Evening star. [volume] (Washington, D.C.) 1854-1972, 1874-10-17
Puddinx-spoure Cske-Catsu,

In duly we gave -some OF the replies 70 the
lady, who wished recipes for the above named
articles. We now add others:
PUpDlN9.-A farmers wife, Masonville. n.
Y, Sc de: Two eggs; 0ne cup of sweet milk;
one pint OF flour; two tea-spoonfnlso Of cresm-Of-
tartai; one DO. of soda; two tablespoon ais of
butter; one OF sugar. This Il to be steamed from
- to IS minutes. My husband prefers sweeteued
cream on this kind Of pudding, but maple syrup
is excellent.
FIR the benefit Of those who have no steamer,
will tell how / make one: into q common dish
kettle place q small basin, turned upside down,
put in water enough 10 about cover IL, then set
the dish that contains your pudding on that,
and cover the kettle tight; If the water should
happen 10 boil out, before the padding is done,
have some boiling water in the tea kettle, which
you may pour quickly and carefully down the
side OF the kettle, and all will be well.
+ PUDDING.-Aunt Esther, Windhsm Co., CT.
writes, that she sends directions for making one,
that suits her George to a "I.h To one quart
Of sifted -four add a measure each of acid and
soda, of Horsfords bread preparation; Aix il
thoroughly with the -four, then wet IL with cold,
sweet milk, TO which tesspoonful of salt has
been added. Use milk enough TO have the batter
only just little sitter than that for wheat grid
dle-cakes; some -four requires more wetting
than other. In the time OF berries, add cup OF
ripe berries, or cherries, or currants. In the
winter a cupful of dried berries will do nicely,
If they are moistened with a little water half an
hour before using, and then rolled in -four, be-
fore putting into the pudding; dried curTsnts
are nice TO put in st any time of year. Avoid
much stirring, using only enough to mix the in
v.
can put il into covered pail and place it in
kettle of boiling water, or in a basin in a
steamer; cook ii over boiling water; but [ find
so gooo market for 1t, that cook mine in a four
quart pan, set over q kettle with boiling water.
The water being boiling hot, when the pan is
put over 1T, IL must be kept go until the padding
is done. The time required to cook il depends
on the quantity OF flour used. For one O art of
-FOUR one hour; for two quarts two hours. The
shape OF the dish II Is cooked in, makes some
difference; 1t is better to cook little too long
fbHn enough. nu6dinC m hp
kept closely covered until time to take it off
For sauce good thick sweet cream, and white
sugar. This pudding is very easily and quickly
made, and, ii properly steamed or boiled, is very
light and nice.
SPONGE CAKE.-Two cupfuls of sugar; four
eggs; one-hsf cupful of water; two cupfuls Of
flour; one tea-spOOntul of cream Of tartar; one
half do. of soda. Bestthe sugar and yelks and
halt the water, until very light, then add the
remainder of water, hour, and soda, etc; when
we'll beaten, and the whites OF the eggs, and nut
Immediately into the oven; bake one hour in not
too hot an oven.
CATsUP that will keep one or five years. if is
not eaten before that time. Take OF perfectly
ripe tomatoes one half bushel; wash them clean
and break them to pieces, put over the fire and
let them come 20 a boil, and then remove from
the fire; when cool enough, rub them through a
wire sieve; and to what goes through, add salt;
two tea cupfuls ground sllspice and cloves of
each one tea-cupful; best vinegar one quart.
Put over the fire again, and COOK one hour, STIR
ring with great care to avoid burning. Bottle
and zeal for use.
CREAM CAKES.
Every one who has been in New England
cities knows the Boston cream cakes. "Reu"
sends the following recipes for making them:
CREAM CAKEs-One pint of water, one cup
and a half OF butter, four cups OF sifted flour,
eight eggs. Boil the water and butter. STR in
the flour slowly while boiling. Boil one minute,
and when the dough is cool, add the eggs, which
have previously been well beaten. Drop in
sbapely tsblespOontuls upon buttered tin; bake
in quick oven.
CREAM FOR FiLLING.-ODe cup Of -four, two
cups of sugar, one quart of milk, four eggs.
Heat the milk, and when scaldiDg hot, add the
eggs, sugar, and flour, well beaten together,
stirring g. the mixture is slowly poured in.
Flavor to suit yourself when the custard is cool,
Make an opening in one side OF each cake, ana
put in the cream with spoon, taking care to
put in enough. Be sure that the cakes are
thoroughly baked. yet not scOrched. THIS will
make about fifty cakes. quarter of the recipe
given makes ten or a dozen cakes.-American
4gricultuTiSt.