The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1885-01-15

but the eggs togethe r and let il DOLL
then stir in the eggs rapidly; stir thu
cabbage into the mixture andstir we'll
Make enough for two days, as it keep.
perfectly aud is an excelle.ls relish for
all kinds of meat.
Pudding S4uce.-itab well together
until Light four large tablespoonful:
Of light brown sugar, two ounces Of
butter; stir into a teacIp of boiling
water, quickly and well, until it has
diSSolved; on no account omit stiTTing
constantly until well dissolved. or It
Will lose its lIgntErss; add grated nut
meg TO taste. Serve hoi
Cream I'ie.-Beat three eggs and
one tablespoonful of -four to 3 froth
add a teacup heaping fall Of sugar,
aud thick, sweet cream sufficient TO
fill two cOmmon-siZed, round, deep
pie piatre,s or plates; flavor with mt.
meg or l'mon. Line the plate With
common pic crust; bake IN a mod
crate oven until done.
Cream CaBe.-Three eggs, Whites
beaten separately; one cup sugar. one
cup flour, butter the size OF an egg.
three teaspoons water, two/full tea
spoons Royal baking GS%fe;, half cup
corn starch, lep,sn or vanilla for fla
voring; baI6Ethree pans; when cool
spreaQ-5ccTee the layers half a cup
cream brought to boil, in which
stir one teaspoon corn starch, half tea
spoon butter, one teaspoon sugar.
Chicken Pie.-Cut up the chickens.
and if they are old boil them fifteen
minutes in little water, which save
to put in the pie; make a paste like
common pie crust and put it round
dust flour over and put in butter, pep
per and salt; cover them with water,
roll out the top crust quite quick and
close the pie round the edge; Gake an
opening IN the middle with a knife;.
let it bake rather more than an hour.
II you warm pie over for the next
day pour off the gravy and warm it
separately, and add it to the pie.
Chocolate Pie.-Lovers of choco-
late in any and every form can make
this addition to common custard
pie: Beat an egg to stiff froth, then
add pulverized sugar and grated choco-
late with half teaSponful of vanilla;
spread this on the top of the pie and
let harden for moment in the QYen-,
Or you may prepare it in still another
way: Put the chocolate in basin on
the back of the stove and let it melt
do not put a drop Of-5Vater with it);
in the later case it will be a regular
chocolate brown IN color, and in the
other a sort of gray.
Parker House Rolls.-I will give
J0u my way of making: At noon
scald pint of sweet milk with piece
of butter in it size of hens egg; set
away until lukeWarm, then turn into
two quarts of sifted flour, add one-half
cup of yeast and the same of sugar; do
not stir or knead at all until evening,
then knead fifteen minutes and let rise
till morning, when it will be as light
as feather; knead fifteen minutes
more and then roll not quite half an
inch thick; cut with biscuit cutter,
then rub on little melted butter and
fold and set them to rise. They will
rise in about an hour and half; bake
as biscuit. They are good enough for
anybody.
Pudding.-To make good English
plum pudding, take one pound of
raisins, the same of currantS, the
same of bread crumbs, half a pound
of citron, the same of suet, the
same of flour, eight eggs, half a
pound of sugar, some candied lem
on peel, teaspoonful of cinnamon,
the same of allspice and nutmeg;
an apple chopped fine and added to
the mixture helps to make it light.
Scald your pudding cloth and flour
it well, then tie it up securely, put
it in a pot of boiling water and
let it boil fast for six hours; just
before putting it on the table stick
a piece of holly in the middle,
pour some good brandy round it
and set fire to it.
How to Cook a Turkey cut off
the ~aeck-bone and wings at the first
joint, with the gizzard and liver boi
until tender, chop fine withene.foIl
pound salt pork, chop in bread crumbs,
about one quart, moisten with the
water the gizZard, ETC., was boiled in,
season with one teaspoonful salt, one
teaspoon sage. half teaspoon pepper,st
we'll and add more water if needed,
then stir in one spoon flour, one well
beaten egg, stuff the bird full and
neck, too, sew up strong, wind string
around to keep the wings and legs
down, turn the neck back, take boil
or, inYert some tin dish :, lay in your
turkey, put in alittle water and steam
one hour Qonger if an old bird, then
bake another hour, and put something
in your pan so your bird will not lie
in the gravy. If any of the readers
try my plan, ;please report result.
-----------------------