New-York tribune., 1882-03-12

over. PIN ard tic fruly aud place in kett'e
of boiling wafer. with 0n old kitchen piaie on 'e
bottom 10 keep from sticking or burning; Don ~
hour 9nd q half without stopping serve WIN Io'
lemon sauce or maple syrup, or sugar ana crc1''
BAKED D,-NnIINGs-These differ from boiled
ones in the formation OF the pastry. he ufe ~
finely chopped sGet is substituted for boiled aFrn,
as well as plump rnidlngS becaH,e t'"y are uti.,' t
ter or part lard would be- needed i0r t9 crust, rs
the dry heat does not sufficiently blend th@ Sue1
with the -four.
CUFSs PIE.-For two pies take five egg thrrc-
quarters 0f a cupfu of butter one cupiul on pow
i red white sugar and such avn'iG ~ %" piricr'
Beat the yoks aud sugar together untii they ar p
pcrfcct frOth. Beat the batter until ~ Is creamy
froth also Nov quickly add th"m together. iiay0r-
ing with 1.tle extract Of vanilla. Bake II in %
crust il will rise very light As soon as lone nave
ready the whites of the eggs beaten 3 stlli noun
sU Uecfenrd with n little sugar and Favored win
few drops of the extract. Spread this oyer the tolS
of the pies which return to the oven to roceiVe
delicate cOloring. While hot, cut tic pies and dis
tribute them on the plates otherwise il they arc q
lowed TO cool without cutting them they VIII fail
This is strange but trre.
TUrTI FRUTrI.-One qnart Of rich cream ono and
half ounces Of sweet almonds chopped hne one
half pound of sugar freeze, and when sufficient "
cOngcaed add One-half pound OF preserved fruits,
with few white raisns chopped, and imely ,!ced
citroD cut the fruit small and mix well with the
cream. Freeze like ice cream Keep on Ice uhIl le
quiTcd.
TUTTI FRUTTI FGOsTING-One-half tcacupfnl Of
water, three cups of sugar, wines Oh TWO Gigs ,
boil sugar and water until very timex ana WaN$ :
beat the whites OF eggs TO sun frOth. ana pour me
sTup over them, beating all till cool. IheH adm
onc-half pound of almonds, chopped fine: one small
halfteacup Of large white rasins and ltIle clron
sliced thin. Very nice for sponge cake.
CREAM CAKE OR PIR.-This is an excellent
dessert cut as pie or il may Dr served as cake Tor
teo For the crust take three eggs, one cupul or
sugar one cnpful Of -four one-thIrd of a teaspoon
fu of soda and one teaspoonfu of cream OF tartar
Beat the whites and yolks well separately STR AL
together duickly as possible and bake III two pans
If rather small if large uSe only Onel, the batter
threr-Guarters of inch thick. For the cream,
take two and half cupfuls OF sweet mllk' 1"ur
even tahlrsDo0nfuls of sugar. two taDcSpOoniulN ot
-four and one egg. Boil this few moments until
il has thckened, and flavor with vanilla or lemon;
When the crust is cod spit II and p the cuStard
between. This cake is much improved WIN a Doil'u
icing.
FAIRY GIvGFRBRrAD-On cupful of butter two
of sugar one Of milk, four of 0nr 0i
q tcaspoOnful Of sCda one tablespoonful
Add the sugar gradually. aud when very hight, the
ginger. the milk IN which tire soda has been dis
side down and wipe the bottoms very clean. Butter
them and spread the cake mixture very taln on
them. Bake in a moderate oven until brown. WINE
still hot, cut into squares with a Se-knlie ana sup
from NE pan Kocp iu a tin box. This Is delicious.
With the quantities given large diSh "i ,EnE'f-
bread can be made. II must be spread on the bot
tom Of the pan as thin az Ndlet' dH" C'' 'no
moment it comes from the oven.
DELICIOUS BATTER PUDDING-IhS Is The most
difficult of all puddingS 10 make; but its difficulty
lies not in it's combination of many materials, Tor
those are few and SIMPLE The trouble Is IN mixing
and bringing il to the table in the ght ana teathcry
condition that makes OF II food tt for lalries.
Beat no four eggs thoroughly: add to them pint
of milk and a reasonable pinch Of salt. Slit tea
cuptll Of iiOnr and add 1t gIadu&.% to the milk
and eggs beating lightly the while. hen pour The
whole mlXtnrc through fine wire strancr INTO the
fin i'm which Is to be boiled. This Sralnlng Is m
perative. The tin must be perfec5y plain ana mus, must
%"ttino m The pudding woud spoil it, Now comes
tie grea secret of boiled 9atterpuddng; the pot
fiI of boiling water in which the pudding pan Is
niarrd must not be touched or moved until the pud
ding j, done. Il take, exactly an hou to cook. II
moved or Jared. that the puddlng-can osciIat@S
against the side of the pot, the pudding inevitably
fls ard comes out as heavy aS lead. Inc POI must
be put on the spot on the stove or range Oh winch II
can stav until the cX Diraton of the hour and SUM-
cicnt water must be put IN at the start so that II
reed not be rehIed or added to. these directions
erdctig followed. You have batter pudding 81 an
putldings the most delicate and delicious. Hhp IL
6ut Of the can on hot dish and serve with wine
sauce on brandy sauce This used to be hollday
dish in South Carolina, i'll which the negro cooks