Hopkinsville Kentuckian., 1890-12-19
USEFUL AND SUGGESTIVE.

/
Savoy Biscuits Beat twelve eggs
with three spoonfuls OF water, adding
gradually pound OF lnely-powdored
sngar. Whom 1t becomes thick, mix
with it one pound OF dry -four Mold
into long cakes and bako slowly. =
lIousokeepor.
Planet CalSc,-Throo eggs, one and
one half cups OF sugar, one cup of sweet
milk, and ono cup of sour milk, one
heaping teaspoonful OF cream of tartar,
one teaspoonful soda, ono and one half
cups OF luttcr, one half of u nutmeg
Yankee Blade.
Crisp Cookies, os,-Onc.ha pound sug-
ar, one-half pound -four, one-quarter
pound of buttor II third OF nutmeg,
three oggs, Cream the butter, add the
sugar and yellSs OF the eggs, beat until
light; stir in the stiif-beatcn whites, the
nutmeg and flour; flour tho board, roll,
cut and bake in quick oven.-Boston
budget
Hickory Nut Cake Ono cupful and
q half of sugar, half cupful of butter,
two cupfuls of -four two tcaspoonfuls OF
pSNahB iOhNNAf Ni' NuHAul Va VI
nuts (cut in small pieces and mixed
with the flour before adding the other
ingredients), the whites OF four eggs,
and three-quarters of cupful of sweet
milk. -Demorest's Monthly,
Clipped Pears.-1ako pears not
quito ripe; pair and core them, and cut
them into thin, long strips; to eight
pounds of the fruit add six pounds of
sugar, the rind OF three lemons cut into
strips, also the juice of the lemons, one
pint of water and two tablespoonfuls of
ginger; boil the whole until the fruit is
transparent, and then bottle Boston
Herald
Cabbage Pudding. Chop up small,
enough white cabbage to fill large
boiling water that has been salted. let
1t boil until tender, then drain thor
oughly in colandor In two quarts OF
the cabbage stir half pound of butter; |
salt and pepper to taste, ono pint of |
sweet cream and four eggs beaten separ-
ltely. Add also, pinch of cayenne pep.
per; put in a pan and bake for half an
lour,-Ladies' Home Journal
Sweet Apple Johnny-Calse. Two
quarts of sweet apples, chopped fine
measure after chopping), one quart OF
indian meal, one teaspoonfui OF salt, ono
sven .tcaspoonful OF soda dissolved in
ialf cupIul OF sweet milk, unless tho
'pples are very juicy, in which case use
ess milk; two tablespoonfuls sugar. un-
css the apples are very sweet Mix with
he hands thoroughly. Spread about IL
inches thick in tins and steam two hours
overing the tins tightly; bake a shorter
ime, IL preferred. Good Housekeeping.
To Preserve Apricots Choose fine
pricots. Pare them (by pouring boil
ng water over them one can slip off the
l,ins almost as easily as of tomatoes
Take their weight, then halve them and
emove tho kernels. Lay them with in |
ide upwards; take their weight in
'ounded loaf or granulated sugar and
prinkle 1t over them. Break some OF
he stones OF tho apricots and blanch
he kernels. Let the fruit lie in the
ugar for twelve hours; then put the
ruit sugar, juice and kernels into
reseryipg pan. Simmer gently and
leanI as the scum rises remove it. Re-
love tho halves OF the aprlcots. As
hey become cold lay them in jars, and ,
hen all of the fruit has been thus
potted" pour equally over them the ,
irup and the kernels. Cover the fruit |
18th paper and tic tightly down.
'etroit Free Press.