The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1889-08-01
SOMETHING FOR DESSERT.

There is so much to entice one out of
doors now, let us save time in the heated
kitchen by preparing plain desserts. The
recipes here given have been thoroughly
tested, and are well liked. Rice, we
consider wholesome, economical and easy
to prepare; three important points to one
who has to consider the outlay of both
money and strength.
Rice Pudding With Eggs-One quart
of milk, three eggs, one cup Of boiled
rice, good pinch of salt, one half cup
of sugar, raisins and flavoring. Bake
half an hour.
Boiled Rice With Cream Sauce-Boil
cup full of rice the usual way. For
the sauce take one pint of milk, yolks of
two eggs, one-haif cup sugar, pinch OF
salt, and two tablespoonful of flour or
cornstarch. Put the milk in double
tugerner with II nrne" coiu' rin3Ra, st}aYH
and thlcken the boiling milk. Add
vanilla or lemon flavoring when cold.
Have the rice and sauce as cold as posi-
BILE when served.
Pequot Pudding-One-half cup of
sugar, two tablespoonful melted butter,
one egg, one teaspoonful soda, two of
cream tartar, one-half cup milk, one and
one-half cups flour, one-half cup of seeded
and chopped raisins, one cup of stoned
cherries or currants, and any berry may
be substituted for the raisins, and now
that we are In the midst of the fruit
season we want to make the most of it.
Sliced apples are excellent in this pud-
ding, but instead of stirring in with the
-four, cover the bottom of the dish and
pour the butter over them.
Sauce for Above-No. 1. Butter size
of an egg, and as much sugar as it will
take up easily; flavor to taste. No. Q.
Two-thirds cup of sugar, small spoonful Of
butter, one cup of hot water. Boil to-
gether, and thicken with heaping table
spoonful of corn starch or -four, add one
teaspoonful of vinegar and flavoring just
before serving.
Cookies or cakes can be made In the
early morning, and with fruit, makes a
good dessert. We have tried a good
many recipes for cookies, but find none
so easy and satisfactory as the follow
ing:
Sugar Cookies-One cup of sugar, one
tablespoonful butter (heaping), one egg,
one teaspoonful soda, two of cream tar
tar, one-third cup of sweet milk, -four to
make as soft as possible. Bake in hot
oven. Cookies should be made and baked
as quickly as possible, and handled light
ly-don't knead them. If you want to
please the children--both big and small
put thin frosting on them; you will
be repaid for the extra trouble. We some.
times add chopped raisins or currants to
the cookies, and call them hermits. Al
young friend of mine remarked, after Q
taste Of them," they taste moreish."
Pequot Cake-For good cake that
can be made different way every
day in the week, and which nevel
fails, at least at our house, let me-
recommend one cup Of sugar, but
ter, size of an egg, one teaspoonful o.
soda, two of cream tartar, one-half cup o.
milk, two eggs, two cups of -four. Beat
sugar and butter together, add the eggs
then the milk with the soda and cream
tartar stirred in the milk until foamipg
then the flour. This can be favored ana
baked in plain loaf, or in cup cakes
larger cake, ribbon cake-which is mad,
by taking third of the mixture ant
padding fruit and spice, bake In tire.
layers and put them together with frost
ing. Or baked like marbled cake. On,
cup Of raisins or currants, or both, ant
spices added makes an excellent plail
fruit cake.
Chocolate Pudding-One quart of mill
onc-half cup of sugar, two eggs, twt
tablespoonful of corn-starch, one-quarte
cake of chocolate and vanilla flavoring
Put the milk in double boiler, beat tn
eggs and sugar and corn-starch togethe
with little cold milk, strain and thicker
the milk, have the chocolate well dis
solved, and add slowly also the vanill
after taking from the boiler. Set on th
ice and serve with cake.-Neso York %
server.