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HICKORYNUT MACAROONS.
The whites of three eggs beaten to a
stiff froth; add twenty teaspoor fuls of
granulated sugar, and beat thoroughly.
Then add one pint of hickorynut kernels
chopped fine. Drop small portions with
a teaspoon on buttered tins, and bake in a
moderate even until they are a light brown.
CORNSTARCH PUDDING.
One pint of fresh milk, two tablespoon
fuls of cornstarch, a scant half cupful of
sugar, three eggs, and any flavoring you
prefer. Put the milk to boil. Dissolve
the cornstarch in fresh milk till it is a thin
batter, add the eggs, well beaten; stir the
whole vigorously in the boiling milk ; and
do not let it become lumpy. Continue to
stir until it tastes done. It ought to be
the consistency of mush. When done,
put it in a mold to ccol. It must be thjr
oughly cold before it is eaten. Serve in
ice-cream plates with a small piece of any
sweet fruit jelly, and rich cream.
COCOANUT PUDDING.
Make the above cornstarch pudding,
leaving out the egg?; when it is done, stir
in the whites of the eggs beaten to a stiff
froth, and let it remain on the fire a few
minutes to cook the eggs, gently stirring
it the while. Then sdd half of a grated
cocoanut. Put it into a round mold to
cool. Make a boiled custard of the yel
lows of the eggs, and flavor with extract
cf rose; set it away to become perfectly
cold. Put the pudding into a pretty dish
when you are ready to serve it, and care
fully pour the custard all around it.
CHOCOLATE PUDDING.
Flavor the whole of the above corn
starch pudding with vanilla, then take out
two-thirds of it. Mix with what remains
in the kettle, a half bar of Baker’s choco
late, grated and dissolved in a little fresh
milk, and let it cook a minute. D : p your
mold in very cold water, and Grain it,
i hen pour half the white pudding in it,
smoothing the top, then put in the choco
late pudding, then the remaindrr of the
wl ite pudding on top. Take extra eggs
and make a rich boiled custard, highly fla
vored with vanilla, and serve it as a sauce.
Instead of using chocolate, it is nice, for
a change, to use chopped pineapple, straw
berries, or dried cherries swollen in water.
If these fruits are used, omit any flavor
ing.
“The foundation of happy homes is laid
in the kitchen.— Marion Harland.
TO PRESERVE SHOCKLEY APPLES.
Pare and core them. To eip ht pounds
of fruit put four pounds of sugar a r d eight
tumblerfuls of cold water, put the whole
in a preserving kettle, and set it over 8
very hot fire. The faster the fruit cooks,
the more transparent it will look when
done. When tne apples begin to feel soft,
take them out of the syrup and expose
them to the air until they become perfect
ly cold. In the mear time, take four more
pounds of sugar, add it to the syrup, and
let it boil hard until it becomes clear and
rich, then put the apples back in it and
cook them until thoroughly done which
ought to be in ten minutes or less.’
“They hae need o’ a canny cook, wha
hae but ae egg to their dinner. ’—Scotch
Proverb.
SWEET PICKLE OE WATERMELON FIND.
Prepare the rinds as you would for pre
serves, and soak them in salt water two
days, then in fresh water until the salt is
nearly out. Boil them in fresh water un
til tender, ti-ke them out, drein off the wa
ter and put them in a stone jar. Be sure
there is no water with them. Take a
quart of good vinegar, three heaping cup
fuls of sugar, one tablespoonful of spice
the same of cloves, ard boil them aft to
gether one minute, and while boiling hot
pour over the rinds. Let them stand un
til next day, then drain off the vinegar
put it again in the kettle, let it come to a
boil and pour it over the pickle. Repeat
this for three days and you will hevea
most delightful sweet pickle.— Mrs. S J
Godwin.
All the Latin races have a natural apti
tude for the culinary art. r
- Beverly, invited to dine
with him a Marquis who was one of the
most valiant soldiers of the army of
Conde. Wishing to honor his guest ard
the cause which he served—that of the
French King the English peer ordered
his butler to bring him a bottle of fine
wine, which was a hundred years old a
“rav of sunshine in crystal.”
He opened it carefully and offered a
glass to the Maiquis, saying: “If u
deem it worthy the honor, will you
drink m this wine the health of the king?”
The Marquis tasted the wine.
“How do you like it?” asked the host.
“Exquisite,” replied the Marquis.
