The Osceola times., 1884-07-19
COOKERY COLUMN.

I Frosting for the Cakes.-To three
quarters of pound of fine sifted sugar,
but 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 APP
pies and bake brown. 1t is delicious.
To Bake Bread Crumbs.-Moisten
crumbs of white and graham bread with
milk and water, add little butter, sum-
mer sayorv 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 3 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 lhready.
Beat the white of the egg till very still;
| pour in the sugar beating steadily and
r swiftly all the time until quite cool. Ice
the cake when it is cold, ana the icing
nearly so.
Parsley and Butter.-Wash and pick
leaf by leaf some parsley, put a teaspoon
full of salt into halt pint OF boiling wa
ter boil the parsley about ten minutes,
, drain it on a sieve, mince 1t quite fine,
! ! and then kruise it to pulp; put it into
! sauce toat, and mix with it by degrees
about ] pint of drawn or melted butter.
= Serve in the sauce boat.
Stewed Chicken.--Season and stew a
0 chicken in 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 an egg; mix
little flour and water smooth aud make a
thick gravy, season well with pepper and
1 salt, and let it come to boil. Turn over
the chicken and serve hot.
Dat Meal Gems-Take one cup of oat
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
4 are baked in irons, as other gems and
mullins. If on first trial you find them
moist and sticky, add little more flour,
u as some brands of flour thicken more
u than others.
Fruit Cake.-Five eggs, one-half cup of
! milk. five cups of -four, hayoring to taste,
u three cups of sugar, one cup OF butter,
one-half pound raisins, one-half pound
G of currants. Work butter and sugar to a
t cream, add the eggs well beaten, the
flavoring, and siit the flour, stirring
thoroughly, flour the raisins and currants
). and stir in last. Bake slowly in mod
y crate oven, two hours.
Break fast Cakes.-Oue and half cups
of Indian meal, one and half cups OF
l. flour, halt cup OF sugar, butter, teaspoon
{ full of soda milk. one egg. Mix the meal
J. and -four together thoroughly, then but
ter, sugar and eggs; stir cream of tartar
II in the -four. and dissolve the soda in a
; little cold water; mix all this quite soft
n with milk: bake in shallow pans. To be
eaten hot with butter, and is very nice.
r Tomato Sauce--Peel and cut in small
; pieces one dozen large, ripe and juicy to-
It matoes; add six small green peppers and
g two mcdum-sized onions, chop these
very fine, stir in coffee cupful Of vine
gar, two or three tablespoonfuls of bi own
I sugar, heaping tablespoonful of salt, a
: teaspoon each of ginger, cloves, allspice
J and cinnamon: stew the tomatoes and
all the ingredients but sugar and vine
gar five minutes before taking from the
fire
Peaches Canned Pear and stone your
peaches; put them in syrup made OF
o two cups OF water to one cup of 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
n cut into jar, making it full and then
allow half as much again for the shrink
age after boiling; thus one and half
arfuls raw will make one jarfu after
r. boiling.
n Pressed Apples.--Choose some firm,
sound apples, not too ripe; put them on
p a baking tin in slack oven, aud leave
i. them in all night. In the morning take
u them out and pinch them, one at time,
d betw'n your finger and thumb, working
all round them.-Put them into the
r. oven again at night, and pinch them in
:, the morning, and continue doing both
u until they are soft enough. Then place
them between two boards, with weight
n upon them, so as to press them flat, but
not so heavy as to burst them, and let
0 them dry slowly.
q Mince Pie For enough mince-meat
II to fill a three-gallon crock, take pounds
y of nice beef "a neck piece is best, and
l. one pound of suet. Boil the meat very
u tender, salt as you would for the table;
u let it boil down until there is not more
l than pint of liquor, while warm take
= out all the bone and save the liquor. Let
u it stand over night, next morning chop
d the meat fine and the suet. and put them
y together. Take twice as much sour an.
$ Piles as you have meat, and put them in
e two quarts of boiled cider and the liouor
T. from your meat. If you have vinegar
o from picked peaches or any sweet p ok
u les, 1t is better than the cider. Add 10
II the meat and applas 4 roo attuo ,r ,,,,.lo,