The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1886-01-28
CITIZEN HOUSEHOLD RECIPES
49, LADY ooNrRIRuroR.

By A LADY CONTRIBUTOR.
HoT SLAw.-Beat one egg, put it
into the vinegar, add sugar, butter
and salt to the taste, put all on the
fire and let it come to boil; while
boiling hot, pour oyer the shred
cabbage and serve hot.
Com FRITTERs.-l teacup Of
milk, eggs, pint of grated corn,
little butter and salt, and add as
much flour as will make a batter
such as for Extraordinarily in hot
lard.
COLD BISCUIT BATTER CAKES
Take cold biscuits, pour boiling
water over them and let them
stand until soft; break into it one
egg, half a teaspoonful eff soda, dis
solve in little buttermilk, add a
little -four and salt.
QUEEN OF PUDDING.-1 pint OF
bread crumbs dissolved in quart
of sweet milk, one half teacup of
sugar, yelk of eggs, butter size of
hen egg; flavor to taste with es-
sence of lemon. Bake in a pan /;
after it is done spread on the top
jam, jelly or any small preserves.
Beat the whites to a froth, add
three table spoons of pulverized loaf
sugar; return to the stove, brown
nicely and serve with sauce.
TRANSPARENT PUDDINa.-Half q
pound of sugar; yolks of ten eggs;
beat the yolks only light: then add
the sugar; wash the butter, cream
it, and add it last. In cold wealth
er put the bowl in a vessel of hot
water to prevent it becoming hard.
LIQUID SAUcE.-Wash the salt
oct of the butter; add the sugar
and stir it we'll; then add two even
teaspoons of flour to prevent the
butter from rising to the top; flavor
with fresh lemon if convenient; if
not, extract; boil good while.
SPONGE RoLL.-2 eggs; cup OF
sugar; cups of sifted -four; half a
cup of sweet milk; oRe teaspoon OF
yeast powders.
Swiss PUDDINe.-3 cups of -four;
l cup of sugar; l cup of cream
tarter; half teaspoon of soda; to be
served with sauce.
PEAR PREsERvEs.-Peal your
fruit and drop them in cold water
to prevent turning dark; when
through peeling, put them to boil
in clear water and boil until you
can pierce them with a straw.
Have the weight Of fruit in sugar
when you take the fruit out to sun
it put sugar in the same water and
boil to syrup; strain and drop
your fruit in it and cork until done.
| PEACH PREsERvEs.-Peer and
seed your fruit; put into q deer
dish and pour sugar over them; al
lowing a pound ofsugar to pound
of fruit; let it stand all night. Boi
all together until the fruit is al
most done; take fruit out on q hat
dish to sun; strain your syrup anG
boil until thick; then put yeur fruit
in and boil until done and the fruit
is transparent.
| BRANDY PEAcHEs.-Dip you
peaches in weak tea and rub them
with a coarse towel; stick them
with cloves; to q pound of fruit ado
half pound of sugar; to pint OF
juice add a pint of brandy or good
whisky.
| FLoAT.-1 quart of rich cream
sweetened to the taste; churn the
cream to a stiff froth with q syla
bub-churn; whites of II eggs beat
en- to stiff froth; 3 tablespoons OF
double refined sugar and one table
spoon of some colored jelly; beat il
to stiff froth; put the froth into
bowl first, then the eggs. In serv.
ing dip so as to get some of both
| CHARLOTTE RUssE.-White of !
eggs; L quart of rich cream, lfavol
and sweeten to your taste; add q
little cherry wine; churn up enough
to put upon the top of the bowl
beat the whites and stir in the
remaining cream. If it is a dry,
cold day, take half box of gela-
tin and two tablespoons of hot-wa-
ter to dissolve the gelatin, then
two of cold water. Set the vessel
into a pot of hot water and stir IN
til perfectly smooth and free from
all Jumps and strings. Hold your
gelatin up high; stir very stoutly
and beat very hard a long time;
then put the whipped cream on top.
If it is damp day it will take a
Iittl e more gelatin.