Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1871-08-10
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= of sugar Beat insthe yelk of an egg; fla
- svor With one small teaspoonful of e: senceH
of lemon, or little sherry Divide into
cakes, and bake them. -.-..
Cur PUDDINGs.-Onc egg, and its
Z c. wight in brown sugar, butter, and -four.
Melt the butter, and mix it well with the
sugar and flour; add the egg in the same
way, and little lemon juice and rine
chopped fine; then put one teaspoonful of
baking powder Butter five cups, and
bake ten minutes in a quick oven. Serve
with custari or melted butter.
DEvoSsHIEE CAKE One pound of
flour one pound of currants, three quar-
tiers of pound of sugar, half pound of
butter, half the peel of a lemon, half
pound OF citrOn; whisk all together with
eight eggs; add alittle brandy; bake in
- Slow oven two hours and 4 half
ANGEL PUDpING.-Two ounces of
-four, same quantity of butter and sugar.
with little lelnon-peel. Boil this in one
gill OF milk when cold, add the ycIks of
two eggs, and the white of one. Half an
hour will bake.
\ BAKED APPLE PUDDING.-Boil six
apples well take out the cores, put in
half a. pint of milk thickened with three
eggs, a little lemon peel, and sugar to the
taste; put puff paste round the dish, bake
the pudding in a slow oven, CRATE sugar
over it, and serve II hot
ANoTHER--Take the pulp of two large
70 asted apples, the peel and juice of one
lemon, the yelk of six eggs, two Savoy
biscuits grated, quarter of pound of but
ter melted, and sugar to taste. Beat the
g ingredients together, put puff paste
round the dish. and bake lralf an hour
BIsCUITs-Diss0lve a quarter of a
pound of butter in half pint of warm
milk, and with four pounds of fine flour,
few caraways, and half pound of sugar
makes a stiff but smooth paste: and, to
render the biscuits short and light, add
half drachm of carbonate of soda in
powder. Ron out very thin; stamp the
biscuits, picking them with fork, and
bake in this, in quick oven.
.SsI( SGTs.-one pound of -four.
quarter of a pound of butter, three quar-
tiers of a pound OF moist sugar, one nut
meg, one teaspoonful of ground CHINA
mon. one tablespoonful of good yeast,
quarter of pint of milk Make the flour,
yeast and milk into dough, and after adj
ding the spice and other ingredients, set
II in a warm phsee for an hour or two to
rise When the dough has risen sufli-
GENTLY Tall- it out and en-, it into squares,
which must be fried in boiling lard in a
clean pan until they ue of nice brown
cc!oI
"RoD GRoD." \ DANISH REcEIPT-
1t is made Of fruit juice, arrowroot, and
cream; us alb who partake of it report
fayorably of its merits, and as it is simple
- in composition We quote the receipt:
Take three pounds and half of currant
juice, three pints of water, good quaint
fs4ftg of sugar, and u ilavoriEg of almonds or
cinnamon one ounce aud half Boil
this mixture; when it begins to boil. add
- pound and a quarter Of ground rice, or
one pound Of sage. Boil for quarter of
an hour, stirring very often pound out
into moulds and leave to cool Turn out
and eat with cream and sugar. The Juice
Of any other acid fruit would do as well
PLAIN CAREs.-Tbree quarters of
pound of flour, a quarter of pound of
brown sugar, quarter of pound of
dripping, a quarter of pound currants.
two teaspoOnfuls of baking powder, one
egg, and nearly half pint of milk. The
powder to DC mixed with the flower and
the milk when going into the oven
a PLAIN CAKE FOR CMILDREN-One
pound and half of flour, seven ounces of
brown sugar, four ounces Of dripping,
four teaspOonfuls of baking powder, halfa
pound Of curTalnts, or one ounce of CARA
way seeds. half pint of warm milk.
DAT CAKE.-Take handful of oat-
rmeal, and mix with it the smallest guam
tity of water, just sufficient to form it in
TO q hald paste. Roll it out thin, and
bake on iron blackstone over the fire.
After il is baked, place it close before the
fire for few minutes to harden The
thinner il is, and the less water used in
mixing it, the better You must mix
again for every cake.
THE TOILET.