The Logan County banner. [volume] (Logan, W. Va.) 1889-1903, 1892-03-31

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Qualkine Pudding -Scald aquart Of
cream; uhen nearly cold put Il four
well-beaten eggs tablespoonful and
half Of -four. sugar and nutmeg e
taste Tie It close in buttered cloth
and boil 1t m hour. then turn II out
carefully into into . glass dish. Serve
with vanilla sance- Home.
A new idea for plano covers IS to
take the yard squares Of stamped ye-
iours, otherwise scorched canton fan
mel, which are sold ID every fancy store
for forty-five and fifty cents. etch the de-
signs with rope silk and trim with
fringe. The result Is very handsome
cover. and II will prove . very services
able one as well. Cne square and .
half makes the cover. OF course for an
upright piano.
/. Apple Snow Peel AMI CRATE one
large sour apple. sprinkling over It .
small cupfni Of powdered sugar as you
CRATE It, TO keep 1t from turning dark.
Break into this the whites of two eggs
and beat it all constantly for half an
hour. Use o large bowl, as it beats up
very stiff and light Heap this into a
glass dish. ur Ane, smooth custard
around it and serve. This Is very
delicate dessert Detroit Free Press
--Welch Rarebit --One-quarter Of a
pound of cream cheese. one-fourth OF
cup Of milk or cream, one teaspoonful
mustard. half a teaspoon OF salt, q few
grains Of cayenne, one egg, ono tea
spoonful Of butter four slices OF toast;
break TIE cheese in small pieces. or. II
hard, CRATE it; put 1t. with the milk, in
double b iler; toast the bread and
keep it hot; mix the mustard, salt and
pepper; add the egg, and beat we'll;
when the cheese is melted, stir in the
egg and butter. and cook two minutes.
Or until it thickens little, but do not
let it curdle, pour &c over the toast -
Boston Herald
Light Pastry for Tarts Beat the
white of-.ans egg to stiff froth; then
mix it with enough water to make a
light quart of -four into q stiff dough.
Roll it out very thin; then lay the third
part of half pound Of butter upon il
in little bits Dredge it with q portion
of the -four reserved for this purpose,
and roll it up tightly. with light
touch though. -. Roll the dough out
again. and dot it over with the same
quantity Of butter cut into bits. and SO
proceed until all the shortening Is
worked up The oftener pastry is
rolled the lighter an fiaky it becomes;
Many persons think that to put halt
lard and half butter makes fairei
pastry than all butter. Harper's Bazaar.
Odds and Ends Of Bread Pudding
Break bits of stale crusts and crumb
enough to fill the pint measure just
evenly full. Do not attempt to make
shis pudding with fresh bread or it will
be sodden lumpy failure. Put the
bread in a tin saucepan, cover with a
quart of milk and let it rome to boiling
p int; then stir IN lite butter and
salt to taste and about an eighth Of a
nutmeg, grated. II vanilla is used put
it in just before baking Set the bread
and milk aside to cool, and when cold
stir in two eggs beaten with half cup
of sugar; bake in quart dish an
brown nicely. This NAV be served
with or without sauce, but is very nice
in cold weather If all ,wed to cool just
enough to make it Arm; it need not be-
come cold, and eaten with piping hot
sMeetened white sauce, favored with
vanilla: in this latter case do not put as
much sweetcning in the pudding
" World