The Osceola times., 1884-05-17
COOKERY COLUMN.

Frosting for the Cakes.-To three
quarters of 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. 1t is delicious.
To Bake Bread Crumbs.-Moisten
crumbs of white and graham bread with
milk and water, add little butter, sum-
mer savorv and celery salt. Baked brown
il is as toothsome as turkey dressing.
Apple Rice Pudding. g.-Put in a 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.-Cu 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 Just sufficient 10 dissolve it; set il
on the stove and boil it until it is thready
Beat the white of the egg till very still
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 teaspoon
ful of salt into halt pint of boiling wa
ter, boil the parsley about ten minutes
drain it on sieve, mince it quite fine
and then kruise it to pulp; put 1t into
a sauce toat, and mix with it by degrees
about J pint of drawn or melted butter
Serve in The sauce boat.
Stewed CHECKER. Season and stew a
chicken in a quart OF water until very
tender; take il out ON a hot dish and
keep it warm: then put into the liquorsa
lump of butter the size of an egg; mix a
little -four and water smooth and make a
thick gravy, season well with pepper and
salt. and let it come to 4 boil. Turn over
the chicken and serve hot.
Oat Meal Gems Take one cup of oat
meal and soak it over night in | cup oi
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 -four,
Us some brands Of flour thicken more
than others.
Fruit Cake.-Five eggs, one-half cup OF
milk five cups of -four, tlavoring 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
flavonng, and silt the flour, stirring
thoroughly, flour the raisins and currants
and stir in last. Bake slowly in mod
crate oven, TWO hours.
Break fast Cakes.-One and halt cups
OF Indian meal, one and a half cups OF
flour, haif cup OF sugar, butter, teaspoon
ful of soda milk, one egg. Mix the meal
and -four together thoroughly. then but
ter, sugar and eggs; stir cream of tartar
in the flour, and dissolve the soda in q
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 six small green peppers anC
two mcdium-sized onions, chop these
very fine. stir in coffee cupful of vine
gar, two or three tablespoonfuls of bi Owl
sugar, heaping tablespoonful of salt, {
teaspoon each of ginger, cloves, allspict
and cinnamon; stew the tomatoes anC
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 make
only enough for two jars at time; meas
IRE the raw fruit after il is pared anC
cut into jar, making it full. and ther
allow half as much again for the shrink
age after boiling; thus one and hal
iarfuls raw will make one jarful aitel
boiling.
Pressed Apples.--Choose some firm
sound apples, not too ripe; put them or
baking tin in slack oven, and leav,
them in all night. In the morning tax,
them out and pinch them, one at time
betw'n your finger and thumb, working
all 'runnd them-Put item into tn,
oven again a' night, and pinch them il
the morning, and continue doing botl
until they are soft enough. Then plac,
them betMnrn ,Mo boards. NJ th a Meiphl