BREAKFAST AND TEA CAKES

Bakiko Powder Biscuit. — ^Two pounds or quarts of flour, four ounces of melted lard or butter, four teaspoonfuls of powder, one tea.spoonful of salt, one and one-half pints of tepid water or milk ; mix the powder in the floor dry, place the melted lard in a hollow in the middle, the salt and water or milk with that, and stir around, drawing the flour in gradually so as to make a smooth, soft dough, turn out on the floured table, press the dough out flat with the hands, fold it over again and again and press out till it is compact, even and smooth, let stand five minutes, roll ofit and cut Into biscuits, bake immediately. Biscuit dough sljould be made up soft, the shortening should be melted and added to tlie fluid milk-warm, to insure thorough incorporation. The common way of kneading the dough up into dumpling shape, perpetually breaking the layers and making the parted edges take up too much flour, is the way that ruins biscuit — Mrs. S. A. Kitchen.

Beatek Biscnr. — One quart of flour, lard the size of a hen's e^f^, and one teaspoonful of salt; mixed with enough sweet milk to make a moder- avoly stiff batter. Beat for half an hour ; mould witli the hand or cut with biscuit cutter ; prick with a fork, and bake in a quick oven, not hot enough to blister. — Mr». 8. T.y in U^usekeeping in Old Virginia.

Virginia Beaten Biscuit. — There has to be a maul, or Indian club over two feet long, and a stout table, for the beating; the biscuit will not be light unless you have the maul made of hard maple, squaro-Hhaped at the heavy end, but waving, so as to make uneven hollows in the dough and a hole in the handle for a string to hang it up by. Three pounds of flour, one large teaspoonful sidt, four ounces of butter or lard, three cups milk or water. Have the milk tepid, mix the melted butter and salt with it, and wet up the flour — ^nearly all — into soft dough, knead it to smoothnesH on the table, and then beat It out to a sheet with the maul, fold it over on itself * and beat out again. There is no established limit to the times tlie dough may be beaten out, but after a few times it l)egins to break instead of spread. This injures it, and an interval should be allowed for the dough

2 BREAKFAST AND TEA CAKES.

to lose its toughness ; the air in the hollows beaten into the dough makes It very light, and white and flaky. Modem innovators on the preceding practice add a teaspoonf ul of soda sifted into the flour and mix up witli buttermilk, beating besides in the regular mminer. There are few thing* more generally acceptable in some localities than beaten biscuit rolled out very thin and fried. — J/r«. E, T. />., liidnnond^ Va.

Thin Bis<tit or Ckackeks.- One (juart of flour, one tablespoon of lard and butter mixed, and one teas]>o<)n of snlt made into a stiff paste with cold water \ beat dough until it blisters roll thin, prick with a fork and bake (juickly.

BnTKH CiiACKKRs.— One quart of flour, one teaspoon of soda, one of salt, one tables])<>on of butter mixed into a stiff paste witli sweet milk; beat half an Iiour, roll tliin, i)rick and bake in a quick oven.

CuEAM Crisps.— Put two and a half cups good rich cream, either sweet or sour, in a crock and add gradually four cups unsifted best Graham flour and half a cup sugar ; then take out on board and knead well, with one more cup Graham ; the dough wants to be very stiff and kneaded thorough- ly Roll out as tliin as for thin cookies, cut with biscuit^jutter, prick well and place in pans sliglitly buttered tlie first time, not greasing afterwards, in a rather hot oven, and bake immediately, putting them in bottom of oven first, and then in the upi)er oven to brown. If wanted "extra nice," sift the flour (using al)out one-eighth more flour). The quantity of sugar can l)e increased or diminislied, but for health's sake this is sufficient, or even less. Carefully made, they will be crisp and delicious.

CuuKANT Buns.- Ilot for supper, no eggs required, favorite sort and quickly made. This makes forty-five ; four pounds of light bread dough, eight ounces each currants, softened butter and sugar. It is soon enough to begin these two hours before supper. Take the dough from the rolls at, say four o'clock, spread it out, strew the currants over and knead them in, roll out the dough to one-fiuarter inch sheet, spread the butter evenly over it and the sugar on top of that., cut in bauds about as wide as your hand, roll them out like roly-i)oly puddings, bru.sh these rolls all over slightly with a little melted lard so that the buns will not stick together in the pans, then cut off in pieces about an inch thick, place flat in a buttered pan, touching but not crowded, rise nearly an hour, bake fifteen minutes, brush over with sugar and water, dredge sugar and cinnamon over.

Hot Cross Buns.- Place two and a half quarts of flour to warm thoroughly, (do not scorcli). When well wiuined, mix with it one tea cup of sugar, a scant teacup of butter melted in a pint of milk, half a tea- spoon etw'h of powdered cinnamon and coriantler seed ; mix all well togeth- er, and add ♦wo tablespoons of yeast ; set to rise, and when light, form the dough into buns, handling as little as possible; on each bun cut a cross with back of knife. Serve while hot. Made for "Good Friday."

Kick Muffins. - -Stir into one pint of cooked rice while hot, one table- spoon of butter ; let cool and add three well beaten eggs, two pints of milk, one and a half pints of flour, half a teaspoon of salt and two tablespoons of veast ; beat all well together and set to rise. Bake in muflin rings.

!N UNS Puffs. — Melt one scant teacup of butter in one pint of hot milk ; * stir in this one quart of flour until mixture does not stick to sides of dish; let cool, separate four eggs, add yolks well beaten and strained first, lastly whites beaten until very light; fill buttered tins or cups half full and bake in a quick oven; remove and sprinkle with powdered sugar while hot; Nice for breakfast or tea.

POPULAR DIXIE DISHES. a

, French Rolls. — Pare and slice one or two potatoes, add half a pint of cold water, boil until tender, then rub through a colander with the water ; add tablespoon and a half of lard, one teaspoon each sugar and salt, and half teacup liquid yeast and tablespoon of liour ; let rise and when liglit beat in an egg and add a quarter of a pint warm milk and one quart of flour, first having dried it; let rise and when liglit make into oblong rolls, and place into buttered plates, let rise again, pric k and bake. An easy way to make the rolls of unifonn size if you have no cutter, is to roll out the dough half an inch thick, and cut with a round cutter; press the opposite sides together and mould into rolls.

