Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1896-05-06

fA4h LAB " p1o441-oV-nt 4t+H2S,A 10 kl,s
RuiI7;na-z Tel q 6oiin1 ol Ges
one.q quart s. pound bread crumbs, ono
teacnp milk, q ounces sugar; three
ounces butter, two eggs. Chop the
figs ane and put in the butter, sugar
and eggs. Butter mold and sprinkle
with AouI and steam three hours.
Rice Sr.owballs-Boil one pint rice
until soft in two quarts water with one
teaspoon salt, put in small cups, aud
when perfectly cold place in o dish.
Make boiled custard of the yokes Of
three eggs, one pint sweet milk, and
one teaspoon cornstarch; favor with
lemon. When cold pour the custard
over the rice balls an hour before serv-
ing. This is a very simple but nice
desert.
Custard Fritters-Make baked GUS
tard with one pint milk, yokes of five
EGGS, two tablespoons sugar, one table,
'rise -four or -four, teaspoon
4gar. Bake in cylinder mods
e Gll muffin rings. Placei6 pan
of Sas@r and cook until firm. When
cold cut circles bo2t1S@6ch thick,
egg, crumb and Try ~ et in deep
fat. Drain. dust with SSdered sugar
and serve on hot napkin with sauce.
Topioca Pudding-A small cup of
tapioca, one quart milk, one teacup
sugar, piece OF butter size of an egg
and little nutmeg. Pour the tapioca
into the milk, placing it in pan OF
water on the stove until it thickens.
Beat tho eggs with the sugar, reserving
the whites of two, to which add lit
tie sugar to be used as frosting.
Butter the dish well, turn in the mix
ture and bake one hour.
Rolled Apple Dumplings-Peel end
chop fine tart apples, make crust of
one cup of irick buttermilk, cne tea
spoon soda and -four enough to roll.
Roll ] inch thick, spread with the ap-
pie, sprinkle we'll with sugar and Gin
namon; cut N strips two inches wide,
Eolling like jelly cake, set up the rolls
in dripping pan putting one teaspoon
butter on each, put in moderate oven
and basic them often with the juice.
Rice Cream-Wash ] cup rice and
cover with three cups milk, steam un-
til soft, add one pink milk, four table,
spoons sweet cream and the yokes OF
three eggs beaten with ! cup sugar.
Put all in double kettle and let it
cook ten minutes. Pour into an
earthen pudding dish, frost with che
beaten whites of two eggs to which are
added four spoonfuIs of sugar and one
teaspoon extract of lemon. Place in
oven a few minutes.
Quaker Pudding-One cup grated
bread crumbs, two tablespoons rice
-four, two tablespoons sugar, one
quart milk, four eggs and little grated
nutmeg. Put the bread crumbs into
o bowl, beat the eggs, sugar and rice
together till light and add Ehem to
the milk. Then pour this over the
crumbs, add the nutmeg, mix we'll and
pour into CREASED mold or pudding
bag. Put in pot of boiling water
and boil continuously one hour, Serve
with cream sauce.
Carrot Pudding-Take one pint milk.
cup carrot pulp, cup sugar or less
Il too sweet, little salt, four eggs,
piece of butter size of walnut, grated
rind of ! orange. Strain the carrot
pulp through colander, mix in the
sugar, butter and orange riIld, add
the hot milk, the eggs well besten, re-
sorviug the whites Of three for the
neriague. Bake, placing the dish 10
nan Of warm water till the pudding
Il Arm in the center. Cover with q
nerineue made Of the whites Of three
eggs, three tablespoons powdered
sugar, o little grated orange rind, and
brown delicately.