The Osceola times., 1879-02-01

APPLE DUMPlINGs Pare and scoop
out the core OF SIX large baking apples
put part OF a Glove and a little grated
lemon peel insite OF each and inclose
the m In bi 8 Of puff paste; boil then. in
nets for the purpose or bits of linen, ior
an hour. b fore serving cut off a small
bit from the top OF each and put in q
teAspoonful Of sugar and bit OF fresh
butter replace the bit of paste and stew
over them pounded loaf sugar.
CREAM FRrTERs.-Mix pint and a
half of wheat -four with pint OF milk .
beat six eggs to froth and stir them in 10
the -four; CRATE in half nutmeg, add a
pint of cream, a couple Of tesspoonfuls OF
salt. Stir the whole just long enough TO
have the cream get well mixed in, then
try the mixture in small cakes.
AsToR HOUSE ROLLS Into two quarts
of four put piece OF butter size OF an
egg, a little salt one tablespoonful OF
white sugar, one pint OF milk, scalded
and added while warm half q cup OF
yeast, or one small cake; when the
sponge is light, mold for fifteen minutes !;
let rise again, roll out into round cakes /;
when light fatten with the hand or roll
ing pin, place a piece of butter on top,
and fold each over itself; when light
bake in quick oven.
CUP PLUM PUDDING Take one cup
each OF raisins, currants, flour, bread
crumbs, suet, and sugar; stone and cut
the raisins, wash and dry the currspts,
chop the suet, and mix all the above in
gradients well together then add two
ounces OF cut candied peel and citron a
little mixed spice, salt and ginger, cay
hall teaspoonlul of each stir in four
well beaten eggs, and milk enough to
make the mixture 30 that the spoon will
stand upright in it; tie it loosely in a
cloth, or put it in mold; plunge it into
boiling water, and boil tor three and a
halt hours.
PLUM CAKE-Take two pounds OF
large, fresh raisins, one pound OF citron,
eight fresh eggs, two cups of powdered
sugar, one Of butter, four of -four, one OF
swee. milk, one'half teaspoonful OF soda,
one nutmeg, grated, halt teaspooniul OF
ground cloves sift the -four aud put it
in the oven TO trown, As you would
coffee; cut the raisins in half and seed
them; cut the ctron in strips halt inch
wide, then slice rs thin as possible; bake
in a six quart basin two hours. Icing
tor IL, the whites OF four eggs, two cups
of powdered sugar, two tablespooniuls
OF corn starch, the juice Of one lemon,
one ounce Of rose water.
English PLUM PuDDING.-One and
a hall pounds muscatel ralsins, one and
three quarter pounds currants, one pound
sultana raisins, two pounds bread crumb,
ten eggs, two pound, finely chopped
suet, SIX ounces mixed candied peel, the
rind Of two lemons, one ounce of ground
nutmeg, one ounce glound cinnamon,
one hsif ounce pounded bitter almonds,
oue-quarter pint brandy; suone and cut
up the raislns, wash and dry the CIR
rants, and cut tue candied peel into thin
slices mix all the dry ingredients, and
moisten with the eggs, winch should be
well beaten ints the pudding; stir in the
brandy, and when all is thoroughly
mixed, butter and flour u stout new
pudding cloth; put in the pudding tie
1t down very tightly and closely; boil it
from six TO eight hours, and serve with
brandy sauce. Stick some sweet Amends
blsnched and cut into strips in it. This
pudding will be sufficient for twelve or
fourteen PERSONS. This can be cooked
day or two before it is wanted for the
table, in which case, when the pudding
is taken out of the water, hang it up
Immediately and put plate underneath
10 catch the water that may drain from
it. The day it is to be eaten, plunge it
into boiling water and keep it boiling for
at least two hours; then turn it out of
the cloth or mold and serve.