Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1884-04-12
COOKERY COLUMN.

eggs, six ounces of -four, piuch of salt; TO
be dropped and sugar sprinkled on be-
fore baking. -" ''f ~
Fried Pigs Feet.-Make batter dip
the feet into it: Fry in hot fat until
brown. Make a little drawn butter,
then add spoonful of vinegar to serve
with them. a+ ...
: Nut Cake.--Two Cups of sugar, one cup
of butter, four eggs, one cup of cold wa
ter, three cups of flour, two teaspoonsful
of baking powder, two cups of hickory
nut meats. ,........-
Lemon Sauce.-Half cup of butter, one
cup of sugar, one egg, one grated lemon,
three tablespoonful of boiling water,
put in tin pail and set in a pan of boil
ing water to thicken.
| Fig Cake.-Two cups of sugar, three
fourths of cup of butter, whites Of six
eggs, one cup of milk, one pound of chop
ped figs, one cup Of corn starch, two
cups of flour, two teaspoonfuls of baking
powder. .-r -i-
Spongu Cake.-Half pound of pow
dered sugar, quarter ofs pound of flour,
four eggs, juice ofone lemon. Drop from
spoon upon buttered paper; if the
mixture runs add more -four. Bake in o
quick oven.
| Corn Starch Cake One cup of sugar,
one and one fourth of cup of butter;
beat to a cream; add two eggs. one halt
cupful of corn starch, two teaspoonfuls
of baking powder, half cupful of milk,
one cup OF four.ii v..a-f- W 80.
Graham Muffins.-One quart of Gra-
ham -four, two teaspoonfuls baking pow
der, a piece of batter the size OF a wal
nut, one egg, one tablespo ,nful OF sugar,
one half teaspOonful ofsalt, milk enough
to make batter as thick as for grlddle
cakes.
Curried Chicken Cut a chicken into
pieces, season and fry in butter. Slice
an onion and fry in butter, add teacup-
full of stock, and tablespoonful of curry
powder mixed with a little -four and
rubbed smooth with a little stock; salt;
boil five minutes.
Chicken Stew.-Boil chicken until
tender; remove and chop fine; have rea-
dy deep. dish; put In the pieces oi
chicken with the liver, in. layers, with
salt, pepper and butter; make q gravy
with the liquor; pour ever the chicken
and cover with crust of suet.
Broiled Chicken.-Split the chicken
lopen on the back and then flatten with
a cleaver; lay in a dripping pan with ths
inside of the chicken next the pan; bake
one hour and baste occasionally; wher
idoae make gravy with the giblets anG
| a little butter and Drowned -four. >. 81
. Cranberry Pie.-For the. pastry taxi
one quart of -four, half pound of lart
half pound of butter, one teacup OF colo
water. Wash and pick over the berries
Put into a saucepan with little water
and simmer until they become soft. Bak'
with q cross bar of pastry over the top.
Cocoanut, Cake.-Take an ordinar.
amount OF dough; one cup desiccate'
cocoanut, mix thoroughly; bake 1t thre
LAYERS Put together with frts.ing Il
which has been thoroughly mixed on
tablespoonful cocoanut. Frost the cake
sprinkle the top heavily with cocoanu
: Kohl Slaugh. lone head of cabbag
, minced fine, to two hard boiled egg
two tablespoontuls Of salad oil, two ia
blespoonfuls of white sugar, one and on
half teaspooDfuls Of salt, one terspoonft
of pepper and made mustard. one tes
: spoonful of vinegar; mix all toeethe
thoroughly. -o nf el -ad rcy -
Lemon Foam.-Beat we'll together th
yolks of six eggs. half pound Of powdel
= ed sugar, two grated lemons, half Cunc
D of pelatine dissolved in cold water. Sin
e mer over the fire until quite thick. Bes
y | the whites of tie eggs to a stiff froth, ad
!, them to the MIXTURE, beat together an
pour in molds. els iss.' ei79rgrs.f
Chocolate Cake.-Take the whole s,
the dough; half cup of grated swe,
!. chocolate beat together thoroughly; bak
= in three layers. Put together with fros
ing in which one tablespoonful of crate
: : chocolate has been thoroughly mixet
y frost the cake; sprinkle chocolate over
u as heavily as you like, or put chocolat
4 creams at regular intervals over it.
e Potatoesa la Creme.-Put into q sauc
1, pan three tablespoonfuls of butter, Il
h tie chopped parsley, sall and pepper, I
e taste. Stir up, well until hot, add
It small teacupful of cream, thicken wit
a two teaspoonfuls of -four, AMI stir uni
l. il boils. Chop some cold boiled pOtatoe
v nut into the mixture and boil at once.
i. Confectionery ake.-Take one
~ three parts Of dough, favored with leI
" ON; divide this. into three parts, bal
two of these parts in seperate layer
e and to the remaining three add half c'
~ ! molassas, one cup chopped raisins, o.
" teaspoonful cinnamon, one teaspoonf
q llemon, one teaspoonfui ground Glow
!. one cup flour. Beat thoroughly bake
$. a layer Put these layers together wi
:, frosting, the fruit-cake in the cent
4. Frost the top. ia,4is . o. c"iii
ts English Plum Rudding.-0 One hi
re Mound currants, one pound raisins, ol
d, half pound beef suet, butte, the size
b. an ecp. three eggs, one nutmeg, two Z
es snooniuls of lemon, three-fourths of
in INIT Of milk, little salt, -four sufiicie
TO stifien, mix well together put mt
90 bowl and bake four hours; cover DO
he with q cloth. Sauce. Three tablespoe
er fule cornstarch, one half pint mill, Q
fe- half cup of sugar, one tablespoonful
'se butter; boil five minutes. :,
! - Baked Apple Dumplings.-Peel .
-, chop fine tart apples. make crus(
We one cup of rich buttermilk, one I
snoonff1l of soda and -four enough TO :
, Mi half AZ, inch thick, spread with
apple, sprinkle well with sugar and 8
- namop, cut in strips two inches VI
'n' roll up ike jelly-cake, ret no the roli
c. end in dripping-pan, putting .
nd spoonful of butter IN each: put In q ~
crete oven and baste often with