Sharp County record., 1879-02-06
HINTS FOR THE HOUSEHOLD.

HINTS FOR THE HOUSEHOLD.
Bread Pudding.-Butter baking
dish sprinkle the bottom with raiSins ;
butter few slices of bread, lay over the
raisinS (have enough slices to cover the
custard); l quart milk and 6 eggs; beat
well together; add ! cup white sugar !;
pour over bread when done; turn on
another dish cut in slices when cold.
Cold -Slav.-Cut cabbage in half
and with sharp kife shave it down
very finely. Make dressing of l egg,
well beaten, gill of vinegar, salt to
taste, and a teaspoonful of butter. Beat
the egg light, and add to it the vinegar,
salt, and butter. As soon as the egg is
thick, take it off the fire, set it away to
cool, then pour it over the cabbage,
and mix it well together. Some prefer
a little sugar in the egg and vinegar.
jSouble Pudding.-Put 6 ounces of
corn-hour into stew-pan, with 8
ounces of pounded loaf-sugar. Mix
these smoothly together; add 4 ounces
of fresh butter, and few drops of es-
sence of vanilla. Stir briskly over the
fire until it boils, and then work in Wig
orously yelks of eggs, and 6 whites,
whisked into firm froth. They are to
be slightly incorporated with the but
ter, which must be poured into but
tered dish.
Potatoes q la Matt e d'H0tel. Boil the
potatoes; before they are quite done
take them up, place them aside, and let
them get cold; cut them in slices of
moderate thickness; place in Stew-pan
lump of fresh butter, and a teaspoon
full of flour; let the butter boil, and add
a teacupful of broth; let it boil, and add
the potatoes, which you have covered
with parsley, chopped fine, and season.
ed with pepper and salt, stew them .
minutes, remove them from the fire;
beat up the yelk of l egg with a table
spoonful of water and little lemon
juice. The sauce will set, then dish up
the potatoes and serve hot.
Boiled ApplcS.-The incest morsel
that ever tickled the palate, is a boiled
apple-not boiled like a potato, nor
steamed like pudding, but as follows:
Place layer of fair-skinned Baldwins-
or any nice variety-in the stew-pan,
with about quarter of an inch of water
Throw on about cup sugar to 6 good
sized apples, and boil until the apples
are thoroughly cooked and the sirup
nearly thick enough for jelly. After
one trial no one would, for any consid.
Grafton, have fair-skinned apples peel
ed. The skins contain very large
share of the Pictous-jelly- making
substances, and impart flavor impossi-
BILE to obtain otherwise. A wise house.
keeper, instead Of throwing away the
skins and cores of sound pie-apples,
would use them for jelly. A tumbler
full of the richest sort can thus be OBJ
tanned from a dozen apples. Boil the
skins, etc. a few minutes, and strain.
Add little sugar to the liquid, and boil
until right to turn into the tumbler.
Plum Pudding.-1 quart of flour, l
coffeecup chopped raisins, teacupful
of currants, teacupful chopped suet,
J cup candied lemon finely shred, cup
brown sugar, / teaspoonful of salt, 2 OF
baking powder, and cups of sweet
milk. Sift the -four; put in the baking
powder and salt, mixing thoroughly.
Next add the raisins, curr2nts, and can
died lemon, and incorporate well with
the flour, so they will not sink to the
bottom, as they will always do unless
mixed first with the -four. Then put in
your suet and sugar, and lastly the milk,
and, after stirring well, put in bag
which has been dipped in boiling water,
and boil 3 hours. Do not let the fire
get low so the pudding will stop boiling,
and replenish always from boiling
teakettle. When done, put on large
platter, remove the strings, and turn
the bag wrong side out-that is, pull it
gently back and it will come off smooth
ly if the bag is well scalded. Omit the
lemon if you do not care for it so rich.
Make for it the following sauce: / cup
sugar, cup butter, l tablespoonful of
-four, and egg; melt the butter in the
saucepan and stir in the flour until the
whole is smooth, then stir in the egg,
and pour upon this pint of boiling
water. By adding 8 tablespoons of
brandy it becomes brandy sauce, and
the juice and grated rind of lemon, it
is called lemon sauce.