The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1876-11-15
MISCELLANY.
HOUSEHOLD RECEIPTS.

ENGLISH PLUM PUDDING.-One cup of
sweet milk, one cup of molasses, two cups Of
stoned raisns, or curants, three cups of sft-
ed -four, one cup of suet, chopped fine. one
teaspoonful of soda, and salt put soda in
molasses, add milk, -four, suet and SALT steam
three hours serve hot, with sauce.
PLUM PUDDING IL.-One pound of raisins,
. one pound of currants half pound Of suet,
five tablespoonsful of bread crumbs, eight
tablespoonsful of -four, six eggs, one-quarter
pound of citron, one tablespoonful of sugar,
a little salt, nutmeg to taste boil fully five
hours, and serve with hot melted sauce.
GRAHAM GEMs.-One teacup of white
flour, one pint of warm water, half cup Of
yeast, one tablespoonful of Indian meal, one
tablespoonful of molasses, one teaspoonful of
SALT as much Graham -four as can he stirred
into this mixture at night, with spoon !;
make over night bake on tina muffin rings in
the morning.
GERMAN TOAsT.-Cut thick slices of bak-
er's bread, dip them each side in egg and
milk enough to soften, fry until brown, in a
pan CREASED with butter; serve with hot
sauce.
CHOCOLATE PUDDINe.-One quart of sweet
milk, three ounces of grated chocolate. scald
the milk and chocolate together, and when
cool, add the yolks of five eggs and one cup
of sugar. Bake about twenty-five minutes,
beat the whites for the top, brown in the
oven and eat cold.
SWEET PoTATo PrE.-Take large sweet
potatoes and steam them till they are soft I;
slice them thin. The pastry is made in the
usual way Lay the potatoes in deep pie
pan, sprinkle some flour over them, add two
tablespoonfus of vinegar, one of butter, half
cup of water sugar and spices to taste, and
cat while warm.
TO Cook CARRoTs BY GERMAN RULE
Scrape and cut your carrots after they are
well washed, put them into pot in which
cooking spoon of suet or butter has been
melted, then pour on o cup of water, add a
pinch of salt and a lump of sugar. After
they are stewed soft brown spoonful or two
of flour in butter, and pour it over the car
rots and let them stew awhile.
CHEESE CAKE.-Line cake pan with
douSu iVi iiithS tahO WV pouuuc VI pot
cheese, one pound of powdered sugar, the
rind and juice of one lemon, five eggs,
quarter pound of currants, all mixed we'll to-
gether, fill your lining, and bake in good
oven. To make 1t richer a pint of sweet
cream may be added.
PUMPKIN MARMALADE.--Take ripe yellow
pumkins, pare and cut them into large pieces
and scrape out the seeds ; weigh the pieces
and to every pound allow one pound of white
sugar and q small orange or lemon. Crate
the pieces of pumpkin on a coarse Crater and
put it into the preserving kettle with the sugar
and rind of the orange grated and the juice
strained. Let all boil slowly. stirring 1t fire.
quently and Swimming it well until il is
smooth, thick marmalade. Put it warm in
to small glass jars or tumblers lay double
round of tissue paper, with bladder or wax
ed paper.
Mock PIGEoNs.--Cut beefsteaks into pieces
as large as your hand Ground of beef is better;
stuff these and skewer them fry three or
four slices of salt pork, in this fat brown
your pigeons take them out make gravy
Of the fat, cover your pigeons with it, and
stew them until tender, perhaps three hours.