DOMESTIC ECONOMY AND FAMILY RECIPES, 697 



If you like a rice pie, take care not to use too much rico ; kl tho 

 solidity consist in the cg<^s. 



IliCE Pie. — Cut up a fat chiiki-n, and lioil till tender; » u<.lv une 

 pint of rice in the water in which the chicken was boiled ; mix 

 with it six well beaten eggs, (if eggs arc plenty you may j)ut 

 eight,) one cup of milk, one tablcspoonful of butter, salt aid 

 jii'ppcr to your taste. Put into a baking disii alternate layers cl 

 chicken and rice, having rice last, and bake slightly. 



How TO Hull Cokn. — Shell a dozen cars of ripe, dry corn ; put 

 it in an iron kettle and cover with cold water; put in the corn a 

 bag of two teacupfuls of fresh wood ashes, and boil until the corn 

 looks jcllow and tastes strong of the alkali ; then take out the bag 

 and boil the corn in the lye over an liour; then pour olf the lye, 

 add fresh water, and simmer until the corn swells. If the hull? 

 do not come olf b}' stirring, turn oil" the water and rub them with 

 a towel; add iiujre water and simmer for three or four hours, «)fieii 

 stirring to kci'i) it iVom l)uniing; when it swells out, and becomes 

 soft and white, add salt to liking, and let all the water simmer 

 away. Kat warm or cold, with cream or milk. — Co. (iinllttnan. 



To Cook Ch.vckkd Cokn oh Wiik.at, O.vt.mk.vl (»ii Hominy. — Let 

 the meal be dry and a little warm. Have water boiling briskly; 

 throw into it a small lump of water and a little salt; add the meal 

 by hanilfuls until it is thick, keeping it lioiling and stirring it con- 

 stantly. After it is thick enough, let it stand for half a tlay over 

 a slow fire. Cracked wheat and oatmeal require only a half to 

 three quarters of an hour's boiling; otherwise they are vooked the 

 same as the corn These dishes are at once very nutritive, wiude- 

 some, and easily digested. Sanq), hominy, and mush, made in this 

 way, are much more desirable I'or suppers than meat. They should 

 be eaten with niiiiv or molasses and ereoiu. 



Bhkad is the .stall" of life, or would be, if the best i>art <tf it were 

 not boiled out of the Hour to make it look white. .Making bread 

 is considered the most inq)oitanl ac(pii.sition, and to make good, 

 light, sweet L'cad is an accomplishment to be proud of. No rulo 

 can be set for it, for success depends upon the flour, the rising, the 

 heat, and the moisture. Yeast or yeast cakes sliould be mixed 

 with [)otatoes, boiled dry and mealy. If the up|MT surface of the 

 loaf is moistene(l with milk just before it is placed in the oven the 

 crust will be improved. I>r. Nichols, in his Chemical I.<«lurc«, 

 gives the following as the method of bread making ein|>loycd in 

 his family : 



Sift live jionnds of good Ib.nr and put it into an earthen pan 

 suitable for mixing and kneading. Have ready a feruu'ut of yeast, 

 prepared as follows: — Take two potatoes the siie of the fist, boil 

 them, mash, ami mix with half a pint of i)oiIing water. A fresh 

 yeast cake, of the size common in tin- market, is dissolved in water, 

 and the two solutious mixed together and put iu a warm place to 



