Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1873-08-22
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RECIPES. &S'.

one cup of butter, one teasl oonlu of soda.
SODA POUND CAKE- Fouf eggs, t~t
cups Of sugar, one cup of butter, nearly n
cup of milk, one tcaspooniul of soda, two
of cream tartar.
CORN FRITTEfs. Seven ears Of grated
corn, mixed with three beaten eggs, large
spoonful of butter, salt and pepper to taste.
Fry light bro&r
SPONGE CAKE.-Four eggs, one cup OF
sugar, one cup of -four. Cream sugar and
yolks Of eggs, add lastly the beaten whites;
and bake emmediately,
TOMATO FRITTERs, Stew them as you
would for table, make batter of two bea;
ten eggs, n cup of milk, aud hour, etir III
tomatoes, and fry in hot lard.
Poor MANS Proud CAKE. Two c,,ps Of
sugar, one cup of butter, one cup of inilt;
two eggs, two tcaspOonfuls of cream tartar,
one of soda, -four to mike il sufficiently
thick.
FILLING FOR FOWLS OR vEAL.-Crtmbi
cd bread three-fourths, mashed potatoes
one-fourth, butter, salt and pepper to taste.
A small quantity of wine gives it taste
like wild game.
a Texas town was recently visited by Il
clergyman for the first time in its history.
hospitalitics of the town and got up a grand
horse race fer his entertainment.
POTATO TEA RoLLs.-Take one lonf of
unbaked bread, knead one. fourth the guam
tity OF mashed potatoes in it, make out in
rolls, let them rise very light, then bake.
They are nice either warm or cold.
SALAD DREssING.-One hard boiled egg
chopped fine, 2 tabcspoonfuls of white su-
gar, 4 tablespoonfulls of vinegar mix
WELL add 3 tablespooniulls of cream and
small quantity of salt. l dress water-cress
in the same way.
BAKED PUDDING.-Threc pints of milk,
two slices Of bread crumbed, eggs, beat
en- separately l tcaspoonfull of salt, flour
enough to make thin batter bake in two
pans in quick oven. To be eaten with
currant wine sauce.
CORN FRITTERs tanother way).--Twelve
ears of grated corn. -Four eggs, well-bea4
ten, mixed with handful of flour. Add
to this the corn, season with pepper and
salt, and thin with pint and half OF
milk. Fry like griddle cakes. in hot lard.
Mock MINCE PIEs.-.One cup of bread
crumbs, soaked in one cup of water, one
cup of molasscs, one cup of sugar, one cup
Of strong vinegar, one cup of raisins, ono
cup of currants, tablespoonful each of Gin
namon and cloves. This makes three pies.
NEW PoTAToEs.--Scrape them carefully,
and immerse them in cold water for an
hour. Put them in boiling water, with u
little salt, boil fifteen minutes, or longer, if
necessary. Pour of water, let them dry,
and when served for table, put butter over
them.
Conn BATTER DREAD.-Six table,
spoonsiui of wheat flour, three of yellow
corn meal, and l,inch Of salt; make it
into as thin batter as griddle cakes, with
warm milk, and add four well beaten eggs.
Bake in small pans, or in gem paus,n i'll
brisk oven.
CORN MEAL CAKES.-Take one quart of
wcet milk, and boil with hafa cup of sugar
and q cup of butter. And enough of In
dian or southern corn meal to make stiff
batter. Beat three eggs to foam add Il
little pinch Of salt, and bake in shallow pans
for half or hour.
WHITE CORN DODGERs.-Takeo one pint
of Southern corn meal, and turn over it one
pint of boiling water, add salt, and one
egg well beaten up and stirred into the bat
ter when nearly cold. Butter some sheets
of tip, and drop your cakes by the table,
spoonful all over the pan. Bake for -
minutes, III II not oven.
INDIAN PUDDING.-Six tablespoons of
Indian meal scaldcd in one quart of milk.
Remove it from the fire, and add one cup
of molasscs, two-thirds of u cup of chopped
suet, or piece of butter the size of wal
nut, little salt. Add one cup of cold
milk just as it goes tU the oven. Bake
slowly about two hours.
JOHNNY CAKES.-Rub two tablespoons
/ full of lard or butter into one quart of yellow
corn meal add to it three tablcspoonsful OF
molasscs and one teaspoonful of ginger, and
pour in enough boiling milk or water to
make it thin batter. Add, when nearly
cool, one or two eggs, and bake in shallow
pans, in very ho. oven.
TAPIoCA MERINGUE.--Four tablespoons
of tapioca, one quart of milk, four eggs, re-
serving two OF the whites for frOsting.
Soak the tapioca several hours in cotic-cup
of water. Boil the milk, stir the tapioca,
after it has been prepared, into the milk.
When cooled, add eggs and tablespoon of
sugar. Flavor with lemon. Bake slowly,
and when it ia done, add the whites, beaten
to a stitffroth, with one-half pound of white
sugar. Return To cool oven to harden ;
some prefer it light brown.
CHILDREN'S PUDDING.-Fill q pudding
: ulsn WIN apples, peelcu ana SHceu tllln'
Set it into steamer over kettle Of boiling
water. Make crust as for cream tartar
biscuit, with one quart of flour, one table
SPOON of shortening, one teaspoon of cream;
tartar in the iiour, one-half teaspoon OF
soGa, little salt, and wet with milk suffi-
cent to roll it out. One-half this quantity
is sufficient for n common sized pudding.
When the apples are soft, crate nutmeg, or
flavor it with rose water, and sweeten Ia
! the taste. Cover this with the crust, and
return the dish to the steam carefully. Hall
an hour will cook this pudding. Serve
/ with hot sauce.
/ TAPIoCA BIRDS y EST. Put teacup
/ of tapioca and n small teaspoon of salt intu
pint and n half of cold water, and let them
stand near the fire several hour, when the
/ tapioca will become clear, like Jelly, bu!
not cook. Two hours before dinner, pee
six or eight apples, or as many as will
make one layer on the dish, core them, ill
the holes with sugar, aud CRATE nutmeg
over them, and turn in n cup OF water aud
let them soften in the oven. Place them
carefully with the liquid in the dish, pour
/ the tapioca over the whole aud bake an
hour. Serve with hot or cold sauce, This
pudding can be made the previous day, and
warmed without injury.
m a III.