The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1898-11-27
oven. Serve on dolly. after busting

oven. Serve on a dolly. after busting
with salt.
NUT LOAF
Soak two cups of fine bread crumbs
Centre of stale loaf in cold water to
cover, ten minutes; put in a cloth ana
wiring out the moisture; add one cup
of crushed walnut meats. two dozen
whole meats, one teaspOonful of mixed
sweet herbs, oue-fourth a teaspoonfIh
of salt a dash of paprica and one egg
slightly beaten. shape into a loaf and
bake about one hour in a moderate
oven, basting frequently with hot wa,
ter, in which a little butter has been
melted. The loaf should be moist and
light when baked. Serve as an adjunct
to roast meat or with a brown sauce IN
the place of meat.
ANGEL PUDDING,
Cream together one-fourth Of a cup
each of butter and flour and stir into
one cup Of scalded milk: cook until the
mixture boils. Beat two eggs slightly
Cor use one egg and the yolk of an
other), add one-fourth of a cup of su-
gar, and, when we'll mixed, stir into
the first mixture; stir in also one-fourth
of a cup of grated bread crumbs. sifted,,
flavor with half a teaspoonful or 1T
tie less of extract and pour into individ-
ual cake pans patty pans) well but
five small pans. Bake until the mix
ture is we'll set and delicately Drowned.
Turn on to a serving dish sift powdered
sugar over the top and serve with hard
sauce or with Royal sauce. Mix two
teaspoOnfuls of cOrnStarch with one
tablespoonful of butter; add gradually
one cup Of boiling water, half a cup Of
jam or jelly, the juice of half lemon,
and, if desifed, a tablespoonful Of
brandy. Simmer five minutes and
strain.
CLAM AND OYSTER COCKTAIL.
Heat together one cup of clam bouii-
lon and one pint of rich chicken lbq-
uor, or consomne. Add one teaspoon
full Of Worcester sauce, half a. teaspoon
full of lemon juice five or six drops Of
tabascO peppersSuce, and salt to taste.
Bring to the boiling point, skim care
fully, add eight oysters, bearded, and
serve in four cups.
sTUFFING FOR DUCKS, GEESE
AND PORK.
Parboil three small, mfld-1avored
onions in two waters. Then boil unfit
tender In the meantime. scald eight
or ten sage leaves in hot water, allow
ing them to stand five minutes. Dry
thoroughly, and chop with the onions
until the mixture is very fine; add one
cup and a fourth Of fine bread crumbs
ttive ounces), one-fourth a teaspoon
full each of paprica Tor spiced pepperJ
and salt. When well mixed, add two
tablespoonfuls Of butter, and bind to-
gether with two eggs, we'll beaten.
ENGLISH MUFFINS.
Late at night add to one cup Of max
scalded and cooled four tablespoonfuis
of sugar one egg, well beaten, one
third a teaspoonful of salt, one third a
yeastcake dissolved in half a cup OF
milk, scalded and cooled two table
spoonfuls of warmed butter, and -four.
TO make a rather thick sponge Beat
thoroughly and stand aside, covered
until morning. Beat again, and when
light, a second time; bake in well-but-
tered muffin rings in the oven, or on a
griddle In using the griddle, butter it
thoroughly, arrange the buttered rings
upon it, and put the thick batter into
the rings very carefully, so as not to
disturb the bubbles of gas Fill the
rings to twothirds their height When
baked on one side, turn the mullins
and rings together and bake on the
other side