The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1882-05-04
Domestic Reeipes.

Devilled Uam.-Take six tablespoon
fulS of sherry, two OF best vinegar, one
dcsscrt-spoonful of current jelly, a 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 tho 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.
Apnle Float Pare and core twelve
large, green apples, boil or bake in as
little water AS possible, and press through
a fine hair sieve when cold; sweeten to
taste, add the whites OF two eggs we'll
beaten, and then beat the whole together
until stiff. Crate nutmeg over it. To be
eaten with cream.
Lemon Cheese Cakes. Stake 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
tablespoonfuls of water. Squeeze the
| juice over eight ounces of finely-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 q stewpan. Stir it one way
! 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-
! licious tartlets may also be made by ad-
ding to the preparation a little finely
crumbed sponge cake, and proceeding
! as with lemon cheese cakes.
I Swiss Cream.-Boil a pint of thick
cream with slice or two of lemon peel,
and pour into a bowl with little crushed
lump sugar. When quite COOL add the
juice of two lemons. Soak one-quarter
pound of macaroons in a glass dish with
little sherry or brandy, and pour the
cream over them.
Sponge Pudding. twelve eggs,
one quart of sweet milk, one-quarter
pound of flour, and one-quarter pound
sugar Make 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
ture into a 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 colo
with whipped cream sauce Favored anC
sweetened to taste.
Pudding Saucc.-When the sponge
pudding is to be eaten hot, an excellent
sauce for it is made of sugar and butter
whipped to cream, and fresh berrie.
(strawberries preferred), or fruit crush
ed and added with a little wine or spee
if desired. If properly made, no bette
sauce can be used for sponge pudding
Parsnip Oysters. p:rsnips unit
tender, and mash well. TO q pint o
mashed parsnips add a tablespoonful o
butter, three well-beaten eggs, salt ant
i pepper to taste, and enough flour t.
+ hold the mixture together Make int,
small, flat balls; and fry in butter unit
: brown.