The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1882-06-08
USEFUL RECIPES

Bachelors Pudding up three
eggs, flavor with essence of lemon and
grated nutmeg, and add them to four
ounces each of finely minced apples,
currants, grated bread crumbs, and two
ounces of sugar; mix thoroughly and
boil in buttered mould nearly three
hours Serve with wine sauce.
A Cake for Children.-Here is some-
thing especially for the children: Make
light, but not rich layer cake, then
shave up fine cupful of nice white
maple sugar; add about two tablespoon
fuls of water; let this boil till, in the
language of a cook, it "hairs from the
spoon;'' stir it till it begins to cool;
have the white of an egg beaten to
standing froth; stir this into the sugar
and spread between the layers of cakes.
Jellied Chicken.,Boil chicken in as
little water as possible until the meat
can easily be picked from the bones.
Manage to have about pint of liquor
when done. Pick the meat from the
bones in fair-sized pieces, removing all
gristle, skin and bone. Skim the fat
from the liquor, add an ounce of butter,
little pepper and salt and half packet
of gelatine. Put the cut-up chicken into
q mould, wet with water; when the gel
atine has dissolved pour the liquor hot
over the chichen. Turn out when cold.
Lemon Souff1ets.-Put four table
spoonfuls of potato starch in bowl with
three yolks of eggs, one ounce of butter
and few drops Of lemon essence; turn
into it, stirring all the time, about three
gills Of milk; set on the fire, stir con-
tinually, and take it off as it comes to tho
boil; continue to stir slowly, when it Is
cold, beat three yolks of eggs to stiff
froth and mix them very gently and
slowly, pour into cups, and bake in very
moderate oven.
Zephyr Cakes.-Excellent. Wash the
salt out of nearly a quarter of pound
of butter; add to it quarter of pound
OF powdered sugar and three well-beaten
eggs, q teaspoonful of rose water, and
sifted -four enough to make thin batter;
stir till the batter is perfectly smooth
and so light that it will break when it
falls against the sides of the mixing
bowl; fill well.buttered mufin-moulds
(small) nearly half full with the mixture,
and bake in quick oven; serve hot with
newly made butter.
Lemon Pie The juice and rind of one
lsmon, one cup of sugar, the yolks OF
three eggs, one teaspoonful of butter,
and sufficient milk to fill the plate. Beat
the butter and sugar we'll together, add
the beaten yolks, mix all the ingredients
thoroughly together except the juice OF
lemon, which must not be added till
ready to bake. Line your dish with .
rich paste, and bake half an hour. Beat
the whites of the eggs to stiff froth,
with two spoonfuls of powdered sugar
spread over the pie; when cool, return to
the oven and brown slightly.
Orange Jelly.-For q small dish Of
| Jelly take little more than half pack.
age of Cox's gelatine and dissolve il in q
half-cup Of water. letting it stand for an
hour; then add the juice of five sour
oranges and little less than pound of
white sugar; after mixing these together
pour on the whole half pint of boiling
water. The mixture is not to go near
the fire at all. Put it into your mold
and set it in cold place. When ready
to serve dip the mold for an instant into
hot water, and then turn out the Jelly.
Double the quantity for large dish.
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