The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1885-06-18
uoUsEHoLD RECEIPTS.

wban Won are about to make corn
starch pudding, melt Jump OF DutCer
in the putting kettle or pan, before
pnttinQ the putting into it. There
will then be no danger of the milk
becoming scorched, with ordinary care
at least.
CAKE PUDDING.-Butter, size OF
an egg. one cup of sugar, one OF SWEEP
milk. one egg, one teaspoonful OF
cream-tarter, half teaspoonful or SODA
and one ponud of flower, fruit.
A good roll cake is made from this
recipe: Four eggs, the whites an9
yeIks beaten separately !; ore cup OF
sroar. one cup of flour, one Teaspoon
full of cram of tartar mixed with the
flour. half teaspoonful OF soda dis
solved in little water: bake In quick
oven and in one sheet in large tin or
a dripping par; spread jelly over 1t
very rapidly aud roll it while it Is still
warm. 1t shousl be taken from the
tin and be laid upon damp cloth. In
stead of Jelly various other mixtures
NAV he used; thick boiled custard
with grated cocoanut in 1t Is excellent.
Cooked chocolate dressing Is also very
nice.
A nice meringue pudding Is delic-
, ious. Take four tablespoonful of
lice, wash it and pnt into one quart
of milk; let it boil slowly till perfectly
soft. then take it from the fire and
sWeeten it to your taste. Stir in with
the sugar a lump of butter the size OF
an egg. When it has cooled sufii-
cientiy-that is, so that 1t will not
scald the eggs-stir In the yelkS OF
four eggs, and CRATE the rind OF
lemon; this need not be a large one,
but il ought to be fresh. Ii the pud.
ding seems too thick add little cold
milk. Smooth it over the top, ana
spread over 1t the whites OF four eggs
beaten stiff with the juice OF the
lemon and eight Tablespoonful OF
sugar beaten with them. Bake until
a light brown. If you have no lemon,
or do not care to use one, spread on
the top of the rice, before putting inc
white of the egg over 1t, layer OF
jam or jelly, or of fresh fruit.
Minute Pudding.-Put a pint OF
milk properly sailed into clean quart
steW-pan; have ready basin OF Hour;
as soon as the milk boils take some
flour in the left hand and let 1t fall
lightly in the milk (Which must pc
kept boiling fast the whole time), stir
without ceasing, adding -four until it
Is about the consistency. OF porrloge'
then let it boil few minutes longer,
still keeping it stirred. Turn 1t out
on hot dish, stick pieces OF butter all
over it, sprinkle sugar and CRATE some
nutmeg, when the butter and sugar
will melt and mingle, and, running all
over and around it, form a delicious
sauce. Do not be too sparlng OF
butCer and sugar, and the COOK need
not be discouraged if she does not sue
coed in her first attempt, as experience
alone can teach her how to sprinkle
the flour in properly. If 1t is not done
very lightly Jumps of uncooked flour
will be the result. 1t may be flavorea
with vanilla. IL
A dish Familiarity known as "peppe
pot" much sought for by the eplcure
is made thus: Boil six pounds OF trlpe
for one hour, then take it from the
water in which it has boiled and put
1t into fresh water with knuckle OF
veal. Let these boil for two hours,
then put in some potatoes. onions, car.
rots, little parsley, some celery sait
or stalks of celery, and any other hero
or vegetable your taste demands;
plenty of salt is essential and consid-
cradle black pepper. When the trlpe
Is tender, cut it into small bits and
put it back into the kettle. After res
moving the vegetables, make nice
gravy. Dumplings may be served
with this if you please. The best way
to cook them is to steam them and
then drop them into the boiling gravy
just before serving. They are certain
to be thoroughly cooked and be light
if steamed for three-quarters OF an
honr