The Liverpool Standard and General Commercial Advertiser.
Liverpool, Merseyside, England, 1855-10-23 00:00:00

HOUSEHOLD ECONOMY.

COMMON CHEESECAKES.—Take four ounces of but-
ter, beat it with a wooden spoon in a warm pan or
basin, till it comes to a fine cream ; then add four
ounces of powdered sugar ; beat it well ; add the yolk
of one egg ; beat again, then add one whole egg ; beat
all well together, and mix in four ounces of currants ;
lay your puff paste in the patties, fill them half full,
shake a little sugar over„ and bake them in a good
heat.

LEMON CHEESECAKES.—Prepare your mixture as
for common cheesecakes, and grate the rind of a nice
fresh lemon and mix with it. You may leave out the
currants or not, as fancy dictates.
DROP CAKES.—Three-quarters of a pound of flour,
A quarter of a pound of ground rice, and half a pound
of sugar dried and sifted. Rub into these half a pound
of butter till it comes to flour again, three eggs well
beaten, half- a pound of currants washed and dried,
and a little preserved orange and lemon-peel cut thin.
Drop them on tin plates and bake them.
OX-CHEEK Soup.—Soak in cold water for tivo
hours an ox-cheek, then wash it well in warm water.
Put it into a large saucepan with enough cold water
to cover it ; boil it up, and skim constantly. When
the scum .ceases to rise, add to the meat a bunch of
parsleY, a bundle of mixed sweet herbs, two carrots
scraped and sliced, a large onion chopped fine, and the
sound leaves of two heads of celery. Cover the sauce-
pan close, and let the contents stew gently for three
hours. You must now take out the cheek, and when
it is quite cold cut off the meat into proper sized bits,
strain the soup whilit the meat is cooling, add salt
and pepper to your taste, and put it by in a flat
earthen pan. Next day skim off all the fat, and when
required for table warm it for about five minutes, and
serve with. toasted bread cut into slices.

THE EXETER PIIDDING.—M. Soyer, the celebrated
French cook, has favoured the public with the follow-
ing correct recipe for making his famous Exeter
pudding :—Put into a proper sized basin ten ounces
of fine bread crumbs, four ounces of sago, seven,
ounces of suet chopped fine, six ounces of moist sugar,
the peel of half a lemon grated, a quarter of a pint of
rum, and four eggs; stir for a few minutes with a
spoon ; add three more eggs, four table-spoonfuls of
clotted cream, mix well; it is then ready to fill the
mould. Butter the mould well, put in a handful of
bread crumbs, shake the mould well until the greater
part sticks to the butter, then throw out the remain-
der. Have ready six penny sponge cakes, two ounces
of ratifias, and half a pound of raspberry or strawberry
jam; cover the bottom of the mould with a layer of
the ratafias, just cover them with a layer of the mix-
ture, cut the sponge cakes lengthwise, spread thickly
each piece with some jam, place a layer, in the mould,
then a few ratifias afterwards, some mixture, and so on
until the mould is full, taking care that a layer of the
mixture is on the top of the pudding. It will take
about forty minutes' baking.—The Sauce : Put in a
small stewpan—three table-spoonfuls of currant jelly,
and two glasses of sherry ; warm on the fire, and
pour over the pudding ; serve hot.

THE AMERICAN MEAT BISCUIT.-It is stated that
101 b. weight is sufficient for the subsistence of an
active man for ,3O days, and that it has been used in
the American navy, and been found to sustain the
strength of the men to whom it had been given in a
remarkable degree. Colonel Sumner, an officer in
the United States dragoons, who had seen it used
during, field operations, says he is sure he could live
upon it for months, and retain his health and strength.
The inventor, he says, names soz. a day as the
quantity for the‘support of a man ; but he (Colonel
Sumner) could not use more than 40z., , made into
soup; with nothing at all added to it. The substance
of these statements may be said to amount to this—
that Borden's meat biscuit is a material not liable to
undergo change, is very light, very portable, and ex-
tremely nutritious. A specimen placed in the hands
of. Dr. Playfair for examination was reported by him
to contain 32 per cent. of flesh-forming principles ;
for it is a. composition of the essence of meat and the
finest kind of flour. Dr. Playfair stated that the
starch was unchanged ; that,. cOnseqUently, there
could have been no putrescence in the meat employed
in its preparation, and that the biscuit was " in all
respects excellent." The jury and others tasted it,

EMENT TO THE LIVERPOOL STAN

and we found in it nothing which the most fastidious
person could complain of. It required salt or some
other condiment, as all these preparations do, to
make them savoury. No foreign matter had been
introduced into its composition ; there was no salt to
absorb moisture, and nothing else to interfere with
this property of flour or of essence of meat. These
biscuits are prepared by boiling down the best fresh
beef that can be procured in Texas, and mixing it in
certain proportions with the finest flour that can be
there obtained. It is stated that the essence of 51b.
of good meat is estimated to be contained in 11b, of
biscuit.---Dr. Lindley.