Nebraska advertiser., 1859-04-21
Family Receipts.
Rice Pudding.


Rice Pudding.
Beat half a pound of rice to powder,
set it with three pints of milk upon the "a
FIRE, let it boil well, and when cold put to
1t eight eggs well beaten, half a pound
Of butter, hale pound Of sugar, CHINA q.
mon, nutmeg and mace; half an hour
will bake it, add raisins, candied lemon,
citron or other sweetmeats, and lay a
puff paste all over the sides and rim Of
the ditch.
Waters.
One pound of flour, eight ounces Of
butter, six eggs, three quarters Of pound
of sugar, one ounce Of caraway seed.
Boiled Flour Pudding.
Nine eggs, three pinIs of milk, seven
teen spoonfuls of -four.
Carrot Pudding.
A coffee cup full of boiled and strained
carrots, five eggs, two ounces sugar and
butter each, cinnamon and rose water, ?
baked in a deep dish without paste,
Apple Padding.
One pound of strained apple, one pound
of sugar, six eggs, one pint Of cream. SIX
ounces Of butter.
Potato Pudding.
One pound boiled potatoes, one pound
sugar, half pound butter, ten eggs. r
yMncc or Foot Pie.
Scald meats feet, and clean well, put
them in a large vessel of cold water,
which change daily during week, then
boil the feet till tender, and take away
the bones, when cold, chop altogether very
fine; to every four pounds minced meat.
add one pound Of beef suet, and four
pounds raw apple, little salt, chop all
together, add one quart of wine, two
pounds stoned raisins, one ounce of Gin.
namon, one ounce of mace, and sweeten
to your taste; bake three quarters Of an
hour.
.Mince Pie Of Beef
Four pounds boiled beef chopped fine,
and salted, six pounds raw apple chopped,
one pound beef suet, one quart of wine,
or rich sweet cider, one ounce Of mace
and cinnamon, nutmeg, two pounds Of
raisins, bake three fourths Of an hour.
Custard Pudding.
Five eggs to quart Of milk, sweeten-
ed with brown sugar, and spiced with
cinnamon, or nutmeg, and very little salt.
Nice Plum Pudding.
A pound of raisins cut in half and q
stoned, pound of currantsy washed and
dried; a pound of beef suet chopped fine,
a pound of stale bread dried and grated,
eight eggs, four ounces sugar, a pint of
milk. two glasses wine, two nutmegS, a
tablespoon of mixed mace and cinnamon,
salt-spoon of salt. &.
Lemon Pudding.
A SMALL smooth, thin rined lemon,
three eggs, four ounces washed fresh
butter, three teaspoons of rose water.
Orange Pudding. .t
A large, deep colored. thin rind, smooth
orange, line, and other seasoning as a
lemon pudding.
.AImOnd Pudding.
Four ounces sweet almond meats, one
ounce bitter almond or peach kernels, the ,
whites of six eggs, four ounces butter
four ounces powdered white sugar, three
teaspoons rose water.
Cheap CustardS. p
To quart of milk, when boiling, add
three tablespoons of ground or boiled
| rice, mixeo fine in cold milk, with one ego
beaten; give it one boil up-sweeten to
your taste.
Yolk Custards.
A pint of milk or cream, the yolk of
eight eggs, three ounces of powdered
white sugar, quarter Of an ounce Of Gin
namon broken fine, quarter Of an ounce
of bitter almonds or peach kernels broken,
a tablespoonful Of rose water, and a nut
meg.
White Ctstard.
Take the whites of the eggs and milk,
and seasoning as above. 7g
Cold Custard.
A quart of new milk, half pint Of
cream, mixed, four ounces powdered sugar
a large glass of white wine in which an
, inch of washed rennet has been soaked !;
nutmeg. r faE we-sT,
; Tongue Pie.
} One pound of meats tongue, one pound
of apple, one third of pound Of sugar,
one quarter of a pound of butter, one
pint Of wine, one pound of Faisins or
} currants, or half of each. half an ounce
Of cinnamon and mace. o.
, .4Pple Pie.
Stew and strain the apples; to every
three pints, CRATE the peel of fresh
lemon, add cinnamon, mace, rosewater
and sugar to your taste.
Currant Pie.
Take green, full grown currants, and
one third their quantity Of sugar.
Pumpkin Pie.
One quart stewed and strained, three
! pints cream, nine beaten eggs. sugar,
/ mace, nutmeg and ginger, bake three
quarters of an hour.
, .Apple Pie.