughly with tho grated Cocoon
nut and spread evenly on the layers Of
cake when they are cold.
EVE Pudding. Put into mixing
bowl half pound of tino broad. crumbs
mixed with three ounces Of suet ohopped
and sifted, four tart apples, peeled,
oorcd and chopped, n cup of currants,
the rind and juice OF n lemon, little
salt, three eggs, and little sugar put
into pint OF cider, with which it is to
be well mixed. Boil in cloth or mould
two hours (or steam it four hours). and
serve with not liquid sauce Favored
with nutmeg.
Rum SlIERBEr. Rub loaf sugar over
tho rndB OF three fresh oranges. TO
three quarts OF water and the juioo of
dozen large oranges: sweeten to taste
with loaf sugar (using also the tluyorcd
sugnD flavor highly with rum, and
freeze. Grated pineapple may be added
when 1T is partly frozen, if liked.
TulrI-FKUrTI.--To one quart of boiled
custard (layorcd with vnnilla) allow
quart of eandied fruits. assorted and
chopped, and gill OF maraschisno.
Freeze tho custard, anu when it is be.
ginning to sot i'll the freezer, stir in the
fruit, maraschino, and a pint OF cream
whipped. Mould.
PREPARING CURRANTs.-.To swell tho
currants for cakes, after they are picked
and cleaned, pour boiling water ovor
them and lot them stand covered oyer
with plate for two minutes, drain away
tho water, throw c,lrrnnts on Il clotn
fT dry Il 4