Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1895-06-14
Aou9tl,ola Matters.
FOR THE COOK ROOM.


culp of milk, two cups of -four, one
tablespoonful of sugar, two teaspoon
fuls of baking powder, and one table
spoonful of melted butter.
LEMON PIE.-One cup each Of su-
gar and hot water, two tablespoonfuls
of cornstarch mixed smooth in cold
water, a small piece of butter, grated
rind and juice of one lemon cook till
clear, and when cold add the yolk of
one egg. Bake with an under crust
only. Frost with the white of the
egg beaten to stiff froth, and set in
the oven and brown.
USE MORE LEMoNs.-Use hot lemo-
made for colds. Cold lemonade for
fever. Lemon juice for cleaning brass
or nickle. Lemon juice for removing
fruit, tea, coffee, or cocoa stains. Lem
on juice and salt for iron rust. Lemon
Juice on the hands after cleaning or
dish washing.
GREEN Corn PUDDING.-Grate a
dozen ears ofcor of medium size, and
four well-beaten eggs, three teacups of
milk, teaspoonful Of salt, and third
of teacup of sugar. Mix we'll, pour
into buttered pudding dish, and bake
rather more than an hour in moder-
ate oven. TO be eaten hot.
Sailed PEANUTs.-Salted peanuts
are an inexpensive and good substitute
for salted almonds. They are prepar-
ed by shelling and putting in boiling
water, which will cause the red
skins to drop off. Then put in a
pan and pour olive oil or melted but
ter over them, sprinkle we'll with fine
table salt, and put into very moder-
ate oven for half an hour.
A POTATO SALAD.-Mix together
two cups mashed potatoes strained
through a cullender or vegetable strain
er, three-fourths of cup of white
cabbage chopped fine, two tablespoon
fuls minced cucumber pickle, yelks
of two hard boiled eggs pounded fine.
Serve with any good salad dressing.
SECRET OF COOP HAM.-The whole
secret of having boiled ham or corned
beef fjuicy and full-favored, is pttting
it into boiling water when put on to
cook, and when it is done, letting it
remain in the pot until cold.
TO PREVENT SHRINKING OF FLAN-
NEL.-A method to prevent flannel
from shrinking is to hold it over the
steam of boiling water. When thor
oughly damp it can be immersed.
This should be done before the flannel
is cut. Skeins of wool to be used in
knitting or crocheting are often treat
ed in the same way.
WASHINGTON PIE.-One egg, two
thirds cup Of sugar (scanD, one-third
cup of butter, two-thirds cup of milk,
one teaspoonful of cream of tartar,
one-half teaspoonful of soda. Bake in
two Washington pie tins. Cream fill
ing: Half pint of milk, one egg, one
and one half spoonfuls of flour, two
spoonfuls of sugar flavor with vanilla.
BANANA FRITTERs.-One egg, two
thirds cup of milk, flour enough to
make a griddle-cake batter, one teas
poonful yeast powder, and little salt.
Cut in slices one large banana, and
stir carefully in the batter, and drop
in SMALL spoonfuls in boiling lard, and
when done sprinkle with powdered
sugar.
OxTAIL SoUP.-Chop the oxtail in
pieces an inch long. Set them on the
fire with an ounce of butter; stir until
they turn brown, and then turn the
fat off. Add the amount of broth re-
quired, and boil slowly until the pieces
of oxtail are we'll done then add three
or four tomatoes whole; season with
salt and pepper; boil gently for fifteen
minutes and serve, meat and all.
WHIPPED SYLLABUB.-To make
whip syllabub take one pint of cream,
the whites of four eggs, spoonful OF
rosewater, two spoonfuls of lemon
Juice, and wine and loaf sugar to the
taste. Whip the whole to froth, and
serve in glasses.
RAISED MUFFINs.-Take quart of
wheat flour and mix it smoothly with
a pint and half of lukewarm milk,
half teacup of yeast, two eggs, we'll
beaten, two tablespoonful of melted
butter and a little salt. Place the
batter where it is warm to rise. When
light, bake on a griddle in muffin
rings.