The home journal. (Winchester, Tenn.) 1858-188?, 1872-03-14
CHARLOTTE RussE.--This is usually

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tin pan can do the duty for it. Dis
solve a large tablespoonful of gela.
tine in two-thirds OF a tumbler OF
new milk, boilingit slowly, having
first wetted the gelatine with two
tablespoonfuls of cold water, and
soak it ten minutes, and this makes
it dissolve more readily in the boil
inc milk, which can be heated az
the gelatine soaks. Add to it two
large tablespoonfuls OF white sugar.
Beat three eggs well, and when the
oelatine ismelted and the milk cool
ed enough not to curdle them, stir
in carefully. Add ono teaspoonful
of extract of vanilla, or lemon; then
strain throusha sieve. Cut sponge
cake into slices half an inch thick,
and fit them neatly and closely into
a dish covering the bottom first.
Beat up n pint Of thick cream with
the milk and eggs, already prepar-
ed, until it is well frothed. Do it
either with u whip churn or egg
beater; turn in the beaten mixture;
cover it with very thin slices OF cake.
Place another pan over it; set in u
cool place for three or four hours,
or as much longer as you desire, and
you will have a delicious dish at a
cheap rate. 49,,
CHOCOLATE CREAM CUsrARDs.-Set
on to boil a quart ofnew milk. Mix
with half o cup OF cold milk, 2 OF. OF
grated sweet chocolate, pour some
of the boiling milk to it, and then
pour back into the pan of boiling
milk, stirring all the time. When
heated through, and just before com
ing to the boiling point, add the
yolks of six eggs, which have been
beaten with q cup Of powdered
white sugar. When these are blend
ed, add three whites beaten with a
little extract Of vamlla, reserving the
three other whites for frosting. This
is enough for ten cups.
Hickory Nut CAKE.-3 cups OF
flour, 2 of sugar, half cup of butter,
tea-cup of sweet milk, 2 teaspoon
fuls Of baking powder put into the
flour. One pint OF hickory nuts pick
| ed free from skin.
BAKED LEMON PUDDING-Grate
finely 6 or. of bread, also the peel of
three lemons, add 6 OF. of sugar, 3
OF. of clarified butter, the yolks OF
three eggs and the whites of two, and
a pint of cream. Mix them all well
together, line q pudding dish with
thin paste, and bake for three-quar-
ters of an hour.
VERY NICE BREAD PUDDINd.-Add
one quart of milk, one cup Of sugar,
the yolks Of four eggs well beaten,
the grated rind of q lemon, and a
piece Of butter tho size of on egg, to
one pint Of fine bread crumbs. Do
not bake till watery. Then whip
the whites of the eggs, with one tea
spoonful of sugar, to stiff froth, and
put into this the juice of the lemon.
Spread a layer of jelly or other
sweetmeat over the pudding, over
this spread the whites of the eggs,
and replace in the owe and bake
lightly.
ENGLISH PLUM PUDDNG.--To three
and one-half cups of flour add one
teaspoontul Of soda, one cup butter
milk, n little salt, me cup of suet,
and one cup of raisins, Steam the
same three hours, and erv with
sauce.
Com AND SILVER CAEE.-For sill
yer cake take one coffee cup of sugar;
one and ono-half cups Of flour; the
whites of four eggs; one for frosting;
one half t%eacupiul of milk; one tea
spoonful of cream OF tartar, and
one-halt toaspoonful of soda. For
gold cake uso the same, substitu-
ting the yolks Of the eggs for the
whites.
CocoANUT CAKE.-Four cups of
flour, three cups of sugar, IL cup
of milk, five eggs beaten separately,
one cup Of butter, two teaspoonfuls
OF cream of tartar, one teaspoonful
of soda, the half of cocoanut,
grated and put into the cake; the
other half put with the whites OF
three egga and half n cup of sugar,
and put on the top to form an icing.
Bake in two pans, two inches thick.
SUBSTITUTE o CREAM IN COFFEE.
Beat the white of an egg to q froth;
put to it n small lump of butter,
and turn the coffee gradually, 80 that
it may not curdle. tits difficult to
distinguish the taste from fresh
cream. L
New ENGLAND MINoE PIEs.-Four
lbs. of meat, boiled and chopped;
nine lbs. chopped apples; four lbs.
raisins, stoned AID chopped; one
half lb. citron; five lbs. sugar; one
quart molasses; one quart cider, or
cider and vinegar; and eight pounds
of crackers. Mix the cider and mo.
lasses together; to the mixture add
five teaspoonfuls of ground cloves,
ten teaspoonfuls cinnamon, five tea
spoonfuls mace, one teaspoonful
black pepper, and six tablespoonfuls
salt; mix all the Ingredients thor
oughly, and when making the pies
addbits of butter and CRATE nutmegs
on each. .... .a.