Year: 1879

Put one-half cupful of tapioca 10 boil !;
slice thin 8 large pudding dish of apples
and sweeten very sweet (brown sugar
preferred(; then mix with the boiled
tapioca and bake two or three hours in a
moderate oven, stirring occasionally, till
the whole dish becomes .clear.looking.
Eat cold with cream.


ITALIAN FRIED LIVER.


Have the liver cut in slices quarter
of an inch thick; put on fry pan, with
little butter, and fry the liver one
minute on each side, or just long enough
to glaze it so as to retain the juices !;
then take can of tomatoes, and when
it has come to boil put on the meat
with the tomatoes and boil twenty min
utes. Serve hot, either alone or with
acmareni.


APPLE JELLY.


Core and cut out all the bad spots
from the apples, then add a very little
water, and stew as for apple sauce;
when done, put into bag and hang up
to drain; when cool enough, squeeze
gently be careful not to get the pulp
through. To pint of juice add pound
of sugar; boil twenty minutes and it is
done.


TONGUE TOAST.


Take cold boiled tongue, mince it fine,
mix it with cream, and to every half
pint of the we'll beaten mixture allow
the well.beaten yelks of two eggs. Place
over the fire, and let it simmer min>
ute or two Have ready some nicely
toasted bread, butter it, place on hot
dish, and pour the mixture over. Send
to the table hot.


DROPPED EGGS.


Have saucepan of boiling water, and
drop fresh eggs carefully into the later.
Let them stand where they will be hot,
but not boil, until the whites set. Teast
some thin slices of bread nicely, lay them
in dish, and pour over a gill of rich,
hot cream salted to taste. Take up the
eggs with a skinner and put an egg on
each plate of toast. Sprinsle little
salt and pepper over, and garnish with
parsley, if you please.


POTATO PUFFs.


Take mashed potatoes and make them
into a paste, with one or two eggs; roll
it out with a dust Of -four, and cut
round with a saucer; have ready some
cold roast meat (any kind), free from
gristle and chopped fine, seasoned with
salt, pepper, thyme or pickles cut up
fine; place them on the potato and fold
it over like a puff, pinch or nick it
neatly around and bake for a few
minutes.


ENGLISH CHEESE CAKES.


Take two quarts of new milk; set it
as for cheese and slowly whey it; then
break it in mortar; put to it the yolks
of three and the whites of two eggs !;
sweeten to taste; add some nutmeg and
rose water; mix the whole together !;
set a pint of cream over the fire, and
make it into hasty pudding; mix all
the ingredients we'll together; ell your
patty pans put them Immediately into
the oven when they rise we'll up they
are done.


APPLES, BOSTON STYLE.


Peel, core and slice about five nice
cooking apples; sprinkle the slices with
a spoonful of -four, one of grated bread,
aud little sugar have some lard quite
hot in a stew-pan, put the slices of
apple in it, and fry to light yellow.
When all are done, take piece of butter
the size of walnut, good spoonful of
grated bread, spoonful of sugar and a
teacupful of milk put into the pan, and
when they boil up throw in the apple
slices. Hold the whole over the fire for
two minutes, when it will be ready to
serve.


RICH BROWN SOUP.


Take six pounds of lean fresh beef cut
from the bone, stick it over with four
dozen cloves, and season it with q tea
spoonful of salt, one of pepper, one ol
cloves, one OF mace, and one of ground
nutmeg; slice six onions and fry in but
ter; spread them over the meat after
you have put into the soup-pot; pour in
five quarts of water, and let it stew
slowly tor six hours, skimming it well
when the meat is all boiled to shreds,
strain it, and return the liquor to the
pot; then add six wineglasses of claret
or port wine; simmer slowly, and when
reduced to three quarts it is done, and
may be sent to the table.


MINCE PIES.


Boil fresh tongue chop it very fine
after removing the skin and roots wher
cold, add one pound of chopped suet
two pounds stoned raisins, two pounds
currants, two pounds citron cut in fine
pieces six cloves powdered, two teaspoon
fuls cinnamon, half teaspoonful mace
one pint brandy, one pint wine or cider
two pounds sugar put this all in stone
lar and cover well in making nies chn1