Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-12-07

Add teaspoonful OF salt and make sweet
with molasses.
Butter the pan and pour the batter in, and
then the remaining quart of cold milk.
Cut butter into little bits and place on top.
Bake two hours In moderate oven
QUICK PUDDING.
Mix cup of sugar with large tablespoonful
OF butter; add two well-beaten eggs, sift in
full teaspoonful of baking powder, with Hour
enough to make a thick batter.
Bake in quick oven, and serve with butter
or cream sauce.
PUDDING SAUCE.
To two cupfuls of boiling water add one cup
1ul OF sugar, butter the size or an egg, plncn
OF salt, little grated nutmeg, two tablespoon
luis lemon juice or vinegar.
Ado to this mixture, when boiling, one large
tablespoonful of cornstarch or two of flour.
Let simmer for one-half hour.
CREAM PIE
To one cupful and half of boiling milk add
one egg, one heaping tablespoonful Of -four,
three OF sugar, mixed together.
Let II boil and flavor with lemon.
rms Will make cream for two pies.
FOR the pie, one cupful of sugar, two eggs,
one-nalf cupful Of butter, one-half cupful of
milk, two cupfuls flour, one teaspoonful of
cream tartar. one-half teaspoonful soda.
BAKE until the cream is set.
FRENCH LOAF CAKE
One pound of sugar, half pound Of butter, one
pound OF Hour, eight eggs, one grated nutmeg,
the Juice of small lemon. one-ha1f pound Of
raisins, one-half pound of currats, one salt
spoonful of salt.
Bake in a moderate oven.
LADY FINGERa
Rub half pound of butter into pound Of
nour; to this add half pound Of sugar, the
Juice and grated rind of a large lemon, and,
lastly three eggs, the whites and yolks beaten
separately. and the whites stirred in after all
the other ingredients are well mixed together.
This dough, if properly made will be stiff
enough to make rolls about the size of lady's
nnger; 1t will spread when in the oven, SO that
II Will be of the right size and shape.
GRAHAM PUFFs.
One pint of sweet milk, one pint Of graham
flour, half a teaspoonful of salt, and one egg.
Beat the egg, then add the milk, and then the
-four gradually.
Beat briskly for fve minutes. pour into but
tered gem pans, and bake in a hot oven.
PRUNE cUsTARD.
Stew until quite tender evaporassd French
prunes
Press through a sieve. and add to the pulp
sugar to TASTE
Flavor with juice of half lemon.
Serve when cold with cream.
CREAM PUFFs.
Melt one-half c1p butter in q cup Of hot
water, and while boiling beat in one cup of
flour.
Take from the fire and when cool stir in three
eggs. one at time. without beating them; drop
the mixture in tins in small spoonfuls and bake
in moderate oven.
CUSTARD FOR FILLING.
One and one-half cups of milk, two eggs, four
tablespoonfuls flour, sugar to taste, and flavor
with vanilla.
Beat up the eggs and sugar, stir in the milk
with the havoring. and when it comes to the
boil stir in the -four previously mixed with
little milk; cool and I'LL the puffs by opening
them little.
LEMON CREAMS OR CUsrARDs,
Five ounces loaf sugar, two pirts of boiling
water, the rind OF one lemon, the juice Of three,
and the yolks of eight eggs.
Make quart of lemonade in the following
manner:
Dissolve the sugar in the boiling water. hav-
ing previously. with part Of the sugar. rubbed
off the lemon rind, and add the strained Juice.
Strain the lemonade into a saucepan and add
the yolks OF the eggs, which should be well
beaten.
Stir this one way over the fire until the mix
ture thickens, but do not allow it to boil; serve
IN cusrard glasses or on a glass dish.
After the boiling water is poured on the
sugar and lemon it should stand covered for
half an hour before the eggs are added to IL,
that the flavor of the rind may be extracted.
STEAMED INDIAN PUDDING.
Heat TO the boiling point one quart Of rich
milk and pour it over one and one-half cups Of
sifted Indian meal.
Stir in one cupful of molasses, one quart Of
cold milk butter the size of a small egg, q
scant tablespoonful of ginger, one teaspoonful
of salt and two well-beaten eggs.
Steam for five hours in a closely-covered YES
sci. ELLIoE SERENA.