Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1893-11-18
USEFUL AND SUGGESTIVE.

Roast Sweetbread. -Parboil and
blanch by laying in cold water ten III
utes. Wipe dry, put in pan with DTS
Of butter, season and bake.
Apple Snow.-Sift steamed apples
enough to make one pint of pulp Beat
the whites of three eggs stif n STIR
together, using one teaSpoonful OF
sugar to each tablespoonful of apple'
beat the whole stiff, and keep as cold
as possible, Serve with cream or Gus
tard.-Rural New Yorker,
Indian Pudding. Boil Ii quart Of
milk; stir seven tablespoonfuls OF corn
meal into nearly a cupful of molasses;
pour the boiling milk over it; stir thor
oughlv, add a little salt and one pint
of cold milk. Bake IN IA moderate oven
four hours, the last hour with decreas-
ing heat. Serve with sauce. Home
Queen.
-Whortleberry Pie.-Fill a deep pie
plate half full of berries, add half IA
curful of sugar, a small piece of butter,
A little nutmeg and n few drops of
lemon Juice; fill up the plate with ber-
ries, add a little more sugar, quite
spice and sprinkle a little flour over the
top. Cover with Il good paste and bake
one hour. boston Budget.
Egg Nogg. Heat the yolk of an
egg in a tumbler with a tablespoonful
aud a half of sugar and two teaspoon
fuls of brandy, Beat the whites to a
stiff froth, mix it thoroughly with the
yolk, add a heaping tablespoonful OF
pounded ice, and fill the glass with
milk. Ii the patient can not take egg
il may be omitted and more milk used,
Hot Riscuit.-One quart of flour,
three teaspoonfuls Of baking powder,
II teaspoonful of salt. one tablespoon
full Of white sugar. Sift and mix thor
oughly: work in one tablespoonful OF
lard or butter, and make into a smooth
dough with a pint of milk: roll to the
thickness of an inch, cut with biscuit
cutter, and bake in a quick e IL
milk is not at hand use a little more
butter and substitute water. Farm
and Fireside,
Crust for Melton Mowbray Pies
To make the paste, Ia Melton Now
bray, take fourteen pounds OF the finest
wheaton flour. two and a half ounces
of corn flour. and two ounces of fine
salt. Place these in a large bowl, OF
trough. and form a well in the center,
into which pour five pounds of boiling
lard, to which must be added about
three gills of boiling water. Then
knead the entire mass into a rather
stiff paste. In ease the quantities of
lard and boiling water mentioned fail
to give the desired consistency, add Il
little more boiling water. Rural New
Yorker.
-Graham BiScuit,-A dainty little
biscuit of graham flour, lightly sweet
ened and baked to perfection, is so
good, either hot or cold, that it is
worth while to make a stable batch
at least once a week, Take Il cupful of
white flour to three of graham; sift
with it a ~tcaspoonful of soda and two
of cream of tartar; rub into this a piece
of butter or lard of the size of an egg,
with a heaping tablespoonful of sugar:
mix very quickly and lightly with milk
to a soft dough. About a cupful and a
half of milk will be required. Roll out
lightly and cut in small rounds. Like
all soda biscuit, these should be made
with as little handling as possible.
The cook whose soda biscuit are the
very best | have ever seen, also makes
them in the least time, country Gen