Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1880-06-19

OflG DOuHu vi sugar, tIIce 1uhItC .
of pound of butter, fifteen eggs,
two teaspoonfuls of good yeast
powder.
Pancakes: Take three eggs and
stir them into pint of milk, add
b good pinch of salt, and -four
enough to make il 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 SUI
gar, one cup of butter; rub butter
and sugar to cream; stir in the
yolks of five eggs, well beaten; one
teaspoonful of salaratus in one cup
of sweet milk; the whites of five
eggs beaten to a stiff froth; four
cups OF -four; the grated rind and
Juice of one lemon.
Cream Puffs: Melt one-half cup
of butter in a cup Of hot water,
and while boiling beat in one cup
of flour. Take 1t from the fire,
and when cool stir in three eggs,
one at a time, without beating
them. Drop the mixture on tins
in small spoonfuIs and bake in
moderate oven.
Bavarian Cream: One pint of
milk, three ounces of sugar, half
ounce gelatine, two eggs; beat the
yolks and stir into the boiling
milk; dissolve the gelatine In
little hot water; beat the whites
OF the eggs separate and stir in
when cool; cream is better whip
ped; flavor to taste and then put
in moulds.
Mountain Cake: One pound of
pu!veriZed sugar, half pound but
ter; stir the butter and sugar to
cream, then add six eggs, beat the
yoiks anti whites separate. Add
the yolks to the butter and sugar;
one pound flour, three teaspoon
fuls 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 tea
spoonful of vanilla; put the bread
to soak in the milk, then add the
eggs beaten, one-quarter pound
sugar; bake it well done. Beat
the whites of five eggs to a stiff
froth, add five ounces of sugar,
put on the top and put in the oven
Tor few minutes.
To Cream Potatoes: Heat one
tablespoonful of butter in sauce
pan, add one teaspoonful of flour,
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 pota-
toes, which should be cut up fine
and sailed and peppered; 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 a 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 out 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 them
a lipht brown for tpa
Tapioca Custard: After soaking
cup of tapioca until perfectly
soft, drain off any surplus water
and add quart of new milk, set
the dish in one of boiling water
to prevent sticking or burning
sweeten to taste; when it begins
to grow a little thick, add the
yolks of four eggs, beaten with
one tablespoonful sugar; remove
from the fire as soon as ii become;
the consistency of cream, or il
Will be two hard when cold; flavor
to taste after it is done, and spread
the whites of eggs over the top
brown delicate color in the oven
A Raspberry Charlotte Take q
dozen of the square or oblong
sponge cakes that are commonly
called Naples biscuit; they should
be quite fresh; spread over each a
thick layer of raspberry jam and
place them in the bottom and
round the sides of a glass bowl;
take the whites of six eggs and
mix them with six tabiespoonfuls
of raspberry or currant jelly; beat
the eggs and jelly till very light
and then fill up the bowl with it;
for this purpose creaLl IF you car
conveniently procure i'll is still
better than white of eggs. You
may make charlotte with any
sort of jam, marmalade or frui