Twist Rolls. — From the douffh of loaf bread or French rolls, reserve enough to make two long strips alx)ut fifteen inches in length, and one in diameter; rub the hands well with lard or butter before shaping these strips; (they can be rolled and cut^ if preferred to moulding with hands, into proper shape;) pinch the two ends together so they will stick; twist them., pressing tlie other ends together to prevent untwisting; bake, or thev can be fried like doughnuts. — Mrs, S, C- Fleming, Ky.

llrNGS. — Boil one pint of milk and let cool to blood heat, then pour ir over two tablespoons butter and half teaspoon salt ; wiien nearly cool add one well-beaten ^^'^ and one pint flour and half a yeast cake soaked in a tablespoon of tepid water, or a half teacup liquid yeast, leave in a w arm place to rise. AVhen light knead in three-quarters of a quart of flour- and add a tablespoon of sugar ; let rise and with the hands make into rings ; roll on the board a piece of dough to the len.sjrth of eight inches and as large around as the little finger, and pinch the ends together, put in but- tered pans and when light, prick and bake.

Rick Crcqt eties. — One cup cold boiled rice, a teaspoon each sugar and melted butter, half teaspoon salt, one egg beaten liglit, eight crackers rolled fine, and a little sweet milk; mix all well together, mtike into oval cakes and fry in butter till a nice yellow brown, serve hot. A royal break- fast dish. — Mm. Col, Licjfjeit.

Butter Rusks. — One pound of good, lively, roll dough, six ounces of butter, two ounces of sugar, half cup of milk or cream, ten yolks of eggs^ little salt, one and one-quaiter pounds of flour. They require five hours time to make, ruise and bake. Wann the butter, supir and cream, with the dough, together in a pan, and then mix thoroughly, beat in tlie yolks, two at a time, and most of the flour, gradually Lrirging the mixture to a smooth 3'ellow dough, then knead it thoroughly and after that set it away to rise. In about three hours knead the dough the second time, and an hour after knead once more, then make out as directed and notch the edges with a knife. They rise and bake in the same time as rolls, brush over with butter when done. Butter rusks are eminently French, ar.d e^ery French cook makes rusks by a different receipt — usually with more butteV than tlie foregoing — as migiit be expected, this unsweetened kind of cake figures considerably in French cof^kery. One says it is a^pongy kind of cake resembling Bath buns. Another says it should be rich, yellow and like a sponge, whence it takes its name. One mixes raisins, currants and shred citron in it for lunch and tea bread, ai:d makes it in various fancy shapes and tw- ists, also in large cakes. Another bakes tlie dough in form of round rolls, cuts off the top, takes out tlje crumb and fills with chicken or other meat, or, bakes In little moulds like oval gem pans, removes the inside and places in the shell or tliimble thus made a cooked bird with its gra^ and dishes a pyramid of these on a napkin. iStill another steeps

4 BREAKFAST AND TEA CAKES.

slices of brioche in orange syrup and fries them inclosed in batter as fritt- ers; and i^t a costly and" elegant dinner given in New York, on a Christ- mas, ''brioche crusts, with fruit" appeared among the pastries. But the following sweet varieties might be employed for that. Butter rusks of this pattern siiould open and curl backwards in baking, therefore should not be brushed over with butter when panned as rolls are. Persons in practice find it quickest to pull off pieces of dough of right size and mould them Instantly. Others cut off strips of dough, roll them in lengths and cut these up in roll sizes. Mould them up round with no flour or the board and only a dust on the hands, then place them in regular rows on tlie table — the smoothest side down. Take a little rolling pin — it looks like a piece of new broom handle — and roll a depression across the middle of each. Brush tliese over with the l^jast possible melted lard or butter, using a tin- bound vainish brush for the purpose. Double the rolls, the two buttered sides together as a turnover is made, and place them in the pans diago- nally, with plenty of room so they will not touch. Brush over the tops of the rolls in the puns with the least possible melted lard again and set them to rise about an hour — less or inore according to temperature. Bake in a hot oven, about ten minutes, brush over with clear water when done. Keep baking at short intervals and keep hot without diying out.

French Sweet Rusks. — The receipt for making these is inquired for at places where tliey are made in perfection, perhaps oftener than any other. Tliey are cakes ratlier tlian bread ; very showy, and never fail to attract notice, should only be attempted with the strongest yeast or lightest dough, as they are otherwise slow to rise. The art to be acquired through practice is to make them elastic and pleasant eating, not clammy like half- baked bread. One pound of light dough, six ounces of butter, four ounces of sugar, six yolks and one whole egg^ half cup of milk, flavoring as indi cated below, one and one-quarter poimds of flour. If for afternoon tea,- take the dough from the breakfast rolls, and six hours before the rusks are wanted, place it in a pan with the butter, sugar and cream, let all get warm- ed through and the butter softened, then mix them thoroughly, l^ext add the egg and flour by littles, alternately, beating the mixture up against the sides of the pan, to make it smooth and elastic, spread the last handful of flour on the table, knead the dough as for rolls, pressing and spreading it out with the knuckles, and folding it over repeatedly, set it in a warm place for two or tliree hours, then knead it the second time. Every time the dough is doubled on itself the two edges should be pressed together first. "When tlie dough of this and of the brioche receipt is ^ood and fini- shed it looks silky, and air will snap from the edge when it is pinched. After this second kneading the dough should stand an hour and then be kneaded once more and made into shapes. The smaller notched shapes in rolls is perhaps the best for these; do not brush over the tops with butt«r lest they run

POPULAR DIXIE DISHES. ^

dough, four ounces each of sugar and butter, four yolks of eggs, large half cup of milk, flour to make it soft dough. — Mm. Wm. EnglitJCSaioanmih^ Ga.

Ck>RN MEAii Cakes. — ^One quart sour milk, one and a half pints finely ground com meal, one tea8p<x)n soda, one of salt and one egg ; mix sour milk and meal first. — Dora Brabmn, KnarHUs, Tenn.

Corn Waffles. — Pour one quart milk, boiling hot over one and a half pints of com meal ; add one tablespoon of butter, one of lard, a tea^ spoon of salt and three eggs well beaten ; mix thoroughly and bake imme- diately.

Geoboia Cocoanut Cake. — Grate a ]K)und of cocoanut and dry, cream,, one pound butter, add one of sugar, beaten yolks of two eggs, then the beaten whites and one pound of nour alternately, and last the grated nut, beat until perfectly light ; bake in a moderate heat for three hours. — L. A, (7., Ail(irUa^ Ga.

Corn Starch Puffs. — ^Beat with alx)nt one-half cup (scant) butter, one cup each sugar and com-starch, four eggs, two even teaspoons baking pow- der, one-half teasiKK>n vanilla extract ; bake in gem irons or patty pan» and frost

Drop Cakes. — One cup each sour cream and sugar, one teaspoon soda, one-half cup currants, one and a half cups flour ; flavor with nutmeg and cinnamon, and drop from spoon into a buttered pan, and bake in quick oven. These are delicious if eaten warm, and good cold.

