The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1886-01-14
CITIZEN HOUSEHOLD REoIPEBs
By A LADY CONTRIBUTOR.


By A LADY CONTRIBUTOR.
HoT SLAn.-Beat one egg, put il
into the vinegar, add sugar, butter
and salt to taste; put on fire and
let it boil; while boiling hot pour
over the sliced cabbage and serve
hot.
CORN FRITTERs.-1 teacup,of milk,
3 eggs, l pint grated corn, little
butter and salt; add -four te make
batter such as for battercAkss
fry in hot lard
COLD BUseUIT BATTERcAKEs.-
Take cold biscuits, pour boiling
water over them and let them stand
until soft; break in enc egg, half q
teaspoonful of soda dissolved in a
little butternilk; add little -four
and salt.
HOP YEAsT-Take q good light
handful of hops and add to 1t two
pints of cold water; boil it twenty
minutes; strain while hot into a
pint Of sifted Hsur; stir livery hard
and mash all the luups; do not put
ia too much het water at one time,
as it prevents the Jumps from be-
ing mashed; If the yeast has got
ten cold and is too thick, thin it
with milk warm water; if the yeast
is very hot, cold water will answer.
Then dissolve half pint of yeast
cakes..well crambled in little milk
warm water; have just water
enough to dissolve the cakes; stir
it well; if too thick and too Geld,
thin with warm water; if too warm
thin it with cold water; the yeast
must be kept milk warm. AZ
ter the yeast rises, stir it we'll; If it
foams and looks lights it is q sure
test that it is good yeast.
PoTAToE YEAsT.-Taks = pint of
sliced potatoes and put them in q
vessel, add water enough to cover
the potatoes; let it boil until the
potatoes are soft enough to mash:
take a pint of sifted -four, psur the
potatoes int the flour and mash
them well; thin the dough with
milk warm water. Take . teacup of
yeasts-cakes crumbled up, dissolve
them in milk warm water; pour it
into the potatoe yeast and stir it
we'll Warm the stone jar before
pouring the yeast into it. After the
yeast rises stir it well; if it feams
it is good yeast.
WAFFLEs.-2 eggs well beaten
l quart of sour buttermilk, l quart
of flour; beat hard and we'll; when
just ready to fry, if too thick, thin
with little cold water. When
just ready to fry, psur over the
top a Tablespoonful of butter milk
and stir in enc teaspeonful of soda.
SALLTE LUNN.-One pint of -four,
two tablespoons Of sugar in half 8
cup of yeast, half spoon of lard
reserve a little of the -four to work
in the dough; 2 eggs. Make it up
in the morning, Ia summer about
IL o'clock, and set to rise.
MINCE MEAr.-4 lbs. apples,
lbs. raisons, z ID. suiet: hang the
suist up and let 1t be dry if possible
8 lbs. of nice tender beef-beef
heart and tongues are the choice
pieces-tablespoonful eff ground
cloves, cinnamon and two Hutmegs;
three medium sized coffee OF
sugar heaped up; pint Of whisky
or brandy. When you go to work
the pies, add q little butter, little
more sugar and whisky if Recesss
ry.
CoCoANUT PUDDING. Take one
coanut, grste very fine; beat the
yolks of four eggs; add half ID. oil
butter, enc half tea-eup Of sweet
milk and sWeetsn to the taste take
the whites and whip them very
light; add one fourth Ia. of sugar
spread it en- = rich pastry and let i
brown. NoraAge with the white.
and let it come to light brown.
LEHeN PIB.-6 eggs, leaving GU
the whites for the tops; lemon, :
cups Of sugar; crate the rhine aRc
half of the juice to the sugar, ne
quite a tablespoon Of flour, table
spoon of butter; stir the sugar anc
eggs together, add the lemon aHC
flour, thin it with too table speoni
of water; add the remaining juice
to the whites and moraAge the top
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