Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1889-07-04
DOMESTIC RECIPES.
cocoANUr BALLS.

coooANUT BALLS.
Crate a cocoanut and mix with milk
enough to make paste, whites OF three
eggs, sugar to sweeten. Make into balls
and bake on buttered tins.
SPONGE CAKE.
One dozen eggs with whites and yolks
beaten separately, one pint of sugar,
one pint of -four, and the juice of two
lemons. Bake in moderate oven.
SNOW PUDDING.
One pint of milk, one-half cup OF
sugar, one-half cup of cornstarch; let
come to boil and stir in three beaten
eggs. Boil till thick and set away to
cool.
JELLY ROLLS.
One cup of sugar, three eggs, one cup
of flour, one-quarter of a cup Of water,
one teaspoon of baking powder. Bake
in long, square tin; lay upon towel
and roll.
FLANNEL CAKES.
Gut dry, light bread in pieces, put
over it enough sour milk to cover it, let
it stand over night, in the morning wash
it well, and to every quart of bread add
one egg well beaten, q teaspoonful OF
soda, pinch of salt and flour to make q
moderate thin batter; bake on a grid
die.
CREAM PIE.
One pint of sweet milk, white of one
egg and yolks of three; two tablespoon
fuls of sugar, two of cornstarch; beat all
together; let it cool and flavor. Make q
rich crust and bake separate and fill;
beat the whites of two eggs to froth,
spread over the top and set in the oven
TO brown.
PNEAPPI0 DREAM.
Soak one ounce OF gelatine in water
until dissolved; whip one pint of sweet
cream to stiff froth. Cut the pine
apple fine, boil with one-half pound OF
pulyerized sugar, strain through col
ander, add the dissolved gelatine, set
ON ice, and when it thickens, stir until
smooth, then add the whipped cream
and mold.
APPLE-TAPIOCA PUDDING.
For apple tapioca pudding, add one
half teacup Of tapioca to II pints OF cold
water; put on the fire and cook till
clear, stirring to prevent burning; re-
move from the fire, sweeten and flavor
with nutmeg; place six or eight pared
and cored apples in O pudding dish,
pour the tapioca over them and bake
until the apples are done. Serve cold,
with cream.
CRANBERRY SAUCE.
Pick over and wash the cranberries
and put in the preserving kettle, with
half a pint of water to one quart OF
berries; now put the sugar-granulated
sugar is the best-on top of the berries;
set ON the fire and stir about half an
hour; stir often to prevent burning;
they will not need straining, and will
preserve their rich color cooked in this
way. Never cook cranberries before
putting in the sugar. Less sugar may
be used if you do not wish them very
rich.
sAeo PUDDING.
One quart milk, four tablespoonful
sago boiled in the milk till soft; set the
dish in kettle of hot water and let sago
swell gradually. Beat up three eggs
and stir into cooked milk and sago; salt
and sugar to taste. Then put in oven
and bake very lightly. Sauce for this:
Two-thirds cupful butter beaten to
cream; stir in sugar till quite thick.
To cupful boiling water add corn-starch
mixed with cold water till the whole is
of consistency of thin starch; mix this
with sugar and butter, one-half over
pudding while warm and the other half
just before serving.
LOBSTER SALAD.
Take one head of lettuce, pick off the
leaves and wash thoroughly; remove
the meat from a two-p pound lobster,
saving out the coral and claws; then
chop up the lobster and add one-eighth
teaspoonful of cayenne pepper, one tea
spoon vinegar and little salt; mix
together with the dressing and one
quarter of the lettuce, save out the large
leaves and place around the edges of
platter, then break the coral in little
bits over the top of the prepared lobster
after it has been added to the centre of
the platter, and place the claws and
slices of lemon around the edge. Dress
ing for salad Yolks of two eggs well
beaten, one teaspoon mustard, and pour
in gradually enough oil to thicken well.
Il American Cultiyator.