Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1866-04-21

you have nice batter, then, taking
care to have your lard hot enough tC
brown them quickly, drop the batter il
with a SPOON and serve them hot. :
Don't make the batter too thick.
LIGHT CAKE.
Take two ounces of sifted. four, and
put into this quarter. of pound oil
butter, OF very nice sweet lard, CUP
of powdered sugar, and milk enough to
mix it into good dough; add a little
SALT, and raise it with wineglassful .ol
good yeast; add well beaten eggs, and
form it into rolls.
CHOCOLATE NANCE.
Three ounces of French isinglass,
dissolved in very little cold water; put
on a quart of new milk to boil CRATE
half cake of vanilla choco' ate, and stir
In the milk; then let it simmer five min
atss; then pour into a mould, and when
cold and Jellish, turn out and serve with
cream.
LEMON PUDDING
Take 2 or Savory biscuits, put hall
teacup of boiled cream over them.
quarter pound of butter, quarter pound
of loaf sugar dissolved in half teacup
of water, the yolk of eggs, aud the
whites of we'll beaten, CRATE the rind
of two small lemons, and add the juice
of 1, then put puff paste round the
dish and bake.
COLD WATER SPONGE CAKE.
Three eggs, one and la half cups oil
sugar, one cup of cold water, two tea.
spoonful of cream tartar, one of soda,
three cups of flour and little salt.
SWEET BISCUIT.
Two pounds of -four, one pound OF
sugar, two tablespoonsful of butter, a
teaspoonful of soda dissolved in a cup
of nlilk -buttermilk.
.EasG ELECTION CAKR. / gsi's
Take aiump of'raised dough the size
of pint-bowi, and work into it one
cup of white sugar, half cup of but
ter, half a pound Of raisins, stoned and
chopped coarse; put it in well butter
ed dish, and set it down to rise in a
warm place. When risen, bakelt in a
moderate oven, When it is taken from
the oven, wet the top over with
molasses. This is, the old fashioned
Election Cake, and In my opinion, is
the best and most wholesome cake
there is made. lsatsata has si-sm q -
RICH BREAD PUDDING BOILED. ~
Half pound stale bread soft with
milk, one quarter ponnd beef suet
chopped fine, one quarter pound cur
rants and raisins mixed, two cups -four,
two eggs, made into batter, sufficiently
stiff for a spoon to stand upright; -four
the inside of the bag, give it room to
rise; boil one hour and half Sauce
two eggs beaten to 'ightness, with
brandy and sugar.
PREMIUM BREAD.
3 Salt or milk rising, teacup new milk
and teaspoonful of salt, pour in 2 tea
cupfuls of boiling water when cooled
so as not to scald, stir in -four to make
a batter, and set it in a kettle of warm
water until it rises up light, which win
be in about five hours pour the batter
into your pan of -four, and mix with
warm water or milk in sufliciency to
make 4 loaves of bread, add teaspoon
full of soda to the wetting, knead thor
oughly, and put in pans to rise, which
it will do in half an hour. ,se x
s FLOUR BREAD.
Take one quart of milk, one cup of
yeast, and stir it in. Flour enough to
make the sponge as stiff as the bread
should be before baking let it stand
over night and rise, Ia the morning,
when it is risen, knead il over, and let
it rise again, then knead once more,
thoroughly, and make it out in loaves
and let it rise then bake in a gentle
oven one hour. BY keeping this sponge
any time they choose, by simply knead-
ing the sponge into small biscuit and
rising, They viii bake very quick.