Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1895-05-18
HOUSEHOLD %eREvITIEs.

-Mufins.-One cupful of light bread
dough, one cupml of sweet milk, or
enough to make a batter a little stiner
| than for pan cakes Let the batter rise
for one hour, then bake in well-greaSed
muffin observation-disclosures,
-Golden Cake. The yolks OF eight
eggs, one and one.half cups OF sugar,
one-fourth cup of butter, one cup OF
-four and two ~teaspoonfuls of baking
powder; flavor with lemon. use TINS
recipe and have never known it to fan.
Farm, Field and Fireside,
Egg Sour. One quart OF boiling
water, butter the size of an egg, Three
Eggs beaten until whites and yolks are
but slightly broken. Stir the eggs into
the boiling water and let scald a mo-
ment. Season with pepper and salt
and serve hot, with crackers House
keeper.
Sweet Potato Croquettcs. Bake
four good sixed sweet potatoes till they
pierce easily with n fork. Carefully
remove the skins. While warm add a
tablespoonful each of butter and
cream. Season with salt and pepper,
beat and mix thoroughly, form into
cylinder-shaped croquettes, dipin beat
en- egg, then in bread crumbs and fry
in smoking hot lard.-N. Y. Ledger.
Risen Corn Bread. When made
after the following very popular and
reliable recipe it must be of good lively
meal. Mix a tolerably stiff dough OF
cornmeal and boiling water, a little
salt and a tablespoonful of lard or
butter. Let it stand four or five hours
until light, made into small loaves as
you would wheat bread, and bake with
a moderate steady heat. food House.
keeping.
Egg Rarcbits. Take the whites
of hard boiled eggs, chop fine with
a half dozen mushrooms. Put a heap
ing tablespoonful of butter in n
frying pan to melt, and add II table,
spoonful of flour and mix till smooth.
stir in one-half pint of cream, and stir
till boiling: season with salt and pep
per and a little curry, then add the
mushrooms and let tand about three
minutes, Serve hot.-Boston Budget.
Brown Betty.-Ingredients: One
pint breadcrumbs, or dry bread mois-
tened, M quart chopped II apples,
one-half pint sugar, two teaspoonfuls
of cinnamon, four tablespoons butter
or suet. Arrange bread and apples in
layers in a pudding dish, beginning and
ending with the bread crumbs, season
ing each layer with the sugar and spice
and spreading the butter over the top.
Cover it till the apples are soft, then
uncover to brown.-Western Rural.
Baked Fish. Cut the fish open from
head to tail. clean and wipe it dry, fill
it with n stutting made of chopped
bread, seasoned with butter, pepper,
salt and powdered sage, wind with
Irvine or fasten with a skewer. Place
in 4 roasting pan, with sailed water
for basting. The oven should be quite
hot at first, afterward cool to a more
moderate heat. Length of time for
baking depends upon size of fish; about
hour for medium-sizcd fish. Orange
Judd Farmer.
Baked Prune Pudding.-Wash one
pound of prunes. Cover with a pint of
cold water and soak over night. Put
two tablespoonfuls of sage into one
pint of water and soak also over night.
Next morning add to the prunes the
Juice Of one lemon, one cup of sugar
and the soaked sage. If it is desired,
the prunes may be stoned before add
ing the other ingredients. Mix we'll
and turn into a baking-dish. Cover
the top of the dish and stand in the
oven for twenty minutes, Then re-
move the cover and let remain for ten
minutes longer, Serve with plain
Y. Ledger.