The times. (Owosso, Mich.) 1882-1897, 1882-05-19
Domestic Recipes.

"NH. ri ~HNN. I'll.
Desiled Ham.-Take six tablespoon
fulS OF sherry, two OF best vinegar, n
dcsscrt-spoonful of current jelly o large
lump OF butter, and cayenne to suit the
taste slice the ham very thin, and put
it in the chaiing dish; having mixed the
dressing together, pour il on the ham,
sud fct them cook together for n few
moments, stirring it well. when it win
bc ready 20 serve. A nice dish for lunch
con.
Apple Float. Pare and core twelve
)arge, green apples, boil or bake in rs
little water as possible, and press through
u fine hair sieve when cold; s,veeten 10
iasto, add the whites of two eggs well
beaten, and then beat the whole topethcr
until ,tih. Crate nutmeg over it. To be
eaten with cream.
Lemon Cheese Cakes.-Take two
ounces oil butter, two eggs, three table
spoonfuls of moist sugar, the grated
~inds aud juice of two lemons. and two
stale Savoy biscuits Tor hard crackers of
any kind), also finely grated. Mix all
together, and then simmer over the fire
Tor y few minutes in a saucepan. Have
ready some patty-pans lined with puff
paste. Put u very small quantity of the
mixture into each, and bake for fifteen
or twenty minutes in rather u quick
oven This quantity will make about
onc dozen and u half cheese cakes.
LQmon Creams. Pare four lemons
very thin, and throw the peel intotwelve
1sblespoonfuls of water Squeeze the
Juice over eight ounces of finely-powder-
ed sugar. Well beat the yolks of ten
eggs, then add the peel, water and Juice
gradually, and strain it through the
muslin into u stewpan. Stir it one way
over p gentle fire till il becomes pretty
thick, but do not let it 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. D.
fcious tartlets may also be made by adj
ding to the preparation u little finely
crumbed sponge cake, and proceeding
a. with lemon cheese cakes.
Swiss Crcam.-Boil n pint of thick
cream with a slice or two of lemon peel,
and pour into abowl with q little crushed
lump sugar. When quite cool, add the
Juice of two lemons. Soak o~ne-quarter
pound Of macaroons in u glass dish with
3 little sherry or brandy, and pour the
cream over them.
Sponge Pudding.-Takc twelve eggs,
one quart of sweet milk, o%ne-quarter
pound Of flour, and onc-quarter pound
sugar. Make a blanc-mangc of the milk
and -four, adding the sugar when cooked.
When cool add the eggs, the whites and
yolks having been beaten separately.
and rs light as possible. Pour the mix
ture into a pudding-dish. 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
sVeetencd to taste.
Pudding Sauce.-When the sponge
pudding is to be eaten hot, an excellent
sauce for it is made of sugar and butter
whipped to n cream, and fresh berries
Strawberries prefcrred). OF fruit crush
cd and added with 4 little wine or spice,
if desired. If properly made, ne better
sauce can be used for sponge pudding
Parsnip Oysters.-Boil parsnips until
tender. and mash we'll. TO a pint OF
mashed parsnips add a tablespoonful OF
butter. three wcll-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.