New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-07-02

four. and stir until thicker than boiled custard
then beat we'll together the two Tablespoons OF
milk, two eggs, one cup granulated sugar ievei
Tablespoonful Of butter and teaspo0nfnl OF va
niIla or lemon; add gradually and contnueEtirring
brIskly until so thick that when cold III VII, drop
not pour from the spoon. The pufts may be Kept on
hand Make the cream uesn let IL cooi, anu VII 40
many wanted.
jelly CUPs-Cut the inside Of loaf OF stale
bread IN pieces two inches square ana hollow out
one end so as to form little cups taxing care
Make eustard OF three eggs PnIh o. r,x sa
bread in cusard TO soften them, but 40 not let tnen
become soft enough TO break when they are moist
ened roll them In bread crumbs and Try them gonen
brown in plenty of smoking hot fat; when they arc
brown remove them from the tat with SKINNER,
Law them for n moment on brown paper 10 free them
from grease ill them with jelly OF any kind ana
serve them not They become heavy as they cool.
4 nrepare bread crumbs for breading any article,
dry stale bread until IL can be crushed Win pastry
fVtr; sift it, and keep he finest crumbs Tor bread
Ing anu the coarser ones for bread buildings.
SILLY LUNN-1he genuine Sally lunn, as
made in Virginia kitchens Is always q cake raised
with yeast. IL should be made, raised. baked ana
served IN the same dish, and has little flavor IN COM
baklng powders Take five cups OF Hour ana pour
over it a cup of boiIng water; add cup OF nidn
and halt "A cup of butter beat thoroughly, anu wnen
the mixture is blood-warIn add four eggs nt,ig
salt aud the same amount OF sugar: add last oil all
a half cup of homemade yeasO or the same ainoune
of baker yeast. Beat hard TIL the batter oreaks
in biisters. Set night and In the MORN
ing put it In the oven as soon as the hre IS no s
enou IA TO bake it, Bake brown. The dish In when
IL "a made and baked should be earthen, and tho
cake should be apart IN suitable pieces before
II is served, not cut-hot bread Is always mace
heavy by the knife.
BosroN BROWN BREAD.-rake two cups OF rye
meal mot iour) four cups of yellow corn meal, add
warm water enough to make batter stn as you
can stir o. he water IN which squash or pumpkin
has been boiled makes excellent bread; ii you nave
not cooked SQUASH or pumpkin. use clear wafer:
Add one gl Oh molasses to the batter. teaspooniul
OF salt and halt teaspoonful of soda, dissolved IN
tablespoonful of boiling water and a teacu iui OF
homemade yeast. Let the bread rise over nighg
and TIL very hight thin put iato deep iron pans ana
smooth over the top with cold water Let IL rise q
little longer and then bake Tor SIX hours IN SLOW
oven IL Is better to make late III the day, ana lea'o
all night in the oven Take out before the morning
lire is made, wrap IN CLOTH and steam awniie.
Serve hot for breakfast.
SNIPE.-BroilIng is a favOrite method OF cooking
game. ana all birds exeee dinghy nice roasted.
Snipe are best roasted with piece OF Dork tied 10
the breast. delIca,e way OF dressing Is 10 piaco
an ySter dipped the welibeaten york Oh au egg
or in melted butter ard then rolled IN bread CRUMBS
INSIDE each bird. Allow thirty minutes 70 roast, OF
longer II stuffed.
SWEET PICKLED BEETs.-Boil them in porcelain
kettle nil they can be pierced with silver FORK;
when cool cut lengtbwIse % size Of medium cu-
cmnber; boIl equal parts OF vinegar ana sugar WIN
hall tablespoon of ground cloves tied IN coth W
each gall pour boIlIug-hOt over the beets.