Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-08-24

oysters, . little black pepper and three slices
Of lemon.
Put all in . granite or enameled kettle; cover
with an inch Of water, boil gently tor one neur'
stirring carefully to prevent burning.
MRS. TRANKLIN's PUMPKIN BREAD.
Stew cheese pumpkins as for pies, not quite
Stir into the pot in which 1t was cooked,
sugar TO sweeten-about as for sweet corn
bread-a teaspoonful of salt, and cornmeal TO
make 1t as stiff as you can stir with spoon.
Do this at o'clock In the morning.
Cut paper to fit the bottom Of your bread
pan, then butter another to cover bottom and
sides.
Put in the bread mixture, and bake two
hoursin aslow oven.
When it gets slightly brown cover It.
AT the end of two hours keep it at the oack
OF the oven till tea time. To be eaten hot with
Sufficient pumpkins to nl six-quart kettle
would, when stewed. make about enough, with
the meal, TO fill four-quart bread pan.
JUDGE PETER's PUDDING.
Three-fourths of box of gelatine. two
oranges. two lemons, two bananas. six figs. and
then English walnu s. dissolve the gelatlne IN
one-half pint of cold water, then add one-half
pint OF boiling water. cut up the lemons, and
after squeezing out the juice, put 1t with the
sugar in the gelatine while hot, let IL remain
shDrt time, strain and let it stand until 1t be-
gins to thicken, stir IN the fruit cut in small
pieces. turn into mold and let it harden, and
serve with whipped cream.
FRANCATELLrs GINGER CAKES.
Franceselli, pupil tn the celebrated
Careme, the greatest cook OF modern France
and chief cook to the Queen of England,
gives the following recipe Tor ginger cakes:
Ingredients-One pound Of -four. II ounces Of
fresh butter, IL ounces of pounded sugar, q
ounces Of Jamaica ginger. yolks of eggs. ,
Work the whole of the above named In
gradients together on pastry board or slab;
and, after having gathered the paste up into q
compact mass. separate ft into four parts, roll
these out to the thickness of the sixth Of an
inch, one after the other. with q tin cutter,
either oval or round, cut out as many cakes as
the paste will produce, and place them on a
slighrly-buttered baking sheet pass pas E.
brush over them when they are about half
done, shake some sugar over them, and set
them back in the oven to finish baking, OF
very light color.
PIERRE BLoTs' CORN CAKES
Of melted butter, pint Of cornmeal, salt and
sugar to taste.
While mixing set milk on the fire, and as soon
as it rises, turn it into the mixture, little by
makes kind of thick dough. Butter well a
shallow bakepan, put the mixture into II, anu
bake.
sHELLEY's TEA BUNS.
One cup of yeast, one cup OF sugar, one cup
of butter. three cups of sweet milk; mix the
night before, leaving out butter and sugar; have
a soft sponge.
In the morning add butter, sugar, and pinch
of soda; let it rise again until very light; knead
1t very lightly and put into tins.
Let them stand until very light
Bake in a moderate oven till the tops are
brown; while hot rub the tops with butter-this
makes the crust tender and smooth.-Frons
Mrs. Southey's Recipe.
JENNY LIND's FAMOUS SOUP.
One-quarter pound of the pearl sago washed
till the water poured from it is clear; then stew
it quite tender in water or broth ut will re-
poured on it cold and healed very slowly
Then mix gradually with it pint Of boiling
cream and the yolks Of four eggs, and mingle
the whole carefully with two quarts Of strong
veal or beef stock, which is already boiling.
ELLICE SERENA.