The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1895-03-20
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Make custard pie in usual manner
take about twenty walnuts, chop and
add to the custard. This will color
the pie dark, but the flavor is rich and
exceedingly delicious.
Sailed Peanuts.-Salted Peanuts. are
an inexpensive and good substitute
for salted almonds. They are prepared
by shelling and putting In boiling
water, which will cause the red skins
to drop off. Then put in q pan and
pour olive oil or melted butter over
them, sprinkle we'll with fine table
salt, and put into very moderate
oven for half an hour. -.
Cocoanut Pie.-Scald one pint Of
milk, and stir into it, until smooth, q
tablespoonful of flour that has been
we'll blended in little milk. 1t will
take about ten minutes to cook the
flour thoroughly. Remove from the
fire and stir into it half q cupful Of
sugar, "a quarter of teaspoonful of
salt, and when cool scant cupful of
fresh grated cocoanut and the whites
of two eggs whipped to a stiff froth.
Line deep pie plate with rich paste,
pour in the mixture and bake without
an upper crust.
Onion Soup for the Grip.-A wom-
an who has been suffering with seri-
GUS case Of pure grip writes that she
has found the greatest relief from
onion soup. A natural craving sug-
gested it, and she found it most
nourishing a, d soothing food through
out fne duration of the disease. II
have practically lived on it." she
writes, "and here is my excellent re-
ceipt for it in case some housekeeper
has not one: Four to six onions, cut
fine fry in butter, but do not allow
them to brown. Two quarts of cold
water, a bunch of parsley. Boil till
soft-about two hours. Strain, and
add one quart of milk, and thicken
with two tablespoonfuls Of cornstarch,
dissolved in two of cold water. Cook
ten minutes, and just before serving
add three ounces of butter.
Apple. Pudding.-Pare, core, and
quarter sour apple. Put a layer Of
these in the bottom of buttered pud-
ding dish, sprinkle lightly with sugar,
cover with slices Of stale bread that
have been soaked in water until mois-
tened through, again cover with
apples, then with slices of bread, and
so continue until the dish Is full.
Cover the top layer of apples with
stale bread crumbs moistened with
melted butter, sprinkle with sugar,
and bake. Serve with cold sauce made
in this manner: Cream some butter
and sugar thoroughly-using half as
much butter as sugar-add table,
spoonful Of cream, teaspoonful Of
vanilla extract, and beat we'll to-
gether.
Cream Puff Paste.-For cream puff
paste take one cupful of sifted flour,
cup of water, half cup of butter, half
a teaspoonful of sugar.
Dissolve the sugar and salt in the
water, in q good sized saucepan over
the fire. When the water boils, sift in
the flour, and stir until the mixture
is perfectly smooth. Remove from
the fire and set where it will cool.
When cool, beat in one egg at time,
vigorously, and continue the beating
at least fifteen minutes after the last
egg is we'll stirred in.
Butter baking pan and drop the
puffs in it good distance, apart.a
tablespoonful of batter to each puff.
Bake in quick oven.
The often recommended variety of
cooked food for chicks is waste Of
labor and of valuable time. They
want nothing of the kind, and egg
custard, baked cakes, and such foods
are not at all required. Simply
cracked wheat and rather coarse corn
meal, with little finely chopped meat
occasionally, are all that the chicks
need when they are confined in yards
otherwise the last mentioned will not
be necessary. The first few days after
Matching, the cracked wheat may be
steeped in water, but after that the
plain food only will be needed: Pure
water should be given several times
day. The LEGS fussing there is over
chicks the better for them.