Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1888-12-01
EGG SNOW.

LAKE, SIA egSS, SepdIdIe Inc IOlAS IlOlu
the whites, beat the latter to ssiif
froth or snow (hence the name) and
put it into the boiling milk by spoon
fuls; stir the whole about with a skim
mer. When done take the eggs out
and dress them on the dish for serving.
Thicker the milk over the fire with the
beaten yolks, pour this over the frothed
eggs; let the whole cool and serve.
EXCELLENT ROLLS.
Take three pints of warm water in
which some peeled Irish potatoes have
been boiled, strain your water, adj
tablespoonful of butter or lard, one
teacupful of warm yeast; thicken it
with flour to make a dough. Let it
stand to rise, then work into rolls.
Let it stand to rise fifteen or twenty
minutes, then bake about threequ
tiers of an hour. You can make this
into loaves. as it is good bread recipe.
GINGERETTE.
One gallon of water. one pound of
white sugar. one-half ounce of best
ginger root, two sliced lemons, one
fourth ounce of cream tartar Boil the
ginger and lemon ten linutos in part
the water; dissolve the ,ugar and cream
tartar in cold water, add one gill of
good yeast. Let it stand over night
and strain and bottle in the morning.
Snow PATTS
Two cups sugar. Il cups batter, one
cup sweet milk, three cups flour, three
teaspoonfuls baking powder whites of
five eggs. Bake in deep square pans.
The following day cut in two-inch
squares. Cut off the crust and leave
it white. Take each piece on fork
and frost it upon all sides and then
roll in grated cocoanut
RICE PUDDING.
A teacupful of rice. the yolks of four
eggs, the whites OF three beaten sapa-
rately, two ounces Rounded sugar. two
ounces raisins. One-quarter pound Suot,
chopped very fine; tiavorng of rataa
or vanilla; put these ingredients INTO
mould and boil II hours. Serve with
brandy or sweet sauce.
VEGETABLE SOUP.
Four onions. three turnipS. four car
rots, one small head of cabbage, one
pint of butter beans and bunch of
sweet herbs Boil until done, add Il
quart of soup stock; take two table
spoonfuls butter and one of flour, beat
to a cream; pepper and salt to tusle;
add a spoonful sugar Serve with
fried bread chips.
SPICE CAKE.
One and one-half cupfuls Of butter
milk. II cupfuls of brown sugar, one
fourth cupful of butter or shortening,
one teaspoonful of soda. one teaspoon
full each of cinnamon, cloves. allspice.
and q to three cupfuls of -four accord
ingly to the richness of the buttermilk.
MUFFINs.
Cream together one cupful of butter
and one cupful of sugar; add three
eggs and one pint of milk. stirring
well; then add one quart of wheat flour,
with two teaspoonfuls of baking pow
der and one cupful of yellow Indian
meal Bake in muffin rings in hot
oven.
sUET PUDDING.
Three cups of flour, one of raisjns,
stoned. one-half cup suet, chopped fine,
one-half cup molasses. one half cup
milk, two teaspoons cinnamon, one of
cream of tartar, one-half teaspoon soda,
boil one hour and half.
BREAD PUDDING.
Take one pint of bread crumbs soaked
in one quart of sweet milk. one-half
cup of white sugar, two eggs beaten
thoroughly, one cup of raisins if de-
sired. heaping teaspoontul of butter.
salt to suit the taste; stir well together
and bake.
ONION PoNADE.
Cut some onions into thin slices and
stew them in butter, add a pinch of
-four with broth or water, season and
stew them again, thicken with the
yolks of eggs so as to make kind of
thick sauce
BLACKBERRY PUDDING.
A pint of flour, pint of warm water.
a pinch of salt; mix flour. water and
salt thoroughly; add one quart of black
berries the last thing. Put in pudding
bag well Toured and boil one hour.
CURRANT PIE.
Beat together one egg and one cup
of sugar; add one cup Of currants and
bake with two crusts.