The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-05-07
Domestic Recipes.


shower.
Domestic Recipes.
BREAD CAKE.-Four cups dough, two
cups sugnr, one cup butter, one cup
cream, two eggs, one teaspoon saleratus.
Mix with the hands and add little flour,
also fruit and spices to suit the taste,
and let it rise well before baking.
Flo PUDDING.-Three-quarters pound
grated bread, half pound figs, six ounces
suet, six ounces brown sugar, one, tea
cupful milk, and CRATE a little nutmeg.
Chop figs and suet together; then mix
in the bread, sugar and milk, and lastly,
one egg well beaten. Boil in a mold tor
four hours; eat with sweet sauce.
PoTATo PUDDING.-Beat well together
fourteen ounces mashed potatoes, four
ounces of butter, four ounces of fine su-
gar, five eggs, and the grated rind of one
small lemon; q pinch of salt; add one
half glass of brandy; pour it in n mold
or dish well CREASED and bake it. BE
careful to mash the potatoes as smoothly
as possible, and adding little butter at
first helps to make them smooth.
CUsrARD PIES WITHOUT MILK-Beat
together five eggs, five tablespconfuls of
sugar, and little salt; pour into this
pint OF boiling water, stirring briskly
while adding the water; flavor with
spices according to taste, and complete
the pie the same as other custards. This
quantity is sufficient for two pies. Try
it. They are nice and better for people
troubled with weak stomaclls than the
common custard pies. ..#.
ICELAND Moss JELLY.-In one quart
of water, cold, add the juice of three
lemons, one glass of sherry wine. and
sweeten to taste. Take good handful
of Iceland moss and wash it thoroughly
in two waters. Bring the water con-
tanning your lemon, wine, and sugar to
the boil, and put in it, little by little,
the Iceland moss. 1t ought then to be
put in O part of the range to simmer.
Strain while it is warm.
To PoT CHEEsE.-Cheese that has be-
gun to mold, can be kept from becoming
any more so, by being treated in the fol-
lowing manner: Cut Off the moldy part,
and if the cheese is dry, CRATE it; if not,
pound it fine in mortar, together with
the crust. TO each pound of it, when
fine, put tablespoonful of brandy; mix
it in well with the cheese, then press it
down tight, in clean stone pot, and lay
q paper wet in brandy on the top of it.
Cover the pot up tight, and keep it in a
cool, dry place. This is also good way
to treat dry pieces of cheese. Potted
cheese is best when a year old. 1t will
keep several years, without danger of its
breeding insects. 81. Elf. stf-L'
A RASPBERRY CHARLOTTE n
dozen of the square or -oblong sponge
cakes that are commonly called Naples
biscuits; they should be quite fresh;
spread over each thick layer of rasp-
berry jam and place them in the bottom
and round the sides of glass bowl; take
the whites of six eggs and mix with them
six tablespoonfuls of raspberry or cur
rant Jelly; beat the eggs and jelly till
very light and then fill up the bowl with
it; for this purpose cream '(if You can
conveniently procure IT'D IS still better
than white of eggs. You may make a
charlotte with any sort Of jam, mar
malade or fruit jelly. 1t can beprepared
at short notice and is very generally
liked. q. s#r