New-York tribune., 1882-03-05

tie of brandy TO keep it, into jars tied down with
bladder skin or glass bottles well corked to preserve
from the air.
A PLAIN AND EXCELLENT PUDDING.-One cup OF
sugar and a half cup of butter beaten TO cream;
add three ggs well beaten, one cup OF mlIk lhLee
teaspoonfus of Royal baking powder ana thIro
cups Of flour; steam one hour. Serve WIN creinl'
or any sauce to taste.
COFFEE CAKE-Onc cup oe sugar, one cup OF put
ter one egg and one cup of mOasscs wei mlNeu 'o-
gcthcr; then add one cupof strong WHtHl colirc, @
with a tcaspoonful of soda dissolved IN 4, ior cups
of flour. one pound of ralslns stoned ana CH"Pl'n
fine one tablespoonful each of cloves, cinnamon
and nutmeg.
LEG or PORK \ Ia ROAST GoosE,-Get leg OF
pork and have the bone cut ont Make sluIInR - o'
onion sage, stale bread crumbs grated very me,
salt pepper and a small piece Of butter. SUN Ih99
leg and sew il up and score it, Roast slowly ana
serve with apple sauce. Never spice apple sauce
that is 10 be served with meats.
CUsTARD SOUFFIE.-Two scant tablespoontuls
butter, two tablc>pOonfU5 Hour two taDie-
spoonful5 sugar, one cup of milk, fonr eggs.
Let the milk come TO boil Brat IIe iio!I
and butter together add to them gradually the Doll
ing milk and cook eight minutes, stirring oiten'
Beat the sugar and the yOlKs OF the eggs together
Add to the cooked mixture and set away 10 cooi.
When cool beat the whites of the eggs 10 a sun
troth and add the mix ture Bake in a buttercdp pnd-
ding dish for twenty minutes IN moderate QNeh'
Serve Immediately with creamy sauce-IAIS'
paIOa.
INFANTS, FooD.-tn excellent article of infants
food Is made as follows: Dry perfectly N warm
oven slices of light, sweet bread made Of the whole
wheat -four pound them fine In Il mortar, or ron
them fine on the pastebOard, pass through hne
sieve and with the Hour thus obtained, tmcken
boiling milk This food will be found specially
adaptcd TO nervous and tccihing Children me
whole wheat ilour" contains all the phoSphatcS
required for the growth OF the teeth and the renewal
of the nervous tissues. The coalser particles el IN
the sieve viii he good for der children eaten Win
milk, or may Dc used in making puddlng7.
Flannel GKDDLE CAKEs.-llake hot pint OF
sweet milk and into II pul two heapmg labIe poon11
ful- of butter. lei melt; then add pint or cold
milk the vcil-bcatcn yOlks Of four eggs .pHclng
tie Whites IN a cold place., teaspOoniul or saIt,
half tCacup of potato yeast or baII cake OF conf
pressed yeast, and suiiclent hour 10 make 4 sum
battle sci in warm place 10 rise, let stand three
hours or over night; before baking add the beaten
whites Fry them like any other pancakes II Is
important to make the batter just sim enough Tor
flour must not be added in the morning unless IL Is
allowed to rise again. These We're tdyorite pam
cakes in the O.dcn time.
BREAD would like 10 tell J. II. j. how TO make
bread Wit one mixing, one rising ana DahlHg' ana
il il rs nice bread a can deSlrc-llghl, EtOAEy
and tender Soften one yeast cake with one pint oi
lukewarn water, and stir in one cup Oi sugar ana
one cup of flour; let his rise. Have ready by lhe
time This is lis one dozen medium sized potatoes
boiled and put through a colanderi add tueSc, WIN
a Qu It of hot water and quart OF coli water anu
little salt to the first yeast made, ana IcJ lt iLsc
again When risen, keep in cool place; II VIII De
ready for use the next day To make loaf OF bread,
take two cups of this yeast, win niue SaIt anu
stir in the flour kncading rather stf put II IN the
lin ct il ris. ana bake It. THIS yeast VIII keep
two weeks in cool weather. Oh course, twice the
quantity can be made il the family Is large. con-
sacr this he easiest and incest way oil making
bread that | know Of A. C' A.