Kaffee Kuciien. — ^Take one-half cake compressed yeast, or teacup home-made, put it in a cup of warm milk, and stir this in the middle of a pan of flour ; when light, add one-half pound each butter and sugar, some floured raisins, teaspoon lemon essence, nutmeg and cinnamon; put in dripping pan, let rise, then with a cake brush rub the top with a beaten eggj. sprinkle with sugar and cinnamon, and bake. — ^To bake fruit cake in paste; make it of flour and water, roll out on a board like pie crust, line your greased tins all over the inside with it and pour in the cake batter ; do not break off the paste till you want to use the cake. This is especially nice for sponge and fruit cakes.

Akother Kaffee Kuchen. — Four pounds of light bread dough, eight ounces each sugar and butter or lard, one egg^ (not essential), take the dough at noon and mix in the ingredients all slightly warm, knead on the table with flour sufficient, set to rise until four o'clock, knead it again by spreading it out on the table with the knuckles, folding over and repeating, roll it out to sheets scarcely thicker tlian a pencil, place on baking pans» brush over with either water or melted lard, or milk, rise about an hour, score the cakes with a knife point as you put them in the oven to prevent the crust puffing up, bake about fifteen minutes. One of the attractions of this plain cake is the powdered cinnamon and sugar sifted on top after baking, the cake being first bruslied M'itli sugar and water. Cut in squarea and serve hot The foregoing makes a sheet of cake large enough to cover a stove top.

Pic-Nic Lo.\f. — Anotlier form of the coffee cake, cheap and good for school pic-nics and the like. Mix a few raisins or currants in the coffee cake dough, roll out pieces to the size of dessert plates and half inch thick, brush over with a little melted lard, double them over like large split rolls, rise and bake like bread, and brush over with a mixture of water, egg and sugar.

One Eoo Cake. — One cup sugar, half cup each butter and milk, two of flour and tn'o level teaspoons baking t^wder, one egg and one cup raisins chopped and floured.

Mauisle Cake.— White. — One cup wliite sugar, one-half cup each but- ter and milk, whites of three eggs, one teHsjKwn cream-tartar, one-half tea- 8iK)on s<Khi, two cups flour Dark. — One-half cup brown sugar, one-fourth cup butter, lialf cup molasses, one-fourth cup milk, one-lialf nutmeg, one teasi)oon cinnamon, half teasjKKm allspice, t-easjMwn cream-tjirtar, half tea- spoon soda, two cups flour, yolks of three eggs; butter moid, put in the dark and light butt*»r in alternate table spoonfuls. — Mrn. Dr. J. G. Barnesty Athtntft, On.

New Yeau*8 Fruit Cake. — One pound eac*h white sugar and flour, one half pound butter, whites of twelve eggs, two pounds each citron and ))lanclie<l almonds, one large grated cocoanut, one teaspoonful baking pow- der ; bake slowly and carefully two hours.

White Fuuit Cake.— Blanch and shred two pouuds almon ds cut two pounds citron into long thin strips, grate a large ccK'oanut, add one teasi)oon of s<xla, two of cream of tartar to one pound flour before sifting, cream, one ])ound white sugar and luUf pound butter, add well beaten whites of twelve eggs, and the flour gradually. When all are well mixed add one- third of the fruit, reserving the rest to add in layers as you put batter in cake mold ; bake slowly and carefully as other fruit cake, splendid. — Mm. W. Virginin.

Old Virginia New Tear's Cake. — Yolks of twenty-four eggs, one pound each butter and sugar, (»ne third pint molasses, one pound browned flour, five tablespoons shorts, one tablespoonful com meal, four pounds of raisins, seeded, one-half pound ea<'h citron, currants and blanched almonds, two ounces each grated nutmeg and ch(K^olate, one tal)lespoonful ground coffee, tJiblespoonful each cloves, allspice and mace, one-half tablesiX)on each lemon and vanilla, three level tablespoons ]>aking i)owder, one wine glass each wine and brandy; bake six hours. This will keep a year and will be found superior to any other black cake.

Pine Appl?: Cake. — Three cups sugar, one cup butter, five eggs, three and one-half cups flour, one-half cup cold water, two teaspoons baking powder; bake in layers, ('over each layer with a thick icing, then cover with grated pine a])ple. Place on next layer and treat as before; or two cups sugar, one of milk, tw o-thirds cup butter, three eggs, and tiivo table- sp(Kms baking powder. Bake in three layers and make a frosting by boil- ing together one tea cup sugar and four tablespoons water, tfil brittle when tested in cold water, i)our this at once in a small stream over the well frothed white of an ^ii^g, beating all the time, (this is the secret of success,) and continue l)eating till frosting is cold, spread each layer with this and sprinkle with either grated or chopped pine apple fresh or canned {a white layer cake may be used). This is delicious, and one of "Dixie's" favorites.

Molasses PoirND Cake. — One-half pound butter, two cups sugar, two of molasses, six of flour, one cup cream, four eggs ; add cloves and nutmeg to taste and a little lemon if liked.- Mrs. D. S.

New Orleans Sponge Cake. — Weigh ingredients and prepare baklnff pans, then pour one gill of Ijoiling water on three-quarters of a pound ^ sugar in a Ik)w1 ; stir it, cover and let it stand on the table until yollu of dix eggs are beaten, add the grated rind of half a lemon to the eggs ; IrotU thi. ivhites and pour the yolks on them, beat thoroughly togeihei* then add tb

POPULAR DIXIE mSEES. 7

fljmp, (saear and water) and beat ten minntes, or till thick, sift in half- poond of lour, mixing very gently with a knife, add juice of half a lemon, poar in pans and bake from twenty to thirty minutes. The syrup is some- times left on the range, and when boiling is poured into the eggs which are then beaten until cold. The eggs thicken more quickly in this way, and the cake is excellent, but perhaps not quite so moist as that made with cool s>Tup. This cake has the advantage of keeping much longer than oatiinary sponsre cake.

MiLKLEss White Cakb. — ^Whites of six eggs, scant three-quarters cup butter, one and a quarter cups pulverized sugar, two of flour, juice of hiUf a lemon, one quarter teaspoon soda. Put soda in flour and sift several times to mix well, beat butter to a light cream and stir in flour gradually "With the tips of fingers until it forms a smooth paste, add well whipped whites of eggs to the sugar ; stir these gradually into the flour and butter and add lemon juice, beat all smooth with an egg whip. Tliis cake may be made ^"ith a teaspoon baking powder or quarter teaspoon of so<la and a half teaspoon cream tartar when essence of lemon should be used instead of lemon juice. A splendid cake. — Mrs. E. /?., 8t, LouiSy Mo.

