Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-03-29
MEALS FOR ONE DAY.

eral Directions for the Housekeeper.
WRITTEN FOR THE DIsPATcH.i
However excellent woman's judgmen
may be, land however experienced, her house.
hold affairs must be carried on under sys-
tematic rules. She may In the matter of
her cooking become almost perfect BY
system of her own, not in so many words
deducible to rule; but in this she is an ex-
ception.
In these days much is to be learned from
print. Recipes and formulas Of new and
novel mixtures of food are constantly given
out by professional cooks. In the prepara-
tion of these, rules are given, which must
be literally and accurately followed. In
some instances the least deviation from the
prescribed formulas may mar if not destroy
the combination, and the attempt made in
reproducing it may hopelessly fail. Where
an exact recipe is given, it should be exactly
followed. If rules are to be observed they
must be strictly and literally followed. else
tney are not IN the proper sense ruIel at all.
L give to-day another set of meals:
Breakfast
Baked apples. Cream.
Broiled sweetbreads. Crumbed eggs.
Easter b,scuif ,tfwed potatoes Coffee
Luncheon.
Panned oysters
stewcd fruit. Waters.
Chocolate. Tea.
Flllet of beef Mushroom sauce.
BroWned parsnips. Whipped potatoes.
yea, ahsala salad. Mayonp4Tisee dressing.
Banana pudding.
Coffee.
The recipes below will help the house.
keeper:
Crumbed Eggs.
Boil one-half dozen eggs for 20 minutes. Re-
move the shells and cut in rather thick slices.
Spread with melted butter, sprinkle with sitted
crumbs and fry brown. Serve on squares of
toasted bread, with dressing of drawn butter.
Easter Biscuit.
To five well-beaten eggs add one-half cupful
of buttermilk or sour milk, a tablespoonful of
melted butter. little salt and half teaspoon
full of soda dissolved in spoonful of the sour
milk. Add Hour enough TO mix rather stiff.
Cut in pretty shapes, cash through the center
and Try light brown in hot lard
Banana Pudding.
Line deep dessert dish with slices of sponge
cake and alternate with thin slices of banana
and cake until the dish IS full. Pour over the
whole pint OF cold-boiled custard and heap
with whipped cream
Here are some general recipes that will be
found reliable:
Apple Short Cake.
Make rich biscuit dough. Bake in Jelly cake
tins. Split and spread between sweetened
apple sauce, favored to taste.
Banana Pates.
Line patty pans with rich puff paste, Fill
with raw rice and bake until crisp. Remove
the rice, and when cold fill with the banana
mixture, made as follows: Mix halt dozen
minced bananas with half cupfui of whipped
cream and two rablespoonfuls of sugar. Gar
nish the tops Of tie pates with whipped cream.
Rice Pies.
Wash and soak q teacupfu of rice. Put into
a stewpan with quart of boiling water When
quite tender add quart of milk, a teaspoonful
of salt, grated nutmeg and five we'll beaten
eggs. Sweeten TO taste and press through
sieve Bake i'll pie tins without upper crust
Cream Pie or Cake.
One egg beaten light. to which add by de-
grees one cupiul of granulated sugar one
tablespoonful melted butter, one cupful OF
milk, little nutmeg anu pinch of salt. Sift
two teaspoonfuls of baking powder into two
cupfuls of -four in separate dish. Add this
by degrees. beating well, to the other ingred-
tents, dropping in one-half teaSpoonful of
lemon or vanilla at the last. Bake in loaf
or drop OH three jelly tins. Spread jelly be-
one pint of milk when boiling add two eggs,
one tablespoonful of corn starch, two table
spoontuls of granulated sugar and pinch of
salt. Add favoring when removed from fire.
When cold pu: between LAYERS. Flour may be
used in place of corn starch.
Graham Bread.
Three tablespoonfuls n. o. molasses Two
cupfuls lukewarIn water. One teaspoonful Of
salt. One half cuDful of yeast. One cupful
-four aud graham -four to make stiff batter
which will cling as it drops from the spoon.
Put ingredients together as above, except that
you add the flour after putting little graham
in first Beat we'll and set to rise. In morning
when light add one heaping teaspoonful of
saleratus, dissolved in boiling water. Stir in
we'll and put in pan to rise.s When light put in
hot oven and cover to prevent burning. Bake
from three-quarters to one hour. The same
recipe serves for biscuit In gem pan except
that yeast is omitted, and use heaping tea
spoonful baking powder rubbed dry in the
meal and -four. Drop at once in tins.
Pudding or Mush.
Stir graham -four into boiling water to which
a little salt has been added. Stir well, and let
boil for one-half hour. Serve with cream or
with molasses or maple syrup
Brown Bread.
One cupful of sweet milk one cupful of mo-
lasses one cupful OF graham -four one cupful
of -four, one teaspoonful of baking powder Tor
saleratus); put in mold and steam tor three
hours
Take equal parts of leftover Goldfish and cold
mashed potaLoes-a pint of each; SUR in a
beaten egg and a little -four; shape into balls
aside for 30 minutes; Immerse in smoking fat
for 10 OF 10 minutes; drain and serve.
Lobster Salad.
To a quart of boiled or canned lobster. cut
into small pieces, add three tablespoonfuls of
vinegar. two of oil, a ;easpoonful of salt and a