Huntsville gazette. [volume] (Huntsville, Ala.) 1879-1894, 1891-07-25
One cnnful of fiour. two

-IndlanCake: One cupful OF HOUR, TWO
cupfuls of Indian meal, one-half cupful
OF molasses, small piece of butter. Mix
with cold water one and one-ha1f tea
spoonfuls of yeast-powder. - Good
Housekeeping.
Snow Cheese: One pint of thick
cream, on quarter of a pound of white
sugar. juice of two lemons, peel of three
grated; let this stani for twenty-four
hours, and then serve with cakes
Boston Herald.
German Cream Puffs: Make a bat
ter for a sponge cake and bake it in
round gem pans. While they are hot
cut off the tops and take out all you can
of the soft inside, then replace the cover
and set them where they win dry Just
before tea time fill them with whipped
cream and a little jelly.-old Home
stead.
"A Tapioca Dish: Soak large cup
of tapioca over night in cold water In
the morning place in a double sauce
pan and add more water if necessary,
and cook until well done and clear
looking, then season with sugar and the
grated rind of large lcmon-or pint
Of stoned cherries or fresh raspberries;
pour in mold and set away. Eat cold
with sugar and cream.-Chicago News.
To skin fish: Cut thin narrow
strip down the backbone taking off the
dorsal fin. Then open the lower part
halfway down. Slip the knife under
and up through the bony part of the
gills, and hold this bony part between
the thumb and finger, and strip the
skin off toward the tail Then do the
same on the other side. Small fish, like
mackerel and white-fsh, when dressed
! for broiling should be split throug the
back. aF - -s -t
Floating island is simply a boiled
custard served in a glass dish and dotted
with meringue of the whites A very
delicious custard is made with pint of
milk, half a pint of cream and a half a
| pint Of strong coffee. Use eggs in the
| proportion given for plain boiled Gus
tard and rather more sugar. ;. Chocolate
oustard requires quart of milk and
| two ounces of chocolate melted over
| hot water to a smooth paste. The
oth,r ingredients are the same as
| abUe.-N. Y. Advertiser. ff
| To boil asparagus, shave off the
hari outside and cut away the woody
lover part, rinse in cold water, tie them
together in dozens and put them into
| pleaty of boiling water, slightly saltad.
Thy ought to be done in twenty MN
ute.. They get hard if left boiling too
| long, and, moreover, would lose their
flaor, together with their delicate min-
era matters, which render them SO
valuable. Remove the strings after
thy are placed on the dish they are to
| deserved in.-Boston Budget.
| For frying use four ounces of drip
| piIg to pound Of fish. Put the dripping
int a frying pan and test it with a
| crunb of bread to see when it is hot
| enMgh; then put in the fish and fry
a minute or till nicely colored. The
fisl (wcll cleaned and wiped and with
thu fins and tail cut Off is prepared for
frying by dipping it into flour or corn
meal, or by dipping it into beaten egg
and then sprinkling with fine bread
crumbs. Serve on "A hot platter. Fer
sauce mix an ounce of butter with an
ounce and half of -four, season with
salt and pepper, and stir in gradually
about a pint of milk. Let it boil Up
and serve.-N. Y. World.