The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-05-11
ECONOMY.

NICE BUNS pound Of -four, I
pound sugar, 2 tablespoonfuls Of yeast,
4 pint Of milk, 1 teaspoonful Of allspice.
When well risen, work in 2 ounces OF
butter. Bake in q quick oven.
SAvoRY BIscUIT.-The weight of ~
eggs in sugar and of 7 in flour. Leave
out 8 yelks of the ~, and beat the rest
very light; then the whites separately.
After they are sufficiently beaten, mix
alternately and very gradually into the
yelks the whites, sugar, and flour; last
ly, add a lavoring of lemon-juice and
grated rind. Bake quickly in cups.
FRANCATELLI PUDDING.--Pour1 pint
of boiling milk on 10 tablespoonful of
grated brcad-crumbs, and let them stand
10 minutes then add the yelks of eggs
well beaten, 6 tablespoonfuls of sugar,
2 of butter. Season with lemon, or what
you like. When beaten light, stir in the
whites of the eggs, which have been
well whipped; pour into a buttered
dish, and bake quickly.
SOFT GINGER BREAD.-1 cup molas-
ses (New Orleans), i cup boiling water,
1 teaspoon soda, 1 teaspoon ginger, a
piece of butter the size of an egg, and
flour enough to make it the proportion
of any ordinary stirred cake. Bake in
a moderate oven. This will be found
very nice, as well as economical, par.
ticularly where there arc children.
PORTUGAL CAKEs.-Take II pounds
of fine -four, well dried, and rub into il
1 pound of butter; add 1 pound of SUI
gar, pulverized and sifted, and a grated
nutmeg. Mix these well together, beat
I eggs, leaving out 8 of the whites, and
add 3 t~easpoonfuls of orange-Howel
water. Beat all these ingredients to-
gethcr for / hour; then butter small
tin pans, and, just as they are going in,
to the oven, fill them half full of the
batter. Sift fine sugar over them. Lit
tie more than quarter of an hour will
bake them.
RICE FLuMMERY.-1 quart of milk, ;
OF. Of ground rice (picked and grount
yourself), 2 OF. of sugar. As soon al
the milk is boiling, stir in the suga,
first, then add the rice, sitting in yer,
slowly; stir constantly for 25 minutes
when thick and thoroughly cooked, bea
until a little cool, and add a dessert
spoonful of vanilla. All housekeeper.
know that milk must never be set mex
to the fire for fear of burning, but al
ways inside of a separate tin over boil
ing water. l have q covered tin tina
fits exactly into a kettle, reaching abou
half way, and | find, for steaming rice
oatmeal, or making corn-starch pud
ding, etc, etc., it is far easier than il
any kettle ever invented. l give this a
my experience, after trying about ever
new invention offered in that line.
CREAM CAKEs.-1 pint of water,
pound of butter, I pound of flour, l
eggs, 4 teaspoonful soda. Boil IT,
water and butter together; when boiI
ing, stir in the -four, and stir until
becomes smooth paste. When COO
mix the batter and eggs, well beater
with the soda dissolved in a little war;
water. This batter is enough for fit
cakes. Drop the batter on shallow tin:
leaving plenty of room between tn
cakes. Custard for Cream Cakes
quart milk; when boiling, stir in
eggs, 2 cups of sugar, and l small Gu
of flour, well beaten together. Flavo
with lemon or vanilla. When the GU:
tard and cakes are both cool, open tn
top of the cakes, and fill with the cu'
tard. These cakes require a hot over
and ought to bake in about Is minute.