Meringuks with Whipped Cream. — Four whites of eggs, one small cupful fine granulated sugar. Vanilla and lemon flavoring ; put the whites into a deep bowl, pan or pail, have tliem cold and beat with a bunch of wire until the froth is firm enough to hold up an egg, put in the sugar and a few drops of flavoring extract, and beat about half a minute longer. These meringues are to be hollow, mere shells of pasting, and to make them so they are placed on pieces of board that will not let the bottom cook. Cut some strips of paper two inches wide, plate them on boards that will go in the oven, drop large spoonfuls of tlie meringue paste on the paper and form them in egg shapes or round, smoothing tliem with a knife dipped in water, sift a litQe sugar over them, and dry, bake in a slack oven about twenty minutes. Too mucli heat will cause them to melt and go down. When they are cold take them off the paper, and with a knife scoop out the soft inside. These meringues can also have a little whipped cream in- side and be joined by twos together by the bottom.

8t.\b Kisses. — A simple form of meringues made of the same paste or frosting as the foregoing. Prcxiure a thin star tube from the furnishing store, it is about the length of a finger and tlie point cut serrated. This is inserted in the point of a f uimol shaped bag, which is then filled with the paste, and star-shaped drops are pressed out on to baking pans slightly greased. They are baked to a light fa^^■n color and slip off the pans easi- ly when cool. No filling required. A sheet of paper can be pinned in shape and the point cut so as to do duty temporarily in place of tlie tube.

Lemon Cheese Cakes. — ^Take one cup sugar, — eight ounces — ^three lemons, butter size of an egg, — ^two ounces — four to six yolks or three whole eggs. Cut the sugar, butter, grated rinds and juice of lemons into a sauce pan and boil, add eggs and stir till it becomes thick. This is best made in a custard kettle, — b:ettle within a kettle. This can be kept for use and when wanted, make tart shells, fill, cover with a meringue and brown delicately in oven; or make the delicious *' linger biscuit'* with eight ounces fine granulated sugar, four eggs, four tablespoons water, six ounces flour, — a heaping cup ; separate the eggs — white in bowl and yolks in mixing pan. Put water and sugar in with yolks and beat them with an egg whip ten minutes till a thick light batter, add the flour, then the well whipped whites. Fill a stiff paper comet with the point cut ojS (or a lady-

8 CSEAM8,

finger sack and tube) with the batter and press out finger lengths on to a sheet of manilla paper, sift powdered sugar over, shake off surplus and lay the sheet on a biding pan ; bake about six minutes, dampen the paper underside, take the cakes off and place by twos together. To make tbe "Dixie" cheese cakes, drop the above cake mixture in round cakes rather than finger-sha])ed, on sheet of paper, dredge with sugar, place paper in pan^ bake, remove as above and spread under side of each cake with lemoix mixture and place two together. They are perfectly delicious and served with ice cream make an elegant dessert

Lemon Cheesk Caees-^MIx gently four tablespoons white sugar, odo half tablespoon butter, add yokes of two eggs, white of one, grated rind of three lemons, juice of one and a half, one small savory or sponge bis- cuit, some almonds blanched and pounded, three tablespoons of brandy; mix well and bake in tart tins lined with a rich puff paste, then cover wiih a meringue made of the well frothed white of one egg mixed lightly with one tablespoon sugar; return to oven and brown delicately.

Caledonia Cream. — Beat together in a bowl for three quarters of an hour two ounces of rasberry jam, two of currant jelly, two of sifted loaf sugar and the whites of two eggs, previously whipped. A very pretty cream. — Carrie Wright^ KnoxviUSy Tenn.

Frozen Whipped Cbeam. — One of the handsomest deserts or for an evening party are different creams frozen in glasses.' In winter time when cold enough, simply expose them to outer air, or in summer time place the glasses in a box or can of pounded ice. In whipping the cream it is best to set it on ice. The following recipes are some I have used : Coffee Cream : — Mix one quart thick cream, one cup each strong- black coffee and sugar in a tin pail or deep pan ; place on ice and whip with egg beater to a froth ; pile up in stem glasses, freeze as above and serve m same glasses. Chocolate Cream : — ^Put one cup milk over the fire- with one cup sugar and four oimces sweet chocolate (a cupful) grated and beat till it is all dissolved ; strain into another vessel and let cool ; whip one quart thick cream in a pail and add chocolate milk while whipping; flavor with vanilla and finish as above. Maraschino Cream : — Mix one quart cream, one cup marashino liquor, one-half cup sugar ; whip to a froth and finish as above. Vanilla Cream : — One .quart thick cream and three quart- ers cup sugar ; flavor with vanilla and whip to a froth ; pile in glasses and freeze as directed. — Mrs. L. Edwin Hocket^ New OrleajiSy La.

Obangb Cream. — Soak half an ounce of Coxe's gelatine in half a gill of cold water ; and also the grated rind of one orange in the orange juice each half an hour ; then melt the gelatine over boiling water and add juice and rind and when quite hot, the yolks of two eggs (use whites for lemon ice) beaten with half a pint of sugar, stir till it thickens, add three- quarters of a pint of cream, and strain into a mould wet with cold water ; when cold serve with whipped cream. — Sadie Brtrunt, Chattanooga^ Tenn.

Strawberry Cream. — First make small cases with fine bookpaper, like writing paper not ruled ; six sheets will make fifty cases by fitting a band of paper to the outside of a very small tumbler or wine glass or some similar small shape. The band of paper when cut to fit will form a curve. Cut as many such pieces as are needed from the sheets and then placing- three or four together ; cut both top and bottom edges into fringe a quarter

POPULAR DIXIE DISHES, 9

of an Inch or less In depth ; make some corn starch paste very stlfP and paste tiie ends of the bands together, forming cup shapes, then cut around the edges, press the fringed bottom edges of the cups on the paste, the fringe bent outward, and the cups are made. Now make a sponge cake ; beat together rapidly for ten minutes the yolks of fifteen eggs, three roun- ded cups sugar, {\% pounds) and one half cup water, then add four rounded cups flour, (18 ounces) and last, the well-frothed whites of fifteen eggs ; spread thickly on sheets of blank paper not greased, and bake in a quick oven about six minutes ; careful baking is necessary so it may not be dried or burned ; brush paper underside with water and pull it off ; should any of the sheets become too dry to roll or bend lay them on top of each other after wetting the paper and let lie half an hour ; cut out pieces of cake by same paper pattern the cases were cut by, but a trifle shorter and line the cases w^ith thejn ; no bottom of cake is needed, but little square pieces can be pushed down inside if wished. This recipe is for fifty cases, but the best way is to buy sheets of sponge cake at a baker^s as it will then be perfect and will roll or bend easily. A short time before serving fill the charlottes with the following cream : one quart strawberries, three pints thick sweet cream, one cup milk, one pound sugar, (two cups) one and a half ounce gelatine ; put fruit and sugar in a bowl, mash and rub through a seive ; disolve gelatine in the cup milk set where it will warm gradually ; when dissolved put cream in a pail, set on ice and with egg beater whip to a froth ; pour in gelatine, continue whipping, add strawbe

VAirtLUi Cream. — Two and one half cups milk boiled with one cup sugar, add one beaten egg, one tablespoon each of butter and com starch, the latter disssolved in half cup cold milk ; boil and stir for a few minutes and add one teaspoon vanilla. — Carrie E. Wood, KnoxviUe, Tenn.

