The Canton times. (Canton, Miss.) 1893-1906, 1895-01-11
USEFUL AND SUGGESTIVE.

Plum Pudding Sauce. Beat to-
gether half q teacupful of butter, a
scant teacupful of sugar, and two scant
tablcspoonfuls of flour; add the well
beaten white of an egg, then pour in
two-thirds of teacupful OF boiling
water. Season with currant jelly
Ohio Farmer.
-Evcrton Taffy.--Boil one pound of
best brown sugar in half pint of
water; when thick drop a few drops in
cup of cold wafer, and if the drops
retain their shape and become brittle,
add two ounces of butter, and boil
few moments until it will harden
again. Flavor with lemon.-N. 7. Adj
vertiser.
Rich Christmas Pudding. a
pound of beef suet, quarter of pound
OF -four, quarter of a pound of bread
crumbs, half pound of stoned dessert
raisins, half a pound of currants, and
two pieces of candied orange peel.
Mix these ingredients with three we'll
beaten eggs, in which two wine glasses
of brandy have been stirred. Boil ten
hours. Leeds Mercury.
Onions With Cream Sauce. Sim
mcr small onions in hot water ten
minutes, pour off the water, add boil
ing water and cook till soft but not so
long as to lose their shape. Stir till
smooth two tablespoonfuls of corn
starch in half pint of milk, heat till
it boils, then add half pint of cream,
tablespoonful of butter, and half a
teaspoonful of salt. When it boils
again pour over the onions and sift
little pepper over the top.-Ohio
Farmer.
Lemon Pie.-Into cupful and
half of sugar stir two heaping tea
spoonfuls of flour, add the well-beaten
yolks of six eggs and the whites of two
beaten stiff, the juice of two lemons,
the grated rind of one, and cupful of
cold water. Line two deep pie plates
with paste, fill the mixture, and bake
in moderate oven. When done cover
with meringue made from the whites
of four eggs and cupful of powdered
sugar; cover the pies and brown light
ly.-Good housekeeping.
"A Porridge for Nursery Suppers.-
Peel and core sour apples, divide them
into eighths and sprinkle with sugar,
-four, and bread crumbs. Melt small
piece of butter on the bottom of a stew
pan and cover with the slices of apple,
which are to be fried till yellow on
both sides. Then place in a sauce pan
some milk, sugar, and bread crumbs;
put in the fried apples and let them
boil up until soft, but not to break.
Serve hot with the sauce left in the
first pan.-Leed's Mercury.
Oyster Salad.-Allow six plump
oysters to each person. Parboil them !
slightly in their own liquor, then drain
and let stand till cold. |
Cut each oyster into bits, mix with an |
equal bulk of crisp lettuce, broken,
and serve with an arrowroot of mayon-
naise. Stir a portion of the dressing
through the oysters thoroughly, then
arrange on bed of lettuce leaves and
spread the remainder ever the top.
1arnish with slices of hard boiled eggs
Ind stoned olives.-Leeds Mercury
Baked Indian Pudding. one
,int of milk into double boiler
When boiling, stir in four ounces of
Fellow corn-meal and let it swell over
he fire fifteen minutes; add four
ounces of butter, one tumbler of mo-
asses, one ounce of flour, one even
of cinnamon and ginger
mixed, four eggs, and one generous
Ialf cupful of sugar, beaten together.
)ne even teaspoonful of salt. Bake
rom three to four hours in rather
low oven. Wash its face with tum-
'lerful of molasses and milk about fif-
cen minutes before serving.-Boston
MIDGET