The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1876-03-11
Subscribers out of County, $1.20.
SEAS0NABLE RECIPES.
FROM THE HoUsEKERPER.

War Cake.-One heaped coffee cup
of sugar butter the size of ali egg
two eggs ; one teacup of milk three
teacups OF flour, with one heaping tea
spoonful of baking powder rubbed In
two teaspoonfuls of bitter almond
one fourth teSspoonful of salt.
Spice Cake.-One coffee cup of su-
gar two thirds cup of butter two
eggs half cup Of milk half cup of
molasses one cup of raisiDs, chopped;
two heapng cups of Hoa- one and a
half teaspoonfuls of cinnamon one
teaspoonful of cloves one and half
teaspooufuls Of nutmeg one and a
half teaspOonfuls of salt one and q
half teaSpoonfuls of soda, wet in a little
cold water. Bake in slow oven.
Baked Indian Pudding. II hree table.
spoonfuls Indian meal one qt. milk
Keeping out one coffee cup of cold. Scald
the remainder and pour upon the meal;
scant teacup of molasses two teaspoon.
fuls of butter; one and half teaspoon
fuls of salt. Put in the oven and add
the cold milk without stirring.
Boiled Indian Suet Pudding-to be
eaten with roast beef. - Two coffee
cups Indian meal one and half cof>
fee cups moasses one coffee cup chop
ped suet one and a half teaspoons
salt ; half teaspoon soda, put in dry,
Scald all the above with two cups of
water add half cup of milk steam
four hours or five, if convenient. The
longer it steams the better it is. To
warm this dish up, cut into slices and
fry slowly in butter to be kept cover
ed while cooking.
Bread Pudding. One qt. of milk
one and half coffee cups of fine bread
crumbs two eggs one teaspoonful of
butter half teaspoontul of salt
four teaspoonfulS of sugar about
half nutmeg. Soak the bread in half
the milk until soft, then mash it well
and add the rest of the milk, etc.
Cracker Pudding, One at. milk
four soda crackers (; two eggs, well
beaten one fourth teaspoonful of salt.
Roll the crackers fine and soak In half
the milk. Then add the rest of the
milk, etc. To be eaten hot with cold
sauce.
Tapioca Pudding. at. of milk,
three tablespoonfuls of tapioca, two
eggs ; four tablespoonfuls, heaped, OF
sugar one good teaspoonful Of but
ter half teaspoonful of salt lit
tie nutmeg soak the tapioca In
half the milk before adding the rest of
the above. After it has become heated
in the oven stir up the butter. To be
eaten hot.
Cottage Pudding. and q half
taolespounfuls of butter, melted two
thirds nf
er ; two eggs, little salt and nutmeg,
one pint of flour, with two teaspoon
| fuls OF cream tartar stirred in one
teaspoonful Of soda dissolved in little
cold water, and added last. Serve hot
| with hot sauce.
Boiled Custard.- Two tablespoon
| fuls of Duryea's corn starch to one qt.
of milk mix the corn with little of
the milk, scald the remainder, and add
two eggs we'll beaten, the mixed corn,
four tablespoonfuls Of sugar, half tea
| spoonful Of salt, enc and q half tea
spoonfuIs of vanilla f1avoring then
boil about five minutes, stirring brisk
| iy. Served in lemonade glasses with
cake, this makes a very delicate des-
Sert.
Sally Lunn.-Into one quart of flour
stir three tablsspoonfuls sugar, half
teaspoonful of salt, two teaspoonsfuls
cream tartar, then add two eggs, not
beaten, piece of butter the size of an
egg, melted, and one teacupful OF
milk dissolve one teaspoonful of soda
in another teacupful OF milk, and add
last. This needs to be we'll beaten, and
baked in u round pan. To be eaten
hot with butter.
Graham ROlls.-Half teacup of lard
and butter, on which pour hot water to
fill the cup one teacup of molasses,
one teacup of yeast, one pint luke warm
water, one full quart of Graham -four,
teaspoonful of salt. Make up at night
for morning rolls, aud bake In gem
pans.
Mullins. One quart of -four with
three teaspoonfuls Of baking powder
rubbed in one heaping teaspoonful of
light brown sugar, ,one scant teaspoonful
salt, one heaping teaspoonful of butter,
melted one egg, beaten one pint OF
milk bake in muffin rings. This rec.-
pc makes fifteen.
Peculiars.-One pint of -four sifted
with one teaspoonful royal baking pow.
der, little salt, one egg. Mix with
one pint milk I; beat well, and bake
quick In battered gem pans.
Doughnuts.-Takeo one pound -four,
mixed dry, with two heaping teaspoon
fuls royal baking powder then rub
into the mixture one fourth pound Of
butter. Then add five ounces sugar,
two eggs, and sufficient sweet milk to
make it into a soft dough. Then roll
it out and cut 1t into shapes with a
paste cutter and boil them in lard till
they are Of nice brown color.
Rice Batter Cakes.-Mix one fourth
wheat flour to three fourths of rice
icur add little salt raise and bake
rs buckwhe cakes.
Rice Custard.-Into q quart Of boil
ing milk stir two tahlespoonfuls of rice
-four, dissolved in little cold milk
add two well beaten eggs TO boiling
mixture ; sweeten and flavor to taste.
Infants Food.-Mix the rice tiour
with cold milk and stir Ii into the boil
Ing milk until OF the proper thickness