Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-01-04

crackers. rolled, seasoning to taste two egg
well beaten. and large tablespoonful
butter. I
Mix and press firmly in deep dish, then
loosen gently, and turn into shallow pan.
Strew with bread crumbs, rufE with butter,
and bake slowly for two hours, basring fre.
uuently with hot water with little butter in
1t.
Make rich stock of the bones and trim
mings of the veal-about pint is necessary.
Strain. cool and remove the fat.
Reheat and stir In two tablespoonfuls Of gela-
tine.
Carefully remove the pate to a deep dish
large enough TO admit of the jelly being poured
Set aside to stiffen and when cold serve in
neat slices.
.. DRIED BEEF RELISH.
Heat in a siew-pan 3 small cupful of cream
and cupful OF dried beef. grated.
Add four beaten eggs. little pepper, and
stir until thick.
Serve on toasted bread.
TO USE UP COLD MEATS.
Take fragments of any sort of cold meats.
slice thin and place in a baking-dish.
Season to taste with salt, pepper and sweet
Add some meat gravy or stock and a pint of
Stew with bits Of butter. cover with bread
crumbs, and bake in moderate oven.
TOASTED CRACKERS.
Take half dozen Boston butter crackers.
split, cover with cold water, and let stand until
they begin to swell
PDur off the water, drain, and arrange on a
shallow pan. well butlered, crust side down.
Bake until lightly Drowned. spread with but
ter, and send to the table on warm dish.
APPLE CUsTARD.
Select half a dozen large tart apples, wipe
them with damp cloth, pare and core.
Drop into pan of cold water.
Put to boil with very little water and a slice
of lemon.
When tender press through sieve and
sweeten to taste.
OF rich milk and add TO the apples
fonr into pudding dish and bake or steam
Serve cold.
APPLE FRITTERS.
Add to quart of milk the beaten yolks Of
Sift in hour enough to make stiff batter,
sitting with the -four two teaspoonfus of bak-
ing pewder-if soda is used level teaspoonful,
with two of cream of tartar. is required.
Mix some apples. cut in thin, even slices,
with the batter, and fry in smoking hot lard.
CREAM PUDDING.
Heat quart of milk, stir in one large table,
spoonful of corn starch, dissolved, the beaten
yolks of five eggs. one cupful of sifted sugar
and a large cupful of steamed rice.
Cook carefully until the mixture thIckens,
flavor, and bake in buttsred pudding dish.
Sweeten and flavor. the whites beaten stiff
and spread over the pudding.
Place in AN open oven long enough to set the
meringue.
Prepare the day before, and serve very cold.
yERMIcELLI PUDDING.
Bring to the boiling point pint and q half
of milk, put in a pinch of salt and add the ver-
micellI quarter Of pound
Simmer slowly for 10 minutes, sweeten to
taste. and stir in two tablespoonfuls of butter.
When partly cooled mix with four beaten
eggs, flavor with lemon and bake As minutes.
SPONGE CAKE PUDDING.
To a.cupfuf and half of powdered sugar
add the beaten yolks of five eggs.
Stir thoroughly, sift In gradually cup and
quarter of -four, and add the whites beaten to
a stiff froth.
Bake in moderate oven and serve with Gus
tard sauce.
Hers are some pudding sauces:
CREAM SAUCE.
Cream together one-Quarter cup of butter
and one-haif cup of powdered sugar.
Stir in four tablespoonfuls of cream and
flavor to taste.
ts HARD SAUCE.
Beat until creamy half cupful of fresh but
Stir in gradually cupful of powdered sugar.
flavor and set in cool place until needed.
LEMON SAUCE.
Cream together cupful of sugar and q half
cupful of butter.
sui III ohC "Cli-DohLhch cSS. ~ lcfcl bedSpOOQ-
full of grated nutmeg. the juice OF one lemon
and 4 half cupful of boiling water.
VANILLA SAUCE. --.
Pvt half pint of milk into double boiler
When about 10 boil stir in the yolks of two
eggs beaten with small cupful OF powdered
sugar. and stir constantly until thick as boiled.
cus:ard. =
When cool flavor with vanilla.
When about to serve whisk in gently the
beaten whites.
CUSTARD SAUCE.
Take the yolks of four eggs stir-nos beat
until well broken, add two tablespoonfuls of
powdered sugar, pinch of salt, and glass Of
sherry or white wine.
Put these ingredients in a double boiler, and
stir briskJy until Of proper consistency.
-... ELLICE SERENA.