Apple Wine. — To each gallon cider fresh froi6 press, add two pounds good brown sugar ; after this has dissolved, strain wine and put into a new cask, cover bung with piece of muslin or perforated tin, let stand for a week, then cork lightly and let remain two weeks longer, cork tightiy ; the vessel must not be filled, leaving at least one-eight of space ; will be good in two or three months, when it should be drawn, bottled and sealed. This wine is equal to catawba. — Rev. D. P. Younge, Ky.

Blackberry Wine. — Mea»*ure berries and bruise them, add one quart of boiling water to every gallon of fruit, fill large stone jar, tie a cloth over it and let stand three or four days to ferment ; strain liquor into a cask, adding three pounds brown sugar to each gallon of juice ; reserve a part to fill the vessel as fermentation goes on ; cover bung hole with piece of muslin ; leave two or three weeks, then cork tightly and let remain un- disturbed six months ; after that time bottle and seal. Superior currant wine may be made by this recipe. — Mrs. F., Va.

Catawba Wine, (Superior). — Cut grapes and remove all imperfect or green ones, tack a leather loosely over the end of a small mallet and pad with hay, to prevent mashing grape seeds. Put fruit in a tub and mash,

10 DRINKa.

let stand all night, then drain all Juice into open vessels, leave standing- nntil scum rises, breaking in cracks and showing little white foam, skim It off, fumigate cask with brimstone, pour in juice adding two pounds sugar to each gallon, put bung in loosely, leave for three weeks, then tighten. In February drain off very gently, bottle, cork and seal, keep in a cool place. — Mrs. Col. 8., Ky.

GiNGEU Aii. — ^Two gallons water, two pounds brown sugar, one desaert spoon cream tartar, two tablespoons fibrous part of ginger, half a sliced lemon ; when milk warm add half a pint of patent yeast, and bottle when fermentation begins. Do not put over fire after adding yeast. / Ginger Beer. — One and a half ounce each best ground Jamaica ginger and cream tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one half pint yeast; let it ferment twenty-four hours; in two weeks it will be ready for use. — Mrs. G. W. P., Va.

Gooseberry Wine. — Gather ripe Berries and wash well, let stand three or four days, strain and to nine pints juice add four of rain water and four pounds brown sugar, leave for five or six weeks, strain and bottle.

Lemonade. — ^Pare three lemons ; peeling gives a bitter taste to lemonade when kept long; slice and squeeze lemons upon six tablespoons sugar, add a very little water, let stand fifteen minutes, then add two quarts water, ice well, stir and serve.

Mint Cordial. — While dew is on pick mint without bruising, put two handfuls in a pitcher with quart French brandy, cover and let stand twenty-four hours ; remove mint and add same quantity fresh mint for two succeeding mornings, then add one pound loaf sugar, bottle and cork well. Some preier to add" three quarts w^ater. — Mrs. B.^ Atlanta, Oa.

Peach CJordial. — Pare and cut one pound fruit, sprinkle with one pound white sugar, let stand for two hours, boil until they become a thick syrup, strain, add brandy to taste and bottle.

Roman Punch. — ^Three coffee cups lemonade, strong and sweet, one glass champagne and one of rum, juice of two oranges, well whipped whites of two eggs beaten with half pound sugar; use ice liberally or freeze.

Sherry Cobbler. — One lemon and one orange sliced, several slices of pine apple quartered, half a cup powdered sugar and a tumbler sherry wine ; in a wide mouth' pitcher place the sliced fruit in layers with sugar, and pounded ice between each layer, cover with sugar and ice, and let- • stand five minutes, add two tumblers of water and rest of sugar, stir well to dissolve, fill pitcher nearly full of pounded ice, pour in wine and stir until all is well mixed ; in serving put a slice of each kind of fruit in the goblet before filling.

Strawberry Wine. — ^Three poimds sugar, one gallon juice, strain through flannel, pour in jug and leave until spring. — Mrs. Brutus Clay.

To Preserve Cider Sweet. — ^When fermentation begins draw cider off, rinse barrel, strain through flannel and pour back, take one pint alcohol, one-quarter ounce, each, oil of sassafras and winter green, shake well and add to cider. Some use this when cider is new and find it works perfectly.

Tomato Wine. — Cook ripe tomatoes until juice flows freely, mix one gallon water with one of juice ; to each gallon of this mixture, add three pounds loaf sugar, let ferment, when lees sink to bottom, rack off and add more sugar if desirable; clarrify with white of egg or isinglass, after second fermentation.

POPULAB DIXIE DISHES. 11

VrHGiOTA Apple Toddy. — Half gallon apple brandy, half pint each French and peach brandy, and Maderia wine, six roasted apples, one po.nnd sugar, with enough hot water to dissolve, add spice if wished, strain and bottle. This will keep improving for years.

WrLi> Grape Wine. — Use the small grapes, two pounds of white sugar to one gallon of juice, put in a cask cellar until spring, then rack off and bottle.

WrLD Grape "Wine. — Cleanse well a whole or half molasses barrel; take out one head and bore a half -inch hole just above the other or lower; cover bottom with clean sticks and cover these with fresh hay or straw two or three inches deep ; pick grapes from stem, place in buckets and crush gently so as not to break seed; stir occasionally until juice flows freely; measure .c:rapes and juice; to each measure of these, add half of pure water ; put all in barrrel and cover with false head weiglited down enough to keep grapes from rising above juice; let stand three days, remove head when hulls will rise and juice settle; on the fourth day draw off juice through spile hole into buckets, (covered with flannel to strain) and to each gallon of juice add two and a half pounds of fine sugar; pour into casks or stone jugs; never demijohns; let ferment in a cool phice ten or twelve days; draw off and clean vessel well, then burn a sulpliur match in it and return wine while fumes of match are still in vessel ; close mouth, IjBaviug only a small gimlet hole covered with netting; after a time net may be re- moved and cork put loosely in; do not cork tightly for six months; it may then be bottled or kept in cask. For cultivated grape use same recipe, using neither sugar nor water, however. For Bcuppernong and Whisca- chine use no water, but two and a half pounds of sugar to the gallon. Blackberry wine made in the same way. This is the best plan for making a large quantity of wine, and is certainly unequalled. — Mrs. Eckfordy At- lanta^ Ga.

