Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1891-04-09
HOUSEWIFELY MATTERS.
CREOLE PUDDING

CREOLE PUDDING.
Beat eight eggs with half pound of
smear. half a pound of butter and the
Juice of one lemon. Line deep dlsn
with puff paste, cover with ounce pre-
serves, pour over little OF the mixture,
lay on more preserves then more OF the
mixture and preserves. Bake and eat
with sauce.
SPONGE CAKE.
Three eggs. beat two minutes, add
one and One-half cups of sugar, beat
five minutes, add one cup OF flour, beat
one minute, add one-half cup of cold
water, beat one minute, add one cup OF
-four, containing one and one-halt tea
spoonfuls of baking powder, and beat
one minute,
FLOUR DUMPL1NGS.
One-half cup of sweet milk, one heap
ing teaspoonful of baking pow
der; mix stiff enough to form in cakes
with the hands. This makes about
seven. Drop in the kettle where
chicken or meat is boiling lido not let
them sink beneath the water), cover
tight and cook fifteen or twenty minutes.
CRULLERS.
One cupful of sugar, piece OF butter
the size of an egg, rubbed well into the
flour, two eggs beaten into the sugar ana
butter, one cup af milk, three teaspoon
fuls of baking powder mixed into cup
full of salt. Add a little salt, unless the
butter is very salt. Flavor with one
and one-half teaspoonful of lemon eX-
tract. Mix very soft.
NICE DESSERT.
No more wholesome dessert can be
made than "pop-overs," if they are
light and well baked, and it is one that
is almost universally liked. A good
proportion for these is four eggs, two
cups of milk, two cups flour and salt.
They should be baked in small earthen-
ware cups, which are SOLD for the pur-
pose, and the oven must be of mOder-
ate temperature.
BAKED oMELET.
Five eggs, half-cup milk, quartercup
fine bread crumbs, tablespoonful
melted butter; pepper and salt to taste.
Soak the crumbs in the milk ten
minutes beat the eggs very light, the
whites and yelks separately; stir the
soaked crumbs, the milk, the butter
and seasoning into the velks, and mix
the whites in lightly Pour into we'll
creased pudding dish, and bake in a
quick oven.
SCOTCH PUDDING.
One quart of stale breadcrumbs, graf
H..
powdered sage. Add one pint of
egg, one chopped onion and one pint of
mutton broth Bake in hot oven until
firm and Drowned upon the top. When
cold, slice in thin slices. Beef or
chicken soup may be used instead of
the mutton, but the Scotch recipe calls
for mutton.
PEACH PUDDING
A peach pudding made of fresh or
canned fruit is delicious. For this is re-
quired about two-thirds of can of fruit
and dough made as directed. Put the
peaches with little of the juice in a
round tin mold; a cake mold, if not too
large, will do. Drop the dough over the
top in spoonfuls, and set in steamer
over kettle of fast-boiling water.
Cover closely, and cook one hour. This
should turn out without breaking, when
the peaches should be on top. Serve
with sauce made with a scant half
cup of butter rubbed to Il cream, one
cup of powdered sugar and the yelk of
one egg beaten very light, and quarter
of cup Of wine stirred in at the last.
This sauce should be soft but not liquid
If wine is not used the whole egg
may be used and any havoring pre-
ferred.
BIRDSNESr PUDDING.
Core and peel enough tart, we'll
favored apples to cover the bottom of a
round porcelain pudding dish. Put
about half an inch Of boiling water in
the dish with the apples. Cover them
with plate and set them in hot oven
to cook for twenty minutes. At the end
of this time the apples should be tender
and nearly cooked and the water entire
ly absorbed. If any water remains it
should be gently turned off, but SO as
not to break the apples. Prepare an
unsWeetened custard of five eggs and a
quart of milk which has been Brought to
the boiling point. Add the eggs to the
hot milk. carefully, beating them in.
Season mixture with a saltspoonful of
salt, and pour it over the apples 1t
should cover them. Replace the pud-
ding dish in the oven without a cover,
and bake the custard and apples till
the custard is firm in the centre. The
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