HOUSEHOLD HINTS. 
PREPARED BY MRS. C. G. HERBERT. 
Chicken Pie. 
Joint your chicken in the usual manner, boil till 
tender and see that you have plenty of water on it for 
gravy. Take out the pieces of chicken into an earthen 
pudding-dish, removing the white meat from the breast¬ 
bone, so as to leave this large bone out. Thicken the 
gravy and pour part into your dish, reserving the re¬ 
mainder to be served on the table. Set the dish of 
chicken on the stove where it will keep boiling hot, and 
quickly stir up the following crust, the ingredients for 
which should be measured out before taking up the 
chicken: For a large dish of chicken take one quart of 
flour, into which sift three heaping teaspoons of baking 
powder, and an even teaspoon of salt. Measure three 
tablespoons of lard; use cold lard and press it down 
with your finger, and smooth it off so the spoon is 
barely even full; rub the lard through the flour and stir 
in the wetting with a spoon. You will need nearly a 
pint of cold milk to make the dough as soft as can be 
rolled out. Then take it on your moulding board and 
roll the dough just to fit the top of the pudding dish, 
making a small opening in the middle for the steam to 
escape, lay it over the chicken and press the edges 
against the sides of the dish so it will make a tight 
cover. Put it on the top grate of your oven and bake 
with a quick fire twenty-five or thirty minutes, and 
serve in the dish in which it was balcpd. 
Lamb or Veal Pot Pie. 
Choose a kettle to stew your lamb in, on which a 
steamer null fit. When your meat is nearly done, make 
a crust from directions given above for chicken pie, 
using only half the amount unless you have a large 
family. Lay a cloth on the bottom of your steamer or 
put in a plate. Make your dough out in two long nar¬ 
row rolls, and lay them in. Have some thickening 
ready, and when the crust is done (it will take it about 
twenty minutes to steam), set the steamer in the oven 
a moment while you remove the meat to your platter, 
and thicken the' gravy. If preferred, the meat can be 
left in until ready for the table. Break your steamed 
crust into small pieces, two forks are convenient to do 
this with, and drop into your boiling gravy. Let it 
boil up a moment, and pour over the meat you have 
taken on the platter. It will not injure the crust if it 
steams after it is done should the dinner-hour be de¬ 
layed, only do not break it up and put it in the kettle 
until you are ready to have it served. 
Emily’s Cake. 
Whites of six eggs; two cups flour; one cup com 
starch ; one cup butter; one cup sweet milk ; two cups 
sugar; one even teaspoon soda; three even teaspoons 
cream tartar; flavor to taste. This recipe is a great 
favorite with all who try it. Powdered sugar should be 
used. 
Steamed Brown Bread. 
One quart sweet milk, or milk that is just turning; 
one teaspoon salt; four tea-cups corn meal; three cups 
rye flour—wheat flour will answer if you have no rye ; 
one-half a cup of molasses ; one heaping teaspoon soda. 
Half the quantity will be sufficient for a small family. 
The whole recipe should be steamed three hours, or it 
can be steamed two hours and baked one. 
Spice Cake. 
One and one-half cups of sugar; two-thirds cup butter; 
one cup raisins seeded ; two-thuds cup sweet milk ; 
three cups flour ; two eggs ; one heaping teaspoon cream 
tartar; one-half even spoon soda, or two tea-spoons bak¬ 
ing powder; cinnamon, nutmeg and cloves to taste. 
Delicious Waffles. 
One and oue-half pints sweet milk ; one tea-cup butter 
and lard, or one cup of either melted and put in the 
milk, then stir in the flour ; next beat the yelks of four 
eggs, and add with two tablespoons of yeast and beat 
very hard. Beat the whites last, and stir them in gently. 
The consistency of the batter should be about like grid¬ 
dle-cakes, or so it will run easily in the irons. 
Quick Molasses Candy. 
One cup of New Orleans molasses ; one-half cup of light 
brown sugar ; two tablespoons of vinegar; a piece of 
butter the size of an egg. Boil steadily about ten 
minutes, then try in cold water; if it hardens it is done. 
Just before taking it from the .fire add one-fourth of a, 
teaspoon of baking soda ; do not dissolve it, but put it 
in dry. Pour on buttered plates to cool, and pull as 
soon as can be handled. Yery nice pop-corn balls are 
made by having the com roasted and leaving a little of 
the candy in the bottom of the kettle; pour in all the 
popped corn it will dampen, stirring carefully until it 
takes up the candy. 
Mary’s Macaroons. 
One cup of hickory-nut meats ; one cup of powdered 
sugar; three tablespoons of flour ; whites of two eggs 
and a little lemon extract. Beat the whites of the eggs 
with the sugar, add the nuts mixed with the flour, and 
drop in buttered patty tins to bake. 
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Chocolate Caramels. 
One cup of molasses ; one cup of sugar, either brown 
or white; one cup of milk ; one cup of shaved chocolate ; 
one tablespoon of butter. Boil up together, stirring all 
the time to prpvent burning. Try in cold water ; if it 
hardens it is done. Then pour into buttered tins, and 
when partly cooled cut in squares. 
Sugar Candy. 
One tea-cup of granulated sugar; one tablespoon of 
vinegar; one small tablespoon of butter, and just enough 
water to dissolve. Boil five minutes. The vinegar pre¬ 
vents the sugar from granulating again. Any desired 
flavoring can be added just before taking from the stove. 
Pour on buttered plates, and when cool enough pull. 
