Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1883-01-24
LATEST RECEIPTS.

Griddle cake One pound Of -four, q
quarter Of II pound of butter, quarter
Of pound Of currants /; mix with good
milk or cream, roll it out rather thin,
and bake on griddle.
Almond pastry Pound three ounces
Of almonds, four of butter, two of loaf.
sugar, with little rose.water till it be-.
comes a thick paste. Spread it on a
buttered tin, bake in slow oven. When
cold, divide it into eight pieces, put a
spoonful OF pr serve on each, and cover
with whipped cream.
Potato croquettes: Pass some cold
boiled potatoes through a sieve, N AXE
them into paste with the yelk of an
egg or q whole egg, according to guam
tity, add pepper and salt to taste, and q
little minced parsley. Fashion the
paste into round balls of the size OF a
walnut by rolling them in bread. crumbs !;
dip them in egg beaten up, and again
roll them in bread. crumbs. Fry in hot
lard, and serve with fried parsley.
Housewives may not generally know
that good salad can be prepared at
any time during the winter if you have
supply OF turnips in the cellar and
they sprout we'll, as they often do, es,
specially if the cellar is dark and warm
They-the sprouts-should be plunged
in hot water a moment and then in cold.
Let them drain thoroughly; then send
them to the table with suitable dress
ing.
According to Baltimore epicure, a
highly satisfactory stuffing for duck,
whether canvass back or red-head, is
made by grating enough bread to fill
the bird moisten it with cream or with
milk, in which put tablespoonful Of
melted butter season with salt, pepper,
etc., the rind of lemon, tablespoon
full of chopped celery and the yelk of
one egg. If the flavor of an oyster is
to you delectable, he says, add few
raw oysters whole. A strip of bacon
placed over the breast of the roasting
duck gives delicate, almost impercep.
tible favor, and prevents it becoming
dry.
Fried apples and pork chops: Season
the chops with salt and pepper and n
little powdered sage and sweet majoram;
dip them into beaten egg, and then into
bread crumbs; fry about twenty minutes,
or until they are done. Put them on q
hot dish ; pour part of the gravy into
another pan to make a gravy to serve
with them then fry apples which you
have sliced about two-thirds OF an inch
thick, cutting them around the apple SO
that the core is in the center of each
piece. When they are Drowned on one
side and partly cooked, turn them care.
fully with a pancake turner, and let
them finish cooking; dish round the
chops or on q separate dish.
Rich and simple plum -puddings !:
Half pound OF sugar, two pounds of
raisins, one pound OF currants, eight
ounces of peel, two pounds of suet,
three ounces of flour, half pound of
bread crumbs, eleven eggs, quarter of
mixed spice, pinch of salt. and the rind
and Juice of lemon. To be boiled
for eight hours. This will make very
rich pudding. Any one who desires
less expensive receipt should rather use
this,-Three quarters of pound of
sugar, ono pound and half of raisins,
one pound of currants, one pound and
half of suet, half pound of flour, one
pound of bread crumbs, six eggs, six
ounces of peel, half an ounce of spice,
a pinch of salt, and half teacupful OF
milk. Or this-One pound of flour,
quarter of pound Of raisins, quarter of
q pound of currants, quarter of pound
OF brown sugar, six ounces of suet, half
tea-spoonfu of baking powder, little
spice, q pinch of salt, one egg, and
enough milk to mix the whole. To be
boiled for four hours. The richer the
pudding, the longer it must be boiled.