Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1895-10-25
DELICIOUS DESSERTS.

Cream Pie-One cup -four. one ia
blespoon lard, one tablespoon butter.
pinch of salt, mix with water. Bake
in two jelly cake tins. Filling: One
cup milk, let scald; two tablespoons
corn starch, yolks of two eggs, threo
tablespoons sugar. Vanilla flavor.
Ice Water Sponge Cake-Use one
and one-half cups sugar, one and one
half cups -four, three eggs, one-half
cup ice water, one and one half tea
spoons baking powder; beat yolks and
sugar with one tablespoon OF water
thoroughly. This is better than ten
egg cake.
Tea Ice Cream-Pour over four
tablespoons of old Hyson tea one pint
cream, scald in custard kettle, or by
placing the dish containing it in
kettle of boiling water, remove from
the fire and let stand five minutes.
Strain it into pint of cold cream,
put on to scald again and when hot
mix with it four eggs and three
fourths pound sugar we'll beaten to-
gether, let cool and freeze.
Orange Sherbet-One tablespoon
gelatine, one-half cup cold water, one
cup sugar, one-half cup boiling water,
one cup cold water, six oranges and
two lemons. Put the gelatine into
the cold water for ten minutes, dis
solve in boiling water, add the sugar
to the juice IA scant pint and one cup
of cold water, stir. IN the gelatlne,
strain into the freezer. Pack in salt
and ice, three-fourths ice and one
fourth salt.
GOOD WAYS OF COOKING VEGETABLES.
Fried Okra--Cut it lengthways, salt
and pepper it, roll it in -four, and fry
in plenty of lard OF butter.
Okra Fritters-Boil the okra, and
cut in small pieces, make batter as
for batter cakes, put the okra in and
fry in plenty of lard.
Baked Corn-Three pints OF ssraped
corn, one cup of cream, one table
spoonful of butter, pepper and salt to
taste. Bake one hour; stir it occa'
sionally.
Fried Celery Wash and cut in
pieces several stalks of celery. Put
two ounces of butter in frying pan,
let heat; put in the celery and fry
brown sprinkle with salt.
Corn Fritters the corn from
FIVE or six ears of corn. Break one
egg in it and pepper and salt to suit
the taste; mix; drop from large
spoon into frying pan with hot but
Ter in it. Fry on both sides to a rich
brown.
Fried Cabbage-One head of cab
bage chopped fine, one cup of good
bacon, one pint of boiling water, one
half teaspoonful of soda. two teaspoon
fuls sugar, one half pod of red pepper,
salt to taste. Fry in skillet, stirring
occasionally.
Smothered Cabbage Gut two slices
of bacon and fry. Cut up head of
cabbage fine and put it in the dish
where the meat was fried. Pour on O
very little water and season with pep
per and salt. Cover it tight and let
it stand fifteen or twenty minutes.
Green Corn-Take six ears of corn,
shave lightly with sharp knife, and
scrape from the cob. Have a spider
ready with one tablespoonful of but.
ter or lard very hot; put in the corn
and season to taste. If field corn is
used, the addition of q teaspoonful ol
sugar improves it. Put on the back
of the stove, cover closely, let it cook
slowly, add little water, and it will
not stick or burn as it does the old
way of cooking.
Stuffed Cabbage-Take firm head
of cabbage, pour over boiling water,
let it stand fifteen minutes, drain, scald
and let stand half an hour, then drain
and shake until dry. Make stuffing ol
two tablespoonfuls OF rice, table
spoonful of chopped onion, table
spoonful OF chopped parsley, half O
pound of sausage mixed we'll together.
Open the cabbage to the center. put
in half teaspoorful of the mixture,
fold over two or three of the leaves,
cover with layer of the mixture, fold
over more leaves and continue until
each layer is tuffed. Press all firmly
together, tie in q piece Of cloth, put
in kettle of salted, boiling water and
boil an hour and half. When done
remove the cloth carefully, put the
cabbage in deep dish, and serve with
cream sauce. Scraps of ham or Other
meat can be used, also cold biscuit
light bread, crackers; the crackers and
butter make good stufing seasoned
with pepper, dressed with cream
Mrs. M. g. Spnrkman.