The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-05-18
DOMESTIC ECONOMY.

SPONGE PUFFs-Have ready soms
very hot lard, as for boiling doughnuts,
and drop into it from a spoon some
bread sponge before any more -four is
added, and when it is perfectly Light.
Let them get brown and well cooked
through, and pull open and eat with
butter for breakfast.
oPuDDMa SAUCE. Common sour pud-
ding sauce can be pleasantly favored by
adding half cup of stoned or chopped
raisins. When the hot water is poured
over the butter, sugar and -four. put the
raisins in ; let them come to a boil in it.
Well-washed English currants or dried
cherries can be substituted for raisins.
LEMON PR.-One large lemon, the
yellow grated, and all the pulp and
juice used; one cup sugar, one-haf cup
water and two large even spoonfuls Of
flour. Beat the whites Of eggs separ-
ately, with sugar added, then the yelks
well beaten and the -four gradually.
Bake the crust little before putting the
rest in. Bake brown.
BAKED CABBAGE. Cut the cabbage in
small pieces and boil till tender in salt
aud water. When cold chop t finely.
add two beaten eggs, a little butter,
pepper and salt, if it needs it, and two
table spoonfuls of cream. Stir all vig-
orously, bake in buttered pudding
dish till it is brown on the top. Serve
hot. ,....s.~ ..i
ORANGE PuDD1Na.-Peel and cut fine
six oranges sprinkle very little sugar
over them make q steamed custard OF
one pint of milk, one tablespoonful OF
corn starch, the yelks of three eggs, one
half cup sugar and pinch Of salt; when
cool pour over the oranges, Beat the
whites to froth adding a:table-spo poonful
pu1yerized sugar, pour over the custard
and then set in the oven five minutes to
brown. To be eaten cold.
SOUTHERN FRUIT OAKE.7Sx eggs,
beaten separately, seven cups OF flour,
three and one-haf cups of sugar, two
cups of buttermilk, one and one-half
cups of butter, two teaspoonfuls of Gin
namon, two teaspoonfuls of allspice, one
seaspoonful of coriander seed, two nut
megs, grated, one pound of raisins, one.
half pound of currants, one pound Of
figs, dried, one pound of dates, one
pound of prunes, one-half pound o1
citron, one-third pound of candied or
ange peel, grated rind of two lemons
and juice of one, one tumbler of brandy
| PARsN1Ps.-Wash well scrape them
and cut in two or four pieces length
wise boil in water with . little salt il
it until TENDER which viii be in from
one-half to three quarters of an hour
when quite done dish up in warm dish
with melted butter poured over them
or warm butter with q little mince,
parsley in it or mash the parsnips an'
form into small cakes, roll in -four, o
dip in egg or bread-crmbs and fry
light brown send to the table very hot
You can also brown the parsnips slice
rather thick.
IoE-CREAM CANDY.-Take two cup
fuls ofgranulated sugar, half cupfu
of water, and add one quarter Of . ter
spoonful of cream tartar dissolved In
teaspoonful Of, boiling water. Put into
porcelain kettle, and boil it ten minute
without stirring it. Drop a few drop
into saucer of cold water, or on SNOW
If it is brittle it is done; il not, boil ii
it is. Add piece of butter half q
large as an egg while it is on the fir
and stir it in. Pour into a buttered tiI
and set on ice or snow to cool enough
n pull it white. Flavor with vanilla jui
before cool enough to pull. Work ini
strand. and cut into sticks.