The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1879-03-05

OF 1our eggs, two cups of powdered suoa,
TWO taoiespoonstuls of cornstarch. fh
lu1ce OF one lemon, one ounce of rose
water. Ao9e
and set IN cool place for at least ..
hours. If the craaberries are GOOD an;
no more water is used than tho reoo;.
calls tor, this way of cooking them make,
beautiful molds for the table
| Chocolate Caramezs, I.-Thrce mounds
white or brown sugar, drown preferred. :
one pound chocolate, one pint milk. one.
half pound butter, and vanilla to taste Al
the last; cook until the edges of the nan
become little suga1y, then pour into
shallow pans we'll greased.-C. Il. NJ.
Chocolate Caramezs, II.--One cake
chocolate, one cupful white sugar, one
cuptul brown sugar, one heaping table.
spoonful flour, one cupful moiassas, 3
piece OF butter the size of an egg. and
one cuptul milk; cook about one-half
nour' stirring constantly; pour into pans
ana mark in squares while soft.-C.H. II.
Butter z'aty.-One-half pint mo]assas.
one-half pint water, one pound loaf suo ar
one-quarter pound butter. Let boil with,
out stirring until, by dropping little in
Chestnut Stu6fng for Goose. (As pre-
pared IN Southern Germany.)--Cut the
smells from two pounds of chestnuta
scald them until the brown skin slins
easily on; remove these also; stem and
wash one.half pound of raisins: mt nu+s
and raisins with one tablespoonf11 If
fresh butter and one teacupful:of BOILING
water, pinch of salt, to gently stew m,
til the chestnuts are almost soft. an IN
the goose. We make an imitation of tho
aooYe BY substituting sweet potatoes,
pared and cut Into pieces the size of
NUT otherwise the ingredients and pre-
paratlon being the same. It is cheaper
ana much less trouble to make. For
tnese Filings it is important that the
goose be not tco old or fat; should be
slowly roasted and very Often basted dur.
ing the process Wies6aden.
Cranberry Jel1y.--Take two quarts Of
large sized cranberries; add one n;nt of
cold water; put them in an earthen
saucepan; let them stew slowly two hours:
then strain and add one cup of graduated
sugar to each cup of juice; let them sim
mer very slowly one half hour more: trv
1t by putting in spoon and dipnino +
IN cold water; if it should iell on fhe
spoon 1t is done, if not let It cook little
more; pour in jelly molds. This will he
Mt tor use the next day after being made.
III. A. Nc. 0'
Cranberry Jelly. II.-Put one ouart
OF cranoerrles, covered with boiling water.
IN closely covered vessel, stew fast until
dry; rub the pulp through sieve; FIJI
molds half full of pulp, the remaining
na1 with sugar; stir we'll and set on
back OF range to harden; when GOLD your
molds will turn out fine.
Christnaas Plum Pudding.-Take one
half pound of stoned raisins one-ha;f
pound of well-cleaned cu1rants. one-half
pound OF beef suet chopped fine, two
ounces of powdered white sugar. two
ounces of flour, one-half pound Of bread
crumbs, IL almonds, blanched, chopped
SMALL oae-half a nutmeg grated, two
ounces Of candied citron, the peel of one
half lemon chopped fine, when all is
prepared separately, put in basin, break
over Tour eggs, and add one-half gill of
orandy; mix all well the day before want
ed, cover over till morning, then add one
half gill of milk and stir vigorously:
butter cloth, flour it, tie up
your pudding in it, using a bowl OF not,
Doll tor two hours and half, aud serve.
x. II. r.
Pun: Pudidng.- One pound of flour,
one-half pound of chopped suet, one-half
pound stoned raisins, one-half pound cur
rants, three tablespoonful molasses, one
half pint of water: mix all the ingredients
boil steadily for four hours
and half to five hours; do not ALLOW it
to stop boiling, the pudding should not
rest on the bottom of the vessel in which
it IS boiled; allow space in bag for ex-
pansion in boiling.-S. r.
In Stormy Weather the stock are better
under cover than exposed to the wintrv
blasts. It is mistake to suppose that
makes them hardy; on the
contrary they are weakened by it.
Feed your land with the utmost lber,,
Atty IT you wish it to return the csmpliss
nent. You cannot cheat Nature, though
you may succeed in obtaining small crops
TOR year or two withot making any
:eturn therefore. It will not pay to
attempt it.