Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1873-12-18
Dom este Recipes.

brown BErTY."-rhe following re-
ceipt. given by Marion Harland, has been
tried with much satisfaction. One cup of
bfead-crunbs, two OF chopped tart apples
IL cup sugar. one teaspoonful of CHINA
mon, and two teaspoouiuls of butter cut IN
to small pieces. Butter deep dish. AMI
put layer ofthe chopped apple at the bot
tom; sprinkle with sugar, few bits of but
ter and cinnamon; cover with bread
crumbs; then more apple. Proceed ia this
order until the dish is full. having laycr
OF crumbs AT the top. Cover closely. and
steam three quarters OF All hour in moder-
ate oven: then uncover, and brown quick
~. LAT warm with sugar and cream or
sweet sauce. Serve in the dish in which 1t
Is baked. We do not use near many
apples as we might with advantage In both
economy and health. The Brown Betty,
here described Is very good, quickly pre-
pared. and utilities scraps OF bread that are
often wasted.
SPONGE PCDpING.-One-iourt pound
OF flour. one-fourth pound of sugar:
boil with one qua.t OF milk TO n thick
batter; after it is boiled. add one-fourth
pound OF butter TO it; mix well: then di.
vide twelve eggs. the volks from the
whites: mix the yolks in the batter. bea,
the whites 10 stiff froth. then mix the
whole together; pu, il into another pan
with some water in it, and bake il in a
hot oven. To be eaten with a liouid
sauce.
STEwED OY>TERs.-Drain the Ijo.or
from two quarts Of firm. plump oyster,
mix with II a small teacupful of hot water.
add little salt and pepper and set over the
IRE IN saucepan. When il comes 10 u
Doll, add large cupful Of rich milk (cream
Is better. Let it boil up once. put in the
oysters. let them boil for five minutes or
less-no more. When they ..rutfie. add
two tsblespoonfuls of butter. and the in
slant it is melted and well stirred In. take
the saucepan from the fire. Serve with
oyster or cream crackers as soon as pos
slble. Oysters become tough and tastele,s
when cooked 10 much. or left 10 stand 100
long after they are withdrawn from the
fire good and safe plan Is To heat the
mix IN separate vessel set in another of
hot water. and after it is mingled with the
liquor and oysters. stir assiduously or il
may CATCH" as the cook saws = /. e..
scorch on the sides or bottom of the .,uc,.
pan.
ScoLLoPED OrsTERs.-Crush and roll
several handouts of Boston or other friable
crackers. Put layer in the bottom of a
onuered pudding dish. Wet this with Il
mixture of the oyster liquor and milk.
slightly warmed. Next have a layer of
oysters Sprinkle with salt and pepper.
and small bits of the butter upon them.
Then another layer of inoistened crumbs,
and so on until the dish is full. let the
top layer be of crumbs. thicker than the
rest, and beat an egg into the milk YOU
pour over them. Stick bits of butter thick
~ over il. cover the dish. set it la the oven.
bake half an hour; II the dish Is large, re-
move the cover. and brown by setting il
up on the upper grating of the oven or by
holding hot shovel over it,
CRASBERRIEs SrEwED FoR MEATS OR
fouLrRY-Pick and wash one quart of
eranoerries; pour them into a colander to
draini then put the berries into a timed or
proclaimed saucepan, but no water. ex-
cepting that which remains on them from
washing; mix thorough, when In the sauce
pan' three-quarters Of a pound of light
brown sugar; then cover tightly. and set
them in the oven to cook slowly. When
quite done they will be soft; then put them
In mould to cool. and If prepared as
directed they will be jcllied when turned
out.