Huntsville gazette., 1894-09-29
HOUSEHOLD BREWTlEs.


Chocolate Custard. Three or four
beaten eggs, one cup of sugar, four
cups Of rich milk, four or five table
spoons of grated chocolate. Beat well.
Cook in cups in pan of hot water on
top of the range.
DO not soak ginghams and percales
over night. Wash them in tepid water
in which little. salt has been dis
solved, dip them in very thin starch,
dry them in the shade and iron on the
wrong side, using moderately warm
iron.
Salt Ginger Cakes.-One cup OF
sugar, one cup of molasses, one cup of
cream, four cups of flour, one egg, but
ter the size of walnut, ginger accord
ing to taste and one teaspoonful each
of soda and cream of tartar. Bake in
quick oven.
Mock Mince Pies-Take one and
one-half cupfuls of bread crumbs
soaked in half cupful of water, one
cup of molasses, one cup of sugar, one
cup of vinegar, one cup of raisins, one
cup of currants, one tablespoonful each
of cloves and cinnamon and half nut
meg grated. This will fill three pies.
-Parisienne Potatoes.-Peel the po-
tatoes, and with potato-scoop cut as
many little balls as is possible from
each potato; drain we'll; fry in smok
ing-hot fat until brown and drain on
paper; sprinkle with salt and serve.
They are usually served as a garnish
to the meat or fish dish which they ac-
company.-Oh Farmer.
Baked Dumplings. Make biscuit
dough and in small squares of it place
fruit of the desired kind. Pinch the
edges of the dumpling together. rub it
over with butter, sugar, nutmeg. Put
in a buttered tin and cover with hot
water and the juice of the fruit. Bake
an hour. Serve with creamy milk,
nutmeg and sugar.-Home.
Baked Salt Pork-Boil four or five
pounds of pork having ''streaks of
lean in it in plenty of water for an
hour and a half. Take it out, remove
the skin, cut gashes across the top,
sprinkle over little powdered sage,
pepper and rolled crackers. Place in
the oven until Drowned. To be eaten
cold.-Orange Judd Farmer.
Cream Sauce.-Beat one-fourth of a
cup of butter to a cream, adding grad.
ually half a cup of sugar, half cup
of flour, a teaspoonful of vanilla essence
and two tablespoonfuls of milk; have
all perfectly smooth and set the bowl
in a vessel of boiling water; beat until
creamy, adding two tablespoonfuls OF
cream.-American Agriculturalist.
Peach Cream. fifteen large
ripe peaches, rub them through a sieve,
add half a pound of powdered sugar
and one ounce of gelatine (which has
been dissolved), and mix quickly with
pint and a-half of whipped cream.
If the fruit cannot be obtained in "A
sufficiently ripe condition, boil with
the sugar in little water until soft
enough to pass through the sieve
Harper's Bazaar.
Tomato Catsup.-Half bushel of
fine, ripe tomatoes; wash them, cut out
the stems, break them up and put on
the fire in large kettle. Take ten
green peppers, three ripe ones, six
medium-sized onions, three good-sized
pieces of horseradish root; chop these
together and add them to the toma-
toes on the fire and cook all together
for three hours until it becomes thick,
then strain it through a coarse sieve
into large pan; put it on the fire
again and add one teacupful of salt,
two tablespoonful of powdered cloves,
three of powdered cinnamon, one table
spoonful each of black pepper and cay
enne; cook three-quarters of an hour
longer and then bottle, cork and seal
while hot. Do not let the tomatoes
scorch.-Ohio Farmer.