The Abbeville messenger. (Abbeville, S.C.) 1884-1887, 1886-08-31
Recipes and Hints.

A delicate Cake is made by this recip,.
One cuplul Of sugar mixed with two
tablespoonful of butter; add one cupful
of flour with one teaspoonful of baking
powder, half n cupful of corn starch,
half a cupful of milk and the whites of
three eggs, tiavoring with vanilla. Bake
in n good oven.
Pretty reccptaclcs for growing plants
for the sick room are baskets with a
place for q small flower-pot ut each of the
four rounded corners, thus leaving space
for a pot in the centre. A strip of white
cloth with pinked edges and embroidered
with a delicate vine design in floss silk
forms a drapery which is attached to the
rim Of the basket, the stitches being hid
den by IL quilting of ribbon.
An appctizing way of using remnants
I of cold beef is to mince the beef very fine
and put u thick layer of it over macaroni
or spaghetti that has been boiled for
twenty minutes in salted water. Over
the layer of beef pour canned or fresh
with q bit of onion, a little parsley and
some butter, then cover with bread or
cracker crumbs, over which bits of butter
arc dropped, and bake in q quick oven
until a nice brown.
This pudding is simple and delicate:
Set one quart Of milk on the stove, and
when it is very hot add three tablespoon
fuls of corn starch, miXel smooth with q
little milk and the yolks Of four eggs,
adding a little sugar. Stir until thick
and then pour it into n baking dish.
When cold, II over it q frosting made
Of the whites of the four eggs. allowing
n tablespoonful OF su9ac to each egg.
Flavor with lemon Juice and set it in the
oven until it is a delicate brown.
A cake which may be baked in layers
rs We as in 4 loaf is made by this recipe:
Bta5 two cups of sugar md half q cup of
butter to q light cream; add the yolks of
three eggs we'll bca.en and one cup Of
milk. Stir in by degrees three cups of
s:ftcd flour, to which two heap;ny tea
spo nfuls of baking powder have been
added; then add the whites of the eggs,
which has been beaten into q stiff froth,
and flavor to taste. Bake in three
'~'laycr" cake tins or in a long pan.
This friclscc Of chicken with peas is
we'll approved: Choose a dry picked
young fowl; cut it into joints, strip off
the skin, rinse in warm water, dip in
cold water, drain and drcdgc with -four.
Put the pieces in a warm saucepan and
cover with hot water. Add a bit Of
lemon peel, salt and pepper, and a sprig
of parsley; simmer two hours and re-
move the chicken. Beat up the yolk Of
one egg with a gill of cream, add tho
warm sauce and whip thoroughly. Place
the chicken on q dish, pour the sauce
over it, put q border of hot peas, fresh
| or canned, around it and serve.
A correspondent says that black crepe
may be renovated by this simple process:
Brush the crepe thoroughly, so that no
particle of dust is left in it; sprinkle it
with alcohol ard roll it in newspaper,
laying the edge Of the crepe ever with
that of the paper, IN order that the
paper shall be between each roll Of crepe.
| Let it remain rolled until quite dry. The
same correspondent uses the handles Of
brooms for rolling ribbons. She has tho
wood sawed into the required lengths,
Iandpapers them and rolls the ribbon
upon them. In this way ribbon not in
constant use has not folds or creases.
looks better and lasts longer than when
folded.
Try this Swiss roll: Two eggs and
their weight respectively in butter, sugar
and flour. Cream the butter and sugar
add one egg and half the flour and beat
we'll; then add the second egg and the
remainder of the flour. Cover q dripping
pan with buttercd paper, spread the
mixture thickly on it and bake in a mod
crate ovcn until firm. Sprinkle n dish
with powdered sugar and turn the roll
upon it. Spread some jam or preserve
evenly over the surface and roll the cake
ND quickly: sprinkle it with powdered
sugar and serve cold. For this sort Of
cake and for small cakes and cookies Il
sheet of iron is very useful. 1t should
be made nearly the size of the oven and
AVE the short ends rolled over stout
wire or else turned down so that it may
be easily reno ed from the ovcn.-Ncu
York. Commercial.