The mountain Democrat., 1863-04-25
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| ROSE CoLoRED PUD6fKG. "A writer s0
the Home Circle says :2.t Trend .yealhs'
recipe for masking one Of the bsee 80
erts have ever seen. fthaTynV.yWs
fold recommendation Of being be %
beautiful and delicious- The dAY
you wish to serve the puddiaR; 3ynR 9slat
take as macy sweet apples - WilanisSeE
the bottom Of your baking dish, ehasees
should DO white waFe0 peel aHd eOrS
them, putting a stick Of cinnamon 10 the
PfAee Of the core put them in KETTLE.
with barely water enough to cover tlIem I;
add sufficient sugar to make q thin syrup,
and boil until the apples are transparent
and tender, taking great caFoso pfssssS6
them whole. When doDe, SIT asidAsta
COOL. At night, pour . pint Of hQililg
water over large cup Of sag0. The
next morning, place your appl6B tH the
baking dish, and pour the .sago OEer
them. Bake few minutes, and set in >
cool place. Serve cold, with sifestensA
cream. favored with wine for saacs." =
DoUGHxUrs.-I.verybody and hIs wife,
and particularly his little folks, love els6
good Old-lashioned dOughnuts or ant
cakes, or crullers, or whatever nana yosR
may call them; but many persons are
troubled with weak digestion, (dyspep!
sia,) and the large amount Of greese a6&
sorbed by the said doughnuts docs nds
always set so well, but produces . risina
in the stomach. When this is the cas9
try the following invention: The dough-
nuts being prepared as usual. just before
immersing them into the hot fat pl0m1
them into well-beaten egg. This wil
give thin coating Of albumen, which
will keep out the greese efectuAfy,-
furthermore, this coating retains the
moisture, and keeps them in ge0d eoEi@
dition much longer. ....e 49, ~ .1sy
GINGERBREAD.-This is said to ibeOua
Of the most ancient forms Of cakes, and
is universally liked. There are vATi6as
modes Of making it. A good rule is 10
take one cup Of butter, one cup Of water.
two of molasses, one tablespoonful Of GIN.
enough to roll them into cookies or cakesl
A good rule for saleratus is to dissolvs'
half pound in pint Of water, and keep,
it in q corked bottle for use. Hard GIN
gerbread is better for being kept ii 9
cool place, after il is mixed, and not
baked for a day or two. ,f-..e,.
LOAF CAKE.-One pound and half Of
-four, one pound Of sugar, four eggs.
three-fourths Of a pint Of milk, one table
spoonful of cinnamon, one teasQo0nful Of
saleratus, one cup Of home made yeast, or
q tablespoonful Of brewers yeast. TSkc
part of the butter and warm il With the
milk stir in part Of the -four and tha
yeast. and let it rise then add the other
ingredients and let 1t rise. If preferred
add halt . pound Of citron. -' '''''''
MurFrNa-Take one quart Of -four, two
teaspoonsful of cream Of ftarter and one Of
soda. Mix these into the -four raNd +uN
in teaspoonful Of butter. Nix 3iAh -
pint of milk, and the same Of wateEa'
and two eggs. Bake in cups, half lilIeds
for fifteen or twenty minutes. When
mullins have eggs mixed in, an allOWancg
must be made for their swelling, aad lea
| -four used. ....e,
CURE FOR SEVERE CoLD.-At this
season Of the year there are many cou-
planning of coughs and severe colds
One of the best remedies for a cough Il
strong tomato catsup. Take large te&4
spoonful on going to bed, and anOthsF'
carly in the morning, and use it on your
meat table. This will speedily effect
cure IN any ordinary case, and win fire.
qUently, If taken in the start, prevent the
Consumption q x
To PRESERVE Edds.-The way't6 pres
serve eggs through the summer o. wins
teF is simply this Dip 4bsUa iR -bOilisac
water for the space of five or six seconds,
then wipe them dry, and they will keep
good and fresh from one year to The
other. The water shuts the pores Of the
shell, and consequently keeps the air
from the egg, which is all that spoils
them.
BAKED RICE PUDDMG.-Boil O. QuasteR
of pound of rice in quart Of new milk.
and stir 1t that it may not burn when e
begins to thicken take itoG, let It stand
till cool, then stir 10 hump Of bultsR Z
sugar to taste, and some grated nHtmegi,
butter the dish; put it In and bake L.
Raisins, currants or sliced apples may be
stirred in if liked. TT
BLACK CAKE.-One pound Of sugar.
one pound of -four, two and halfponnds
Of raisins, two and half pounds Of cur
rants, one pound Of citron, mace, nut
megs, cinnamon, cloves and bitter almonds:
one wine glass of brandy, one of wine,
one of mclases, and twelve eggs.
ALMOND CAKE.-One co1ee-cup Of but.
ter, two cups of sugar, one cup Of sweet
milk, two .teaspoonsful of cream tarter.
one teaspoOnful of soda, one teacup q
blanched almonds, one teaspoonful of ex-
tract of bitter almons, the whites ol
eight eggs, and three cups of fiodr.
WHITE CAEE.-Whites Of twelve eggs,
three cups of sugar, one cup of butter,
and one of sweet milk a teaspoonful Oh
soda. two Of cream taYter, and FIVE cup6
of flour. Flavor, ifdesired, with bitter
almonds.
SODA CAKE.-One egg, three teaspoon.
fuls of melted butter, one cup Of sugaf,
two tsaspeeRsfal- Of cream -taSbsrs stooe
teaspOonful of soda, one pint Of sIGted
-four, and one cup of sweet milk.
MEASURE CAxE-Whites of six ezra
teacup Of butter, two cups of sugar. onc
cup Of sweet milk, five cups OF four. two
teaspooDsful Of cream tarter and On
OF soda. ''' 1FT
CooKrs.-Take one pound Of butter;
one Of sngar, four eggs, half 9 grated
nutmeg and -four enough to roll them ID
sheets. Cut into forms end bake Salck
ly. They are very nice. ,ss, .sassI