Southern standard. (McMinnville, Tenn.) 1879-current, 1884-04-12
Cookery.

Custard Pie,--One quart of milk,
four eggs, sweeten to your taste, flavor
with lemon or whatever is liked best,
line the pie plate with crust and pour
the mixture in, grating little nutmeg
on top and bake, loa
Chocolate Cream. Put over the fire
one quart of milk; when it comes to a
boil add three tablespoontuls of choco.
late, thicken with corn starch and
sweeten to taste. Flavor with vanilla.
Serve hot with cream. So
Rich New England Cookies. One
teacup Of butter, two of sugar, two
eggs, a teaspoonful of saleratus dis
solved in a cup of milk, half grated
nutmeg, or two tablespoonfuls of cara
way seeds, and sufficient -four to roll
them out easily. Mix and bake the
same as plain cookies.
Sweet Potato Custard. Boil two
common sized sweet potatoes, mash
fine with one tablespoonful of butter,
put in half a cup of sugar, half a cup
sweet milk, mix well; break in three
eggs and stir thoroughly, make good
pastry crust and pour in enough for
two pies. D'ai la. Fvn .
Moonshiners. Take the whites Of
eggs and beat to a thick froth, sweeten
with one tablespoonful of powdered
sugar, and favoring it with orange
flower water. Have sauce of sweet,
ened cream and drop spoonful OF the
froth upon it. Very delicate and pal,
atable. an gi 5l5rfUj 81
An appetizing sauce for meats is
made by taking one can of tomatoes
and adding to it two onions chopped
fine, a teaspoonful of cayenne pepper,
cinnamon, cloves, salt and a little nut.
meg to suit the taste. Let the toma.
toes, onions, etc., boil for ten minutes,
then take from the fire and add a large
cupful of strong vinegar i.l
Golden Frosting. Handsome and
delicious frosting can be made by using
the yolks of eggs instead of the whites,
Proceed exactly as for ordinary frost.
ing. 1t will harden just as nicely as
that does. This is particularly good
for orange cake, harmonlzing with the
color of the cake in way to delight
the soul of those who love rich color,
ing.
Tafy.-Take two teacups of molas
ses, one of hitesugar, a tie tablespoonful
of butter. Let them boil together un
til candy is brittle, after cooling few
drops on pan. Then flavor to suit
the taste, and pour into a buttered
dripper. Let cool until it can be han
died without sticking, twist into stick;
and put in cool place.
Lemon Preserve.-Put into a sauce
pan one pound of sugar, quarter of {
pound of butter, six eggs, leaving ou
the whites of two, and the juice ant
grated rinds of three lemons. Lee
these boil until they become as thick
as honey, stirring gently all the while
Pour the mixture into small jars ant
tie brandy papers over them and keeI
in a cool, dry place.
Tip Top ake.-One egg, one table
spoonful of butter, one cupful Of sugar
one cupful of sweet milk, two and one
half cupfuls of -four, two large table
spoonfuls of baking powders, and {
little salt and whatever favoring il
liked. This is by no means rich, there
fore excellent for children who like al
abundance of cake for luncheon, bu
whose stomachs are too weak for th,
ordinary rich mixtures called cake.
Almond Cake.-Take one pound o
sugar and about half pint Of water
put in part of the white of an egg t,
clarity the sugar; let this boil a few
minutes. and remove any skum tina
rises. When the sugar begins to can
dy drop in the dry almonds; first, how
ever, you should blanch the nuts by
pouring hot water over them, and let
ting them stand in it a few minutes
then the skin will slip off readily
Spread the candy on buttered plates t.
cool.