Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1881-09-18
KITCHEN RECIPES.

Cocoanut Pudding - Take half q
pound of desiccated cocoanuts and two
thick slices of bread; put them to soak
in quart of milk for two or three
hours; then add one ounce of butter, two
ounces of sugar, the yolks of four eggs
and saltspoonful of salt; beat the
whites to stiff froth; add them to your
pudding, and bake in hot oven for
hree-quarters of an hour, Serve hot.
Pumpkin Pie-Stew the pumpkin very
dry indeed; take apint of rich cream, or
if this is not obtainable, half a pound OF
warm milk with one quarter of pound
of butter stirred well into it; beat eight
eggs very light and stir them into the
other ingredients, together with sugar
enough to make it sweet; add to this a
grated nutmeg, a large teaspoonful OF
powdered mace and cinnamon mixed, a
.wine-glass of rose-water, and glass OF
wine mixed together, and atiny pinch of
salt; beat all together very hard, and
bake in a rich paste.
Sponge Cake Twelve eggs, their
weight in granulated sugar, and the
same of flour. Beat the yolks of the
eggs and the sugar well together; beat
the whites to stiff froth; sift the flour
very lightly; add teaspoonful of the
beaten white of egg and one of the flour
alternately till all is used; then add the
grated rind and juice Of lemon. Put
a well-greased paper in a tin baking
pan and bake the cake in it in a very
hot oven; if it is getting too brown on
top cover with piece Of letter paper.
Tea Rolls-Half cake of compressed
yeast in three half-pints of lukewarm
water; add quart of sifted flour,
and mix well to thick batter. Let it
stand six or seven hours in a moderate
ly warm place till well risen. Then add
two eggs, an ounce of butter, four
ounces of sugar and tablespoonful of
salt; add flour (about pint), and work
well with the hands until it is soft
dough. Make into rolls; put them in
the pans they are to be baked in, and
set near the stove to rise; as soon as
they rise, bake in quick oven.
Duchesse Potatoes-Mash one quart
of hot boiled potatoes through a fine
colander with a potato-masher, mix
them with one ounce of butter, one lev
ell teaspoonful of salt. half a teaspoonful
of white pepper, quarter of a teaspoon
full of grated nutmeg, add the yolks of
two raw eggs; pour the potato out on
plate and then form with knife into
small cakes, two inches long and one
inch wide; lay them on buttered tin,
brush them over the top with an egg
beaten up with a teaspoonful of cold
water, and color them golden brown in
a moderate oven.
Boiled Chestnuts-Make slight in
cision in the outer skin only of the
chestnuts, to prevent bursting, and
when all are done, throw them into
plenty of boiling water, with about a
dessert spoonful of salt to the half-gal-
lon. Some chestnutS will require to be
boiled nearly OF quite an hour; others
little more than half that time. The
cook should try them occasionally, and
as soon as they are soft enough, drain
them, wipe them in coarse cloth, and
send them to table quickly in a hot
napkin.
Baked Beans-Pick over a quart of
beans at night, and put over them warm
water to cover them well. In the morn
inc drain them and put them in cold
water, with one quarter of spoonful
of soda, and boil them half an hour;
drain again, free from water, and put
them in bean-pot, with two table
spoonfuls of molasses and half a pound
of salt pork, which has been well wash
ed; fill the POT with sufficient boiling
water to cover the beans; place the Govt
er on the pot, and put a rim of paste,
made of flour and water around it, and
bake in very moderate oven eight or
ten hours. If you have not a regular
bean-pot, put them into baking dish
and cut the pork into small slices, plac-
ing one in the centre of the beans and
the rest at even distances around it.