Democratic messenger., 1893-11-18

CHOCOLATE PUDDING.-Ome quart
Of milk. two cupfuls of sugar, sIx table
spoonfuls of corn starch. the yolks 81
three eggs. one-fourth Of pound If
chocolate. one tablespoonful of vanilla
and Il little salt. Mix all the ingrc-
dicntS together with little Of the cold
milk. scald the rest and pour into the
mixture, stirring constantly till il
thickena. Make meringue ot the
whites of the eggs for the top.
Mock MINcE PIE-One cup oi
raj ,ins, chopped fine; one egg. one table
spoonful of vinegar. one-half cup Of
washed currants. one-quartcr teaspoon
ful of salt, two-thirds of a cup Of mo-
lasses, one-half cup Of cider. two Bos-
ton crackers. onc-half cup of sugar,
onehalf cup oi cut citron, uicc and
rind Of one lemon Roll the crackers
and mix them with the fruit: add salt,
beaten eggs. molasscS, cider, vinegar,
sugar. lemon and spice To taste. Nix
all well together and finish the same
as an apple pie.
PLAIN Plum PrDpING.-O pint
Of stale bread crumbs, one cup oi -four,
one cup oi stoned raisins, juice and
rind Of one lemon, one cup Of washed
currents, one cup ot brown sugar, one
teaspoonful Of cinnamon. onc-half nut
meg. grated; one-hali cup Of molasscS.
three eggs. half pound of suet, half
pound of citron. half teasponful of
baking soda Mix well all the dry
ingredients. Beat the eggs. add the
molasses. Dissolve the soda in Il table
spoonful of hot water. add to it the
molasses and eggs, then mix into the
dry ingredients and pack into grcas-
ell mould, boil four hours. Serve with
harl or brandy sauce.
CHOCOLATE CAKE.-Two ounces Of
chocolate, four eggs, one-half cup Of
milk, one teaspoontul Of vanilla, one
half cup of butter, one and halt cups
Of sugar, one heaping tcaspoonful Of
baking powder and one and three
quarter cups Of flour. Dissolve the
chocolate in five tablespoontuls oi boil
ing water. Beat the butter To a cream.
add gradually the sugar, beating all
the while; add the yolks, beat again.
then the milk, melted chocolate and
-four. Give the whole vigorous
heating. Now heat the whites of the
eggs To stiff froth and stir them care
fully into the mixture: add the vanilla
and baking powder. Mix quickly and
lightly, turn into CREASED cake-pan
and bake in a moderate oven toriy-five
minutes
CABSET PrDDiNG.-l quart of
broken stale bread or cake, teaspoon
ful of salt, 3 eggs, pints of milk, !
teaspoonful of vanilla. Beat the eggs
whites and yolks together, until light
add the milk, and, if you use cake.
two tablespoonful of sugar, if bread a
half cup of sugar Grease pudding
mould, sprinkle the bottom with raisins
then put LAYER Of cake or bread, then
sprinkling Of raisinS. and 50 ON until
the cake or bread is all used Add
the vanilla and salt To the milk and
egg, pour il into the mould an,l let il
stand fifteen minutes; then place in Il
pot of boiling water and boil continu
ously for one hour. Turn it out care
fully from the mould and serve with
sauce.
TAFrY-l pint Of salt water, 8
ounces of butter, ] teaspoontul Of lemon
juice, , teaspoonsiul oi vanilla, !
pounds of sugar (coniectioners' Al.
Stir the water and sugar over the fire
until the sugar is dissolved, and then
boil until it arrives at the hall stage;
that is, when small quantity cooled
in water and rolled between the thumb
and finger forms soft ball. Now add
the butter and lemon juice and boil To
the "crack; = that is. when il harlcns
quickly when dropped in cold water
and will not stick Ia the teeth Add
the vanilla and turn out in CREASED
shallow pans to cool