Beverly banner. [volume] (Beverly, N.J.) 1877-1964, 1885-09-19

After mixing well, let it rise till light
then make into rolls and let them stand
till well raised, and bake in steady
oven.
Very simple cakes, if one has muffin
rings, are rye mullins. Two cups of
rye -four, one-half cup Of molasses, one
cup of -four, one egg. Salt to taste;
add little soda or prepared yeast
bake quickly in muffin rings.
Beef Extract. "A good way to ex-
tract the juice Of beef for an invalid is
to broil the beef on a gridiron for
few minutes and then squeeze the juice
from it with lemon-squeezer ; put a
little salt with it. This may be given
as the sick one prefers, cold or hot, or
it may be frozen and given in small
Jumps.
Gold Pancakes.-A way to utilize
cold buckwheat cakes has been discov-
cred by an ingenious woman. Drop a
lump of butter in a frying pan put the
cakes in, let them brown on both sides,
pour little milk over them, and send
them to the table hot, and they make
an entree that is astonishing ly good.
Dessert IN a Hury.-A quickly made
dessert is this E: Make batter as if for
common griddle cakes, then add an
egg and some fruit, say stewed or can
ned berries drain the juice from them
and stir them into the batter; fry in
little lard, and serve with pudding
sauce.
Delightful thin Biscuits.-Beat very
light one egg; pour it over pint Of
-four, add wineglass of milk, and chop
one tablespoonful of lard and butter
mixed. Work thoroughly together ;
break off pieces the size of marbles,
which must be rolled as thin as your
nail, sprinkling with dry -four as they
are rolled, to make them crisp stick
with fork, and bake quickly.
A Delicious Apple Pudding. To be
served hot, is made thus: Peel and
quarter enough apples to cover the bot
tom of deep tin plate; then make a
batter ofsour milk, soda and flour, with
teaspoonful of lard to enough -four to
make batter which will cover the APP
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. If you like it rich,
spread thin layer of butter over the
apples before putting the sugar and
cinnamon on.
Nutmeg Flavor. Every cook knows
how disagreeable it is to have the nut
meg or cinnamon which is added to
cream and sugar for pudding sauce to
rise to the top of the sauce, and when
it is served to have the first spoonful
taken out too highly favored and the
rest without taste. To remedy this
mix the nutmeg or cinnamon with
sugar before pouring on the cream, it
will then gradually distributed through
the sauce. Pour the cream on little
at time, and the spice will tend to
dissolve.
Graham Griddle Cake.-One cup of
Indian meal, scalded and covered, one
quart of milk, one-half cup of yeast,
one cup of cold water, one cup of flour,
one cup of Graham -four, one large
spoonful of molasses, one spoonful of
lard or butter, one-half teaspoonful of
soda salt to taste. Scald and strain
the meal over night, thin with milk,
and make into sponge with the other
ingredients. In the morning add salt
white -four, soda and lard, and make
into batter These cakes, if made on
a soap stone griddle, are very health
ful and better than buckwheat.
Ss0eet Bread Cake- Dissolve an
ounce of German yeast into half a
pint of tepid water, work gradually in
to pound of -four, let this rise, and
then add two ounces of clarified dis
solved butter, quarter of pound of
sugar, little finely shred orange can
died peel, carraway powder and ground
cinnamon. Let the cake rise\ for half
an hour, then put it in well buttered
tin and bake slowly until golden
brown (the oven should be very hot at
first and then be considerably slacken-
ed, or the cake will not be a good
COLOR. The addition of beaten egg
is an Improvement which should be
added when the butter is mixed in.
Lorne Pudding. Possibly Lorne
pudding is one of those which the
Princess Louise has the reputation of
making. 1t is good enough to set be-
fore king much more princess. 1t
is made of one-quarter ola pound each
of -four, butter and sugar, mixed with
one quart of warm milk, and boiled
until it is like custard to this add the
yelks of six eggs well beaten, then the
whites, also beaten until they are stiff.
Place the pudding dish in pan partly
filled with water, set it in the oven, put
the pudding in the dish and bake for
an hour. The sauce to be eaten with
this is made of half cup Of butter,
two cups of sugar, one Of wine, the wine
to be added last, and after the butter
and sugar are we'll mixed set this in
pan of hot water, to dissolve the butter
and to heat gradually.