The National tribune. [volume] (Washington, D.C.) 1877-1917, 1881-10-29
THINGS TO MAKE A NOTE OF.

A DISH WHICH Is GOOD FOR DESSERT, and isSO
easily and quickly made that in case of an acct
dent happening to the expected dessert, or in the
event of an unexpected company, it may be pre-
pared at moments notice Take slices of bread,
dip them in well-beaten eggs and fry in butter
serve with sauce made of one cup of sugar, a
small lump of butter, one egg, and water enough
to dissolve the sugar and make the desired guam
tity of sauce let it come to a boil, then take it
off the stove and flavor it with sherry. To render
this dish success it must be brought to the table
hot. This sauce is good with cottage pudding, or
with delicate pudding made in this way One
cup of pulverized sugar, one cup of sweet milk,
one egg, butter the size of egg, cup of raj
sins, two teaspOonfuls of baking powder, flour
enough to make it about like cake dough, steam
in a we'll CREASED basin or pudding dish. The pud
ding dish is the best of the two as it is to steam
brown bread in also, the bread being more likely
to come out in good shape not sticking to the dish
as it will sometimes to the basin, even when you
have creased it thoroughly
CRANBERRY ROLL-Stew d quart of cranber-
ries in just water enough to keep them from burn
ing. Make very sweet, strain and cool Make
PASTE and when the cranberry is cold spread it on
il a flannel cloth, boil two hours, and serve with
sweet sauce. Stewed apples or other fruits may
be used in the same way.
MINT SAUCE.-hix one tablespoonful of white
sugar to half teacup of good vinegar; add the
mint and let it infuse for half an hour before
sending to the table. Serve with roast lamb
or mutton.
RICE MUFFINs.-BOil soft and dry one half cup
rice, stir in three spOOnfuls of sugar piece butter
size of egg, and little SALT one pint of sweet
milk, one cup OF yeast, two quarts of flour.
Let rise all night. If sour in the morning add a
little soda dissolved in milk, and bake in muffin
rings.
ORANGE CAKE:-AIix two cups of sugar with
the yelks of two eggs, then add the whites bea-
ten to stiff froth; next, add a large tablespoon
full OF butter then one cup OF milk and flour to
make as stiff as cup-cake; flavor to taste; bake
in jelly pans. Filling: One lemon, two oranges;
CRATE the rinds, add the juice; one cup of sugar,
one tablespoonful of corn starch, cup of water
boil until smooth; cool before putting between
cakes.
POTTED HAM is sold in small tins at a very
high price it is most excellent article for tr'sv-
elers' lunches and similar uses. To make 1t,
lean and very tender boiled ham is required; the
meat is chopped fine and afterwards beaten in "A
aortar-an old fashion wooden one is excellent
for this purpose The ham is beaten to a paste,
adding hutter if needed to make the particles
s+;ck together and if desired, little mixed mus
tard NAV be added. If to be kept long, it should
be put in jars, and melted butter poured over the
surface to cover it and exclude the air. Spreaa
upon bread it forms the most perfect sandwiches
imaginable. 1t is an excellent way in which to
use up the odds and ends of ham, there always
being portions that cannot be cut into presentah!s
slces-Amerieaa Agrienltarist.