The Osceola times., 1884-05-24
COOKERY COLUMN.

Frosting 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 a little more sugar over the ap-
pies and bake brown. 1t is delicious.
To Bake Bread Crumbs.-Moisten
crumbs of white and graham bread with
milk and water, add a little butter, sum-
mer savory and celery salt. Baked brown
it 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 abt 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 oi
cracker crumbs and the vegetable moist
ened with cream, add little butter to
each layer and bake brown. If a very
few shreds of salt fish are added the re-
semb nee to escalloped oysters is more
complete.
Icing.-One cup OF white sugar, ont
egg white only. Put the sugar into
water lust sufficient to dissolve it; set il
on the stove and boil it until it is thready
Beat the white Of the egg till very stiff
pour in the sugar, beating steadily anc
; swiftly all the time until quite cool. Ice
the cake when it is cold, and the icin,
nearly so.
Parsley and Butter.-Wash and picl
) leaf by leaf some parsley, put teaspoon
fu of salt into half pint of boiling wa
ter, boil the parsley about ten minutes
drain it on a sieve, mince it quite fine
and then hruise it TO pulp; put it int
a sauce toat, and mix with it by degree
about J pint of drawn or melted butter
Serve in The sauce boat.
Stewed Chicken.--Season and stew
, chicken in quart of water until yer,
tender; take il out on hot dish an,
keep it warm: then put into the liquor.
lump of butter the size of an egg; mix
little -four and water smooth and make
thick gravy, season well with pepper AM
salt, and let it come to ooil. Turn owe
the chicken and serve hot.
Dat Meal Gems-Take one cup of oa
meal and soak il over night in | cup o
water; in the morning add one cup O
sour milk, one teaspoonful of saleratus
one cup of -four and a little salt. The,
| are baked in irons, as other gems ant
mullins. If on first trial you find then
moist and sticky, add little more flour
as some brands of -four thicken NOR
than others.
Fruit Cake.-Five eggs, one-half cup @
! milk. five cups of -four, havoring to taste
three cups of sugar, one cup of butter
one-half pound raisins, one-half pounC
, Of currants. Work butter and sugar to
/ cream, add the eggs well beaten, tn
flavorng, and silt the -four, stirrinl
thoroughly, flour the raisins and currant
and stir in last. Bake slowly in a mod
crate oven, two hours.
Break fast Cakes.-One and half cup
of Indian meal, one and half cups o
-four, halt cup OF sugar, butter, teaspoon
full of soda milk, one egg. Mix the mea
and -four together thoroughly, then but
ter, sugar and eggs; stir cream of tarta
! in the flour, and dissolve the soda in
little cold water; mix all this quite sol
with milk; bake in shallow pans. To b.
eaten hot with butter, and is very nice.
r Tomato sauce.--Peel and cut in small
pieces one dozen large, ripe and juicy to
matoes; add six small green peppers an,
TWO medium-sized onions, chop tbes
very fine. stir in a coffee cupful of vine
gar, two or three tablespoonfuls of bi owl
sugar, heaping tablespoonful of salt,
teaspoon each Of ginger, cloves, allspic
and cinnamon; stew the tomatoes an
all the ingredients but sugar and vine
gar five minutes before taking from tn
fire.
Peaches Canned.--Pear and stone you
peaches; put them in a syrup made 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; max,
only enough for two jars at time; meas
ure the raw fruit after it is pared an'
cut into jar, making it full. and thei
allow half as much again for the shrink
age after boiling; thus one and a hal
jarluls raw will make enc jarful afte
boiling.
Pressed Apples.--Choose some firm
sound apples, not too ripe; put them o,
baking tin in slack oven, and leav
them in all night. In the morning taxi
them ou! and pinch them, one at time
betw'n your finger and thumb, workin,
all round them-Put them into tn,
oven again at night, and pinch them il
the morning, and continue doing boti
until they are soft enough. Then placr
them between two boards, W tn a weigh
/ upon them, so as to press them flat, bn
not so heavy as to burst them, and lo