Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1873-08-30
Farm, Garden and Household.
Household Recipes.

Household Recipes.
SPoSaR CAKE PUDDING. Melt some
butter, and grease very well with it the
inside of fluted cake mold, using for
the purpose a feather or brush. Then
glaze the mold with powdered white
sugar-that is to say, shake it about I'M
til the part creased is equally covered
with the sugar, and looks white. Stone
some raisins, and have a few currants,
washed and picked. Place them accord
ing to fancy yin thecurvings of the mold.
Take some sponge cakeLstale will do
and cut it up small, filling the mold
with it, as you do so mixing lightly
throughout currants and raisins rubbed
in flour to prevent their falling. Beat
up four eggs, the whites sepal ately from
the yolks, add four table-spoonfuls of
sugar, one to each egg, and then pour
gradually to them until we'll combined
three half pints of cold new milk, which
quantity should be enough to fill the
mold. Set your pudding in pan CON
tanning enough water to come little
more than half way up the side of the
mold. Just as the water begins to boil
see that the over is so moderately heat
ed as to insure the slow baking of Gust
ard, else it might turn to whey. Do not
let the pudding brown or burn; it should
be done in about quarter of an hour
after the water has boiled around it.
Sauce made thus Four yolks of eggs
beaten up with four tablespoonful of
sugar poured to pint of milk, allowed
first to come to a boil. Return to the
fire for about five minutes, stirring ra-
pidly. Flavor with what you please
rose water is good. Turn out the pud-
ding in pretty dessert dish, pour the
sauce around it, and the work is done.
The above recipe is especially adapted
to meet tie wants of small families,
upon whose hands cake is apt to accu-
mulate and turn stale An elegant and
economical dish is thus prepared out
OF materials that would otherwise be
wasted. H. Is
10 MAKE BLACKBERRY WINE.-We
lind the following commended in the
Rural World as the best and mos
economical method of making black
berry wine: First secure good berries
good kegs or casks, and good Havana
sugar. The berries should be perfectly
ripe, the kegs perfectly clean. Extrac
the juice by pressing in cider press
or even cheese-press. After express
sing the juice, strain through q clotl
strainer add to every quart of juice
three pounds of sugar, and water suffi
Client to make one gallon, total. ADD
no less than three pounds of sugar
otherwise the wine will grow acid
Place your mixture IN kettle and brins
to boil; skim as soon as it boils, ther
allow it to cool, and fill your kegs abou
two,thlrds full, and keep in mode
Tately cool piace-a shed or open room
Place a loose cloth over the bung, ant
allow it to ferment. After fermentins
four or five days fill the kegs with fresh
made liquor, and allow it to ferment a.
long as it will, then bung tight, ant
the last of November remove to tn,
cellar. Rack off in March have you
splSot two inches above the chime. 81
as not to disturb the sediment. Rims,
out your kegs in boiling water, and re
turn the wine Then let it stand unit
June, and bottle in dark wine bottles
L have used five, ten, and forty gallon
casks, and think five gallon casks pre-
terahle. Filling the casks only par
full and allowing a second fermentation
makes wine livelier and it is ready fol
use much sooner. Wine, by this pro
cess, has, at the age of one year, the
appearance in all respects of four yea,
Old wlne.-Germantown Telegraph.
LEEoN CREAM-oAKE.-1 cup butter,
cups sugar, 3 eggs, cup cold water,
cups flour, into which stir II teaspoon
full cream of tartar last of all ! tea
spoonful soda dissolved in a little warn
water, and bake as forjelly-cake. Cream
for ABOVE. 4 tea-spoonfulls of corn
starch wet in little cold water boileC
IN one large cup boiling water few
minutes; then add cup sugar, JUICE anC
rlne of lemon, and'2 well-beaten eggs
Stir constantly till like thick custard
and when little cool spread between
the layers of cake.
CUP-PUDDINGs.- II pint milk, eggs
quart flour, L tablespoonful sugar,
small tea spoonful salt, one teaspoon
vanilla extract. Stir the flour into hal
the milk, and beat very smooth anc
hard, as this will make them rise well
add the well-beateu eggs, ETC., and last
ly the rest of the milk. Bake immedi
ately IN buttered cups in a quick ovel
Tor twenty or thirty minutes, and ca
with hard sauce. Fill the cups onl
half full. t