Telegram-herald., 1888-02-10
COOKERY curlErs


Ess BEzaE.-ons sE4ra q saoS1 oae pins
s. H.. tsUr esss, ozs sSassspson q aasls-
ed t-sssr oae teasscsz u s<lt two tea
speoas q a4saz poseay, b-ke II pas -
sloH svsl
Ss3~ fa rzxss. lske pate rsck ak
s pllca of sa-l alsd t2cl4sPo II batter
M n nsety fzllsa sno8 Ml.h he1r - Ia.4s
sta batter kry a. oaes. spT-nAe wI1A
powdered sag@r
SALrED ALMONDS shell bi&nch and
spFead them oat 81 e sEsga at tia pae disA. a2s
> pieee u batter the size u = hiekory nut
a1a st.nd th1la in Rooerztc 0Ysa until
golsa 6Eossn- 4aks them from the ovea.
sur them src1nd- droage thea thiez5y Win
salI aad ~ rn them out u cool
Cz1cEES JsLLs -Tage = chicken. one q
yeSr or wIo Oh makes the best leLy PACE
il h = saul lepaa with three pints Of water.
let il cook gently Until ne2rly done take il
ap, crush ne bones aDd meat return u tho
saucepan coax untl the liquid IS reduced
u half r.nt; STRAIN i, SIN the grease a,
SAL IL the taste AID glye Il 10 the patient
wArln or cpd.
/ Ofsrss Sour Pour oEe quart OF boiling
water md a skillet, then aid 0ne quart og
good, rich sweet mllki sur IA one teaeup Of
rolled cr&tEe- crumbs, seasoned with pep
I per and stlt 10 taste. When lt comes 10 "a
boll 2&d che quar- of oysters. str well 10
! keep from scorching, thea add butter tho
/ size OF "a egg let II boz up eLce, then 70
/ move from the hre iEln ooistely. dish up
I and send 10 table.
BAKED INDIAN PvDDfSa.-S Scald quart
/ OF mi.k IL double boiler. STR into Il oue
/ teacupfui meal and a saltspOonful salt
/ STIR until il thickcns, but not longer or il
4 VIII not bake well When COO add two well
/ beaten eggs, one-half cupful each Of sugar
and molasses, little pinch OF ginger and
nutmeg and pint Of cold milk STIR well
together, and bake slowly until water be-
! gins 20 bubble from the top. II is best
eaten warm.
CHICKEN SArAD.-Nix tho white part Of
two tender roasted chickens with tho fine,
I white part OF head OF nice celery, season
/ with celery salt. Make q dressing of the
beaten yelks of three fresh eggs. table
spoonful each or cream. melted butter Sad
lemon juice, = saltspo0n Of celery salt, a
dash OF pepper and teaspo0nful Of
mustard, all well beaten and stirred over
the fire TIL il thickens. When cool pour
over the meat, toss and arrange in bowl
lined with green lettuce leaves or celery
tops
LEMON CrsrARD-Beat the whites Of two
eggs and tie yelks Of 1--WE very light; add
Hve tablespoonfuls OF white sugar, and pou>
on these a quart OF milk (scaldinc hOt), add
half the peel of q lemon, grated, pour into
buttered pudding dish, and set this in pan
Of hot water Bake the custard untn it is
! WEI set" spread over 1t meringue made
of the three reserved whites Of eggs beaten
up stiff with some powdered sugar, and re
turn TO the oven for few minutes, until
the meringue is a golden brown. Cool be-
| fore serving
SoALLOPED APPLEs.-Pare and chop fine
six or eight juicy sour apples. Prepare
some fine bread crumbs. and place q layer
On the bottom of n deep buttered pudding
dish, cover these with layer Of the
chopped apples. strew sugar and nutmeg
| over it, and small bits OF butter. or a lete
very finely chopped suet; then another
layer of crumbs, apples, etc, finishing
with crumbs. When tho dish is full,
moisten with teacupful milk or waite
and bake to nice brown in d moderat,
oven. To be eaten hot with hard sauce,
or with cream or sugar, as preferred
PLUM PUppINe.-Two cups sour milk, oBe
cup chopped suet, one cup sugar. four cups
-four, one teaspoonful salt, one of soda, one
heaping teaspoonful baking powder, which
should be mixed in the dry -four, one egg.
one cup raisins, one cup English currant-
one teaspoonful each ground allspice.
cloves and cinnamon, half a nutmeg, hall
pound citron chopped fine. Steam tive
hours. The sauce with which IL is served
NAV be made as follows: One cup sugar,
lump Of butter about half the size OF an
egg, salt, and two large teaspoonfuls OF
flour. Rub all well together, pour on boil
ing water until Of moderate thickness and
CRATE nutmeg over it before using. This
plum pudding viii keep long time.