Nebraska advertiser., 1859-04-14

oi al, 81
ggs, two psenLals tose water.
n4imeg, butter the bowls, hnshern
Flour Pudding
Iaks one flns Of milk. six eggs. SIX
spOonfuls Of -four, boil il one hour hard.
sauce.
custard.
Take one quart Of boiled milk, eight
eggs, leave out part Of the whites. add
cinnamon and rose water 10 your taste and
fancy.
Bread Pudding
Take one quart Of mix, soak bread in
it to make it nearly thick. and seven eggs.
and sweeten it 70 your taste, add CHINA
mon and nutmeg.
C,Irraut Padding
Make a pastry, put it around your pud-
ding dish, I'LL it with ripe eurarn.s and
cover it, boil it one hour, then take Off
the crust and put in butter and sugar, nut
meg and cloves, and eat it with hard sauce.
Winter Pudding.
Take the crust OF loaf Of bakers
bread aHd fill it with plums, and boil il
in milk and water.
Rice Pudding.
Boil rice in milk and water, when soft
put in thin cream, and boil il thick, when
cold make sauce Of cream aud sugar,
put IN essence Of lemon.
Potato Sa,rce.
Three parts mashed ine potato, half
/ part coarse, four ounces bntter, prepare II
for the table, and spread the yolk Of an
| egg over il and brownit
Frlcasee chickeas.
Cut up your chicken, put them in your
pan with a little water, onions, sweet mar
jorum in bag, beat as many yolks Of
eggs as you have chickens. glass Of
wine, a little vinegar, a little butter, crate
in a nutmeg, litile parsley chopped fine.
Balls.
Take salt pork unboileG, ard fresh veal,
mince it fine with bread, moistened with
brandy, seasoned with cloves, nutmeg.
parsley, summer savoury and pepper. roll
them the size Of an egg, and fry them
brown in butter.
.Afsat Dumplirg.
Take mince meat prepared as above,
put a few spoOnfuls Of water in il, make
a pastry and roll it up. tie each one in =
cloth and boil them.
.MangOss.
Take two small musEmelons, soak them
in salt water, then split them and I'll them
with small onions and small cucumbers,
radish tops, cloves, allspics, ginger, pepper
and mustard seeds, tie them together, and
put them in vinegar.
Currant Pudding.
Take one pound Of boiled curran,s, SIT
it fine, and six ounces Of batter, and six
ounces Of sugar, and eight eggs, with bat
half a nutmeg, half pint wine. salt, Sc
Almond PudIing.
Take one pound Of almonds after they
are cracked and shellcd, pat them in warm
water, take the skins olf. then pound
them, wet them with rose wafer, take six
eggs, ten ounces Of sugar, pounded and
sifted, and beat It with tie eggs well,
then put in your almonds and a pint Of
cream, put them IN basin, and STIR them
we'll together over few Goals I'll il is
warm, then put il into q thin dish, paste
only round the sides Of the dish, and bake
It three quarters Of an hour.
COcOanuf Puddiag.
Take three eOcoanuts, Crate them, dry
them in the sun, take half an ounce cf
butter, the yolks Of fifteen eggs, and a gil
Of rose water, beat them together, then
mix the same with butter and sugar, then
throw in the cocOanut little at lime, pot
il in q rich crust, dressing The top with a
slice Of paste, mix q itlls foar and SUGAR
together, and stiff il on The top.
Coe04nut Ttrts.
Take one cocoanut, peel Of The black
skin, CRATE It very fns, take half Posnd
Of white sugar, mix your cocoanut and
sugar together, take The whites q four
eggs beat 10 fr0sh, mil; theus with Your
meat and suga<. seasul il 70 your lazse
with the juice Of lemon. gui them into a
hin paste, and bake il ia gensls oven.
Elseti0n Leaf Cake
Eighteen pounds Of aour. nine p0unis
Of sugar, nine pounds Of bufier. ten esgs
three pinis Of yeast, four quarts an1 one
pint Of milk, two oE1.ecs a n1tncv, two
ounces Of mace. eight glasses of VINE.
eight glasses q brandy. .ald nine pounss u
raisins.
El1ck cake
One pound Of Eour. three quarters C =
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