The Democrat. (Scotland Neck, Halifax Co., N.C.) 1884-1896, 1885-04-30

| Cry BABIES.-One cup each of hot
| water, sugar, molasses and melted lard, ,
one egg, teaspoonful soda, little salt,
five cups flour, extract of lemon. DROP
with teaspoon in tin, leaving room to
rise.
CUsTARD P1E.-Beat three eggs slight
ly, add three tablespoonfuls of sugar,
one saltspoonful of salt, and one salt
spoonful of nutmeg, if liked. Pour on
three cups of scalded milk; strain into
deep plate lined with paste. Bake
slowly, and the moment it puffs and
knife blade comes out clean, it is done.
HEAD CHEEsE-Take hogs head,
ears and feet, and clean thoroughly;
boil them till you can pick all the bones
out; chop the meat, add a cup of vine
gar, a little salt and pepper, and pack in
a pan or cheese-hoop; when cool it is
ready for use. 1t is very nice served in
slices cold for the tea table, or fried for
breakfast.
PASTRY FOR One PIE.-OEe hcaping
cup of pastry flour, one saltspoonful of
salt and from one-third to one half cup
butter and lard mixed. Mix the baking
powder and salt with the flour, and rub
in the lard. Mix quite stiff with cold
water. Roll out, put the butter on the
paste in little pieces and sprinkle with
flour Fold over and roll out. Roll up
like a jelly roll. Divide in two parts
and roll to fit the plate.
CORN BREAD IN CUPs.-Two and a
half cups of Indian meal, one cup of
corn starch, three tablespoonful of
shortening, three eggs, one tablespoonful
of soda, and three and half cups of
thick, sour milk, add salt at discretion;
it should be thin batter; bake quickly
in small tins or cups. 1t is best to soak
the meal all night, or at least several
hours in the sour milk, adding the other
ingredients just before baking.
STEwED HARE.-Skin, dress, cut into
small pieces and let stand an hour in cold
water. Peel and thinly slice half dozen
good sized onions - this quantity is for
one hare. Put the hare and onions in a
stew pan that has cover fitting almost
air tight, in alternate layers; season with
pepper, salt aud piece of butter the
size of an egg. Put on the cover and let
cook gently on the back of the stove in
it's own gravy. When perfectly tender
take up, thicken the gravy with tribe
of corn starch made smooth in a little
water, and add the juice of a lemon if
you like it.
CAULIFLowERs-Cl and cut in
small pieces three good sized cauliflow
ers. Put in stewpan two ounces of
butter, and set it on a moderate fire !;
when hot put the cauliflowers in; stir
now and then till it turns brown, then
add sprig of thyme, one of parsley, a
bay leaf, one onion, with Glove stuck
in it, salt and white pepper; simmer
gently till the whole is well cooked :;
throw away the onion, Glove, thyme and
bay leaf; mash the caul:fowers we'll,
strain and put back on the fire with the
broth; give one boil, pour on croutons
and serve.
PRINCESS POTATOES. by this
simple mode potatoes are rendered deli
cate and delicious. A quantity Of
mashed ones should be used. But into
strips about two inches long. one inch
wide and half an inch thick. Have in
one saucer tablespoonful of melted but
ter and in another a beaten egg, and dip
the strips of potato first into the butter
and then into the egg. With knife
lay them in a lightly buttered tin pan,
and cook in hot oven for twelve min
utes. Serve at once. An egg and ia
blcspoonful of butter will suffice for
about pint of potatoes.
PURGE OF TOMATOES soup is
very easily made. Put two pounds of
solid canned tomatoes in saucepan,
add half spoonful of salt, pinch of
cayenne, a Glove of garlic, four cloves,
eight whole peppers, the smallest bit of
mace and pint of hot water Let it
simmer slowly for half an hour, care
being used not to let it burn; then pass
it through fine cullcnder or sieve. Wet
half teaspoonful of flour with cold
water, rub smooth, fill the cup by table
spoonfuls with the tomato and pour it
into the soup, taste for seasoning. simmer
a moment, and you have rich, thick
soup, which may be thinned on. with
more water, if unexpected company ar
rives, without injuring it.