Brunswick Stew. — Stew one chicken or two squirrels in half gallon water until bones can be removed. Cook in separate saucepans six large ripe tomatoes, one half pint butter-beans and six ears of corn cut froiil cob, add to cut pieces of chicken from which bones have been removed ; season with salt, pepper and butter ; cook until thick enough to be eaten with fork ; will require probably four hours cooking. An excellent old Virginia disli. . Broiled Kidneys. — Chop fine one teaspoonful each of Onions, parsley and any green herb in season. Mix them with one level teaspoonful of salt, half a level salt spoon of pepper, as much cayenne as can be taken up on the point of a small pen-knife blade, and once ounce butter ; put them on a dish, and set it where it will get hot. Wash the kidneys in cold water and salt, split them, take out the white centers, broil them quickly, and put them on the hot dish, turning them over to cover tliem equally with the seasonings. Serve them hot, with a few sprigs of parsley or slices of lemon.

To Pry Brains. — Soak several hours in weak brine to extract blood, drain and simmer four minutes in very little boiling water; handle lightly in forming round cakes; pepper them and use very little salt; have ready a beaten eggi with which cover top of cakes, sift over grated crackers, then cover under side in same way and fry in hot lard ; keep closely covered while frying.— ifr«. S. T,

la ENTREE8.

CmcgBN PiLiiAU. — One pint milk, two well beaten eggs, half a pint cold minced chicken from which the outer skin has been previously removed, and enough cold boiled rice to make a thick batter ; season with salt, pepper and butter, and bake in a deep dish for twentnr minutes or until a light brown. A piUau of cold meats can be made by adding a little minced ham and onion to seasoning. — Mi»s Tyiton, Virginia.

Daubb Froide. — One beef shin, chopped in several places to break bones, cook in just enough water to prevent burning, till it falls to pieces; after taking out bones, season with a heaping teaspoon flour rubbed into one of butter, red and black pepper, salt and celery seed; stew long enough to cook flour, then pour into a deep dish, cover with a plate, placing on weights to press it. To be eaten cold as souse. — Mrs. C. M. A.

Liver Pudding — Clean well two hogs' heads, two livers, two lights, six sweet breads, six kidneys split open and all of the good part off six milts; soak in tub of soft water over night ; next morning Ijoil until done, adding two slices of fat pork, take up, cool slightly and grind in sausage mill; while grinding add some of the grease taken off kettle. When ground season with black pepper, salt and onions (chopped fine) to taste. If not rich enough, boil more middling or pork and add. If stuffed boil again a few minutes.

Meat Puffs. — ^Roll a sheet of good paste and cut into circular shapes by pressing a saucer upon it and passing a sharp knife around tlie saucer ; lay upon the half of each circle of paste, a tablespoon of any kind of meat, poultry, flsh, oysters, etc., minced fine and seasoned to taste ; moisten with wine or cati^up ; fold over the other half, crimp the edges and bake or fry. Serve hot or cold.

Stewed Mushrooms. — Pare and rub with a little salt, throw in sauce pan without water , let stew until tender ; add a small piece of butter, cream or milk, pepper and salt; let tliem l)e rather stiff with gravy, will take three hours to make tender ; let them cool slowly on back of stove until readv, when thick serve. To dry mushrooms peel and cut from stalks ; dry gently in a mcxlerate oven, put them away in a tight can and keep from dampness.

Potted Rabbits. — Two small rabbits or one large one, one pound fat bacon or fresh butter, one of veal, liver of rabbits, salt, pepper and spices ; cut rabbit in pieces, put in stone jar, cut veal and bacon in large dice, mix them, and add a teaspoon of mixed mace, cloves and black pepper, teaspoon salt and fill spaces between pieces of rabbit with this mixture, lay a thin slice of bacon and one bay leaf on top, cover with a lid of plain paste made of flour and water only; set jar in a pan or pot of water; bake in a slow oven three or four hours; a greased paper on top will prevent paste burning ; when done and cold pick meat from bones of rabbit, and pound to a paste with veal and bacon, and if any gravy remains in jar, cook very low and mix with meat; taste for seasoning; press firmly into smtdl jars or cups, cover top with melted butter, keep well covered in a cool place. Potted meats keep for months, and can be used as needed. Potted rabbits make delightful sandwiches using split baking powder biscuits buttering one half, spreading meat on the other.

To Bake a Fresh Beef Tongue. — Parlwil in small quantity of salted water for two hours ; skin and remove rough part; roll in cracker dust, then in beaten egg and again in cracker dust, and lay in pan to bake ; season with salt and pepper, pour over it half a pint of the liquor in which it was boiled. Baste well with butter while baking.

POPULAR DIXIE DISHES. 18

ToNOTTE ToAfiT. — ^Take cold well boiled tongue, minced fine, mix well with cream or a little milk ; add l)eaten yolk one egg, aimmer slowly; toast thin Blices stale bread, butler and spread in a flat, heated dish, cover with tOD^e and serve quicklv. — Mitt. S.

Ragout of Swekt 6rk.vd8 and Mushbooms. — Two or three large sweetbreads, or one pound; one-half can of mushrooms; two ounces uf butter — aixe of an egi;; one t^iblespoonful of flour; little minced onion and ham for seasoning; juice of one lemon; cayenne and salt; fried shapes of bread for the border; take the sweetbreads already cooked and cold, and cut them into large dice. Make the sauce for them in a deep saucepan, first putting in half the butter, a large teaspoonful of minced onion and a very thin slice of ham and when these are cooked enough for flavor with- out browning put in the flour and stir the mixture over the fire until it begins to color. Then add gradually the mushroom liquor and a cupful of the liquor the sweetbretids were boiled in ; let it boil up and become thick. Add a pinch of cayenne. Next, melt the other piece of butter in a frying pan, put in the mushrooms and the cut of sweetbreads and shake them about over the fire until they begin to show color ; take it off, squeeze in the juice of the lemon and then strain in tiie thick sauce from the other vessel. Dish them heaped up in tlie centre of a flat platter, or of small dishes for individual orders, and place a border of thin shapes of bread fried in lard around the edge. Fried crusts or shapes for garnishing. In a case where economy is not in question, the handsomest shape for a border can be made by taking a stale, long and narrow loaf of bread and trimming down on both sides to some pattern (like a piece of carperter^s mouldings), so that when it is sliced up with a sharp knife the slices will be heart- shaped, or leaf or club or spade-shaped, etc., and all alike. Simple triangles may be set up on edge

BoiiiED Fish with Vegetables. — Put a whole fish in kettle, and cover with stock made as follows : Fry in a saucepan two onions, a carrot, a piece of celery or celery-seed, a tablespoon butter, one of fiour, a sprig of parsley, a teaspoon of whole black peppers, and three cloves ; add two and a half (marts of water, two teacups vinegar, boil twenty minutes, salt and skim, roar this over the fish, and boil gently until done. Serve with egg sauce. —Mn, 8. r., MohUe, Ala.