“Then,” said Lord Beverly, “finish the
u B t’ ’ n a g lasß can one drink
the health of so great and so unfortunate
u king.
Without the least hesitation, the Mar
quis drained the glasr; and only when the
Englishman had tasted the wine, did he
learn that what he had offered his guest
was castor oil. Henceforth he held the
politeness of the French in the highest es
teem.— Translated from the French of
''‘Thsßevolution, the Empire and the Res
toration.”
PARATOGA CHIPS.
Peal large Irish potatoes very carefully,
cut them into slices as thin as possible,
and soak them ever night in plenty of cold
water. When you are ready to cook them
for breakfast, drain off the water and rub
them between the folds of a towel until
they are perfectly dry. Throw a handful
ata time into a spider of boiling hot lard,
stirring them all the time so they will not
stick to each other or the spider. As soon
as they become a light brown and crisp,
take them up quickly with a skimmer to
drain off the lard, sprinkle them with salt,
and lay them on the dish that is to go to
the table.
lyonnaise potatoes. (French recipe.)
Cut cold boiled Irish potatoes into ir
regular shapes. To every quart of pota
toes take a tablespoonful of chopped on
ions, the same of parsley, and three table
spoonfuls of butter. Fry the onions in the
butter until they are brown, add the pota
toes, season to the taste with salt and pep
per, and stir carefully with a fork so as
not to break the potatoes; when these be
come piping hot, add the parsley, cook two
minutes longer, and serve in a hot dish.
to fry sweet potatoes.
Peel and cut them lengthwise into sli
ces, not too thin, throw them into cold
water fcr an hour, drain and put them in
to a frying pan with very little more lard
than you would use to fry batter-cakes.
Cover the frying pan and let them cock
for ten minutes; turn them over now and
then to prevent burning. When done,
remove the cover, and Cook until they are
a light brown on both sides. As they are
removed from the frying pan, sprinkle
with salt or sugar, as preferred. In the
South this is a favorite breakfast dish.
POTATO SNOW.
Select large Irish potatoes the same size,
and boil in their skins in salt water until
perfectly done. The great art of boiling
Irish potatoes is not to allow them to re
main in the water a minute after they are
done, and if they are not properly cooked,
this dish will be a failure. When the po
tatoes are done, drain, dry and ped them.
Then rub them through a coarse sieve up
on a hot dish on the stove. This must be
the dish that goes to the table, as it will
never do to touch them after the flakes fall
into the dish. Let the cover of the dish be
hot before it is put on. Serve immedi
stely.
TO BAKE CABBAGE.
Cook a cabbage perfectly done in salted
water. Take it up with a skimmer, so as
to drain out the water as much as possible.
Put it into a dish, cut it up fine, season to
your taste with butter ana pepper, adding
a little more salt if necessary; then add a
cup of rich sweet milk, —less, if the ctb
bage is small. Put the whole in a baking
dish and cover the top for a quarter of an
inch with rolled crackers or fine bread
crumbs, on which you put minute pieces
of butter here and there. As soon as it
browns it is done. Serve in the same
dish. This is the most delicious way cab
bage was ever cooked. The rolled crack
ers are put over it to absorb the moisture.
“It is a wise man who avoids stepping
a second time in the same puddle.”
TO BAKE A PIECE CF PORK.
The leg is the best piece for this pur
pose. Remove the skin and all the fat you
can. Pepper and salt it on both sides.
Then make long, deep gashes about in it,
wh : ch fill with chopped onions, parsley,
thyme, a little celery, if you have it, and
red and black pepper according to taste,
held together with a few bread crumbs
that have been softened with hot water.
Fill the gashes with this stuffing, dredge
the n eat lightly with flour, put it in the
baking pan, and set in a stove with a
brisk fire. After it begins to cook, p ur a
little boiling hot water in the pan. Do
not let the meat cook too fast, and baste it
several times with this water. Be sure it
is perfectly done before you take it up.
Make gravy out of the water in the pan.
You can always add more boiling water to
the pan if you did not put in enough in
the first instance.
The secret of the deliciously cooked
meats found upon the tables in ‘old timu”
Southern homes, was the judicious use oi
onions, red pejrper, sage, thyme, sweet
marjoram, parsley and other garden herbs.
