Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1876-08-12
For the scrap Book.

cheap ana DettctOftS nice Tuu-
dino.-One cup of rice, well wash
ed, two quarts new milk, pinch OF
salt, sugar and favoring to taste;
CRATE nutmeg over it and bake in
a slow oven four or five hours.
This lis a delicious pudding to be
eaten either hot or cold, and if
baked slowly is better than eggs
could make ii.
Angel Pmdiags.-Two ounces
flour, two ounces powdered sugar,
two ounces butter melted in half
a pint of new milk, two eggs, leav-
ing one white; mix and bake half
an hour in saucers; turn them cut
into a dish, and serve hot with
sweet sauce in a boat.
Potato CroQuets.-Boil, and mash
potatoes when hot, and add a piece
of butter the size of an egg; a tea
spoonful of white powdered sugar,
salt, and two well-beaten eggs;
mix well together, and then make
it into small coin or p~ear-shaped
pieces; let them stand till quite
cold, then dip them into raw egg
and bread crumbs (plenty OF the
latter, and fry in boiling lard.
Suet acknowledgements of
a pint of chopped suet, one pint of
milk or water, one egg beaten, one
half tea-spoonful salt, and enough
flour to make a stiff batter, but
thin enough to pour from a spoon.
Put into a bowl, cover with a cloth,
| and boil three hours The same,
made a little thinner, with a few
raisins added, and baked i'll a we'll
| creased dish, is excellent.
Fdrina Pudding.-Five ounces
forina stirred gradually and boiled
in one quart of milk, then let it
cool; separate the yolks and whites
of five eggs; beat the whites to a
stiff froth, and stir the yolks and
sugar together; then stir all into
the cool boiled f~arina; favor..and
bake; it will be light like a souffle
if made in this manner.
To Boil Rice.-Take a cupful of
rice we'll washed, and put into
about three quarts of sailed water,
when the water is boiling furious
ly. Let it cook ten minutes, boil
ing hard all the time, then turu it
into a colander, drain and serve.
1t will be soft and every grain
distinct.
Potato Sdlid.-Six cold boifed
potatoes, one medium sized onion,
sliced thin into q tureen; first a
layer of potato, then of onion, al
ternately, until the dish is full;
sprinkle with pepper and salt Oc-
casionally while filling the dish;
do the same on the top; put on
four table spOonfullS of sweet
cream; melt one-half cupful butter
or lard from fried pork, with half
a pint of vinegor; when boiling
hot pour over the salad and it is
ready to serve.
Dandy Pudding.-One quart
milk, yolks four eggs, two table
spoonfuls flour mixed with a little
cold milk; when the milk begins
to boil, add the eggs. we'll beaten,
and the flour; sweeten to taste;
flavor with vanilla or lemon; boil
ten minutes; put in dish, and
when cold drop in islands on top
the well-beaten whites of the eggs;
put one tablespoonful sugar to one
white of egg. Most delightful.
Ginger6read.-The following re-
cipe produces superior thin ginger
bread. Flour, one pound; carbon
ate of magnesia, quarter of an
ounce; mix; add treacle, half a
pound; melted butter, two ounces;
tartaric acid, dissolved in a little
water, one drachm. Make a stiff
dough, then add powdered ginger
and cinnamon (cassia), of each, one
drahm grated nutmeg one ounce;
| set it a side for half a hour, and put
in the oven. 1t should not be kept
longer than two or three hours, at
the utmost, before being baked.
The fall trade prospects, accor-
Is, = 80 fLO kIox- Veil nx-~