The Osceola times., 1884-05-31
COOKERY COLUMN.

Frosting for the Cakes.-To three
onarters of a pound of fine sifted sugar,
1ut tbe well beaten whites of three eggs,
beat this quite smooth.
Brown Apples Pare and core large
sour apples. Pour over them syrup OF
smear and water sufficient to sweeteh,
snrinkle a little more sugar over the APP
nIes and bake brown. 1t is delicious.
10 Rake Bread Crumbs.-Moisten
c,,mbs of white and graham bread with
milk and water, add little butter, sum-
ner sayorv and celery salt. Baked brown
il i as toothsome as turkey dressing.
Annie Rice Pudding. Put in baking
pan, tart, juicy apples, pared ana corea'
Pour over them, rice cooked IN niilk,
enough to fill the pan, cover with piate
and bake. Serve with syrup, or cream
and sugar.
Baked Indian Pudding Boil one
ouart of milk, thicken with corn meal
nntil the consistency is ab't like that OF
oriddle batter, cool, and add sugar TO
taste and 3 well-beaten eggs. Sliced
sweet apples OF raisi'io ii'Pi
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. III very
few shreds of salt fish are added the re-
s.mbl 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 1t
on the stove and boil it until it is thready.
Beat the white of the egg till very stiff;
pourir 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 half pint OF boiling wa
ter, boil the parsley about ten minutes,
drain it on sieve, mince 1t qulte hne
and then hruise 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.
Slowed Chicken Season and stew a
chicken in quart of water until very
tender: take il out on hot dish and
keep it warm: then put into the liquor..a
lump of butter the size of an egg; mix q
little flour and water smooth aud make
thick gravy, season well with pepper and
salt, and let it come to 4 Doll. Turn oVei
the chicken and serve hot.
Oat Meal Gems-Take one cup of oai
meal and soak it over night in | cup o
water; in the morning add one cup o
sour milk, one teaspoonful OF sa!eratus
one cup of flour and little salt. They
are baked in irons, AS other gems ano
mullins. If on first trial you find then
moist and sticky, add little more flour
as some brands Of flour thicken more
than Others.
Fruit Cake.-Five eggs, one-half cup o
milk. five cups of -four, f1avoring to taste
three cups of sugar, one cup of butter
one-half pound raisins, one-half pound
of currants. Work butter and sugar to {
cream, add the eggs well beaten, the
favoring. and silt the -four, stirring
thoroughly, flour the raisins and currant
and stir in last. Bake slowly in mod
crate oven, two hours.
BreakCas Cakes.-One and a half cup
of Indian meal, one and half cups o
flour, hail cup OF sugar, butter, teaspoon
ful of soda milk one egg. Mix the mea
and flour 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 sof
with milk; bake in shallow pans. To b.
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 thes,
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, allspic'
and cinnamon; stew the tomatoes ant
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 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 a time; meas
ure the raw fruit after it is pared anC
cut into jar, making it iull and ther
allow halt as much again for the shrink
age after boiling; thus one and hal
iarfuls raw will make one jarful afte
boiling.
Pressed Apples.--Choose some firm
sound apples, not too ripe: put them ~
a baking tin in a slack oven, aud leav,
them in all night. In the morning tax,
them on. and pinch them, one at a 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 botl
until they are soft enough. Then placr
them between two boards, with weigh
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