The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-09-07
Household Economy.

Economy, but to me the economy is
adopted for family use. l think a dis
play Of hygiene and aesthetics enters
more largely into the veins Of the lee
turers and writer's, than providing clear
receipts for the assistance Of those
Observation-Disclosures who have not had
the benefit Of that best Of all teachers,
experience. Having tried for II years
to furnish my table with the dainti-
ess dishes my means and opportunities
allowed, | have accumulated some
receipts and practical knowledge which
| shall be pleased to share with your
readers. do not pretend to an ex-
hauStive knowledge Of che mysteries Of
the kitchen, but am always glad to an
swc any enquiries that come within
my modest linit.
MADAM NERTE.
CRADLE CAKES.
A large cup Of cold boiled rice, IL cup
Of cold water, "HS. essss, Il dessert spoon
full OF lard, Il little salt. two gills Of sif-
ted flour = t~eaSp"onfrll yeast powder
| gill Of sweet milk. Put the rice in Il
pan with the cold water cover and allow
to boil till the rice has. absorbed the
water :: take from the fire, then stir in the
lard, salt. egg, milk, lastly the flour,
that has been SiftcI again with the yeast
powder. Have the griddlc very hot and
vol creased, the fire brtgat, drop .he
batter Il spoonful at Il time, turn the
cakes so AS to brown Oh both sides. Yo,,
may use II cup Of hot hominy instead Of
boiling over the rice.
Corn meal griddic cakes. One pint
OF meal, = teasspoontul Of yeast powder
one egg, IL small spoonful of lard. three
gills Of milk, or milk and water, Il little
salt. Si(t the meal yeast powder salt
into the meal, and the egg, then some Of
the milk and beat hard about three
minutes, add the rest of the mill; and
bake on a very hot griddlc. The batter
49, wv \ UNA dIiu III IcuulIC HlOTc
or less milk according to the quality Of
the meal.
BATTER Bread.
cup Of cold hominy one pint Of
III ea'' one, or two eggs, a cup Of sweet
milk, Il small spoonful of lard, salt one
= tcaSponful yeast powder. Beat the
hominy and lard together till light add
the eggs, then Inc milk, then the meal,
Yeast powder and salt. Put in a baking
dish that has been heated and we'll
grease, bake in a hot over for half an
hour. Send to table in the dish in
which it is baked.
Pan READ.
Oac pint of sifted meal. one level
t~easpoonful of yeast powder, salt, n good
spoonful Of lard. milk, or milk and water
sufficient to make u batter just soft
enough to pour. Mix the meal, Yeast
powder, salt and lard we'll before adding
the milk, then stir briskly for a minute !:
pour into II very hot and we'll creased
pan bake in a quick oven from 20 to 80
minutes cut in squares, and send to Ia
BILE on a hot plate. A cast iron or very
thick sheet iron pan is best for corn
bread. as it should be made as hot as
possible, before the mixture is put in.
sALMIS 0F BEEF.
Cut up quite fine cold roast beef OF
steak, put into a frying pan Il spoonful
of butter within thyme marjaram sweet
basil, or other sweet herbs when the
butter begins to brown add by degrees
a spoon full Of sif. cd flour rub into the
butter till quite brown, add slowly
a small cup of boiling water stirring all
the while, then salt and pepper, put in
the cut beef cover closely for ten min
utcs serve in a hot dish,
sALMIs OF POULTRY.
Cut up not too fine, any cold remains
Of poultry leaving out all bones. Peel
n slice thin one Irish potato. Put n
cup of sweet cream and the potato into
a saucepan, cover and let come to a boil,
stir gently so as not to break the potato
a tcaspoonful Of flour that has been rub
bed smooth in a little cold milk, when
it thickens add the meat that has boon
lightly sprinkled with fine salt, red pep
per, n very little nutmeg, allow all to
simmer two or three minutes. then serve
in u hot dish.
MINCE ON TOAST