Alma record. (Alma, Mich.) 1878-1928, 1886-06-04
DOM ESTiC HINTS.

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long TO the far-famcd Mrs Rundcll's
economies of pudding making Mrs.
Rundell advises bottled sauces ready tor
all emergencies. For plum pudding,
steep in white wine half an ounce of
shaved lemon peel, quarter OF an
ounce of mace, with kernels of apricots,
peaches, and nectarines; after being
properly stepped add this to bottle
containing pint of best brandy, half
pint of sherry. and two ounces of loaf
sugar. Two tablespoonfuls of this will
flavor sauce turccn of thick melted
butter.
One little side-dish which is good
condiment consists of the heart of Il
white cabbage the size of an egg chop
ped fine; add two apples sliced fine, the
juice of a lemon, a saltspoonful of pep
per, and a tablespoonful of curry pow
der well mixed. Add six small onions
chopped and fried brown, q Glove of
garlic, two ounces of butter, two of
flour, pint of good stock; boil them
together, and while boiling add the 9th
or ingredients. Let all be well stcwed,
then add again minced, not too finely,
the meat of fowl. Serve with album
dance of well cooked rice so that each
grain will fall apart.
In Paris there are 400 sorts of pastry,
buildings, and sweet entrcmetS, and
each one has its individual bouquet.
Among these is a delicate almond pud-
ding made with wine. eggs, grated
lemon, butter. cream, sugar; the foun-
dation being pounded sweet almonds
This is too costly for common use, but
here is marmalade pudding equally
agreeable to poor humanity and less
expensive: Have some rasped French
rolls wet with white wine or hard cider
pour over these some marmalade made
of bitter almonds, then porcupine it
with blanched almonds, and eat with
whipped currant Jelly.
ANGEL FOoD. Beat the whites of
eleven eggs to stiff froth, and then
beat in one cup and II half of granulat-
ed sugar and one teaspoonful of vanilla.
Add one cup of flour measured after
sitting, with one teaspoonful of cream
of-tartar The flour and crcam-tartar
must be sifted four times. Be;t slowly
and thoroughly after the flour is added.
Bake in an INCREASED pan, tin or earth
enware, in IA slow oven for forty
minutes. When done, set the pan on
the edge of two other pans to cool, UNI
less you have pan for the purpose
with projecting pieces of tin above leach
corner, which will allow a free crcula-
ton of air when it is turned upside
down The pan should be a bright one.
PuREE Ia CoNDE. This is 4 thick
soup made of the red kidney bean, and
named after Prince de Condo, who. it is
said. was very fond OF it. Soak two
quarts of red kidney beans over night.
Change the water twice; drain put
them into Il pot or saucepan and cover
them with cold water, and boil slowly
six hours. When the water evaporates
during process of boiling. add more
are cooked, add half pound of salt
pork (fast days use buttcr) a bunch of
fresh herbs, half dozen whole cloves,
salt if necessary When done, pour the
soup through sieve, remove the pork
and seasoning. and rub the beans
through Il sieve; add the pulp and n
teaspoonful of dissolved flour TO the
stock; taste for seasoning, pour the
soup into Il turcen, add crontons, and
serve. Many add ham bone instead
of the pork.
BEEF BRAIsE, HCNGARIAN STYLE. ---
Beef cooked with the addition Of lib
eral quantity of piments (Which is red
pepper but very mild and excelently
favored pepper is called Hungarian
style. This pepper may be purchased
ut the Spanish stores in Nader Lane
and at Hungarian restaurants. Select
a fivc-pound piece of rump OF beef,
cover it with hot water. and simmer
two hours. Take it out, put it in the
braising pan with > slice of bacon, Il
carrot sliced, an onion quartered, IL
teaspoonful of salt three cloves and u
pncn of thyme, and heaping table
spoonful of piments. Add half Il pint
OF water in which it was partly cooked
land save the remainder for SOUP.
Cover and simmer an hour. and set tho
joint i'll the open oven Il few moments
while you net the sauce through the
calendar; remove surplus fat and boil
the sauce down. then pour it over the
meat and serve.