The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1884-03-27
DOMESTIC RECIPES.

SWEET APPLE PIE.-Take sweet APP
pies, CRATE them fine; mix with sweet
milk. Add q teacup of sweet cream
and one egg to each pie; season it with
nutmeg or cinnamon, and bake with
one crust.
SUEr PUDDING. cup OF chopped
suet, three-fourths of O teacup of mo-
lasses, one teacup of sweet milk, three
and one-half teacups of -four, one cup
of s. oned raisins; steam two and one
half hours.
BREAD PUDpNa.-Butter dish
we'll; then lay in few slices OF bread
and butter. Boil one pint of milk,
pour it over two eggs we'll beaten, and
then on the bread and butter. Bake in
q hot oven half an hour; currants or
ras.ns may be added.
ClTRoN PUDDNGs.-Flour, one spoon
full; sugar, two ounces; citron peel, two
ounces; n little nutmeg; cream, half
pint. M X them together with the yelks
of three eggs; put them in teacups and
bake them in quick oven.
BosroN FRY.-Prepare the oysters in
egg batter and fine cracker meal; fry
in butter over slow fire for about ten
minutes; coverthe hollow of hot plat
ter with tomato sauce place the oysters
in it, but not covering, garnished with
chopped parsley sprinkled over the
oysters.
OYSTER FRITTERs.-Select good-sized
oysters; drain off the Juice, and to a
cupful of this add cup of milk, two
or three eggs, salt, pepper. and flour
enough to make rather thick batter !;
take up an oyster, cover we'll with bat
ter, and drop in hot lard. to fry the same
rs other fritters.
STEAMED PUDDNo.-One cup Of
molasses, half cup of chopped raisins,
one cup of suet, one cup of sour IN Tx,
two eggs, teaspoonful of soda, two tea
spoonfuls cream tartar, spice and salt
to taste. -four to make thick batter,
steam three or four hours. Cream OF
tartar omitted when sour milk is used.
LIGHT CAKE.-Take one cup of but
ter, work it till soft; add two cups of
sugar worked in the butter, six eggs
beaten separate; put the yolks in the
sugar; add one cup of sweet milk with
one teaspoonful of soda in the milk,
four cups of flour, with two teaspoon
fuls of cream of tartar; mix well, and
bake in slow oven.
RUSSIAN CREAM.-Three eggs, one
half box of gelatine dissolved in one
half pint of warm milk, three-fourths
of cup of sugar, one and q half pints
Of milk; beat the sugar and yelks of
the eggs together, add the milk, and
boil until thick, then add the beaten
whites of the egg; now add the gela-
tine favored with lemon; pour into a
dish and let stand twenty-four
hours.
APPLE PUDDING.-Peel and quarter
enough apples to cover the bottom of a
deep tin plate; then make batter Of
sour milk, soda, and flour, with table,
spoonful of lard to enough flour to
make batter that will cover the ap-
Piles. This should not be thicker than
for pancakes. Pour it over the apples
and bake till brown. Then, when done,
turn it on large plate, with the crust
down. Over the apples scatter sugar
and cinnamon.
GINGERBREAD FOR DELICATE PEOPLE.
One pound of oatmeal, one half of q
pound of flour, one half pound butter,
one-half pound of sugar (mo st), one
half pound treacle. The three last
named ingredients must be put in a
pan and left to boil n few minutes,
taking care they do not burn; pour the
mixture over the flour and meal, and
mix very we'll together, add ng a good
quantity of ginger. 1t is the best plan
not to bake 1T unit the following day,
rs it gives the meal t me to swell. Roll
it out the tn ckness of your finger, and
cut in lengths, and bake in slow oven.
1t must be kept in tin box.