The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1882-04-01
noinesLin Ronincr.

A Plain and Egcclru' Padding, Ono
cnp OF sugar and halt cup OF butter
boatcn TON cream; add three eggs, wcli
beaten, one cup Of milk, three teaspoon
fuls Of Royal baking powder. and three
cups of Hour; steam one hour Servo
with cream, or any other sauce To taste.
Rice and Apple SoulIc. Boil two
tablespoonful Of rice in half pint Of
milk; add, when soft, the yolkS of two
eggs and sugar 10 taste; make a wall
with il round the sides of the dish. Stew
some good sour apples pared and corod,
until soft, ill the center Of the dish with
them, and fill up the apcrIurcs in the
apples with candicd SWcctmeatS or jelly,
and cover the whole with the whites Of
the e@gs beaten to Il sli' froth, and
sprikled thick with white powdered
sugar Brown in the oven, and serve
with cream.
Apple sauce, Apple sauce can be
made either sweet or piQnanL If the
former is preferred take SIX large apples,
pare, core, and quarter them; throw
them into cold water to preserve their
Wilderness; put them IN saucepan, with
sufficient water TO mOiStcn them. and
boil till they are soft enough To pulp;
beat them up; add sugar and small
piece OF buller some persons think n
Glove Il pleasant addition TO make
appIc-Smcc piIuanl, take sis apples,
peel, core, and quarter them, and have
ready half Il pint OF brown gravy: place
the apples in il let them simmer till
tender, beat them to a pulp, and season
with cayenne.
French Pancakes Two eggs. two
ounces 81 butter, two ounces Of Sflod
sugar, two ounces Of hour and half q
pint Of new milk: beat the eggs thor
oughIy; then beat tile butter to Il cream
and add it 10 the eggs; stir in the flour
and sugar, and mix all the ingredients
thoroughly; then add the milk very
slowly, stirring all the time; pour the
batter thus prepared into wcll-butlcrod
plates, and bake in quick oven for
twenty minutes; take jam, jelly, or mar
malade and spread upon each pancake,
placing another on the top: serve in
piles of five or six, sprinkle with fine
white sugar; if preferred, the pancake
can be spread with the jam, andthenroll-
cd up and served in the form Of rolled
pancakes, or the jam can be omitted and
lemon juice and sugar supplied in its
place.
The Flavor of Beef, according TO u
scientific English authority. is due to the
juices: and if, during cooking, these be
allowed TO escape, the beef loses much
of lis taste, Hence, in broiling. it should,
from the first be exposed to Il bright,
quick fire, which by causing the super
fetal libres to at once contract. and the
albumin9uS juice near the surface to
cOagulatc, leads to the plugging up of
the surface pores, and consequent reteu-
ton of the juices. Similarly, in boiling,
beef should be plunged into almost boil
inc water. Onihc other hand, in max
ing beef tea. cold water is poured on
chopped beef, and gradually heated, TO
draw the nutrimcnt of the beef into the
water.
Roast Duck. Ducks are now reason
able in price, and can be obtained Of
good quality. The great secret in cook
inc them successfully lies in the Blasting,
which should be very frequent and thor
ough. Wipe the inside of the bird thor
oughly, and prepare u good stuillng by
taking bread crumbs, chopped lemon
peel, thyme, parsley. sweet marioram,
and butter, and, if the flavor is liked, u
shalet or onion Gin the latter case, how
ever, it must be boiled before being
chopped, nothing spoils stuIling more
eilcctually than the use of raw ouionS):
add Il little powdered sage, pepper, and
salt. and work all together with the
white of an cgg; fill the carcass of the
duck with the suiling. and then secure
the LEGS to the sides SO that the breast
may plump up we'll; drcdgc it lightly
with flour, and basic it continuously
from the time il begins to cook; Just be-
fore il is done II good-si2cd duck will
take from thrcc-quartcrs Of an hour to
M hour dredge it again lightly with
flour, as it will then iroth up and look
plump; have Il good brown gravy ready
to serve with it, but do not pour j. Oven
the duck.