The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1882-05-06
Domestic Recipes.

Devilled Ham. Take six tablespoon
fuls Of sherry, two of hest vinegar, ono
desscrt-spoonsnl Of current Jelly, n large
hump of butter, and cayenne 70 suit tho
taste Slice the ham very thin, and put
it in the chafng dish; having mixed the
dressing together, pour it on the ham,
and let them cook together for few
moments, stirring il well. when it will
be ready to serve A nice dish forlunch-
con.
Apple Float Pare and coro twelve
large, green apples, boil or bake in as
Whitewater as possible, and press through
q fine hair sieve when cold; swceten to
taste, odd the whites of two eggs well
beaten, and then beat the whole together
until stiff Crate nutmeg over it, TO DO
eaten with cream.
Lemon Cheese Cakes. Take two
ounces Of butter, two eggs, three table,
spoontuls 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 O quick
oven. This quantity will make about
one dozen and half cheese cakes.
Lemon Creams. Pare four lemons
very thin, and throw the peel intotwelve
tabIespooniuls OF water Squeeze the
juice over eight ounces Of fnely-powder-
cd sugar. Well beat the yolks Of ten
eggs, then add the peel, water and Juice
gradually, and strain il through the
muslin into stewpan. Stir it one way
over gentle fire till it becomes pretty
thick, but do not let il 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 adj
ding to the preparation "a little finely
crumbed sponge cake, and proceeding
rs with lemon cheese cakes
Swiss Cream. Boil pint of thick
cream with slice or two Of lemon peel,
and pour into abowl 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.-Take 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 az possible. Pour the mix
ture into puddingdish. place the dish
in q pan of boiling water, and put it in
the oven. Bake till firm. Be careful
not to bake too long. Serve hot or cold
with whipped cream sauce favored and
sweetened TO taste.
Pudding Sauce. -When the sponge
pudding is 70 be eaten hot, an excellent
sauce for il is made Of sugar and butter
whipped to cream, and fresh berries
Strawberries preferred), or fruit crush
ed and added with q little wine or spice,
if desired. If properly made, no better
sauce can be used for sponge pudding
Parsnip Oysters -Boi! parsnips until
tender, and mash we'll TO "a pint of
mashed parsnips add tablespoonful Of
butter three well-beaten eggs, salt and
pepper TO taste, and enough flour to
hold the mixture together Make into
small, flat balls, and fry in butter until
brown.