Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1871-08-10

FRosTING.-The whites OF four eggs,
juice Of one lemon. three tsble-spoonfuls
OF corn-stsrch. one cup OF sugar. Spread
over the surface of the pudding, return II
70 the oven and bake lightly
QUEEN on PUppfN1s One quart OF
milk, one pint OF nice fine bread crumbs.
one cup Of sugar. the yolks OF four eggs.
well beaten. the grated rind Of lemon. a
piece OF butter the size OF an egg Bake
until done. but not watery
GINGER SNar--One cup Of butter. one
cup OF sugar one of molasscs. one tea
spoon OF soda dissolved in half cup Of
boiling water, heaping teaspoon OF ginger
The same OF cinnamon, pinch OF salt /:
roll thin, bake in quick oven.
CoRNED BEEr.-In cooking corned beef,
at this season OF the year 80 delicious. IL
should be put into boiling water when put
on 10 cook. and when II Is done IL should
remain in the pot until cold This is the
whole secret OF having corned beef juicy
and full-nsvored, instead OF the contrary
DRIED APPLE CAkE.-Two cups OF dried
apples. soaked ten or twelve hours and
then chopped fine. two cups of molasse.,
boiled almost TO candy. one cup Of lard.
ohN up va iiAth' NNp uAll tf a.
spoonful OF salcratus, little salt spices
TO taste. -four enough 10 make stiff bat
ter.
GINGER BISCUITS AND CAKEs.-work
into small crumbs three ounces OF butter
two pouuds OF -four; add three ounces OF
powdered sugar and two Of ginger. in fine
powder, knead into q stin paste. with new
milk. roll thin cut out in n cutter; bake
in "A slnW until rrtsn
OF pale color.
To KEEP BUTTER IN THE SuMMrR-A
simple mode OF keeping butter In warm
weather, where ice Is not handy, Is 10 in
vert common hower-pot over the butter
with some water In the dish in which 1t Is
laid. The orince at the bottom may be
corked or not. The porOusness OF the
eartheuware will keep the butter cool.
LONG BRANCH BERRY PuppIxG.-One
and a half cups OF -four, one half cup OF mo-
lasses, one half cup Of brown sugar, three
pints OF berries. (raspberries. black berries
water. and boil Two hours. To be eaten
with beaten sauce. Two eggs are an i'm
prorement. as they keep the pudding in
better shape.
CURDs AND wHEY.-Infuse a piece OF
rennet in little boiling water, as for max
ing cheese; let ii stand an hour or two;
then put tablespoonful TO three pints OF
new milk, warmed. Cover with a cloth
and leave until the curd Is thick. Press
out and use the whey, or sweeten and use
both whey and curd This makes a very
nice dessert for dinner.
How TO KEEP PRErrY.-A writer In
Land and Water states, on the authority
s.fs hn x.lal.r - n.
fumer, that she owed the retention Of her
charms, when at an advanced age, TO the
habitual use OF rain-water, which has, IL
seems, an extraordinary salutary action on
the skin. How delightful TO think that 1t
is within every woman's power to keep, SO
easily aud cheaply, what beauty she has.
SEED CAKE.-Take half pound Of but
ter, and three-fourths Of q pound Of sugar,
creamed; three eggs, beaten lightly, and
two tablespoonfuls Of picked and bruised
caraway seeds dissolve half Q teaspoon
ful OF soda In q cup Of new milk mix
these well together until they are about
the consistency OF cream then sin In two
poands OF -four, mix well with knife, and
roll them out into thin cakes, about an
inch in thickness. Bake In quick oven
COOKING OLD POTATOES following
method Of cooking old potatoes 10 highly
recommended, and this Is the season OF
the year to try it Pare the potatoes about
an hour before boiling, and then soak them
In cold water until they are to be cooked.
The water must be boiling before they are
put in and little salt must be added.
When done the water Is poured ~ AID the
pot Is placed near the IRE with the nd re-
moved to allow the moisture TO escape.
The potatoes will be dry and msaiy.
RAsPBERRY VNEGAR--Put q pound OF
very fine raspberries In q bowl, bruise
them well. and pour upon them Q quart Of
the best White wise visegast sext day
strain the liquor on . pound OF fresh ripe
raspberries, bruise them also, and the fol- |
lowing day do the sane bss do aoe sexsss |
the frat or Il WAl Sssls - (erssns, Only
drain the liquor - dry - yoa caa ron u. |
The last time pass Il through Q canvas |
bag previously wet with the vineear, TO
prevent waste. Put the jslcs into stone |
jar. with pound Of sugar 70 evssy piat Of /
juice; the sugar must be bruken into |
Jumps; stir Il, and when Melted, PIT TIE
jar into pan Of water; let IL sim0er and |
then skim IL; when cold bottle Il. Il viii |
be hne md thick Whea cold, anL Q most /
syrup for making . wholesome
drink. Ias