The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1897-04-10

thoroughly and bake in moderate oven.
when the cake is three-quarters done draw
gently from the oven and strew quickly
over it the remaining two ounces of pull
verified sugar, the cinnamon and the
almonds (cut small), all mixed together:
return to the oven to finish baking, taking
care that the almonds on the top do not
become too brown.
RUMFoRD's PLAIN INDIAN PUDDING.-
Three pounds of yellow Indian meal, five
plnts OF boiling water, II ounces of molasses,
one ounce of salt. Put the Indian meal
into large vessel or bowl, pour the boil
ing water on it and stir we'll together; now
add the molasses and salt and mix all
well together. Put into pudding bag
and tie up, leaving room for the pudding
to swell. Plunge into boiling water and
boil six hours. Add boiling water il
needed by cause of boiling away; cold water
would make the pudding heavy.
| FROZEN TApIoCA CUsTARD.-Put one
cup of pearl tapioca in the farna-boler
with one pint Of milk Cook for one hour.
II the instantaneous tapioca is used such
long cooking is not necessary. Scald one
pint of milk, add one cup OF sugar and
cook for ten minutes, Add the tapioca
with the milk in which it has been cooking
and cook fifteen minutes longer. Beat the
yolks OF four eggs very light, add to the
custard, stir fo- one minute, remove from
the fire, and, when cool, flavor with two
teaspoonfuls of vanilla. Turn into the
freezer and freeze. When nearly frozen
beat in one cup of cream whipped to stiff,
dry froth, finish freezing, pack and stand
away to ripen. If not rich enough pint
OF cream can be used instead of the cup,
and different tlavorings may be added.
1t is best served with an apple-ice
APPLE lCE.-Take one pound of ripe
sweet apples. Pare, core and slice Make
syrup of one cup of sugar and one-half
cup OF water, and when sufficiently cooked
add the juice and Iiud of one lemon and
the apples. Cover and simmer gently until
the apples are very tender DO not stir,
as the apples should be kept as whole us
possible. They can be quartered, if desired,
rather than sliced. Remove the apples
carefully from the syrup and put them on
the ice. Add one-haf cup of water to the
syrup and freeze as water ice. When
| frozen stir in the apples as carefully as
| possible, pack and stand away until ready
to use. Serve as compete about the
pudding.
How TO Cook iLGGs.-One woman says
the right way to cook eggs is not to boil
them at all. First put the eggs into a wire
basket with tall wire handle. that saves
the time and veXaton Of fishing them out
with spoon when cooked. Then set the
nest of cLgs in ii kettle or vessel with cold
water enough to cover the eggS-not hot or
warm water, but cold water. Set the vessel
over brisk fire. DO not let the water boil,
only just come to a boil, ~ and at that
particular time. not before not later, the
eggs will be c,.>ed as they should he.
Remove the basket of egi by the tall
handle. Spread Il napkin over deep dish,
lay in the eggs and fold the four corners of
the napkin over them and serve If these
dil ections are followed exactly the eggs
when broken will roll into the cups like
balls of soft jelly, nothing adhering to the
shell, the entire egg thoroughly cooked and
delicate and tender through and through.