Year: 1879




Delicious BATTER PUDDING.-This Is the most
difficult of all puddings to make: but its difficulty
lies not in its combination Of many materials for
those are few and simple. The trouble is in mixing
and bringing it to the table in the light and feath
cry condition that makes of 1t food fit for fairies.
Beat up four eggs thoroughly; add to them pint
of milk and reasonable pinch OF salt Slft tea
cupiu of -four and add 1t gradually to the milk and
eggs, beating lightly the while. Then pour the
whole mixture through fine wire strainer into the
tin in which it is to be boiled. This straining is
imperative. The tin must be perfectly plain and
must have a tight-ftting cover; the least bit
of steam getting at the pudding would
spoil it. Now comes the great secret OF n boiled
batter pudding: the potful of boiling water IN
which the pudding pan is placed must not be
touched or moved until the pudding is done 1t
takes exactly an hour to cook. If moved or Jared
so that the puddlngcan OsCillates against the side
of the pot. the pudding inevitably falls and comes
ont as heavy as lead The pot must be put on the
spot on the stove range on which it can stay
until the expiration of the hour; and sufficient
water must be put In ii at the start so that need
not be reflled added to. These directions erdcy
followed, you have a batter pudding of all pud
dings the most delicate and delicious Slip 1t out
of the can on hot dish and serve with wine


EXCELLENT ORANGE JEILY.-For a small dish of
Jelly take little more than half package of Coxs
geatne and dissolve it in half cup of water, let
ting it stand for an hour. Then add the juice of
five sour oranges and little less than pound Of
white sugar then after mixing these together,
pour on the whole half pint of boiling water The
mixture is not TO go the fire at all. Put 1t into
your mould. and set 1t in sold place. When ready
to serve. dip the mould for an instant into hot
water and then turn out the Jelly. Double the
quantity for large dish. The cook who has no
Judgment in regard to quantities will never be
good cook. For the toerable ones 1t may be added
that little less than pound of sugar may be at
tanned by weighing pound and then TAXI taking out
than half n package" of gelatine means half pack
age and about a level tablespoonful added.


COFFEE lcE CREAM.-Make custard without
any flavor of pint of cream and four yoks OF eggs
mocha coffee berries they should. II possible, be
used hot. Cover up the stewpan closely with its
lid putting napkin over to keep In the steam Let
the custard stand for bour. strain and sweeten,
and when cold put II into the freezing pot. Cream
thus prepared will not take the color OF the coffee.
add when carefully made is very delicate and deli
cious. Coffee ice cream is also made with strong
infusion of coffee. To make the Infusion, put two
ounces Of freshly ground coffee g INTO ITO French coffee
When the water has all run through the strainer,
take out the coffee grounds and replace them with
two of fresh coffee. Then pour the coffee in
fusion thus obtained TO pint of sweetened cIeamor
freeze.


TEA Ice CREAM.-Put half an ounce of fine
orange-iavored Pekoe tea into an earthenware pot.
until nearly cold, then pour it off fine. and, If neces-
sary strain to free IL from any particles OF leaf Put
the liquor into large stewpan, with enough lump
sugar TO make it sweet When it is hot add to 1t a
quarter of pint of rich and the yolks of five
eggs. Stir over slow fire until it becomes thick
crstard, and then take from the fire stir occa-
sOnally until it is COOL to prevent a skin forming.
Freeze in the usual manner.


CRoUsTADEs OF CHICKEN.-Cut the crnmb of
loaf Of bread into slices two inches thick, and
then with round paste cutter about two inches
In diameter cut out of each slice many pieces as
possible. With another paste cutter, about
and half inches in diameter. make a mark on one
side of each cylinder of bread crumb. When all
are ready, fry them golden color in very hot lard.
deep frying pan should be used. and plenty of


lard. that the crOustades fairly swim IN the fat.
When done, lay them on sieve In front Of the fire
to drain, and afterward remove the cover marked
with the smaller paste cutte: and with the handle
of teaspoon scoop out all the inside of each
tade. Mince finely some remnants of roast or
boiled chicken, free from skin, etc. add an equal
quantity of ham or tongue, well as small guam
tity OF trHlles or mushrooms also finely minced.
Toss the whole in saucepan with piece of butter,
mixed with pinch of -four add white pepper salt,
and powdered spice to taste mosten If necessary
with little white stock. Stir ill., off the fire, the
yolks of an egg, beaten up with the juice of half
button mushroom on the top of each, them
with sheet of oiled paper put them into the oven
to get thoroughly hot, and serve.


NoUGAIs.-Blanch one pound of almonds, and cut
each lengthwise into thin, narrow pieces lay them
on dish in front of the fire, or in the oven with


the door open, to get perfectly dry. Melt in sugar
boiler one-haf pound Of loaf sugar; when the sugar
is light brown put in the almonds, mix them well
but carefully together and you Will have a soft
paste, which will harden when cold. Make some
small mould very hot slightly but thoroughly oil
them with oil of sweet almonds put some of the
mixture in one of them, and with the handle of a
teaspoon previously Oiled spread il ont as thny as
possible. as completely to line the mould trim
| tn edges, and when cold turn ont the nougats
Make number in the same way, serve half of them
| filed with whipped cream. ana the other half with
| o"S~''~'