The state rights democrat. [volume] (Albany, Linn County, Oregon) 1865-1900, 1881-06-24
Useful RECIPES.
ORANGE MARMALApE PUDDING.

ORANGE MARMALADE PUDDING.
One cupful fine bread crumbs, one half
cnpful sugar, one cupful of milk or
cream, four eggs, two teasponfuls of
butter, one cupful orange, or other
sweet marmalade, rub the butter and
sugar together; add the yolks, well
beaten, the milk, bread crumbs, and
the whites whipped to frotb; put
layer Of this in the bottom of well
buttered mold, spread thiekly with
some pretty stiff marmalade; orange is
incest, then another layer of the mix
ture, and so on until the mold is full,
having the custard mixed on top; bake
in moderate oven about an hour; turn
out of the mold upon dish, and serve
with sweetened cream or custard.
LEMON WHIP PUDDING.
Soak an ounce of gelatine and tue
thin rind of two lemons in a pint Of
Geld water for an hour Take out the
rind, then set the water and gelatine on
the FIRE, and when the latter is al dis
solved add three-fourths of pound of
leaf sugar and the juice Of three lemons
Let all boil together for FIVE minutes,
then pour out the mixture and let it
stand until It is cold and beginning to
set. Beat stiffy the whites of two eggs.
add them to the mixture, and heat the
whole for about half an hour till it be-
comes of the consistency of sponge
Pile it lightly in glass dish, leaving it
rocky in appearance. Pile fresh lady
fingers around the base, and serve with
boiled castard poured round it on the
pudding plates. The custard is to be
made with the yolks of the two eggs
and whole egg.
ISDIAS PUDDING.
There are two rules for making
Indian IrlddiDgs. The first is a baked
pudding Boil two cups of meal in
nearly quart of water till it is almost
ike hasty pudding, then add enc table
spoonful of butter, two teaicups of sugar
three eggs, spice to your taste, and add
Iaisins if you please; bake tbree-quar-
ters of an hour at least in a slow oven.
For boiled punding, take one cup and
half of sour milk, two eggs well
beaten, one small teasPoonful of salera-
tus dissolved in little hot water, then
stir In meal till you have batter lit
tle thicker than for griddle cakes; cut
rants or cherries are nice if yon care to
add fruit; put in lag and boil an hour.
For sance use sweetened cream favored
with nutmeg.
CHOCOLATE CREAMS.
Take two cups of granulated or pull
verized sugar, half cup of cream
nilk will do, but it needs cream to per-
feet them; boil just five minutes from
th.. time It begins to boil, not from the
tilnr yen put it on the stove. After
taking from the stove stir till il il stiff;
favor il with vanilla; then drop on
bnttered plate and let it remalr there
till it is cold In the meantime have
a cake of chocolate broken in little
pieces Ia bowl; have some water boil
ing in the teakettle; set the bowl over
it; tie chocolate will soon melt; then
take a fork and roll the drops in the
melted chocolate and put back on the
plate to harden. Observe the direc.
tions carefully, and you cannot fail TO
be pleased with the result
RYE cAKRS
Four eggs and one pist Of mlk,
one teaspoorful mslasses, one
enc teaspoonfnl cream tartar,
one-half teasl~onful salsrstns Stir in
rye meal enough to maze HEX batter.
Beat the yoks and whites Of eggs
separately.
WHIPPED POTATOES.
Whiphnilt-l 20 tatoes To creamy light
ness will, n f.,k; leat In LATTER, milk.
pepper and salt; at last the f 9th, d
white Of MI egg: t.,~s ier..2u arly use,n
dish, sci ~ ibe n,fu Two minutes to
reLeat, liat 10 rot let .,,ler.
To STEW FISH.
GU ,onr fish into pieces, flour an
fly il light brown; cut an onion into
riDglets and fry it also; put all into
lot, adding as much water as will just
cover it; season with salt. pepper, mace,
3 veg few cloves, sweet majoram and
pafsely, ,dredge sufficient -four to chicken
the gravy; when nearly done put in a.
capfnl of walnut or mushrooms.
catsup, cho2 some Of the fish and
make balls exactly AS you would force
meat; it is a great Improvement. Let
il stew gradually until done, serve in .
deep dish. When cold the sauce is a
Ierfect jelly.