Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1873-09-11
Farm, Garden and Household.
Household Recipes.

HouseholQ tectPess
SPoNas CAKE PUppNa.-Melt some
butter, and grease very we'll with it the
inside of huted cake mold, using for
the purpose feather or brush. Then
glaze the mold with powdered white
sugar-that is to say, shake it about un-
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 in the curvings of the mold.
Take some sponge cake-stale will do
and cut it up small, filling the mold
with it, as you do so mixing lightly
throughout currants and raisins rubbed
in -four to prevent their falling. Beat
up four eggs, the whites sepai ately from
the yolks, add four table-spoonfuls of
sugar, one to each egg, and then pour
gradually to them until well 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 80 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 table-spoonfuls of
sugar poured to q 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.
To MAKE BLACKBERRY WINE.-We
find the following commended in the
Rural World as the best and most
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 expires.
sing the juice, strain through cloth
strainer; add to every quart of juice
three pounds of sugar, and water suffi.
cient 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 bring
to boil; skim as soon as it boils, ther
allow it to COO, and fill your kegs about
two.thirds full, and keep in q mode.
rately cool place-a shed or open room
Place loose cloth over the bung, and
allow it to ferment. After fermentinp
four or five days fill the kegs with fresh:
made liquor, and allow it to ferment as
long as it will, then bung tight, and
the last of November remove to the
cellar. Rack off in March; have your
spigot two inches above the chime, SC
as not to disturb the sediment. Rinse
out your kegs in boiling water, and re-
turn the wine. Then let it stand until
June, and bottle in dark wine bottles.
I have used five, ten, and forty gallon
casks, and think five gallon casks pre-
terahle: Filling the casks only part
full and allowing a second fermentation,
makes wine ivelier and it is ready for
use much sooner. Wine, by this pro-
cess, has, at the age of one year, the
appearance in all respects of four-year
old wine.-GermantoWas Telegraph.
LEEoN CREAM-cAKE.-i cup butter,
cups sugar, eggs, l cup cold water,
cups flour, into which stir 1t teaspoon
full cream of tartar last of all j tea
spoonful soda dissolved in little warm
water, and bake as for jelly-cake. Cream
for a6oue.-4 tea-spoonfulls of corn
starch wet in little cold water boiled
in one large cup boiling water a few
minutes; then add cup sugar, JUICE and
rine of lemon, and 2 well-beaten eggs.
Stir constantly till like thick custard,
and when little cool spread between
the layers of cake.
CUP-PUDDINas.-1i II pint milk, eggs,
quart flour, ! tablespoonful sugar,
small tea spoonful salt, one teaspoon
vanilla extract. Stir the -four into half
the milk, and beat very smooth and
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 oven
for twenty or thirty minutes, and eat
with hard sauce. Fill the cups only
half full.