They are all favorite seasonings with
French cooks, who blend them in the most
cunning manner. Ancient writers often
mention aromatic herbs. When Venus
put Atcanius to sleep, that Cupid might
WOMAN’S WORK.
represent him at the court of queen Dido,
she laid him on a bed of sweet marjoram,
which was said to be baneful to serpents,
in a thick grove on the Isle of Cyprus.
Virgil, who lived before the Christian era,
thus beautifully describes the incident:
—-“et fotum gremio Dea tollit in altos
Idaliae lucos, übi mollis amaracus ilium
Floribus et dulci aspirans complecitur
umbra.’’
APPLE CHARLOTTE.
Rub the bottom and sides of a baking
dish with butter, and line it with slices
of light bread. Peel and cut apples into
thin, small pieces, and nearly fill the dish
with them, scattering between the apples
plenty of sugar, small bits of butter, and
grated nutmeg. Do hot forget that you
must use sugar according to the acidity oi
the apples. Have sugar and butter on the
top layer of apples, which cover with sli
ces of lightbread softened in water. Put
a plate on this with a weight on top to
press the bread close upon the apples
Bake it in a quick oven, and serve witn a
rich sauce.
PEACH PUDDING.
Peel, stone and stew twelve large, ripe
peaches in as little water as possible. Put
two capfuls of milk on the fire, and wneu
it boils, pcur it over one cupful oi bread
crumbs. Let it soak a few minutes, then
with a spoon,mash tnem smooth. Stir in a
heaping table spoonful if butter and five
tablespoonfuls of iugar,and when it is coo’
enough, five well beaten eggs; lastly add
the peaches mashed fine ana cooled. Beat
the whole until it is very light, put it in
a buttered pudding-mold, which set in a
pan of boiling water; cover the pan and
cock the pudding an hour in a hot oven.
When done, turn out on the dish upon
which it is to be served. Eat it with
rich, sweetened cream.
“The proof of the pudding is in the
eating.”
COLUMBUS EGGS.
Boil hard any number of eggs you de
sire. Take off the she’ls and cut the eggs
in half. Take out the yellows carefully,
and while hot, mash fine and mix witu
them, to your taste, fresh butter, salt, pep
per, mustard and a suspicion of finely
chopped onion. Fill the empty whites
with this mixture, taking care not to
break them. Preis the two halves to
gether so that they will loc k like a whole
egg. Cut a small piece from one end sc
that each will stand alone, as Columbus’
famous egg did, and serve them stauaing
on a dish surrounded with parsley.
France, as a nation, is celebrated for its
gourmets. The famous chef, Durand,
was in the employ of the Marquis de Tal
houette, who was very dependent upon
him for the gratification of his palate.
When the Marquis bought a splendid
country house, and was anticipating a
pleasant visit there, he was horrified to
learn that his chef declined to accompany
him, and asked:
“Whv do you refuse to come to the
chateau?”
“Monsieur le Marquis must pardon
me, but no one belonging to the household
plays sufficiently well at billiards to be
come my partner at the game.”
‘ Very well, Durand,” said the Marquis,
‘T myself will play billiards with you
every evening if you will consent to stay
with me in the country.”
The culinary artist agreed to this quite
readily, and the Marquis was made happy;
but a month later he again sent in his res
ignation, on the ground that the Mar
quis did not play so well as he had expect
ed he would; Thereupon the Marquis
dosed his chateau; and returned to Paris
so as not to lose the valuable services of
his famous head cook.
* MOCK OYSTERS.
Take six roasting-ears, grate and scrape
them well. Then add one egg, beaten
light, one tabiespoonfui of flour, the same
of cream, and a little pepper and salt.
Mix together well, and fry in round cakes.
BROWN soup.
Select a soup bone with plenty of meat
on it. Put it on in cold water and let it ■
grow hot gradually. This dissolves the
gelatine, allows the albumen to disengage,
and diffuses the savory part of the meat.
Salt to the taste and throw in three medi
um-sized onions that have been cut up
fine. Boil four or five hours, keeping the
pot covered, so that the flavor of the soup
will not be lost. While cooking, if more
water is needed, use boiling hot wat>r.
Soup should never boil hard, but rather
simmer. Tie up in a thin muslin cloth as
many allspice as can be held in the palm
of the hand, and boil with the meat.
When you are ready to serve the dinner,
take out the bone and any pieces of meat
that may have become detached, and if
there is any grease floating on tnp, skim it
off. Flavor to your taste with pepper,
and thicken with flour that has been
browned in the stove and made into a thin
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