Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1895-03-30
HOUSEHOLD BREVITlEs.

Chocolate WaferS-MiN one quar-
ter OF u cup of cocoa with one cup OF
flour and one cup of powdered sugar
and one-half slltspoonful of salt Add
water until thu batter is of the right
consistency-E,at is, will pour from a
spoon. Heat the wafer-iron very hot,
pour in the be tier and bake like waties
over the tire.-N. Y, Ledger.
Italian Cake.-Half q pound OF
finely sifted flour, half pound of well.
washed butter, half n pound of siftcd
sugar, three whole eggs, the yolks OF
three more and one tablespoonful of
extract Beat the butter and sugar to
a cream, add the eggs beaten and the
extract and beat for ten minutes
longer; add the flour, Form into small
cakes and bake Boston Budget.
Cream Omclet. Mix smoothly
with a cupful of sweet cream a table
spoonful of flour; add three well-beat-
en- eggs and n pinch of salt. Pour into
a hick-bottomed spider which has
been well creased; when the mixture
has thickened, but not hardened, fold
one half over the other with a pancake
turner, slip upon u warm platter and
serve at ouce.-Orange Judd Farmer
-Deviled Eggs.-The eggs are boiled
until firm, the she'll removed and the
eggs cut neatly in halves, Take out
the yolks and make a stut1ing of dew
lied ham or any ham grated or chopped
fine, and seasoned with cayenne pep
per, mustard or celery salt. Curry
powder is also nice for seasoning. Fill
the cavities with this stuiiiug, and put
back in the oven to get thoroughly
hot. This is a very pretty dish.-Farm
and Fireside,
Potato Dumplings.-Peel some pota-
toes and CRATE them into Il basin of
water; let the pulp remain in the water
for a couple of hours, drain off, and
mix with it half its weight of flour;
season with pepper, salt and chopped
onions. II not moist enough add n
little water. Roll in dumplings the
size of a large apple, sprinkle them
we'll with -four and throw them into
boiling water, When YOU observe
them rising to the top of the saucepan,
they will be boiled enough.-Farmer's
Voice.
Pudding Sauce.-Ifsa sauce is desired
to use with the Brown Betty" and
"Amhurst Pudding" the following re-
ceipt is an excellent one: Beat the
yolks OF two eggs and II cup of sugar
together until very light; add half a
gill of boiling milk. Let this simmer,
but not boil. When it has thickcned
a little remove from the fire, and, when
cool, flavor with any essence preferred.
Beat the whites of the eggs to a stiff
froth, and add them to the sauce Just
before it is sent to the able.-lIarper's
Bazaar.
Brown Bread Pudding.-Soak two
tablespoonfuls of brown bread crumbs
in a gill of milk. Make a custard with
half a pint of milk and the yolks of
two eggs; sweeten it to taste, and flavor
with a few drops of vanilla essence.
Pour the custard, while still very hot,
over the bread crumbs. Beat the
whites of the eggs to a stiff froth with
some sugar, adding a little cream, if
you have it. stir all lightly together,
pour into a buttered pie-dish, and bake
for about twenty minutes. Leeds
Mercury.
Creamy Sauce.-Beat to a cream
one-half cupful of butter, and gradu-
ally beat into it one cupful of fine
sugar, and one ~teaspoonful of vanilla
or lemon extract. When this is light
and smooth, place the bowl in n basin
of hot water, add one-fourth of a cup
full of boiling water, and beat until
the sauce is smooth and creamy. Then
remove it at once from the hot water.
For cherry cups, heat some of the
cherry juice, and add to the butter
and sugar, in place of tlavoring.-
Good housekeeping.