Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1874-04-23
domestic Recipes.

PANcAkEs.-On egg; two spoonfils Of
sugar: one cup OF sweet milk; one tea
spoonful OF soda; two teaspocnfuls of
cream-of-tarter; three cups of -four.
PLUM PUDpING.-Two eggs six crack
ers; three pints OF sweet milk; a piece OF
butter the size OF an egg; one cup of rails
inS; little salt and nutmeg.
GRAHAM PUDDING.-Let the water boil
and salt it to the taste. Then stir in grad
ually the graham meal till 1t is considera-
bly, thicker than fritters. Must not be
made too stiff, as it thickens a good deal In
cooking and costing. This point you will
have 10 come At by experience. When
thckeued sufficiently, stir for a few mo-
ments, then set back from the fire aud cook
slowly for an hour or more. let il set ten
or Green minutes after il is Jishcd before
eating. Graham pudding made in this
way will not be in the least sticky, cuts al
ter standing as directed. something like a
batter pudding. aud eaten with rich milk
or cream is simply delicious.
CRACKED WHEAr.-Rinse thoroughly
with cold water two teacups OF wheat. add
four cups OF cold water. place the basin In
steamer and cover closely. In half an
hour or 80 stir and salt 10 taste Let il
steam four or five hours, stirring once or
twice. Good hot. warm or cold; for
breakfast, thinner or tea. Eaten with rich
milk. or cream il you are fortunate enough
10 have it. Many use a little sugar with
this and with the graham pudding. but
you are better of without it.
GRAHAM RoLLs.-A little more ;han one
pint of sour milk. one teaspoon of soda,
a small piece of butter; (of course. If you
can have little cream with your milk, i
Is better than any shorening.) small
half cup of sugar. little salt Stir in
some graham meal, then handful of fine
flour, then thicken with graham till pretty
stiff. Have the roll pans hot and a good
oven. One egg improves, but 1t is good
enough wishout.
MARBLE CAKE.-White part-two cups
White sugar. one cup of butter, one-half
cup sweet milk, whites of four eggs. two
teaspoonfuls cream tartei. one do, soda
flavor with vanilla or lemon. Brown part
one cup molasses Sorghum will do
one cup butter. two teaspoonfus sour
milk, yolks offour eggs. one-half nutmeg.
one teaspoonful cinnamon, and one-half
teaspoonful each OF the following; allspice,
cloves, mace. and soda. Put in flour sufl-
cient 10 make rather a stiff batter. and stir
until the grain Of he flour is well broken
drop the two kinds into a large cake-tin
alternately, one teaspoonful of light. then
one of dark, until the bottom of the dish is
covered; then. in the next layer, put the
dark cake over the white, always alternat-
ing. until the dish is sufficiently full. Ii is
much improved by frosting.
GRAHAM RAISED BREAD.-Prepare at
night little sponge, using perhaps pint
of lukewarm mixing, half new milk if you
have it, and two-thirds of a cup of nice
sweet yeast. Make this batter but little
thicker than for fritters. In the morning.
or when perfectly light, add half pint of
sweet milk or warm water half a cup OF
molasses, a little shortening. if you have
used water to mix with. but not otherwise,
little soda, if the yeast is sweet, not over
quarter of teaspoonful, stir stiff with
graham meal and pour into baking tins.
Bake slowly and thoroughly. or course,
these receipts suppose the use of best
quality meal made from white wheat.