Huntsville gazette., 1893-11-11
HOUSEHOLD BREvITlEs.

HOUSEHOLD 6REyIIIES.
Union Cake.-One-half cup butter,
one-half cup milk, one cup sugar, one
and two-thirds cup -four; one egg, not
beaten; two-thirds Of a cup of raisins.
two teaspoons of baking powder, and
one of lemon extract. Free
Press.
-Parsnip Fritters. Boil in salted
water until tender; then trim the par
ships into neat strips of the size OF
cigarette. Dip in fritter batter and fry
in deep fat quickly. One egg, large
tablespoonful of -four and milk enough
to reduce it to the consistency OF thick
cream will fry quite dish OF parsnips.
Country Gentleman
Lily Cake.-Rub to cream two
teacupfuls sugar, with one-half teacup-
full butter, add one teacupful milk
slowly, three teacupfuls flour with
which is sifted two teaspoonfuls bak-
ing powder, and one teaspoonful ex-
tract of lemon or bitter almond, and
lastly the whites of three eggs beaten
stiff. Bake quickly in a square tin
Orange Judd Farmer.
Chicken la Royale. and
roll boiled chicken in -four, and brown
in butter Serve with sauce of two
tablespoonfuls of braided -four, three
cupfuls of chicken stock, one-half bay
leaf, one teaspoonful each celery, salt
and chopped parsley. Boil twenty
minutes, strain and add eight chopped
mushrooms. Cook ten minutes. Add
the yolks of two raw eggs and the juice
of one-half of lemon.-Good House
keeping.
Ounce Apple Sauce. Take two
thirds of apple sauce to one-third
ounce. Peel, quarter and core the
ounces, and stew them in very little
water till tender. Press them through
a coarse sieve and add them to the
stewed apple, add three-quarters of a
pound of sugar to one pound of mixed
apple and ounce. Stew quickly till
done; the longer it is boiled the darker
the color Omit the lemon in the apple
when made with ounce. e.-Boston
Budget.
Pepper Mangoes. - Carefully cut
the tops from large green peppers, and
remove the seeds: put teaspoonful of
salt in each one, rub the inside
thoroughly with it, stand them up, and
cover with cold water After standing
over night, drain, rinse and fill with
the following mixture: Two large
onions chopped, two ia ablespoonfuls each
of sugar and mustard seed, one table
spoonful each of grated horse radish
and celery seed, and one teaspoonful
each of cinnamon, cloves, ginger and
pepper. Put on the covers, tie tightly,
set in a jar and cover with strong, cold
vinegar. Gentleman.
Onion Soup.-Put half a pound of
good butter into stew pan on the fire,
and let it boil until it has done making
a noise; then have ready twelve good
sized onions. peeled and cut small; throw
them into the butter, add little salt,
Then dredge in a little flour, and stir
the whole hard; and in five minutes
pour in a quart of boiling water, and a
quarter of pound of the upper crust
of bread cut small Let the soup boil
ten minutes longer, stir it often; and
after you take it from the fire stir in
the yolks of two beaten eggs, and serve
it up immediately.-Oh Farmer.
-Spiced Beef Ham.-Male q pickle
in the proportions of one and one-half
pound of salt, one-half pound of sugar,
one-half ounce of saltpeter to one gal
Ion of water; boil and skim, and when
cold throw over the beef hams. Let
them remain in pickle for nine days,
being particular to turn them every
day; then place them ON table to
drip few minutes, but do not wipe.
Have ready a generous supply of all
spice, cloves and black pepper, rub
thoroughly into the hams, wrap each
tightly with string and hang up to
dry. In about two weeks you can be-
gin to use if desired. Rural New
Yorker