The Penn's Grove record., 1882-07-22
Home Economies.

WILD ROSE CAKE.-Maketh the dough
after the receipt given for Pond Lily
Cake, f~isvoring with rose and straw
berry instead of peach. Bake In two
inch deep jelly tins and sandwich
with pink icing, and the same on
the top, made by substituting finely
pulverized pink sugar for white.
When you have put the last layer OF
PINK icing on the top, sift, very lightly
and thinly, over the top granulated
white sugar.
CccoANUT PE.-One pound Of graf
ed cocoanut, one-half pound of butter,
one. half pound of powdered sugar, two
teaspoonfuls Of lemon juice, four eggs,
whites and yolks separated, two tea
spoonfuls of vanilla; rub the butter
and sugar together beat light stir in
the beaten yolks, then the lemon,
lastly the cocoanut and whites alter
nately. Bake in open shells. Eat cold,
with 20 wdered sugar sifted over.
POND LILY CAKE.-One and a half
cups of butter, one and a half cups OF
sugar, whites of five eggs,one and half
pints of Hour, one and a half teaspoon
fuls of baking powder, one cup Of
milk; flavor with extract of peach,
and a few drops of rose water. Bake
in two cakes in very deep jelly or
sponge tins, aud when done put to.
gether with freshly-crated cocoanut
and pulverized sugar between and on
top of the cakes, and ice.
CREAM CUsTARDs.-Sweeten a pint
of cream with powdered white sugar (;
set it on a few Goals. When hot stir
in white WINE until it curdles add
rose water or essence of lemon to the
taste, and turn into dessert dishes or
cups. Another way of making them
is to mix a pint of cream with n of
milk, five beaten eggs, a tablespoonful
of flour, and three of sugar ; add nut
meg to the taste, and bake in cups or
pie-plates in a quick oven.
BROOK TROUT Split nearly to the
tail, wash and clean well and fold to-
gether again. Let them lie wrapped
sipgly in a clean dry towel for a few
minutes. Dredge with flour and salt,
and put in a pan with fresh sweet lard,
which should be hot but not burning.
Do not turn until brown enough for
the table. One of the most essential
things in serving trout, or fish of any
kind, is to have everything hot and
quickly dished so that all may go to
the table at once.
CHARLOTTE Russo. = Two table,
spoonfuls of gelatine soaked In a little
cold milk for two hours two coffee
cups Of rich cream one teacup of
milk. Whip the cream stiff in q large
dish set on ice. Boil the milk and
pour gradually over the gelatine until
dissolved, then strain when nearly
cold add the whipped cream, a spoon
full at a time. Sweeten with pulver-
lied sugar and flavor with vanilla.
Line a dish with lsdy-fingers or sponge
cake; pour in the cream and set in a
cool place to harden.
CHOCOLATE PUDDING.-One quart
of milk, one cup of sugar, one. third of
a cup of Bakers chocolate n whole
egg and yolks of three more, and two
spoonfuls of corr starch. Leave out a
cup of milk to mix the ingredients.
Boil those until the milk begins to
thicken, then pour into your pudding
dish. When cold make a frosting of
the whites of three eggs used, and
stiffen with sugar a little vanilla,
pour over the pudding and set In the
oven three minutes. A little choco-
late beaten into the frosting is also
very nice.
CUP PLUM PUDDING.-One cup each
of raisins, ~eurrants, -four, bread crumbs,
suet and sugar; stone and cut the raj
sins, wash and dry the currants, chop
the suet and mix all the above ingre-
dents we'll together then add two
ounces of cut candied peel and eitron,
a little mixed spice, salt and ginger,
say half a teaspoonful of each stir in
four well beaten eggs and milk enough
to make the mixture SO that the spoon
will stand upright in it tie it loosely
in a cloth or put in a mould plunge
in boiling water and boil for three and
a half hours.