Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1860-06-22
trusting the information impaired may
prove beneficial to all our readers.
ORIGINAL TESTED RECEIPTS.

pieces, and lay them for awhile IN cold
water; then cut off Tie dark rind and
crate the white meat on a course crater ;
beat the whites of four eggs with half a
pound of powdered sugar,until very light ;
flavor with essence of lemon, and add the
grated cocoanut until 1t is thick enough to
stir easily with a spoon. Lay it in little
heaps on a sheet Of paper, at distances OF
an inch or more apart place the paper
on baking tin and set them in quick
oven. When they begin to look yellow
ish they arc done; let them remain on
the paper until cold
To Male Pot-Pdurie for tov Per-
SouS.-Pour into common chaling dish
half a pint of milk, light the lighter put
in about onc-eight of pound Of butter,
pepper and salt considerable put in eel"
cry cut up fine, half pint, let it boil ten
minutes; then cut up, say half pint of
cold boiled mutton, or lamb, some boiled
chicken turkey, or goose, ffne,) boil ten
minutes; then cut up two medium-sized
boiled potatoes, boil five minutes; serve
on dry toast hot, not too much done.
Street Paste Jcly TartS.-Mix half II
pound Of sugar, half pound of butter,
and half pound of flower, we'll together;
dissolve a bit of volatile salts the size Of
two peas in little hot water; when it's
all Dissolved. add it to the paste; beat it
well with the roling-pin roll 1t out to
half an inch thickness, cut in cakes the
size of a tumbler : wet the top of each
with milk, and PIT fheir on tins in quick
oven. When baked, heap 4 spoonful or
more Of jelly in the centre of each
Latdyctte Cake.--Bcat the white of
six eggs to a high froth; beat up the yolks
with half pound of sugar; add half a.
pound -four, and flavor with lemon; bake
in tin pan with straight sides; when
cold, cut in slices about a quarter of an
inch thick, spread each with Jelly or jam;
put three or four slices together for each
cake. Or, put them all together and
ice the cake prettily.. ...ss - .z,-.
hriagleS-Beat the yolk of eight eggs
with the white of two; add to them a
quarter of il pound of butter just warmed
and with it work one pound Of -four, and
quarter pound Of sugar; flavor with css-
over your cake board, and roll out the
paste to the thickness OF half an inch cut
in small cakes. and bake iu quick oven.
Portugal Cahes-Mi1 one pound of
flour with one pound Of powdered sugar;
rub into it one pound Of butter; add two
tablespoontuls Of rosc-water, an equal
quantity of white vine ten we'll beaten
eggs, and half pound Of currants. Beat
all well together; bake in square tin pans
in quick oven.
French Tea Cahcs-Bcat ten eggs till
very light dissolve half a teaspoonful
of volatile salts in little hot water when
cool, put it with the eggs and beat for ten
add quarter Of pound Of pow
dcred sugar; the same Of flour. Pour
the mixture into square tins, and bake in
quick oven.
Ridbon B7ane-maage = Put into a
mould white hlaMc-mange to the depth of
two inches; let it become quite cold
then add the same depth of blanc-mangc
which YOU have eolored deep rose-color
with cochneal,or the juice Of boiled beetS:
when that is cold. add more of the white
aud red alternately till the mould if full
HatlbormH fahes-Beat together
until very light eight eggs, and half Il
pound of powered sugar; then mix in by
degrees twelve ounces of flour, add one or
two ounces of carraway seeds; bake i'll
quick oven.
TABLE RECEIPTS.
DcroaSIirc .Stcn. Mix together the
articles, previously boiled and
shred: Potatoes, cabbage, (or grecns,J
and onions season with pepper and salt
put the whole into pan with lump of
nice beef drippmr or butt,r, stir ii until
hot--it is then ready for use. Double
the quantity Of potatoes are required to
the cabbage and onions This is a cheap
dish, and eats wcIl with hot or cold meat
Potatoes and cabbage left at dinner the
day previous will answer the purpose
The water should bechangcd at least twice
during the boiling of the onions.
OraRgc Mafmalqde.-t'rate off little
of the outside Of the oranges, then cut
them in quarters, take out the pulp into
a basin, and remove the skin and seeds
Let the outsides soak in water with lit
tie silt all night; then boil them in a
good quantity Of spring water until tender.
Drain ard cat them into thin slices. Add
the pulp, and to every pound Of fruit add
one pound and half Of loaf sugar. Boil
twenty minutes BE careful not to break
the slices. 1t must hc stirred all the
time gently When cold, put into G ass
cs.
Grouud Rice PuddiH9.-Take a table
spoonful of ground rice and little suet
chopped fine, and add half pint Of milk
,wcetcn to taste, and having poured it i'll
to saucepan let it rcmHin o"cr = clear
fire until thickened Beat up an egg
with four drops of essence Of lemon, and
two tallc,pooutuls of white Wine; add
this mixture to the ingredients in the
saucepan, give it shake or tsoirom right
to left, then pour it into creased dish,
and bake in a moderately heated oven.
GRger Bccr.- One ounce and a half
Of ginger well bruised, one ounce OF cream
Of tartar, oncpouud ofloaf SUGAR, and one
lemon 10 every gallon Of water. Put these
ingredients into an earthen pan, and pour
upon them the water boiling When cold
add teaapoonlul OF yeast to each gallon.
Let it stand tweuty-four hours, then skim
it. Bottle it, and keep it in Il cool place
before YOU drink IL