Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1867-08-17
RECIPES. &c.
From the Germantown Telegraph.
Sow 30 Make Some Cakes.

usI
sscvv 10 Make Some Cakes.
CARAMELLEs.-On cup of molasses, two
cups of cream or milk, one-third pound of
butter, one and a quarter pound brown su-
gar, quarter pound chocolate. Boil hard
from forty to fifty minutes, stirring all the
time to prevent burning then pour into
buttered pans.
SPONGE CAKE.-Five eggs, one quarter
pound of -four, heavy weight, one-half pound
of sugar, light weight, rind and juice of one
lemon. First beat the whites and yolks
separately, then beat well together, after
which beat in the sugar, and stir in the -four
lightly over the top add the lemon and
bake in quick oven from fifteen to twenty
minutes.
Poor MANS CAKE.-One lemon, two cups
of sugar, two eggs, one-qnarter pound of
butter, one cup of milk, teaspoon of soda
dissolved in the milk, three cups of flour,
one teaspoon of cream tartar mixed with
the -four Beat the sugar, butter and eggs
we'll together mix next tie flour and lemon
without beating, The oven must be mode
rately hot.
GINGER POUND CAKE.-Onc teacup of
brown sugar one teacup OF butter, one of
cream, two of molasses, four eggs, two table
spoons of ginger, one tablespoon OF CHINA
ash, seven teacups OF flour. This Is better
baked in quite small tins.
To PRESERVE CRAB APPLEs.-Take off
the stem and core them with a pen-knife,
without cutting them open. Weigh pound
of white Sugar for each pound Of prepard
fruit put teacup of water to each pound
of sugar /; put it over a moderate fire. When
the sugar is all dissolved and hot, put the
apples in; let them boil gently until they
are clear, then skim them out and place them
on fat dishes Boil the sirup until it is
thick; put the fruit in whatever it is to be
kept, and when the sirup is cooled and set
tied, pour it carefully over The fruit. Slices
of lemon boiled with the fruit may be con-
sidered an improvement; one lemon Is
enough for several pounds of fruit. Crab
apples may be preserved whole, with only
half an inch of the stem on three-quarters
of pound of sugar for each pound OF fruit
COOP Brown BREAD.-Take hot water,
not scalding, and stir in corn meal until half
thick enough for batter; cool 1t with cold
water put in Graham flour to make thick
batter; then stir it all; put in pans two or
three inches deep; let it stand an hour or
two, and bake in hot Uven two and half
hours. Cool under thick cloths an hour or
two when taken out, and it is good-hot or
cold-light, moist and sweet.
BOILED OR BAKED FLOUR PUDDING
Beat very light, six eggs, separating the
whites from the yolks sift into a pan sew
en- large spoonful of wheat flour; on this
pour some milk, just enough to make a
smooth batter then stir in the yolk of tho
eggs, add a very little salt, then the remain
der of the milk, which must be in slls quart
q large spoonful OF brandy stirred in, then
add the whites beaten to q still troth, butter
baking dish and then pour in the batter.
the whipping of the eggs. Bake it in ra-
ther q quick oven half an hour, ami send to
the table the instant it comes from the oven;
serve it with wire sauce. The same, boiled
10 bag instead of baked is very hic.