Fair play., 1880-03-06
SEASONABLE RECIPES,

SPONGE PrDDING.-One cup sugar,
one egg, one cup milk, three cups flour.
three teaspoons baking powder; half
teaspoon salt; steam two and a half
hours.
CcRNsrARCH PIE.-One quart milk.
two tablespoons corn>tarch, TWO eggs. =
pinch Of salt. SweeIen and flavor 10
taste; line pie-plete and bake ike
tustard.
TRANSPARENT PIE.-One eg- and
the yeiks OF two; lump OF butter size of
half an egg, one cup OF sweet milk. one
cup sugar; half Of nutmeg. Bake
with one crl!s. and frost.
LEMON PIE-Take one tablespoonful,
OF cornstarch moi>tenci with a Ii'tlr
cold water. then add one cup Of boiling
wateF. one cup OF sugar. one egg, one
tablespoonful! of butter. juice and grated
rind of one lemon.
MILK BI>CuIT.-Two pounds flour.
/ one-fourth pound of lard or butter. one
/ tcacnp Of yeast, one ieaSpoonful uf salt.
one pint Of milk: make a soft dough and
set N IL O'Clock stir n ; and mold into
biscuits, adding more flour if necessary.
Let them rise until nearly tea time and
bake twenty minutes
GRAHAM BISCUIT.-Thrcc cups Ora
ham Hour. one cup white do, thrc"
cups of milk, two tabie>puonful> Of iar'
or butter, one hcaping large spoonful If
white sugar. one Salt>p"nniul Of salt.
one tea>poonfll of soda, two teaspoon
fulS cream-tar,ar; mix and bake u
ordinary soda. They are good cold,
To CURE HANS.-Take coarse salt.
with sprinkle of salipcter. pepper and
sugar; powder, mix: rub this in we'll i
few TIMES; smoke and wrap closely in
| paper of four folds or more: pack in dry
ashes four inches thick around each
ham. They will keep through the hot
test of weather and be Il GOOD Is new.
PRESERVED ArrLE> For TEA-Makc
nice sirup Of sugar and water, and put
in some small pieces Of ginger root or
the yellow OF orange peel; have snn"
good firm apples pared and halvei
pippinS are best and when the sirup
has boiled up three or four times and
been skinned drop in the apples and
'''N u4itii ti.t!i" "t''itiAt, ''sN nv i!ii'N'
not 90 10 pieces. Let them be quite
cold before eaten, and good cream
greatly improves them.
CRUME PrpDING.-One pint Of fine
bread-cIumbs, one quart of sweet rich
milk, one cup Of sugar. the yelk> OF four
eggs beaten, vii; Il little lemon 10 !lavor,
and two tablespoons If butter. Bake
until done, but not watery: spread over
this Il layer Of jelly: whip the whites oi
the eggs 10 Il frolh. and add ont, cup oi
sugar and the juice Of lemon; pour
this frosting over the Jelly and return to
the oven until 4 light brown To he
eaten cold. with cream and sugar.
FoNDr-A CANADIAN RELISH.-Tw"
ounces of butter, four ounces of bread
crumbs, eight ounces of rich cheese, one
cup of sweet milk, three eggs. Cut the
butter and cheese into small pieces and
put into Il large bowl with the bread
crumbs, and pour on them the milk.
scalding hot, after which add the yclk>
of the eggs, wei! beaten, and pinch Of
salt; mix well together, cover and set
back on the store or range, stirring oc-
casionally, until all are dissolved, " hen
add the whites beaten TO Il stiff froth
Place in Il buttercd dish or pie plate,
and bake in Il quick oven for twenty
minutes. Serve the moment il is on; Of
the oven. A nice dish for supper, which
some prefer to eat with mustard.