The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1877-12-05


cold milk, and the yolks Of slx eggs ven
beaten with four tablespoonfpls Of sugar.
Stir the dissolved starch, The beaten eggs, i
little butter and little salt to4ethar, and
just az tina milk buils pour II iii, stirring
briskly. Boil two minutes; etiriu9 all the
time 20 prevent scorching. Remove from the
fire and flavor. Pour Ii into dish, the sans
in which II Is to be served, beat the whites Of
the eggs with q little sugar to stiff fsoth,
spread upon the padding, act In tho oven aud
brown delicately. The above tastes a. well
as It looks.
s nLANc MANOR. sil.'a = (,
Four tablespoonfuls, or three ouncea Of
corn.starch bone quart Of milk, two eggs. ~
Dissolve the cornsssrch in some Of the milk
Put into the remainder of the milk four ounc-
es of sugar, a little salt, piece Of lemon rind
or cinnamon stick, and heat to near boiling.
Then add the mixed corn starch, and boil
lstirring briskly), four minutes take out the
rind and pour into mould or cup and keep
until cold. When turned out, pour round It
any kind Of stewsd or preserved fruits, or a
sauce Of milk and sugar. ~
CORN STARCH CARE.
Eight ounces Of the corn starch and eight
ounces of sugar. four ounces of butter, three
eggs and teaspoonfui Of baking POWDER
Bake in patty tins. M 4s
CORN STARCH rrEs.
Line deep plate with crust, and bake 1t in
a quick oven wien done all with the cuts
tard, stew the top with powdsred sugar, dust
1t with the corn, and set 1t again In the oven
to bake.
4 $50 INDIAN MEAL. ! / s.
This native product has many usessI and ia
a strong, nutritious food in any form, either
as primitive element or as dessert thrust
those chosen to demonstrate its uses abroad
will not resort to the steam processes Of grind-
ing corn. which in q measure destroys Its
sweetness entirely. zSasst tssf, xss8k
The ouly, unbolted substance ground slow
y by the water mill is the best 1t can after
ward be passed through sieve for use. The
aroma is thns preserved 1t would be well for
the finer foods to employ the clear grained
white variety grown In certain portions Of
Kentucky, which may be ground Ms fine ne
flour and the quality Of each element Is en-
HANGED by jadlcious admixture. For pud-
dings. the white, iiinty varieties from which
homminy and samp are made. IS
BAKED INDIAN PUDDING. +
Boil one quart of milk and pour over pint
OF sifted Indian meal stir Il well I'LL The
meal sthordnghly wet and sealded. Mix three
tohas,u,,,f.l ~ .,ta.t a,,.sa ,;tI go. ;,.t ~
milk and beat to 0 smooth batter, entirely
free from humps |; then pour it In with the
Indian batter, aud beat we'll together. When
the whole Is lnkewarni, beat three eggs and
three tabespoonfuls Of sugar and mix with
the batter, togetllerwith two tabiespoonfuls
Of moIasses /; add two tsaspoonfuis u salt.
two Of nutmeg, cinna,iion or ginger II you
prefer two very large spoonflls Of suet
chopped fine. Or the same Of melted let IL
bake q few minntes and then add half d
pound of raisns aud halfa pint of milk. rails
ms will soak up. Bake till the pudding is Of
rich color. but do mob let Il whey.
INDIAN APPLE PUDDING. ns !
Turn three pints of scaiding milk into =
pint Of sifted Indian meal stir III two large
spounftils Of sugar, two teaspoonftils Of cin-
ramon or ginger, a teaspcopful of salt, one
teaspoonf,d of soda, and one dozen sweet
apples pared, cored aud sliced thin. Bake
three hours. The apples win form a nice
sweet jelly. To be eatsn with nice syrup Of
any kind, or is good without amy addition.
s...a sssss nAsry PUDDING.
Beat the yolks 81 two eggs aud stir them
into u quart Of milk with pinch Of salt set
the milk over the tire, and when 1t comes TO a
boil stiff In dry meal, sitting II through your
fingers until You baye IL as thick as mush,
stirring all the time, and Keeping it boiling
all the time. When thick enough IL is done.
To be eaten with butter and syrup, and can
DO made during dinner. Is ~ w
~ cHERrE PUDDING.
Into two quarts Of boiling water, contain-
ing two tablespoonfuls Of salt, stir one pound
of yellow fudial meal (cost four ceuts), and
a quarter Of q pound OF grated cheese (cost
four cents), boil 1t for twenty minutes, stir
ring occasionally to prevent burning then
put 1t in CREASED baking pan, sprinkle over
the top. one quarter ORA pound gcfs grated
cbeese fcost four centsj nd brown iua uuick