Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1893-08-09
ussFul ANo SUBMISSIVE.


Sugar Cookies - Yollxs Of four egvA
one cnpful of sugar, onc-half cupful Of
butter, four tahleSpoonfuls Of sweet
milk. two tcaspoonfuls Of haixing-pow-
der, caraway seeds Il desired; mix soft.
roll about quarter of an inch thick.
sprinkle granulated sugar ON the top
and bake in quick oven. IN. Y. OBJ
server
Cherry Puhs.-Make good tea
biscuit dough but with enough milk 20
he stirred. and add one teacupful Of
stoned cherries. well beaten I'm. Pour
into creased cups, place on a steamer
and steam three-quartcrs OF an hour
serve with butter and sugar rubbed
together. favored with nutmeg; or
with sweetencd cream. Orange Judd
Farmer
-Piccalilli-One bushcl green Gu.
cumbers chopped fine. four cups Emo
self; let thcm stand over night; in tho
morning drain and boil in one quart OF
vinegar and two quarts OF water. skim
cut aud strain; put back In kettle and
add six pounds OF brown sugar, two Ia
blospoonfuls cloves. two tablcspoonfuls
Of eassia two Tablespoonful OF ginger.
ions chopped fine; boil fifteen minutes
and put in stone jars Detroit Free
Press
-Brown Bread Pudding Six ounces
OF stale brown bread, six ounces OF
fresh butter; four eggs (the yoilss and
whites whisked separately; one-half
ounce powdered cinnamon; one-half
pound OF coarscst brown sugar. cream
the butter. then mix well with the su.
gar tin quite smooth. add the we'll
beaten eggs, and stir In gradually tho
other ingredients steam tho pudding
FOR two hours or even more. When
turned out, pour melted cherry lam
over IL and serve hot Country Gentle.
man.
Bread Cake. Take about one quart
OF light bread dough, and roll IL 20
about half an inch in thickness.
Spread IL with butter or lard. sprinkle
generously with sugar and grated nut.
meg, caryaway seed, ground CHINA.
mon' or any other spice preferred and
fold the sides into the middle 50 that
the edges meet and lap slightly. Roll
IL and spread 81 again with butter. su.
gar aud spice; fold again the edges In.
10 the middle; then fold IL like closing
an open book. Place I'm baking tin
and let rise until II IS light Score the
top with a sharp knife. sprinkle lightly
with sugar, and bake twenty-five or
thirty minutes in moderately hot oven.
Farm, Field and Fireside.
-Samp or llominy. --Soak a pint OF
dried hulled corn over night i'm enough
cold water 20 cover IL, and in the morn.
ing put IL over the FIRE I'm the same
water and boil IL gently for about four
hours. or until II is tenders; a very little
salt may be added just t~sfore IL Is done;
when the samp Il tender drain Il; either
heat II with "a palatablc seasoning Of
salt. pepper and butter and serve Il hot.
or rub it dry on clean towel and fry
IL as follows; Put in n frying-pan over
the fire two heaping teaspoonfuls OF
lard or drippings, for pint Of boiled
samp. and fry II light brown; stir Il oc.
cnsionaliy 90 insure equal cooking. and
when IL is done season Il with salt and
pepper and serve Il as vegeta BILE N.
y. Ledger.
-Omelet Souiie. Separate the
whites from the yollSs Of six eggs. TAX.
ing care 90 remove the specles. Add Il
the yollos two tablcspooufuls Of pulver.
lied sugar and little lemon Juice
beating them well together Whip the
whites until they stand alone, when
they must be mixed with the rest. Put
small piece al butter into the frying
pan let IL melt upon slow FIRE then
ndd the omclet, taking great care that
IL does not burn; turn Il out upon q
dessert-dish. glaze by strewing pow.
dercd sugar over e; then put 80 into tho
oven; when il has risen glaze IL again
and serve IT, This Is considered one Oh
the most delicious Of all desserts by
eonnoiscurs. The French frequently
flavor with orange-fowcr water instead
OF lemon - Harper's Ba.ar.