Browt7 Fish Soup. — ^Any kind of fish will answer, cut in small pieces, roll in flour, and brown in some olive oil or butter in a saucepan ; cover with hot water. Season with salt and pepper, and boil slowly for about fifteen minutes. See that there is plenty of water. One pound will make a quart of soup. A clove of garlic may be added. — Mrs. F. H. if.. Mania, Oa.

Crab Stew. — One peck of live crabs, steam twenty minutes, bone and pick claws and dodies, stew witii one pint milk or cream the flesh and e^^gs of the crab fifteen minates ; flavor with salt and cayenne pepper.

To Pickle Crabs. — Soft crabs are delicious pickled. Clean« boil in salt and water until done ; take out and drain ; when cold and dry put them ta a jar and cover with a cold spiced vinegar (scalded with spices.; Hard crabs can l)e used this way.

BoiledHaddock WITH Parsley Sauce. — ^Take a threepound haddock as soon as it comes from market, wash it tlioroughly, and lay it in a large pan containing plenty of cold water and a handful of salt. When it is time to cook it, put it into the fish-kettle with cold water enough to cover it ; a gill of vinegar ; a tablespoonf ul of salt, the root of the parsle}', six cloves, and one sprig each of thyuie and marjoram. Set the kettle over the fire and bring it to a lx>il. By the time the kettle boils the fish is usually done, but it may ])e tested by pulling out a fin, if the fin comes out easily and the flesh of the fish looks clear white, it is done. Lift the kettle oS the fire, and let tlie fish stand in tlie water until wanted for use. Make the • sauce by stirring together over the fire one ounce or one tablespoonf ul each of butter and fiour, until they bubble. Then stir in half a pint of boiling water, or a little more, if the fiour tliickeus the sauce. Move the sauce to the side of tlie fire, chop the parsley fine and add it to the sauce with a saltspoon each of pepper and grated nutmeg ; the sauce will tlien be ready to use. To spr\-e tlie fish, take it up carefully without breaking, remove the skin by scraping it gently so as to avoid tearing the fish, pour the sauce over it, and it will be ready for the table. Haddocks are at their best in November, December, June and July. But any fish can be cooked by this recipe. — Mrs. L. A.^ TvHUihoma.

Creoled HALiBirr. — Get a thick square piece of halibut, wash and place over a baking dish, season with salt and pepper, chop a clove of white garlic about the size of a bean,and strew over the fish, then put on a cup of fresh or canned tomatoes. Bake until the flakes separate ; dish up witiiout breaking. The combination of garlic and tomatoes gives the name of Creole to the dish.

B-vked Herri>'gs. — Scale and clean two pounds of lierrings carefully without washing, unless tliis be absolutely necessary. Sj)lit them do'wn the back and remove the backbones. S])rinkle tliem in.'tide witli a little pepper, salt and powdered mace mixed together ; if therfe are any roes enclose tliem in the flesh, and lay the hitter in layers in a deep baking dish with half a dozen whole cloves, the same nnnber of peppercorns and two bay leaves between them. Cover with vinegar and water equally mixed, Sftlt plentifully, tie a sheet of oil paper over the dish, and 1>ake one hour. These are in season in February, March and April. — Mrs. Capt. Howe^ Nashville^ Ttnn.

To PUT UP Herrings for Family Use. — Mix three pecks each of fine and rock salt; take one thousand herrings, put them loosely in layers with salt between, after four days, drain well and repack in close layers on their » backs covering each layer with a mixture of three pecks each of fine and rock salt, one and a half pounds brown sugar, one fourth pound of saltpeter. Leave several months until salt takes effect.

To Boil Jx)bster. — To a gallon of water, add a teaspoon of salt, and a teacup of vinegar; when boiling plunge lobster in head first; boil thirtv minutes ; remove cut off head and small claws which are never used ; crack shell gently and remove meat. Lobster can be stewed as crabs, or served

POPULAR DIXIE DISHES. 15

cold, with crab dressing and salad, or prepared according to recipe for derilled crabs.

Otster Salad. — ^Three dozen fresh oysters, two heads of celery with part of their green tops, about half as much tender white cabbage ; after washing the celery and cabbage tlirow them into boiling salted water, let boil five minutes, pour off the hot water and drain and chop them fine. Add an equal quantity of vinegar, some broken pepper-corns, pepper-sauce and salt ;- put in the oysters and keep shaking tlie pan while they are scald- ing that tliey may be set in round and plump shape ; do not let them boil, drain and set them away on a dish to become ice cold. When to be served season the chopped celery slightly with oil and vinegar ; spread part of it in a dish or in individual dishes, place the oysters in it side by side and the rest of the celery on top of them; smooth the top a little and pour mayonaise sauce, or a tartare sauce without the minced onion or gherkin, over just thin enough to run. Pickled or minced oysters answer well for salad as above instead of the fresh.

Oysters A2n> Macaroni. — A third of a package of macaroni, one cup of oysters, one cup milk, one egg, one tablespoon flour, pepper and salt; boil macaroni alone in salt water twenty minutes and drain dry, butter the bottom of a three pint baking dish or pudding pan, put in half the maca- roni, strew oysters over it, and dot with butter, in small pieces, dredge with salt and pepper and cover with rest of macaroni, moisten the spoonful of flour wnth a little milk, beat in the egg, then the rest of milk and oyster liquor, if any, pour in the pan and bake about twen^ minutes or until set; Uie water should be at boiling point wiien macaroni is first put in.

A PiLLAU OF Fish. — ^Take two parts of any kind cold cooked fish, one part cold mashed potatoes; mince fish very fine and mix with potatoes and three hard boiled eggs cut fine. To one quart of this mixture, add table- spoon of butter, half a pint of water (milk is better); season with cayenne pepper and salt. Serve as soon as ingredients are well blended.

Scallops. — ^The heart is the only part used, dip them in beaten egg^ then cracker crumbs and fry in hot lard ; they can be stewed as oysters. Those sold in markets are generally ready for frying or stewing, but if bought in shell boil. and take out hearts.

Shrimp Pie. — ^To two quarts peeled shrimps, add one cup of vinegar, one tumbler catsup and two tablespoons butter, season with salt and pepper ; scald all together and pour in an earthem dish, strew top with bread crumbs and bake twenty minutes.

Baked Sheep's Head. — ^When ready for cooking, salt and pepper well, gash the sides in three or four places, mince four onions fine, add one pint bread crumbs, a little finely mhiced fat meat, yolk of two eggs ; blend all together ; season with a little cayenne pepper, salt and thyme ; with this ■tuff the fish and fill gashes on the outside ; sprinkle over wititi flour and black pepper; bake slowly in a large pan with one quart hot water two hours. Serve with or without sauce, as liked.

