The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-07-07
Receipts for Cooking.

Pancakes.-Take three eggs and stir them
into a pint of milk, add a good pinch of salt,
and flour enough to make it into thick,
smooth batter fry in boiling fat till nearly
done, roll over on either side, drain and
serve very hot with lemon and powdered
sugar.
Lemon Cake.-Three cups of sugar, one
cup of butter rub butter and sugar to a
cream; stir in the yolk of five eggs, well
beaten teaspoonful of saleratus in one Gun
of sweet milk; the whites of five egge beaten
to stiff froth; four cups of -four: the grated
rind and juice of one lemon.
Cream Putfs.--Melt one,half cup of but
ter in cup of hot water, and while boiling
beat in one cup of flour. Take it from the
fire, and when cool stir in three eggs, one at
a time, without beating them. Drop the
mixture on tins in small spoonfuls and bake
in moderate oven.
Jockey CAKES. - Six tablespoonfuls of
white Indian meal, pinch of salt, half tea
cupnl of milk; thoroughly scsld with boil
ing water, add milk, and drop from table.
spoon into boiling hot lard or drippings in
frying pan or hot spider; fry dark brown
on both sides. When done open and insert
bit of butter and then eat.
Bavarian Cream.-One pint of milk, three
ounces sugar, half ounce gelatine, two eggs;
beat the yolks and stir into the boiling milk;
dissolve the gelatine in a little not water;
beat the whites Of the eggs separate and stir
in when cool; cream is better whipped;
flavor to taste and then put in moulds.
Mountain Cake.-One pound of pulyer-
lied sugar, half pound Of butter; stir the
butter and sugar to cream, then add six
eggs, beat the yolks and whites separate.
Add the yolks to the butter and sugar; one
pound of four three teaspoonfuls Of baking
powder, one cup of milk. Add the whites
of the eggs the last thing; one teaspoonful of
vanilla.
Queens Pudding.-Three pints Of milk,
one quart of bread crumbs, the yolks of
four eggs, one teaspoonful of vanilla; put
the bread to soak in the milk, then add the
eggs beaten, one-qusrter pound OF sugar:
bake it when done. Beat the whites Of five
eggs to stiff froth, add five ounces of
sugar, put on the top and put in the oven for
o few minutes.
To Cream Potatoes Heat one tablespoon.
full Of butter in n saucepan, add one tea
spoonful of -four cook until smooth, but not
brown, then add gradually one large cup of
cold milk, stirring all the time until it boils
up; put in the potatoes, which should be
cut up fine and sailed and poppered; let
them cook about three minutes in the sauce,
just enough to heat them.
Parker House Rolls.-Scald one quart of
rich milk and set sponge with yeast, adding
salt and lump of butter the size of an egg ;
do this right after breakfast; when light,
make soft dough and let it rise again and
roll ont about an inch thick; cut into large,
round pieces; lay little bits of butter on one
side of each, then fold over the other side as
for ordinary rolls; let them rise again and
bake light brown for tea.
Chocolate Cake.--0ne cup of butter one
cup of milk, two cups sugar, three and one.
half cups flour, five eggs leave out the
whites Of two; one teaspoonful cream tartar
and one.half teaspoonlul saleratus. For
frosting--one heaping teaspoonful gelatine in
one tablespoonful Of boiling water; SGT in a
cup on stove to dissolve; five tablespoon
fuls of grated chocolate; one-hslf cup of
sugar; the whites Of two eggs beaten 10 q
stiff froth, and one teaspoonfGl of lemon.