The Leavenworth weekly times. [volume] (Leavenworth, Kan.) 1870-1880, 1877-12-06
COVERED THE HOUSE TOPS.
RECEIPTS FOR THE TABLE.

DARK STEAMED PUDDING-Tob be steam
ed two and half or three hours.-Onec cup
ful molasses, one cupful sweet milk, two
/, cupfuls butter, four cupfuls flour, one tea
spoonful soda, three-quarters cupful fruit;
spice to suit the taste; TO be eaten with sour
sau e.-MAGGIE.
JELLY CAKE ROLLs-Four eggs, beat
whites and yolks separately; one teacupiul
white sugar, one teacupful siited flour, one
teaspooniul cream-tartar, one-half teaspoon
ful soda dissolved in very little hot water;
flavor wiIh the juice Of one lemon beat all
well tog, Il er; spread quarter of an inch
| thick in square tin; bake quickly; then
turn BOZ - Il side up, spread with jelly, and
roll up while hot; this receipt makes three
rolls.-MoLLIE.
Boston TEA CAKES-One well-beaten
egg, two tablespoonfuls OF sugar, one cupful
sweet milk, one teaspoonful soda, dissolved
in the milk, two teaspoOniuls OF cream of
tartar siited into the dry -four, two heaping
cupiuls OF sifted -four, one tablespoonful of
butter, melted; bake in small tins.-MOL-
LIE.
BosToS Brown BREAD-Three and three
quarter cupfuls Indian corn meal, two and
a hall cupfuls ryemeal, two-thirds cupful
molasses, one quart of either sweet or sour
| milk, two teaspooniuls soda, dissolved in
the milk steam in tin pudding boiler for
five hours, then take off the cover and set it
in the oven TO remain till morning.-LUE.
CORN-MEAL MUFFINs,-Three eggs well
beaten, whites and yoiks separately; two
heaping cupfuls OF lndian-neal and one OF
-four; sift into the flour one teaspoonful OF
| -ai.. apI fvn nf q fhan
tablespoonful of lard melted, three cupfuls
of milk, one teaspoonful salt; beat well and
| thoroughly; bake in rings or in patty pans
bake quickly and serve hot.-MoLLIE.
| LADY CAKE-The whites of eight we'll
beaten eggs, two cupiuls Of white sugar,
| two aud three-quarters cupfuls siited -four
two-thirds cupiul Of butter, one-half tea
spoonful OF soda dissolved in little water
one teaspoonful cream o. tartar sifted in
| the -four, flavor with bitter almond.-MoL-
| LIE.
TEA CAKE.-One egg, one and one-hali
cupfuls sugar, One-half cupful butter, two
and one-half cupfuls flour, one cupful sour
milk, one-half teaspoonful soda; flavor
with lemon.-MAGGIE.
To PREVENT PIE CRUST FROM SOAK
ISG.-Glaze the under crust with beaten
| egg.-MAGGIE.
DRIED RUsK.-One pint of warm milk
two eggs, one-half teacupiul of butter, hall
a cupful OF yeast, one teaspOonful OF salt
Set sponge with these ingredients, leav-
ing out the eggs, and stirring in -four unit
You have thick batter; early the mex
morning add the well-beaten eggs and flour
enough To enable you to roll
out the dough; let this rise in til,
breakdown two hours; roll into a shee
nearly an inch thick, cut into round cakes
and arrange in your baking-pan two deep
laying on upon the other carefully; lie
those stand for another half hour, ant
bake divide the twins, thus leaving one
side Of each cake soft, and piling then
loosely in pan, set them in the oven wher
the fire is declining iQr the night and leave
them in until morning; pat them in a clear
muslin bag and hang them up in the kitch
en-; they will be tit TO eat ON the third day.
CLARA.
| Sour SAUCE.-IIalf cupfnl OF buttel
and stir in a tablespoonful OF flour and one
pint of boiling water, nearly one cupful Of
sugar, two spocnfuls good vinegar spice tc
taste.-MAGGIE-