The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1879-05-09
AGRICULTURAL.
81 Domestic Receipts,

TwENTY-MNUTEs PUDDING One cup of
sugar, one piece OF butter size OF a walnut.
one cup Of sweet milk, two cups of -four, two
teaspoonfuls cream tartar, one teaspoonful
soda, one egg bake 20 minutes.
HICKoRY-NUT CAKE.-One pound OF
butter, five eggs. one cup milk, one pound of
flour, one teaspoontul of soda, two of cream
tartar, mixed well in the -four; one pound
OF rasns, one pound of nuts.
COLD SLAw. Slice one head of cabbage
very fine; sprinkle little sugar and salt over
II; and then pound the cabbage. For the
dressing, take half teacup of cream, whip il
into froth, add to it one teacup of inegar !;
stir this dressing we'll through the cabbage.
TAPIoCA PUDDING.-Seven teaspooniu's
OF tapiOcs. three OF sugar, one ounce butter,
one quart OF milk boil the milk and pour
1t over the tapiGca and let it swell; three eggs
with little salt, and one-quarter of a
nutmeg. Bake half hour.
MOCK MNeE Pies = One cup of rolled
crackers, one cup OF chopped raisins, two
cups OF water, one cup of sugar, one-half cup
OF molasses, one-baif cup OF vinegar, two
tsblespoonfuls of butter, two eggs, spice and
brandy same as miDce pies.
CRULLERs.-One coffee-cup OF sugar, six
large tablespoonfuls OF melted butter, on t
pint of sweet milk, two eggs, little nutmeg,
one teaspooDful OF salt; nix IN the -four until
the dough is soft and can be easily handled
roll, cut out the cakes, aud fry in lard.
LINCOLN CAKE s. One and one-half pounds
sugar, one pound butter, one aud three
fourths pounds OF flour, two pounds fruit,
one pint sweet milk, one teaspoonful soda,
SIX eggs, one nutmeg, one teaspoonful cloves,
Two teaspoonfuls cinnamon, one gill OF
brandy.
PICKED VEAL.-Take piece of cold veal
that has been thoroughly boiled. chop it flu e,
sprinkle salt, pepper, aud little cloves oveI
t:pour over enough vinegar to wet the meat
thoroughly; then set it over the fire until
well heated through, when you can put 1t in
mould; as soon as 1t is cold it can be sliced
for the table
WosHT, or SAUSAGE and RICE. Wash
and picK half pound of rice, aud put it in
cold water; do not stir the rice while boiling
let IL cook gently add teaspooniul of sail
and ginger; when it is nearly cooked put in
. sDoked beef sausage, and let it boil for bali
an hour. A little saffron added to the rice
improves taste aud appearance
CocoANUr CAKE.-Four cups -four, two
cups sugar, one cup milk, five eggs, one cup
butter, Que teaspoontul soda, Two OF cream
tartar, half of grated cocoanut put in the
cake, the other haifput with the whites Of
three eggs and one-half cup. sugar, aud put
be- weeu the layers OF cake. Bake in jelly
pans.
YORKSHIRE PUDDING.-A quarter of 9
pound VI Hour, wItn a quart ot water or
milk three eggs well bea' en, to be mixed
with it; pepper and salt; butter the pan; put
1t under the beef so as to catch the gravy
have 1t in good big pan, SO as to be thin
Cat in pieces when served with the beef, ant
arranged around the dish.
PICKLE DRESSING Que poand English
grouLd mustard. mixed with best white win,
vinegar to the consistency of cream; boil Il
minutes. lftoo thick add more vinegar; tw,
bottles French mustard, salt, pepper and cur
~ 10 taste, about dessertspoonful of th
last 10 right; aod two tablespoon'uls of brown
sugar; bo Is minutes, add three pints O
vinegar and goIl again five minutes. Thi
will keep tor years and is an excellent auc,
for corned beef or ham.
RICE PUDDING.-On heapiDg teacupful O
rice one pnt Ut water. Boil the rice anl
water until the water is evaporated; then
add one pint of milk, a lump of butter the
size of an egg. Take i've eggs, use The
yolks, which beat up with the grated rinds o
two lemons; add this to the rice, with tw.
teacupfols of white sugar Butter the dsl
and bake slowly. With the whites beat VI
light two tablepoontuls OF powdered sugar
aud the juice of the two lemons. When th
pudding is baked put on this frosting, an,
let the rice pudding just warm.
10 PICKLE SALMON Split the salmon
and cut into pieces OF about the eighth OF
pound. Lay the pieces in saucepan an,
cover with water; add to this three quarts O
beet vinegar, two tablespoonfuls of salt,
dozen bay leaves, six blades of mace, aud
quarter of an ounce of whole black peppers
Boil salmon, not too much; it must be firm
drain, and put the pieces in cloth, in orde
to dry. Go on this way until your fish Ii
cooked. When the fish is all cooked, pacl
the pieces in stone jar and cover with tn,
pickle, which must be skinned. If no
enough pickle add little more vinegar.
CHOCOLATE EcLAIRs.-Take the weigh
of four fresh eggs in sugar, and baf The
weight in flour, mixing the latter with half
teaspoontul of soda very thoroughly or tn,
cellars will not be light, add slowly the suga
as for sponge cake, having it just light, alter
nate the beaten whites of the eggs with tn
-four, and bake in pans having compaf.
ments, dropping spoonful of butter in eacl
or IN paper lined and well buttered pan
making the cakes as nearly the size of
lady's finger as possible; the oven should b
quick, and when done take out, place tw
together, allow them to cool and cover will
the chocolate. n
CHOCOLATE ICING FOR CAKEs.-Put int
shallow pan two ounces OF chocolate ant
place where it will melt gradually, but no
scorch when melted, stir in three tablespoon
falls OF milk or cream and one of water; mi,
all well together. and add one scant teach
of sugar; boil about five minutes aud while
hot, aud when the cakes are nearly cold
spread some evenly over the surface OF on
OF the cakes pat second one on top. alter
mating The mixture and cakes, then cover to
and sides aud sci 10 warm oven to harden
Iu making these most pslatabIe oil cake
chocolate cellars, the receipt just gwen WI
be found satisfactory.
0nais. lS.nxxS.Es ~.