Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1876-02-03
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DoUGHNUTs WITHOUT EGGs.-One half
teacup OF butteruik or sour milk, the
same Of cream, and of sugar. one teaspoon
ful Of saleratus. spice and salt to taste; add
a little yeast, flour enough to mold and lct
it rise before frying; or If an eg. can be
put in, the yeast can be lef; out and the
dough fried at once.
BAKED INDIAN PUDDING.-Sca.G quart
OF milk, and while boiling thicken It with
a pint OF corn-meal. remove from the fire.
thin with cold milk TO the consistency OF
batter, add two well beaten eggs. cup OF
raisins, sugar 10 taste. little sali, CHINA
mon or nutmeg. and bake two or three
hours in a moderate oven.
BOILING MEAT.-Me4t boiled Tor table
nse should be plunged at once into boiling
water, as the heat contracts the outer sur
face and coagulate, the albumen, thus pre-
venting the escape of the juices. Prepar-
ed for stock or broth ii should be placed
on the fire in cold water, as then the uu-
confined juices are free to pass into the H.
quor surrounding it.
A New WAY TO Cook APPLEs.-Fill a
quart bowl with alternate layers Of thinly
sliced apples and sugar; add half teacup
OF water, cover with saucer held in place
BY Z weight. Bake slowly three hours
Let stand until cold, ana you will turn ont
rounded mass Of clear red slices imbed-
ded in firm jelly. Cooked in this way few
desserts are more delicious.
PLAIN SUET PUDDING WITHOUT SODA
One pint of milk, one-half pound suet,
chopped fine; three eggs. well beaten
one-half teaspoonful of salt; add -four grad
ually until you have made thick batter
Tie in a cloth which has been dipped in
boiling water. and well sprinkled with
-four; let the water boil before putting in
the pudding, and boil two hours. To be
eaten with canned or preserved fruit.
COTTAGE PUDDING. Three eggs. well
beaten, one pint sweet milk. one half tea
cup -four mixed dry with one tea-spoonful
OF yeast powder. lump of butter size OF a
walnut; bake twenty minutes in quick
oven; serve hot. Sauce for same one
teacup sugar, one tablespoon corn-starch,
0ne-half teaspoonful of tartaric acid. halt
teacup of water; boil together. II the
corn-starch is mixed first dry with the sug-
ar it will not lump. When liked. a little
wine or brandy is an improvement to the
flavor.
To Cook POULTRY. All kinds of poul-
try and meat can be cooked quicker by adj
ding TO the water in which they are boiled
little vinegar or a piece Of lemon. BY
the use of a little acid there will be a con-
siderable saving of fuel as well as shorten
ing of time. Its action is beneficial on old.
tough meats, rendering them quite tender
and easy Of digestion. Tainted meats and
fowls will lose their bad taste and odor if
cooked in this way; and, if not used too
freely, no taste OF it will be acquired.
PoTTED MEATS. 1t not unfreeuently
happens in family that quantities of cook
ed meats remain on hand. Such should be
potted. Cut the meat from the bones, chop
fine and season high with salt. pepper.
cloves and cinnamon. Moisten with vine.
gar, sauce, or melted butter. according to
the kind of meat, or to suit your own taste.
Then pack it tight into jar. and cover
over the top with about quarter of an
inch of melted butter. 1t will keep months,
and always afford ready and excellent
dish for the breakfast or tea-table.
CoRN-STARCH CAKE. This is a simple
and digestible cake, easily and quickly
made, and generally liked. Rub well to.
gether one cup of butter and two cups of
sugar. Add the white of six eggs beaten
to froth. StirIin one cup of sweet milk,
two cups of flour in which have been thor
oughly mixed two tea-spoonfuls of baking
powder or. two of cream of tartar and one
Of soda, and favor With one tea-spoonful
Of extract of bitter almonds Cor other fla
vor desired). Lastly. stir in one cup of
which acts both as food and
shortening. Immediately bake in q mod
.rately quick oven.