The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1880-04-14
MISCELLANY.
WHAT BosTONIANs EAT.
CONTRIBUTED BY enosror COOK"


CONTRIBUTED BY ssBosToN COOK
OLD FAsHIoNEL TAPIocA sPUDDING.-Two
eggs, one quart milk, one cup Of tapioca ;
spices of nutmeg and cinnamon to taste also
sugar and bit of salt, and small teaspoonful
butter, melted. Wash aud soak the tapioca
in very little water till rather tender; then
put it in the milk, and place on the back OF
the stove aud soak one hour then melt but
ter in dish and pour in the beaten eggs, milk
we'll sweetened, and spice bake one hour
quite slowly
MARY HuFF's BREAD AND BUTTER PUP
DING.-B Butter the bottom of your pudding
dish and strew with currants then layer OF
bread, cut very thin and buttered; repeat un.
til the dish is nearly full make custard OF
one quart of milk, two eggs, seasoned with
vanilla and salt +; pour on the bread, and let
it stand one hour, and bake.
BosToN CocoANUT PIE.-Take one cocoa
nut, and CRATE add the milk and two eggs,
till the mixture is as thick as custard pie
One nut makes two pies.
SIMPLE AND DELICIOUS MuFFINs.-one
quart flour one teaspoonful salt, half glll
Yeast. one pint warmed milk, less two table
spoonfuls mix at night, and beat until light;
in the morning, dropthe well risen dough IN
buttered cups.
MoNIToRs FOR BREAKFAST. One cup wa
ter, two cups milk, three cups flour, bit Oh
salt beat quickly, and bake in hot oven,
having the roll pans heated first.
PROVIDENCE Brown BETTYs FOR BREAK
FAsT.-one cupful Indian meal, one egg, two
cupfuls rye meal, one teaspoonful cream-tar-
tar, half teaspoonful soda, one large table,
spoonful molasses mix with cold milk about
as thick as pound cake fry in hot lard If
your milk is sour omit the cream-tartar.
BosToN BRowN BREAD.-Two cupfuls In-
dian meal (even) one cupful rye meal one
cupful flour one quart sweet milk pinch OF
salt one half cupful molasses two teaspoon
fuls cream-tartar; one teaspoonful (eyen) OF
soda dissolved in water steam four hours,
and water must boil constantly all the time
put in oven and heat for breakfast.
VIRGINIA BIscUIT. One quart of -four,
one-half teaspoonful salt, one.quarter pound
butter mix the butter and flour together,
and moisten with water roll it out very thin
three times and beat with the rolling pin each
time ; roll as thin as a sheet of paper cut
with a saucer and bake in sheets These are
particularly nice for lunch.
RAISED MUTTON MuFTINs quart
milk, little salt, two spoonfuls yeast, tive
eggs, piece of butter size of an egg melted In
the milk, which must be warmed make IL
the morning and raise until night, or vice
versa eggs to be put in just before cooking
bake in rings in spider over slow fire spill
and butter before sending to table,
WAFFLEs. --0ne pint of milk, one pound
-four, four eggs, one cupful yeast, quarter
pound butter let them rise three or foui
hours before baking.
MGR INDIAN CREDIBLE CAKES. One and q
half cupfuls flour, one and a half cupfuls In
dian meal, one egg, one small pint sour milk
half a teaspoonfnl soda.
RICE GRIDpLE CAKES One quart milk,
half cupful of rice, three eggs one good
cupful flour, one and half teaspoonfuls bak-
ing powder.
KATIE's BREAD GRIDDLE CAKEs.-Take a
small bowl of bread and soak it over night in
milk in the morning take one quart milk,
three eggs, and bit of salt, beaten up together
half cupful of -four and one and half tea
spoonfuls baking powder 1t wants to be a
thick and very light batter, and then it is de-
licious.
GRAHAM ScoNEs.-0ne pint graham meal,
one large teaspoonful butter pinch of salt,
one cupful cold water, chop together, and