The Princeton union., 1881-08-18
HOUSE AND { r ARM.
Late Cooking Recipes

VEGETABLE Soup. p ut q heaped table,
spoonful Of butter and two sliced onions
into your dinner pot. Stir frequently till
Drowned. Add half gallon Of water, or
more, according to the size Of your family
and quantity Of vegetables. Cut finely po-
tatoes, tomatoes and carrots, If you have
them, and add with some rice. Boil till
the vegetables are done.
ONE WAY WITH TOMATOES. One Of
the incest and simplest ways Of dressing
tomatoes is to cut them in half, lay them
in baking dish, cover each piece with
some bread crumbs, little pepper and
salt, and some finely chopped parsley, pour
little oil over md bake in good oven.
COMMON TOMATO SAUCE. Cut up some
ripe or preserved tomatoes in halves, place
them in stew pot, with few strips of
lean ham, some sliced onions, thyme, lau-
rel-leaves, and q little beef liquor, and stew
them half an hour over slow fire: then
add two or three spoonfnls Of beef liquor,
and boil. Afterward pass through sieve,
add little butter and serve up.
GINGER BEER. Boil six ounces of
bruised ginger in three quarts of water for
half an hour; then add five pounds of loaf
sugar, gill of lemon juice, quarter pound
of honey, and seventeen quarts more of
water, and strain it through cloth. When
it is cold put in the whole of an egg, and
two drachms of essence of lemon After
standing three or four days it may be bot
tied.
TOMATOES AU GRATIN. Cut half
dozen tomatoes in halves, and fill the in
side with mixture of bread crumbs,
grated Parm esan cheese, pepper and salt,
In due proportions; place small piece Of
butter on each half tomato, and lay them
close together in well-buttered tin.
Bake in a slow oven about half an hour
and serve.
WHEAT MUFFNs. teaspoonfuI
melted butter, one egg, one and half cups
Hour, one teaspoontul cream tartar, half
teaspoon soda, half cup sweet milk.
Bake quickly in muffin pans.
RICE MUFF1Ns.-Bo soft and dry one
half cup rice, stir in three spoonfulls
sugar, piece of butter size Of an egg, and a
little salt, one pint of sweet milk, one cup
yeast, two quarts of -four. Let it rise ali
night. If sour in the morning, add little
soda dissolved in milk, and bake in muffin
rings.
| BAKED SPONGE PUDD1NG.-Thre eggs,
their weight each in butter, sugar and -four,
beat the eggs very light, and the butter
beaten to cream, and sugar and flour;
this will make four large cups; fill them
half full. and bake in moderate oven ten
minutes. Wine sauce.
CHOCOLATE CAKE Two cups sugar, one
cup butter, three and one-h half cups flour,
five eggs, one teaspoon cream tarter, half
teaspoon soda; leave out the whites of two
eggs for the frosting. Make this of the
whites with one and one half cups sugar,
aud six large spoonfuls grated chocolate
Spread it on while the cake is hot .
Pound -CAKE.-Here is receipt for
pound-cake which possesses the merit of
being in exact proportion, without the
trouble of weighing: One teacup of butter.
one coffeecup of sugar, one cup and half
Of -four, five large eggs, or six small ones,
one cup of stoned raisins, one teaspoonful
of mace. Beat the butter and sugar to
cream, scatter the flour over the raisins
and put them in layer, with two thirds of
the cake dough under, and the other third
over them. 1tis always safe to put a paper in
the bottom of your tin for cake that has
raisins in it, as it requires longer time to
bake than one without.