The Superior times. [volume] (Superior, Wis.) 1870-1912, 1883-04-21
Household Esecipes,

SAGo PUDDING.-On quart sweet
milk, four eggs, four tablespoonfuls of
sage. one cup Of sugar. Cover the Fago
with water and soak over night, till it
looks clear, then beat eggs, sugar and
sage together; add the milk and enough
grated nutmeg to taste. Bake or steam.
If you wish frosting, beat white of an
egg AMI sugar; spread over the top and
set In the oven for a few minutes. The
same recipe is good if made OF tapioca.
CRULLERs. Half pint of buttermilk,
a small teacupful of butter, two cups OF
sugar and three eggs. Beat the eggs
and then add the milk and sugar. Half
teaspoonful of soda, dissolv, d in a lit
tie hot water, should then be added.
Crate half a nutmeg and stir it with a
teaspoonful of salt, and half teaspoon
full of ground cinnamon of good strength.
Work In flour enough to make a firm,
smooth dough. Roll this and cut out in
fancy shapes, or twist like ordinary fried
cakes. Fry in hot lard.
MEAD.-Mead is a fermented liquor
prepared from honey. To make it, put
four pounds OF honey to every gallon of
water, and boil it three-quarters of an
hour, skimming carefully. To every
gallon of this add an ounce Of hops; then
boil it half an hour and let II stand till
next cay, then put it into a cask, and to
Thirteen gallons Of the liquor add quart
OF brandy. Stop it up lightly until the
fermentation Is over, and then stop 1t
very close. Ii a large cask is made,
keep it a year before bottllng: for a
smaller cask III proportion.
FRENCH PUDDING. Slice small pieces
very thin from your bread, enough to
fill aquart dish half full, buttering each
piece lightly before cutting. Lay them
loosely IN the dish, sprinkle on one-half
cup OF sugar and little grated nut z,
then heat one quart milk, beat the yolks
Of four eggs, add them just before boil
ing, and Immediately pour over the
bread. Beat the whites, add a little
sugar, and spread them over the pud-
ding; set 10 the oven five minutes to
brown lightly, and it is ready for the
table. This dessert can be made in
twenty minutes ready for use.
Brown BREAD. SLIT until thoroughly
mixed together, half a pint OF -four, one
pint of com meal, half a pint of rye
flour, one teaspoonful OF salt, two tea
spoonfuls of baking powder, one table.
spoonful Of brown sugar. Peel, wash
ana boil two medium sized potatoes; rub
them through a sieve and beat them
we'll with hall pint of water. Make a
batter of this, and the meal, etc. But
ter a deep basin or small pan, and pour
tue batter in; then set the pan in ket-
tie of boiling water; let it cook III this
way for an hour. Cover the pan, of
course, and put it in hot oven for half
al hour.
COTTAGE PUDDING.-Beat two eggs
very light, add half a cup of sweet milk,
one tablespoonful of butter, one cup OF
sugar, one teaspoonful of baking powder
and one pint of -four; flavor with spice
or with lemon; bake for half an hour.
Serve with a sauce made thus: Let the
yellow peel of lemon boil for fifteen
minutes in o half q goblet Of water;
wheu cool, thicken this with table
spoonful of cornstarch or arrowroot,
which you have first rubbed smooth III
cup OF sweet milk; then put it back on
the stove, add lump of butter; do not
let the sauce boil, but let it heat gradu-
ally to the boiling point; just before
serving add any tiavoring you choose; a
little wine is pleasing addition.