The Rock Island Argus. (Rock Island, Ill.) 1877-1885, 1882-08-18
The DAILY ARGUS.
Domestic Recipes.

| boACotiO 4scClpcSs
Devilled Ham-Take six tablespoon
| fufS of sherry, two of best vinegar, one
dessert-spoonfu of current jelly, large
| lump of butter, and cayenne to suit the
taste. Slice the ham very thin, and put
it in the chatting dish; having mixed the
| dressing together, pour it on the ham,
and let them cook together for few
moments, stirring it well. when it will
| be ready to serve. A nice dish for lunch
| con.
Apple Float. and core twelve
large, green apples, boil or bake in as
| little water as possible. and press through
! fine hair sieve when cold; sweeten to
| taste, add the whites of two eggs well
beaten, and then beat the whole together
until stiff. Crate nutmeg over it. To be
eaten with cream.
Lemon Cheese Cakes.-Take two
ounces of butter, two eggs, three table
spoonfuls of moist sugar, the grated
| rinds and juice of two lemons. and two
stale Savoy biscuits Cor hard crackers of
any kind). also finely grated. Mix all
together and then simmer over the fire
for few minutes in saucepan Have
ready some patty-pans lined with puff
paste. Put very small quantity of the
mixture into each, and bake for fifteen
or twenty minutes in rather q quick
oven. This quantity will make about
one dozen and a half cheese cakes.
Lemon Creams four lemons
very thin, and throw the peel into twelve
tablespoonful of water Squeeze the
juice over eight ounces of finelv-powder-
ed sugar. Well beat the yolks of ten
eggs, then add the peel, water and Juice
gradually, and strain it through the
muslin into stewpan Stir it one yay
over a gentle fire till it becomes pretty
thick, but do not let it boil. Serve in
custard cups.
White Lemon Creams.-Are made in
exactly the same way, but using the
whites instead of the yolks of eggs. De-
hclous tartlets may also be made by adj
ding to the preparation little finely
crumbed sponge cake, and proceeding
as with lemon cheese cakes.
Swiss Cream.-Boil pint of thick
cream with a slice or two of lemon peel,
and pour into bowl with little crushed
lump sugar. When quite cool, add the
juice of two lemons. Soak one-quarter
pound of maearoons in glass dish with
a little sherry or brandy, and pour the
cream over them.
Sponge Pudding.-Take twelve eggs,
one quart of sweet milk, one-quarter
pound OF flour. and one-quarter pound
sugar Make a blanc-mange of the milk
and flour, adding the sugar when cooked.
When cool add the eggs, the whites and
yolks having been beaten separately,
and as light as possible. Pour the mix
t1re into pudding-dish. place the dish
in pan of boiling water, and put it in
the oven. Bake till firm. Be careful
not to bake too long. Serve hot or cold
with whipped cream sauce favored and
sweetened to taste.
Pudding Sauce. the sponge
pudding is to be eaten hot, an excellent
sauce for it is made of sugar and butter
whipped to a cream, and fresh berries
Strawberries preferred), or fruit crush
ed and added with little wine or spice,
if desired. If properly made, no better
sauce can be used for sponge pudding
Parsnip Oysters.-Boil parsnips until
tender, and mash We'll To a pint of
mashed parsnips add tablespoonful of
butter, three well-beaten eggs, salt and
pepper to taste, and enough flour to
hold the mixture together Make into
small, flat balls, and fry in butter until
brown.