Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1894-03-03
HOUSEHOLD BREVlTlEs.

A Good Cake. -One cup sugar; one
tablespoon butter; one cup milk; white
of one egg; two cups of flour with two
teaspoons baking powder; mix sugar
and butter with your hand. Ohio
Farmer,
Chocolate Almonds -Blanch some
almonds by putting them in hot water
and allowing them to stand until the
skins can be taken off easily. Skin
and put them in the oven, and let them
ret quite brown. Dip each almond in
the melted chocolate and put it on
waxed paper to harden. Half of an
almond can be put on the top of 4
chocolate cream as soon as it is dipped
in the chocolate and then allowed to
harden. -Good Housekeeping.
-Broiled Tripc. The honey comb
tripe is best for broiling. Select Il
piece as large as desired and boil it in
slightly sailed water half an hour.
Then remove, wipe dry, cover with a
little soft butter and a thin coating OF
cracker dust. Broil slowly until of a
delicate brown, then eason with salt
and pepper. Spread over bits of but
ter and squeeze on a few drops of lemon
juice. This is a very delicate dish for
an invalid. Orange Judd Farmer,
-poughnuts,-One cup lard in one
pint of sweet milk; one cup soft yeast
Stir into q sponge at noon and put in a
warm place to rise; when light, add
four eggs and two and a-half cups SUI
gar, well beaten together, Flavor with
cinnamon or nutmeg and salt Mix
ont into a loaf, not too stiff, then let it
rise again over night BE sure to keep
it warm. In the morning roll out into
cakes, let them rise again until quite
light, then fry carefully. - Ohio
Farmer,
Baked Bean Salad.-A pint Of cold
baked beans and a head of lettuce or
endivc, or a handful of crosses, makes
an appetiling salad for a Sunday night
supper. Boiled Limas tthe dry beans,
drained, cooled and added to an equal
quantity of sliced, cold, boiled potatoes
make an excellent salad. Sprinkle
with minced herbs, and serve with
plain dressing, Lay a crisp leaf of let
tuce on a plate and place upon it a
heaping spoonful of the above salad,
passing toasted crackers with it
American Agriculturist.
tanned Sweet Applcs,-Pare, quar-
ter and core, then proceed in the same
manner as with pears, using white su'
gar, and any fiavoring which YOU de-
sire; some prefer lemons cut in thin
slices, being careful to remove all the
seeds; some ~raisins, while others use
extracts OF cinnamon, lemon, or winter
green. | have tried all these different
ways, and give wintergreen the first
preference, cinnamon the second
Some object to wintergreen saying it
makes them taste like medicine-a
most appetizing medicine, l think, -
Country Gentleman.
Baked Beans.-Put IA quart Of white
beans to soak in soft water at night.
The next morning wash them ont
of that water and put them in a
small iron pot (holding about two
quarts, cover them with cold water
and set them on the fire. AS soon
as the water boils set back where
they will just simmer for fifteen
minutes. Turn off this water. Clean
and cash a pound and a half OF salt
pork, place it on top of the beans and
into them, so that the rind of the pork
is even with the beans, fill the pot with
hot water, add two tablespoonfuls of
Inolasscs mixed with II level teaspoon
of mustard, and put them into a
moderate oven to bake for nine or ten
hours, Look at them occasionally, and
il the pork browns too fast. put on a
cover; should the water cook away too
much, add a little hot wator. The
goodness of baked beans consists in
their being baked long and slowly. If
properly cooked they will be a rich red,
with every bean separate and distinct.
boston Budget.