Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-08-17
Heap in glass dish and pour soft Gus
tard around it.

Heap in . glass dish and pour soft Gus
tard around it.
APPLE CAKE.
Sift together one pint of -four, two tea
spconfuls of baking powder and one-half
teaspoonful of salt.
Rub one-auarter cup Of butter into the
-four, beat one egg light, add to it three
quarters of a cup of cold water, and stir into
the -four.
Spread in well-buttered, shallow pans.
Pare, core and quarter four or five tart
apples, scatter them over the dough, sprin-
kle with sugar and cinnamon, and bake for
80 minutes.
Serve with sauce.
APPLE FRITTERs.
Sift together two cupfuls Of -four, one
teaspoonful baking powder and q pinch Of
salt.
To one cupful of sweet milk add the
beaten yolks of two eggs.
Stir in the -four, add the beaten whites
and one teaspoonful of sugar.
Mix through the batter choice tart apples
and fry in hot lard.
HARD SAUCE FOR PUDDINGs.
Beat to cream gradually one-half tea
cupful of fresh butter and one teacupful of
powdered sugar.
Add to this mixture, BY degrees, the white
of one egg beaten to stiff froth.
Flour to taste.
This sauce is excellent for batter pud.
dings.
MoLAssEs SAUCE.
One tablespoonful of -four, one table
spoonful of butter, cooked until smooth.
Add by degrees one cupful of good
molasses.
Let 1t simmer for minute or two, add
one tablespoonful Of vinegar and hot water
enough to make it thick enough for sauce.
This is excellent for apple pudding and
apple dumplings.
Here are some general recipes:
CREAM CAKE.
Put two well beaten eggs in q tea cup, NIL II
ND with sweet cream, then take one cup Of
sugar; one small teaspoonful of soda, two tea
gether, and favor to taste.
Bake In a shallow pan.
MOCK MINoE PIE.
One cup Of raisins. one cup Of syrup. on . cup
of vinegar, one teaspoonful of allspice, one
spoonful Of cinnamon, three cups Of water.
Boil all together, and when cool add TIA sG
soda crackers rolled fine.
This will make three pies.
APRICOT CREAM
Stew twelve canned apricots with half q
pound of sugar, strain through sieve and let
them cool.
Mix them with half glass Of white wine.
Pass the mixture again through the sieve
and add sugar il not sweet enough; pour 1t into
mold and heat it by placing 1t in pan filled
with boiling water.
Serve In custard cups.
GOOD COOKIES.
One oupful butter, two cupfuls white sugar.
one cupful of sweet milk one teaspoonful bak.
ing powder, two eggs flour to roll well.
sAGo PUDDING.
Pick and wash through several waters i've
tablespoonfuls of sago.
Boil in one quart of milk until quite soft with
a stick of cinnamon.
Then STIR in one teacupful Of butter and two
Of pounded loaf sugar.
When it is cold add six eggs well beaten, and
q little grated nutmeg.
Mix all well together and bake in buttered
dish about three-quarters of an hour.
SWEDISH JELLY.
Cover . knuckle of veal with water, add q
small onion and carrot, and let 1t boil until the
meat Is ready to fall of the bone.
Take the meat and hash it fine and return to
the liquor after it Is strained, and give 1t an
! other boil until 1t jellies.
Add salt, pepper, and the juice and rind Of q
lemon cut fine; then pour it into form and put
in cold place.
II the knuckle of veal is large, use three
quarts Of cold water, II small, two quarts, and
let it boil slowly three or four hours.
ELLICE SERENA.