The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-04-18
Recipes.

STEAMED PCDD1Ne.-Haf cup each
sugar and butter, three eggs, one cup
sweet milk, three heaping teaspoons bak-
lug powder, two cups -four. Steam one
hour, serve with sauce. .-..'..
RICE SoUP.-Wash half a tea-cup of
rice and put it on in a pint of water to
boil; when done, drain and add quart
of milk; let it boil five minutes; season
with butter, salt and pepper. ~
ONION SOUP. Peel and chop very
large onion; fry in butter until brown;
put quart of milk on to boil; add tho
onion let it simmer half an hour; season
With pepper and salt and serve. -.
LEMON CUsTARD.-Six eggs, beaten
separately, one and one-half cups sugar,
tablespoonful of butter, juice (only) of
one large or two small lemons, mix the
whites in last, bake Immediately. For
two custards, on puff paste. )
CREAM CAKE.-Take two eggs, beat
in coffee cup, then fill with good thick
cream, one cup sugar, one cup -four, one
teaspoonful of baking powder, or one
half teaspoonful soda and one teaspoon
full cream tartar. Flavor with lemon,
and bake in moderate oven..
BRo1LED PoTAToEs.-Cut cold boiled
potatoes into slices third of an inch
thick. Dip them into melted butter and
fine bread crumbs. Place in double
broiler and broil ever fire that Is not
too hot. Garnish with parsley and serve
ON hot dish; or season with salt and
pepper, toast till delicate brown, ar
range on hot dish and season with but
ter.
BOILED LEG OF MUTToN.-Leg of NUT
ton, when boiled to turn, is a very &C.
ceptable joint, and also very profitable
one for small families, rs many excellent
dishes may be prepared from that not
used at the first meal. Raremutton is in
digestible, butt should not be over-done.
Put the leg in an oval boiler, cover it
with plenty of fast boiling water, slightly
salted; skim off the rising scum, as it will
discolor the Joint if it comes in contact
with it. A medium sized leg of mutton
requires nearly two hours and a half to
boil. A puree of young spring turnlps
with sauce made of melted butter and
-four, with small capers added to it, is the
most popular sauce to serve with boiled
mutton. The capers do not need cook
ing, but should be added to the sauce
before serving.
CAUI1FLowER WITH WHITE SAUCE
Select q white, close caulitlower, and af-
ter cutting off any undesirable green
leaves put it in pan OF salt (about ia
blespoonfuD and water. Leave in water
two hours. Caulifower so often con-
tains worms and slugs that this precau-
ton is necessary. The salt and water
will cause insects of any kind concealed
in the heart of the vegetable to come to
the surface of the water. Wash after
wards in fresh water, tie up in thin cloth
or piece of white mosquito netting.
This prevents it from breaking up in the
pot or when lifting in and out. Put into
boiling water with pinch Of salt. Boil
until tender. The sauce is prerared BY
taking one pint of milk, apiece Of butter
half the size of an egg, let the milk come
to a boil while you mix q dessert spoon.
full of flower TO cream with little cold
milk. Add a little salt and a dash Of
nutmeg and pour into the boiling milk;
stir constantly while it boils for minute
or two. Pour over the cauliaower.