The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1883-11-22
II THE KITCHEN.

Bavarian Cream.: One pint of
cream, one cupful Of milk, half cup.
full of sugar, one square Of Bakers
chocolate Gan ounce. Soak the gela-
tins in half a cupful of the milk
Whip the cream to stiff froth
Scrape the chocolate, and add two
tablespoonfuls of the sugar to it. Put
in a frying-pan with one tablespoon
full of hot water. Stir over a hot fire
until smooth and glossy. Have the
remaining half cupful of milk boiling
Stir the chocolate into it and add the
gelatine. Strain into tin basin and
add the remainder of the sugar. Place
the basin in pan of ice water, and
beat the mixture until it begins to
thicken; then add the whipped cream,
and when well mixed turn into the
mould. When hard, serve with whip
ped cream served around.
Chicken oquettes.-Chicken GRO
quettes should be prepared early in
the morning of the day on which they
are eaten, that the meat may have
time to cool before it is fried. To
make them, take one solid pint Of
finely chopped cooked chicken one
tablespoonful of salt : half a teaspoon
full of pepper; one cupful of cream or
chicken stock one tablespoonful of
flour; four eggs; one teaSpoonful Of
onion juice; one teaspoonful of lemon
juice; one pint of crumbs; three ia
blespoonfuls of butter. Put the cream
or stock on to boil. Mix the flour and
butter together, and stir into the boil
ing cream; then add the chicken and
seasoning. Boil for two minutes; then
add two of the eggs, well beaten.
When thoroughly cold, shape into
balls and fry.
Brown Bread Pudding.-Making a
pudding Of brown bread is not eco
nomical, but the pudding is good.
Take four ounces of chopped suet,
four of pounded sugar, eight ounces
grated brown bread, six ounces but
ter, twelve eggs, glass of rum, some
cinnamon and nutmeg, three ounces
Ia;sins, the same of currants and of
candied peel. Beat the butter to an
oil, add the yolks of the eggs beaten,
the fruit and sugar, ETC., and put into
a buttered bowl, with the white of the
eggs well beaten, and the grated
bread; mix well together, and boil for
one hour. Sauce-Boil some milk,
sWeeten with sugar and flavor with
vanilla; add to half pint of milk two
eggs beaten up, and serve hot.
Halifax Cake.-HalifaX cake is not
only very delicate, but has the merit
of keeping well. To make it, mix
thoroughly one pound Of rice flour,
one quarter pound of maizena,, three
quarters pound of sugar and pinch
of salt; rub into this three-quarters-
pound of fresh butter, add eight eggs,
one half ounce Of candied peel mi
nutely chopped, wineglass of pale
brandy, one-quarter pound of cur
rants, and one-quarter pound of sui
tanas. Beat all the ingredients well
together, and put into shallow tin
which has been previously lined with
paper dipped in oil or clarified butter.
Bake in good oven for half an hour.
KoUNIIsS-To make koumiss fill a
quart bottle up to the neck with pure
milk; add two tablespoonfuls of white
sugar after dissolving the same in a
little hot water over hot fire; add
also quarter of two-cent cake of
compressed yeast. Cork the bottle,
and tie the cork on the bottle; shake
well. Let this stand for six hours,
then place it in an ice-box over night.
Open with great care because of effer-
vescence. If there should be any
cheesy or curdled portions, do not use
the koumiss; but this is not likely to
occur.
Lemon Pudding.-A very good
lemon pudding may be made from one
small cup of butter, two full cups Of
sugar; mix very smooth, adding then
the grated rind of two lemons, the
yolks of six eggs, six small Boston
crackers dissolved in one pint Of milk.
Bake, and use the white of the eggs
to make meringue for the top of the
pudding. When the whites are beaten
stiff, add six tablespoonfuls of pow
dered sugar; mix well, spread on the
top of the pudding and brown nicely.
Crescents.-The small metal cres-
cents which one may find at the same
counter with beads and Spangles, are
used for ornamenting table covers,
mantle scarfs and door curtains, and
give that oriental touch which many
women now like to impart to their
rooms. They are sewn or tied along
the edges of the curtains, and ar
ranged in rows to make ornamental
bows across the top, and they are dis
posed IN patterns on mantle scarfs,
both at the ends and along the front.
Devonshire Junket.-Warm quart
of new milk, SWeeten it slightly, and
add about three tablespoonfuls of
rennet, little grated nutmeg, and
two tablespoonfuls of brandy. Before
serving put teaspoonful of brandy
on the top and lay clothed cream on it.