Smelts. — Salt, pepper and roll in salted meal, or better, egg and bread crumb them ; fry in boiling lard ; serve immediately or the crispness and flavor will be lost. When designed to garnish a large fish,form them in rings by putting tails in mouth and securing with a piece of polished wire while frying, then withdraw ; place these rings around fish, adding a garnish of parsley and lemon slices, or serve nnelts alone around sides of platter with a tomato or tartare sauce in the center.

10 GAME. .

Sturgeon Steaks.— Skin steaks carefully Bnd place in cold salt water for an hour to remove the oily taste ; wipe each steak dry, salt and broil over hot coals on a buttered gridiron. When cooked, butter and pepper, serve in a very hot dish, garnished with parsley; send to table accompanied by a small dish of sliced lemons, or sauce prepared thus : Put a tablespoon oi butter into a f rj'ing pan stirring until it browns, not bums ; wet with cold water a tablespoon of brown flour, then stir in a half tea cup boiling water and add to butter, season with salt, a teaspoon of Worcestershire or ancho\'y sauce, juice of a lemon, and when boiled i)our over steaks. A simple way to prepare anchovy sauce is to add a tablespoon anchovy paste or the extract to a cup of dra^Ti butter, mix and warm in stew pan, or soak eight anchovies in cold water for several hours; cut up and stew in very little water twenty minutes, strain into a cup of drawn butter, heat all in stew pan until boiling hot ; pour in tureen, add a little cayenne pepper, tea spoon lemon juice and serve.

Virginia Baked Sturgeon.— A piece of sturgeon weighing five or six pounds is enough for a handsome dish ; skin and put in salt and water for thirty minutes ; parboil to remove oil ; prepare a dressing of bread crumbs, fine bits of fat salt pork, sweet herbs and butter; gash upper end of fisli quite deeply and rub this force meat well in ; place in baking dish with a little water to prevent burning and bake for an hour. Serve with a sauce of drawn butter, in which has been stiiTed a spoonful caper sauce and one of walnut catsup or anchovy sauce. , ,

Turtles.— Boil one hour, take out and remove skin from legs and feet; place in fresh boiling water and boil one and a half hours; takeout and cool, when cold clean thoroughly removing the round liver which contains the gall, cut meat into small bits, and place into a stew pan adding pepper, salt and eggs found within. For four tui-tles use one quart water, one half pound butter, and two tiiblespoons of flour mixed with a little cold water; mix ail thoroughly, stew about twenty minutes, as you remove from fire add one half -pint Maderia wine.

Baked White Fish. — ^Take out lx)ne and then take off skin and cut fish In pieces three inches long and two inches wide. Use two soup plates or two deep earthen dishes same size ; butter thickly with cold butter, place in layer of fish, season with peper and salt and a little butter, then another layer with plenty of butter on last layer ; then butter inside of second soup dish very thoroughly and turn it upside down over the flsh ; put in oven and bake twenty minutes or till flakes break. Those who use wine can pour over fish before baking a wine glass sherry or madeira, using less butter.

Opossum.— Scald with lye, scrape off hair, and dress whole, leaving on head and tall; rub well with salt and set in a cool place over night; place in a large stone pan with two pints water and three or four slices bacon ; when about half baked, fill with a dressing of bread crumbs, seasoned with salt, pepper and onions if liked. After returning to pan place sweet potatoes, pared, around the opossum, bake all a light brown, basting fre- quently with the gravy. When served place either an apple or sweet potatoe in its mouth. — Mrs. L, 8. Brcwny Atlanta^ Go.

Pigeons in Jkllt.— Prepare some calf s foot jelly, season it with pepper, salt and a little mace ; place a layer of jelly in the bottom of a bowl ; when

POPULAB DIXIE DISHES. 17

nearly cool lay some nicely baked pigeons upon it; then pour in enough jelly to cover pigeons; turn out when cold. A beautiful dish. — Mms Tyson^ Va.

Fkied Rabbit. — When nicely dressed lay it in a pan and cover with cold water, and add half a teacup salt and soak over night. In the momine drain off water and cover the rabbit inside and out with dry com meal and let stand till time to cook for dinner ; then rinse, cut up and parboil in sligtitly salted water until tender. Take out, roll in corn meal and fry a nice brown. An onion sliced and laid over it while parboiling, is an im- provement for ihose who like tlie flavor.

Rabbits with Onions. — Clean and truss the rabbit and put to boil in enough cold water to cover It; when tender remove and fry in boiling lard to a light brown ; remove from lard and keep hot Slice six onions and drop in boiling lard ; when fried brown pour a little boiling water in the frying pan and one table spoon browned flour ; pour this gravy over the rabbit and serve. Season with salt and pepper. — Mrs. B. Watson^ New Orleans,

BissoLES OP PARTBiixjE. — ^Three roast birds, half a cup mushrooms, scant cup butter, same of flour, one cream and one of broth or water, little nutmeg, lemon juice, i^epper and salt; cut meat in smallest possible dice, mince and add mushrooms, sprinkle with teaspoon of mixed salt and pepper, grate nutmeg and squeeze lemon over all. Make cream sauce by stirring butter and flour together in a sauce pan, adding broth and cream when It begins to bubble, moisten meat with it, stir well, set aside until cold. Then make into rolls size of flnger, roll first in flour, then eggs, then crackers, fry in hot lard ; pile in dish and garnish with fried parsley. To fry parsley, put in wire basket and immerse in hot lard one minute, must be crisp but remain green, drain on a sheet of paper and set a minute in open oven. — Mrs. Harry Woodliiig^ Charleston.

Venison Steak?.— Cut the>4e one inch thick, wash and wipe dry and broil on a buttered' gridiron. Baste with butter and turn often to prevent burning , do not cook over too hot a flre. Salt. Serve on a hot dish, placing small bit of butter on each, and pouring over it a tablespoon of boiling water. To fry, put enough butter in pan to make ona quarter inch thick ; let get smnking hot, then put in venison, brown, turn and brown the other side quickly, then add tablespoon currant jelly for every pound of vennl- 8on and put pan where not too hot and cook till done ; if an inch thick, about t^'enty minutes.

KIentucky Sauce for Roast Venison.— A simple sauce of jelly and a little water is good, yet tlie following is better • Put half a stick of cinna- mon broken in bits and six cloves, with the thin outer peel of halt a lemon and a heaping tablespoon of brown sugar in a stew pan ; moisten with one and a half wine glasses of port wine, heat for half an hour (do not boil) and strain into a stewpan containing half a glass of currant jelly* Just before serving place over fire to boil a moment to melt jelly and mix all well.