Savannah courier. (Savannah, Tenn.) 1885-1979, 1894-03-29
DOMESTIC CONCERNS.

lew REPRESENTATIONS, cut each III wv
pieces, dip each piece in melted choco-
late and set away to harden.
@. eap Cream Cake: One cupful
each of sugar and sweet milk, one
egg one tablespoonful butter two tea
cupfuls flour, two teaspoonfuls balS-
ing powder. Filling One teacupful
sweet milk, one-quarter teacupful SUI
gar, one dessertspoonful flour, one
egg, Mix filing together and boil un-
til thicl.-Orange Judd Farmer.
Thin Biscuit: One pint of -four,
one wineglass of milk, one tablespoon
full of lard and butter mixed, one egg.
Beat the egg light and pour it on the
flour, then the milk, and lastly, the
butter and lard Work it well. Break
off small pieces the size of marble,
roll it out as thin as sheet of paper
and sprinkle with dry flour as you roll
them, which will make them crisp.
Stick with fork and bake in quick
oven. Boston Budget.
Brown Bread: Set sponge over
night, using one cup of yeast, three
pints of flour, two tablespoonfuls each
Of lard and sugar, and one quart of
warm water In the morning take one
quart of rye flour, two quarts of corn
meal, one tablespoonful of salt, tea
spoonful of Soda and half n cupful of
molasses. Pour the sponge into this
and mix u soft dough, adding a little
water if necessary. Let it rise, make
into loaves and rise again. Bake very
slowly. At least four hours will be re-
quired for the baking Farmer.
Duck Mullins: One pint of milk, one
ounce of butter, one teaspoonful Of
salt, three cups of flour, two heaping
teaspoonfuls of baking-powder or
half teaspoonful of soda and one OF
cream of tartar, three eggs. Beat the
eggs separately until light; add the
yolks to the milk, then the flour, which
must be more or less, according to the
quality. The batter must be thin and
poured from the spoon. Now add the
baking powder and the well-beaten
eggs; stir till thoroughly mixed. Make
in muffin-rings in quick-oven or on
the griddle.-N. Y. World
Goldfish Balls: Put the fish in luke
warm water to soak in the evening;
after soaking three hours drain the
water off, put fresh water on and soak
until morning. Drain twice more, then
put it in kettle, with enough water
to cover it; boil half an hour, or until
it is tender. Put it in dish to cool,
then tear it into small pieces, removing
any pieces of skin or bone. Add an
eqtial quantity of mashed potatoes,
lump of butter, little sweet milk, and
fry in hot lard or drippings. The egg
may be omitted if desired.-Ohio
Farmer.
French cooks make excellent frit-
tiers with the paste of brioche. Almost
any good, sweet, raised biscuit dough
may be used in the same way. Let the
dough rise till very light. Then roll it
out until it is an eighth of an inch
thick. Cut it into circles with patty
cutter two inches in diameter. Heap
teaspoonful Of raspberry jam in the
center of half the circles. Moisten the
edges of the other circles with water
and put them carefully over these
which have been heaped with jam,
pressing the edges very carefully to-
gether. Fry the fritters at once in hot
fat, dredge them with sugar and serve
Ribbon Cake: Cream one cup but
ter, add gradually two cups sugar and
beat we'll, then add four eggs well
beaten; mix together three and one
half cups flour and three tcaspoonfuls
baking powder, add this to the first
mixture alternately with one cup
milk. To half of the batter add one
cup raisins stoned, cut and Toured,
one-half pound figs chopped very fine
and Toured, one tablespoonful of mo-
lasses, one-half teaspoonful Of cinna-
mon and one-half teaspoonful of
cloves, mace and allspice mixed equal
ly, one quarter of grated nutmeg,
the spices to be mixed with one table
spoonful of -four. Bake in buttered
pans in moderate oven about thirty
minutes and put together with a thin
layer of jelly.-Farm, Field and Fire
side