The Osceola times., 1884-06-14
COOKERY COLUMN.

Frostinp for the Cakes.-To three
quarters OF a pound of fine sifted sugar,
put the well beaten whites OF three eggs,
beat this quite smooth.
Brown Apples Pare and core large
sour apples. Pour over them syrup OF
sugar and water sufficient to sweeten,
sprinkle little more sugar over the ap-
pies and bake brown. II is delicious.
To Bake Bread Crumbs.-Moisten
crumbs of white and graham bread with
milk and water, add little butter, sum-
mer savory and celery salt. Baked brown
il is as toothsome as turkey dressing.
Apple Rice Pudding. Put in baking
pan, tart, juicy apples, pared and cored.
Pour over them, rice cooked In milk,
enough to fill the pan, cover with plate
and bake. Serve with syrup, or cream
and sugar.
Baked Indian Pudding Boil one
quart of milk, thicken with corn meal
until the consistency is ab't like that OF
griddle batter, cool, and add sugar to
taste and well-beaten eggs. Sliced
sweet apples or raisins improve this pud-
ding.
Vegetable Oyster Escalloped.-Cut in
inch pieces and parboil. Place in bak-
ing dish alternating layers of bread or
cracker crumbs and the vegetable moist
ened with cream, add little butter to
each LAYER and bake brown. If very
few shreds of salt fish are added the re-
sembl nee to escalloped oysters is more
complete.
Icing.--One cup of white sugar, one
egg white only. Put the sugar into
water lust sufficient to dissolve it; set it
on the stove and boil it until it is lhrcady.
Beat the white of the egg till very stiff;
pour III the sugar, beating steadily and
swiftly all the time until quite cool. Ice
the cake when it is cold, and the icing
nearly so.
Parsley and Butter-Wash and pick
leaf by leaf some parsley, put a teaspoon
full of salt into half pint of boiling wa
ter, boil the parsley about ten minutes,
drain it on sieve, mince it quite fine.
and then bruise it to pulp; put it into
a sauce toat, and mix with it by degrees
about J pint of drawn or melted butter.
Serve in the sauce boat.
Stewed Chicken.--Season and stew a
chicken in a quart Of water until very
tender; take it out on hot dish and
keep it warm; then put into the liquor.a
lump of butter the size of On egg; mix a
/ little -four and water smooth and make a
thick gravy, season well with pepper and
salt, and let it come to a poil. Turn over
the chicken and serve hot.
Oat Meal Gems one cup of oai
meal and soak it over night in ! cup OF
water; in the morning add one cup Of
sour milk, one teaspoonful of saleratus
one cup of -four and little salt. They
are baked in irons, as other gems and
mullins. If on first trial you find them
moist and sticky, add little more flour,
as some brands of flour thicken more
than others.
Fruit Cake.-Five eggs, one-half cup OF
milk five cups of -four, flavoring to taste
three cups of sugar, one cup OF butter
one-half pound raisins, one-half pound
of currants. Work butter and sugar to a
cream, add the eggs well beaten, the
fiavorlng, and silt the -four stirring
thoroughly, flour the raisins and currants
and stir in last. Bake slowly in a mod
crate oven, two hours.
Break fast Cakes.-One and half cups
of Indian meal, one and half cups OF
flour, hall cup OF sugar, butter, teaspoon
ful of soda. milk, one egg. Mix the meal
and flour together thoroughly, then but
ter, sugar and eggs; stir cream of tartar
in the flour, and dissolve the soda in a
little cold water; mix all this quite soft
with milk; bake in shallow pans. To be
eaten hot with butter, and is very nice.
Tomato Sauce.--Peel and cut in small
pieces one dozen large, ripe and juicy to-
matoes; add Fix small green peppers and
two mcdlum-sized onions, chop these
very fine. stir in a coffee cupiul of vine
gar, two or three tablespoonfuls of bi own
sugar, heaping tablespoonful of salt, a
teaspoon each of ginger, cloves, allspice
and cinnamon; stew the tomatoes and
all the ingredients but sugar and vine
gar five minutes before taking from the
fire
Peaches Canned and stone your
peaches; put them in syrup made OF
TWO cups Vi NdltI W Dilt cup VI sugar,
Just let them get tender, and while boil.
ing hot fill into your jars and seal; make
only enough for two jars at time; meas
ure the raw fruit after it is pared and
cut into a jar, making it FULL and then
allow half as much again for the shrink
age after boiling; thus one and hall
iarfuls raw will make enc jarful after
boiling.
Pressed Apples.--Choose some firm
sound apples, not too ripe put them on
baking tin in slack oven, and leave
them in all night. In the morning take
them on, and pinch them, one at time
betw'n your finger and thumb, working
ali 'round them-Put them into the
oven again at night, and pinch them in
the morning, and continue doing both
until they are soft enough. Then place
them between two boards, with a weight
upon them, so as to press them flat, but
not 50 heavy as to burst them, and LET