The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-01-04
Recipes.

snowy corn is very toothsome. 10 make
it into balls, to one gallon of popcorn
take half pint of molasses or sugar.
pnt it into a skillet or kettle, and let it
boil up once; pour it over the corn ::
grease your hands with sweet butter and
make the corn into balls, whatever size
you like.
RIBBON CAKE. Two cups Of sugar,
one third cup of butter, one cup of milk,
three cups of flour, three eggs, one tea
spoonful of cream tartar, One-half tea.
spoonful of soda, little salt. Add to
one-third of the mixture one cup OF raj
sins stoned and chopped, one-half cup of
citron cut fine, one-half cup of currants,
one teaspoonful of all kinds of spice,
one half cup of molasses and the same of
flour. Bake in three tins of the same
size, and put together with jelly, frost
ing, or the white of an egg between the
layers.
APPLE CusTARD PTE.-A pleasant
change from ordinary apple pie is the
following: Stew sour juicy apples soft,
in as little water as possible without burn
ing, press them through colander, and
to each pint of the strained sauce add the
well beat en- yolks of three eggs, one ta'le-
spoonful of butter, or more if liked rich,
a teacupfrl of sugar, and nutmeg to
taste. If eggs are scarce two will an
swer. Bake with undercrust only. Make
O meringue of the two whites, spread 1t
over the top when done, and place it in
the oven again to brown.
PoTATo PlE.-When fruits are scarce,
an excellent pie can be made of our
much used vegetable, the potato. Press
pint of mashed potato through q colan,
der, add to it a pint OF milk, half tea
cupful butter creamed with coffee cup
full sugar, the well-beaten yolks of 3
eggs, teaspoonful nutmeg, pinch each
of salt and mace. and lastly the juice
and grated rind of one lemon. Mix well
and bake with one crust like custard
pie. When done, beat the whites of the
3 eggs stiff, add 3 tablespoonfuls sugar,
and little flavoring; return it to the
oven and bake until it becomes delicate
brown.
COOKED CELERY.-Celery has long
been used for salads or eaten raw, but 10
our taste it is very much better cooked;
indeed, it thus becomes one Of the most
appetizing dishes prepared for our table.
Cut it in small cross sections, using nearly
the eutire stalk and roots, rejecting only
the very green parts. Cook it in but
little water, 80 that when very tender
the water will have boiled nearly away;
then add milk sufficient for nice gravy,
season to taste with salt and pepper, rub
butter and -four to smooth paste, and
add sufficient to make it of creamy con-
sistency. When the -four is scalded it is
done.
Hickory Nut CAKE-A quart of nuts
carefully cracked and picked, and max
ing then about full coffee cup; three
eggs, half cup of butter, one and
half cups of sugar, cup of sweet milk
and three cups of flour is the material
needed to make the cake, which should
be baked in a moderate oven until a
clean straw would pierce through the
thlckest portion and come out clean.
Cream the sugar and butter by beating
with silver fork; beat the yolks and
whites of the eggs separately, the latter
stiff enough to cut; add the milk to thc
butter and sugar, then stir in the eggs,
then the flour, we'll siftcd, and lastly the
nuts; mix quickly, pour into large
cake dish, so that the dough is only an
inch or little over from the bottom, and
place Immediately in the oven. Each in
grcdicnt must be mixed thoroughly be-
fore another one is added. If prepared
flour is not used, add to the plain flour
before sitting a heaping teaspoonful of
baking powder.