Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1882-07-22

MoULDs OF RIcE.-One-half pint Of
rice, which must be put into an oat
meal kettle with one and one-half pint
of cold water and boiled until nearly
soft then o II into it one pint of rich
milk, and boil again, stirring occasion
ally. Sweeton with one-half pound Of
sugar, and flavor with two and one-half
~tcaspoonfuls Of rose water or lemon es-
sencc. Dip hlancc mango moulds III
cold water and fill with the nee, which
should be cooked to Il consistency of
mush. 1t will harden iii a short time
and turn out nicely on il flat dish. Eat
with preserves and cream, whipped
cream and Jelly custard sauce or only
cream, sugar and nutmeg.
SWEET TOMATO PIeKLE.-One peck
green tomatoes, six large onions,
sliced sprinkle a tcacIpful Of salt
Over them and let stand over night
drain off ia the morning, and aud two
quarts of water anlon quart OF vine
gar boil fifteen or twenty minutes
thcn put III II sieve to drain. Take
four quarts of vinegar two pounds OF
brown sugar, o~nc-lrartcr pound OF
white mustard seed and two tablespoons
fuls Of ground allspict, the same OF
cloves, cinnamon, ginger, and mustard,
and one teaspoonfnl of cayenne pepper;
scald altogether. and pour over the
tomatoes white hot.
CHERRY and batter pudding IS made
of ooc pint OF milk, two w~ell-bcatel
eggs, "A tablespoonful of melted butter,
Que tc~aspoonful and II half OF baking
powder, II little salt, flour enough t,
make a batter a little thicker than for
griddle cakes. In this batter str n
many canned, or dried, or fresh cher
ries rs YOU choose, or can afford to pu,
III: steam for three quarters of an hour
in n pudding dish which cam be sent I,
the table. Eat with sallcc.
S~CALLorED potatoes make n nice liSl
for tea. Prepare III tins proportion
Two cups OF mashed potatoes, two ia
blespOonfuls OF cream OF milk, and oI,
of melted butter salt and pepper t,
taste. STIR the potatoes. butter All,
cream together. adding y raw egg
II the potatoes seem to moist. beat III
few fine bread-crnmhs. Bake III a no
oven for ten minutes, taking care I,
have the top a rich brown.
A DAINTY DISH. The following i
n useful dish If pressed for time. TAX
round s~ponge.cakc, cut of tie top Q
bottom. take ont the inside. leaving
crust about an inch thick; soak tt
crumbs which has been taken out i
some sherry and put II back again Will
some whipped cream or some pr.strv
beaten up with milk at the top. !
liked better, any kind IT fresh pre-
served fruit may be put II instead 9
the crumb.
TRIrE SAUCE \ IA B~oRpELAI>E.
Take two pounds OF tripe and lav i
salt and water oyer night cut int.
strips about rs llong rs the foretuugr
and about as wide: put into a ,tey-pa
one tablespoonful of butter or c%lartie.
dripplngs. or better. two tablespoonful
of aweet oil, with half a tablespoonful
of chopped parsley and half a choppc
onion; when Your butter drippings. o
oil is very hot. put III trll,e. and coo
until brown, and salt and pepper to >u.
taAte.
BARLEY SouP.-Boil one pint ,
pearl barley IN one quart OF stock Ill
Is reduced TO n pulp, pass II through
sieve. add rs much more stock AS vi.
be required TO make the puree OF III
consistency OF cream put the soup .