The Albany register. [volume] (Albany, Or.) 1868-18??, 1874-02-07
FOR HOI-sEKEEPETss.

|
EVERYDAY PUDDING iutO a
basin one pound OF flour, one Of chop
| ped silet. half a pound Of mixed fruit,
a little spice. grated lemon peel. three
onnces ofsngar, two eggs. halfa pint
Of milk, or enough to make ita proper
thickness; tie it III 4 cloth, hoil four
hours. turn it ont and serve with butter
or sweet sance; bread crnms instead Of
flour is good, or half OF each.
| APPLE AND PASTE PUDDING IN BA-
sim Make one pound Of paste, roll it
aq'mrter Of an inch thick. lay some in
a bowl. fill it with apples cut in quar-
tiers, add two cloves and two ounces Of
sugar a little butter, put another piece
of paste on the top, and join the edge
nicely; tie it in cloth and boil. 1t
can be served up either in the basin or
turned ont. DO rot open the top to
put more sugar in, as it spoils the fla
vor and makes it heavy. All fruit
plmdi1gS may be done the same way.
FRITTERs.-Make any plain batter
for flap-iacks, by dropping 4 small
quantity into the pan; put parednpples
Sliced and cored, into the batter, and
fry some Of it with each slice. Cur
rants. or sliced lemon, thin as paper,
make an Agreeable change. Any sort
Of swcetmeatS. or ripe fruit, may be
made into fltters.
Rich Buns. Mix one pound and a
half Of dried flour with half pound
Of sugar; melt apound and two ounces
Of butter in Il little warm water; add
six spoontnlS of rose water, and knead
the above into light dough, with hall
a pint Of yeast.
PLAIN MINCE PIE.-Neat's tongue
and feet make the best mince pies.
The shank is good. Boil the meat till
very tender, TAKE it mp, clean it from
bones and griStle, chop it fine, mix it
with an equal weight Of tart apples
chopped fine. MoiSten the whole with
cider; new, if yon have good; sweeten
to taste with sngar and a little niolas-
Ses--scasoning with salt, cinamon,
cloves and mace. Make the pies ii
fiat plates. with holes in The upper
crust. and bake from thirty to forty
five minutes.
RICE CHICKEN PIE,-Cover the bot
tom Of pudding dish with slices Of
broiled ham; cut up broiIed chicken
and fill the dish: add chopped onions,
if you like, ora little curry powder.
which is better; then add boiled rice
to fill all interstices and to cover the
top thick Bake it for one-half or
three-qnarters of an hour.
DoUGHNUTs.- Three pounds of sift-
ed flour, a pound OF powdered sugar,
of a bound Of butter.
tour eggs, half large teacnpful Of
best brewers Yeast. pint ard a half
of milk; cut the butter in the flour,
add the sugar; beat the eggs very
light ard pour them in; add the yeast
and then stir in the milk by degrees,
so asto make it a soft dough; coverand
set to rise; when light, cut it into
ana fry in lard.
CREAM FRrrERS.-Mix pint aud
a half OF flour with a pint OF milk;
stir in six well beaten eggs; add half
a nutmeg; then two ttaSpoonfuls Of
salt. a pint Of cream; stir the whole
just enough to intermix the cream.
then fry in small cakes; the addition
nfa few tender apples chopped fine
improeers the tritters.
NEW ENGLAND PANcAKES.-Mix
pint Of milk, five spoonfuls of fuc
Hour, seven yolks aud four whites Of
Eggs, and very little salt; fry them
very thin in fresh butter and between
each strew sugar and cinnamon. Send
up six or eight at.once.
CREAM BISCUITS. Break six eggs,
separate the yolks and whites, beat
he former with six ounces of pow
ler-sugar, and the same OF -four, wli>k
he whites and then mix them together,
ldd to it whipped cream in proportion
10 the Sugar and flour. stir It carefully;
pour this into mods or paper cases
ard bake. f' J'@
RUSKS.-Beat seven eggs well, and
mix with half a pint Of new milk, In
which have been melted four ounces Of
butter; add to it a gill of yeast, and
three ounces Of sugar and put them.
by degrees, into as much fOlTr as win
make u very light paste. rather Ikea
batter, and let It rise before the firO
lalt an hour; then add more dear, and
Dake.