Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1872-11-08

\ correspondent Of the Country Gentleman

\ correspondent of the Country Gentleman
furnishes that paper with the following:
Ayple Puddiag-AH elegaaf Charlotte
Russo rithiH 5oundS.-Line pudding dish
with nice light biscuit dough. very short and
rolled thin. Put upon it LAYER of sweeten-
ed apple-sauce. tart and well seasoned. Put
upon this a layer of spread bread and butter,
hastily dipped inmilk into which press raisins,
English currants or dried cherries. then cover
with another layer of apple-sauee; then bake
and when done, put upon 1t soft trosting.
made Of the whites Of two eggs and little
fine sugar. Return to the oven to brown.
and serve with liquid sauce. This Is my
sauce. Rub half cup Of butter and a
large cup Of good brown sugar, together with
q heaping spoonful of -four or corn starch,
until creamy. If they will not rub nicely,
add little boiling water When ready.
pour over a quart or more of boiling water,
and set t0'scald ten minutes, stirring quite
constantly Put cinnamon stick to boil in
it. or lemon peel, and add nutmeg at last.
\ small half-teaspOon of tartaric acid is quite
necessary. and some think few spoonfuls Of
current wine an addition. | hope some Of
my readers will try this, for nothing can ex-
ceed it in the pudding line.
Rice PuddiRg.-Two tablespoonluls Of rice
to one quart of milk; one cup of white sugar,
one cup of raisins. Let it stand in a warm
place three hours. and bake one hour.
4 Brora Bread (irhich takes time int pays.)
Three Guns of corn meal, three of Graham
aour. one cup of good sirup; two teaspoons
of saleratus dissolved in the soAr milk for
mixture. Tablespoon Of salt. Water will
do instead Of milk, By adding melted butter
Steam three hours, and bake in very slow
oven two hours Stir only moderately stiff.
Cracker Pie.-Two crackers broken fine;
one cup of sugar, one cup Of boiling water;
one teaspoon tartaric acid; two crusts.
Lemon Pie.-One lemon chopped; one cup
of sugar; one and a half crackers made fine;
three tablespoonfuls hot water; two crusts.
Useful Properties of Chdrooai.-Allkinds
of utensils can be purified from disagreeabie
odors by rinsing them out with charcoal
dust wet into soft paste. Putrid water Is
Immediately deprived of it, bad smell by its
use. When meat. fish, etc, are liable to
become spoiled from long keeping, charcoal
dust will keep them sweet; and if there IS a
slight faint to meat. it can be taken out by
putting three or four pieces Of fresh charcoal
as large as an egg into the water in which 1t
is boiled This will efeetually purify meat
which seems too far gone to use
Rice and Apple PWdding.-Boil two large
spoonfuls of well washed rice in pint Of
new milk: slice into it while boiling two or
three apples, pared, and few currants or
raisins. Simmer slowly until the rice is very
soft. then add one well-beaten egg. Stir for
a few moments, and serve with cream and
smear. or butter and sugar sauce.
Apples an Imitation Of GiagT.-To three
pounds of very hard apples, take two pounds
Of loaf sugar, and quarter of pound OF best
white ginger. Put these in layers (haying
first sliced the apples in eight pieces and
corcd them) alternately in wide-mouthed
Jar. Next day infuse an ounce Of white
ginger. well bruised, in about pint OF
boiling water; let it stand till next day.
Then put the apples, that have been two
days in the jar, into preserving Kettle
and turn over them the water from the
bruised ginger. Simmer slowly until the
apples look clear. Take great care not to
break the pieces If closely covered, over
slow fire, half an hour will cook them enough,
without needing to stir them. Put into
lars, and cover tightly while boiling hot. Let
the bits of ginger remain in the syrup until
it is served.