The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1880-09-23
Domestic.

Flour Pudding-Ten eggs thor
Oughly beaten, one quart of milk, one
third cup of cream, one tcaspoonful
of salt, and seven heaped tablespoons
of flour. Bake half ali hour.
Bread Crumbs for Frying.-Put
stale bread in the mouth of the oven
until it is perfectly dry !; then roll it
with the roilin9-pin and sift it; the
finest crumbs will do for brcading
articles to be fried, and the larger ones
for puddfngs.
Picked Oysters.-Drain the liquor
from the oysters and add to it whole
pepper, allspice, IL few sticks of mace,
and salt. When this liquor boils drop
i'll the oysters, and boil them Que min
ute. Then take them out quickly, and
cool them, Add half as much vinegar
as liquor; boil few minutes and
pour over the oysters.
Stuffed Tomatoes. Choose some
ripe, sound tOma toes, cut a slice from
the stem end of each one, scoop out
the interior with a teaspoon, and mix
them with an equal quantity of bread
crumbs; season the mixture highly
with pepper and salt, and add to it q
little cold meat chopped, if any is on
hand; fill the tomatoes with this force
meat; dust some bread crumbs over
them, and bake them about half an
hour in moderate oven.
Sweet Picklc.-tTo seven pounds of
fruit, whole or sliced, take three
pounds of sugar and one quart of vim
egar; boil the sugar and vinegar to-
gcther; skim, flavor TO suit the taste
with cinnamon bark and cloves add
the fruit and cook until tender; take
ont the fruit and put it in jars boil
down the syrup until it is as thick as
the syrup of preserves, pour it over
the fruit and it is done. Be sure and
not cook the fruit too much.
Meringue Bread Pudding-To one
pint of stale bread crumbs, add one
quart of milk, the yolks of four eggs
well-beatcn, one small cup of sugar, a
piece of butter the size OF al egg. Mix
well together and bake. When par
TALLY cool, spread it with preserves or
jclly Beat the whites OF the eggs to
stiff froth, add five tablespoonfuls OF
sittcd sugar, and the juice of lemon
| TOR flavor with lemon eSsencc). Spread
! this over to the top and set it back in
the oven to brown quickly. Eat cold,
and with cream il you have it.
Veal Ducks.-Take veal outlets from
the round. Have them cut athcr thick
and remove the bone. Make ready q
stutling of bread-crulnbs seasoned with
IA little onion chopped fine, pepper and
salt. MoiSten this with one egg
Spread this stutiiny over each outlet,
and roll them up separately in the
shape OF young ducks. Fasten them
with string which must be removed
when sent TO the table. Keep them
we'll baslcd while roasting, or they
will dry up. A round of beef may be
used in the same way, but is not quite
SO tender. m
Lightning Cake.-Pcrsons who .just
drop in' are u nuisance in the opinion
OF many housewives, who, neverthc-
less, will be glad TO learn of a cake of
which the making and baking occupies
but Is minutes, and which, therefore
will serve to conceal the nakedness of
the larder when unc Spec,cd guests ap-
pear. Take the yolks of four eggs,
three tablespoOnfuls OF sugar, the same
of flour, about two tablcspoonfuls OF
milk, and the juice OF half small
lemon; the whites of three eggs arc
beaten TO stiff troth and mixed with
the yolks, flour, ETC., the compound
then being put i'll a buttered pan and
placed i'll quick oven.