Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-01-22

PLUM FIE Either 1fe0h fruit or the
fruit that has been canned can be used. If
the latter. the plums should not have been
entirely ripe when bottled. In the center
of q deep earthen pie-dish insert a tea
cup. and fill the dish with the fruit-if
fresh, adding about the quantity Of sugar to
make them sweet enough, and = very small
quantity OF molasses. Moisten the edge of
the dish with cold water, and place around
the edge q narrow strip Of the pie~orust,
which must now be moistened with water
or the whiteof an egg to prevent the Juice
escaping. Place the upper crust on, folding
it in the middle 80 as to allow i to RIA
when the fruit expands. Prick holes in It
with y fork to let out the steam. Bake
about half or three-quarters of an hour.l
The BACHELORS LoAF.-Sift a half-pint
of corn meal, and add to it a dessert.spoon-
full OF butter and q heaping tea~spoonful Of
salt. Let one quart Of new milk be put On
come to q boil. Stir it gradually into the
meal over the fire, and then set the mixture
aside to cool Beat up separately, mean.
while, the whites AMI yolks of four eggs ;
mix them together, and then add to the
scalded meal and bake in a shallow dish
aud regularly heated oven. Corn bread is
the easiest of all breads to burn in baking.
PLAIN DoUGHNUTs-One pint of rich
buttermilk; one heaping teaspoonful of
melted lard; -four 10 knead well.
VEAL LoAF-Three pounds of unlocked
veal, one-half pound salt pork, or instead of
pork, one tablespoonful Of butter; chop the
meat fine; mix with two eggs, one teacup-
full OF pounded crackers, three t%easpoonfuls
OF salt, two OF pc. pei, and a large table,
spoonful OF finely cut parsley or of dried
sage, sifted press hard into a pudding dish
thin.
CHICKEN P1E.-Select young, tender
chickens, joint them, and season: with salt
and pepper, sprinkling a small quantity over
each piece, and arrange in a deep earthen
pie-dish, leaving out the breast-bone, the
back and the neck. Cut fine a piece of
butter the size Of q walnut, and but over
the pieces of chicken enough cold water to
nearly cover the meat, and about a mint Of
oysters, without any Of the ~liquor-allow-
ing one pint OF oysters to two medium-sized
chickens. A little pounded mace is a great
Improvement. Make the crust not quite 40
rich as for ordinary pies, and when placing
over the dish lay = fold in the middle. thai
there may be room for the meat and LIQUOR
in cooking. Bake in a moderate oven about
two hours. Should the crust be too brown
before the meat is done leave the Oven doors
open.
ALMOND PUDD1NG.-Blanch and pound
One-fourth pound of almonds to q smooth
paste !; mix with three ounces of butter,
four eggs, the r.nd and juice of lemon, one
pint of cream, two tablespoonfuls of sherry.
Stir these Ingredients well together, and
put them into q pie dish with puff paste
bake for half an hour. This is q very rich
pudding.
JACKSON CAKE.-One pound of pulver.
lied sugar, four cups of -four, one cup Of
butter, one cup or cream, six eggs, one tea
spoonful soda dissolved in the cream, as we'll
as two tea-spoonfuls of cream of tartar
both to bo mixed thoroughly in till free
from lumps. Mix we'll tho butter, sugar,
and yolks Of eggs. Beat the whites to a
stiff froth, and mix them gradually with the
flour, beating them all the time. Flavor
with lemon, and bake in a shallow pan SO
that the cake will only be two or three
inches thick when risen.
LEMON PlEs.-Put two Boston crackers,
finely rolled, to soak in two teacups of boil.
ing water: separate the whites and yolks of
four eggs, when well beaten, with one tea
cup of sugar, the juice and riud of one lem
on, md the crackers when thoroughly
softcned; put in pans lined with puff-paste,
and bake quickly. While this is baking
beat tho whites of the eggs to q stiff froth
II mix with six tablespoonfuls Of powder.
ed sugar. After the pic is baked spread
the icing over, and brown on the oven
CRATE. Make three pies.