The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1881-11-03


best treatment. Study we'll the whole
subject in all its bearings before count.
ing muck bed as o rich mine that
only needs to be worlze d to bring wealth
and prosperity Country Gentleman. q,
Recipes.
PUFF PASTE WITH MILK. Mix with Q
spoon three-fourths of pound of butter
with one pound of flour, then add milb
enough to moisten the whole, so as tc
roll easily. Do not mold it with the
hands at all, or as little as possible, and
the crust will be found much nicer made
this way than by tie old methods re-
quiring more labor.
APPLE TR1FnE, ,-Scald as many apples
as when pulped will cover the dish you
design to use to the depth of two ol
three inches. Before You place them
in the dish add to them Che rind of hall
a lemon, grated fine, and sugar to taste
Mix half pint of milk, half pint ol
cream and the yolk of an egg scald il
over the fire, keeping it stirring, and dc
not let it bell /; add little sugar and
let it stand till cold then Law it ovel
the apples and finish with the cream
whip. ,.r
PUMPKIN PE.-Cut the pumpkin into
as thin slices as possible, and in stew.
ing it the less water you use the better
stir so that it shall not burn; when
cooked and tender stir in two pinches
of salt mash thoroughly and then strain
through a sieve while hot add table.
spoonful Of butter for every measured
quart of stewed pumpkin, add a quart
of warm milk and four eggs, beating
yolks and whites separately sweeten
with white sugar and cinnamon and nut.
meg 10 taste, and q saltspoonful oil
ground ginger. Before putting your
pumpkin in your pies it should be scald.
ing hot.
ROAST MEAT.-An old housekeepel
writes would like to tell "Youne
Housekeeper" my way of cooking rib
roast, which is very good piece to
bake. Have your butcher take out the
ribs and roll up the meat nicely and
keep it together by tying a piece OF
clean cord around it; skewers are in
the way and prevent carving nicely.
Have your oven about as hot rs to bake
bread and keep the same heat until the
meat is done. A five pound roast re.
quires three-quarters of an hour in the
oven if you like it quite rare. Pepper
and salt your meat and put it in the
dripping par without any water or drip.
ping ; to be perfect it must be basted
with the drip from the meat. When
done remove the meat, set the pan on
top Of the stove and stir in as much
flour as you need to thicken the gravy
When brown thin with boiling water.
MOCHA PUDDNG.-Beat up the yolks
Of four eggs with one-quarter pound Of
powered loaf sugar, add gradually two
ounces of -four and two ounces If potato
flour, lastly the whites of four eggs
whipped to stiff froth. When the
whole is we'll mixed put it in buttered
plain mold and bake. Turn out the
cake when done, and when it is quite
cold cover it evenly all over with the
following icing, ornamenting it with
piping of the icing pushed through o
paper cone. This last operation must
be done with care, lest the heat of the
hand warm the i,ing. When the cake
is finished it should be put in cold
place or on ice till the time of serving
The icing Take half pound of fresh
butter and quarter of pound of pow.
dered loaf sugar, and beat them to 6
cream in bowl, adding, drop by dror
during The process, half teacupful o.
the strongest coffee that can be made