Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1864-11-19
R E C E | P S, & G.

i W
rants, one pound of raisins, two and halt
ounces of -four, one and quarter ounce Of
beef suet, Ealf d pound of moist sugar, fous
eggs, one ounce citron and lemon peel eSct,
cinnamon, cloves, and mace, wine and bran.
DIV tumbleriul. To be boiled at least uino
hours.
p. S.--The brandy sauce for bosh pud-
dings is made WITH thick melted butter, -
each half pint OF which Il gill OF brandy AMI
two ounces OF lump sugar are added. Soma
prefer the sauce made with sherry in tls
same proportion as brarGy.
A VERY NICE LITTLE CHRISTMAS PUp-
DING FOR \ SMALL. PARTY, suitable to u
young and happy pair who are just com.
mCncing housekeeping. are rather inexperi.
enced, and can only invite three or touc
friends One ounce of cunded lemon peel,
one ounce OF orange peel, six ounces Of raj
sins, six ounces of flour, 9 ounces of sugar,
two eggs, pint OF milk, small nutmeg,
and teaspoonstul of salt. Stone the raiSins
pick, wash, and dry the curIants, chop thi
suet extremely fine, put tbeEF With the
lemon and orange-peel tinel all to-
gether in your large dish fl MIXING, adj
the flour and sugar, and CRATE the nutmeg
over al. Then beat up your eggs, and stir
the milk gently into them. With this IL
we'll strong pudding cloth, and. when you.
have thoroughly mixed your pudding ma
teras, SO that all is perfectly blended, AMI
taking care not to make them too wet Cc
to leave them too dry, put your pu ding
into the cloth, tie it tightly, and boil in :.
large pot four or five hours, taking care that
the water boils ere the pudding is put IL,
and that il is kept onssa quick boil durin,
the whole time of cooking, and also that IT,
pot is replenished with boiling water, as it
frequently requires to tie.
4 Coon CHRISTMAS PuoDrSG. = One pour
of flour, two pounds of suet, one pound of
currants; one pound of plums, eight egg,
two ounces Of candied peel, almonds unl
mixed spice according 10 taste. Boil gent -
for seven hours.
COMMON CRULLERs OR TwIsT CAKE.-MI
we'll together half u pint of sour milk, "-
buttermlk. two teacupfuls nf sugar, Or.o
teacuptul Of butter, and three eggs, we'll
beaten; add to this teaSpoonful of Saleri-
tus dissolved in hot water teaspO0nfui Il
salt, half q nutmeg grated and n teaspoon
ful Of powdered cinnamon; sift in fonc
enough to make Il smooth dough roll it
out not quite quarter of an inch thick cut
in small ohlong pieces divide one end il
three or four parts like fingers aud twl,t g.
plat them over each other Fry them IN
! boiling lard. These cake. may lie cut :
strips, and the ends joined, to make rinA,
or in any other shape.
WAsmiSGToS CAEr.--Beat together "ns
and half pound of sugar, and threc.quar
Tters of u pound OF butter; add four cggs
! we'll beaten, half u pint oi sour milk, and
one teaspuontul Of saleratus, dissolved in y
little hot w.lrr. Stir in gradually one and
thrcc.q quarter pound of flour, one wineg!sS>,
iul OF wine or brandy, and one nutmeg,
grated. But the well together,
This viii make two round cake. II
should he baked in quick oven. and wi
take from fifteen To :hi-ty minutes, accord-
| ing Ia the thickness nt the cakes.
GINGEE SroSGE-CAKE. One cup Of mo
n.Scs, enc cup uf butter TWO cups nf suga
:our egrs, three cups of hour, one cup VI
I milk, soda, und ginger.
FRESCH JCuBIEs. One pound aad "a
half OF hour. one pound of sugar, three
| quarters of pound of butter. three eggs;
! dissolve uue tr9spoonful OF soda in one
| half cup Of milk add this also one nutmeg.
and roll out the dongb. and cut int0 su,ali
| cakes OF ans shape, and bake Iheie ia
| quick oven,
SEED CAge - Beat 'nar pound ut barter
to a cream, sdting Gradually qnarssr H a
pound at sifted sugar trit.hF Roth tn
gether; have ready the yet' Il Yis liesa
! eggs, and the whites Of ten, h,At.n iepcntv'
, IL mix ia the Whites iIsI, SHn llpu Tho
! yelks, and beat he whole for tsB lD,puI-s
J add two grated nutuleg,. 90, pSui.,' sra q
/ halt OF hour, ap'' IniN thrui ,st s-;iail:
! with the rfhst ingrs.f ats,; sghy' - 8.
, Is rssiy, f''~t 10 iA.c, oaa,,. a.. c-isvs;
/ -re'b