New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1885-06-17
DOMESTIC HINTS.
GOLDEN PUDDING.

OOLDEN fUDD1N0.
Bread crumbs, marmalade, brown
sugar and suet; of each, one quarter
of a pound. Beat two eggs and mix
the ingredients well together. Steam
in basin for two hours and half.
PUDDING WITHOUT MILK.
Two cups of cake, cracker or bread,
crumbs two cups warm water, two eggs.
half cup OF sugar, half cup of rais1ns,
fresh or canned fruit, pinch of salt
and little nutmeg. Serve with sauce
PUFF PUDDNGs.
Beat six eggs; add SIX tablespoonfuls
of milk, six of flour. one cup of sugar
and two teaspoonfuls of baking pow
der; pour into cups: bake quickly
turn them out and serve with sauce
made of butter, sugar, water and.nut-
meg.
BANANA CREAM.
After peeling the bananas mash
them with an iron or wooden spoon;
allow equal quantities of bananas and
sweet cream; to one quart of the mix
ture allow one quarter of pound OF
sugar. Beat them all together until
the cream is light.
DR1Nh FOR AN INV VALID.
Beat we'll the yolk of one egg, place
in a glass, add white sugar and lemon
Or vanilla to taste. fill up the glass
with milk. Take the white of the egg
and beat to stiff froth, and add sugar
and tlavoring. Place on the top of the
glass. This is excellent for invalids.
HOT POTATO SALAD.
Slice thin eight boiled potatoes: cut
up white onion and mix with the
potatoes; cut up some bacon into small
bits, sufficient to fill teacup, and fry
the grease stir three tablespoonful of
vinegar. Pour over the potatoes and
serve hot.
SPANISH BUN.
Beat the yolks OF four eggs with two
cups of coffee sugar; add three-quarters
of a cup of butter, two cups of flour,
three tablespoonfuls of baking powder.
one dessert spoonful Of cinnamon, one
of cloves and half nutmeg, grated.
Make frostlng with the whites of
the eggs.
CHICKEN PIE.
Cut the chicken up, put it IN {; pan
and cover it with water; let it stew as
usual, and when done make a thicken-
ing OF cream and flour, adding piece
of butter, and pepper and salt. Have
made and bake L pair Of short-cakes,
made as for pie crust, but roll thin
and cut in small squares. This is
much better that chicken pie and more
simple to make. The crusts should be
laid on dish and the gravy poured
over while both are hot.
CREAM CAKE.
Beat up the yolks OF three eggs with
one cup of white sugar; add three tab
| lespoonfuls of water and a cup and a
half Of flour in which you have mixed
two tablespoonfuls of baking powder.
Then stlr in the whites of ten eggs
beaten to a stiff froth.. Pour into four
shallow tins and bake in hot oven.
Cream. Beat one egg with three cups
Of white sugar. Stir in half pint of
milk with a tablespoonful of corn
starch and one-haM cup of butter.
Heat till boiling and spread between
the cool layers of the cake:
BOILED sWEETBREADs.
Il Sweetbreads boiled and served with
canned peas, and with a white sauce,
or a cup of cream poured over, make
an excellent dish. Sweetbreads and
mushrooms are also nice; the sweet
breads should be parboiled; about
eight to one can of mushrooms is the
proper proportions; after parbolling
cut them into small pieces and stew
them in little water, add the mush-
rooms after slicing them, and let them
simmer gently for an hour; add cot
feecupful of cream, lump of butter
the size of a butternut, ard pepper
and salt to your taste.