Year: 1878

flour, one-half pound of good lard chop ped very fine with the flour chop 1t in with chopping knife until it is as fine as 1t IS possible to make it wet it with one small teacupful ice cold water this will make stiff dough make the dough into shape, roll it out thin, spread good butter over it, fold it up butter side in, and roll 1t out thin repeat the folding and rolling until one half pound of but teris used up.

 Sour liIE Pancakes Add enoueh flour to one quart of sour milk to make thick batter leave it over night in the morning add two well-beaten eggs. salt, and half teaspoonful of soda dis solved in very little boiling water: cook at once.

 PMf Paste-To every pound of flour add three quarters of pound of good butter; the yolk of one egg use ice cold water chop half the butter into the batter, then stir in the beaten yolk. and as mitch water as needed work all into a dough, roll out thin, spread on some of the butter, fold closely, butter side in, and re-roll repeat this until the butter IS all used up. Keep the paste in a cool place until you wish to make it into pattics or pies.

 Apple C"stord.-Pare and core six apples; set them in pan with very little water, and stew them until tender then put them in a pudding dish without breaking ; fill the centres with sugar and pour over them custard made of a quart of milk, five eggs, four ounces of sugar and very little nutmeg set the pudding dish in a baking pan half full of water, and bake half an hour. Serve 1t either hot or cold at the dlnher.

 Plum Pudding. One poi1nd of raisins, ol1e-half pound suet, chopped fine let stand over night. Next morning soak one pound of bread in one pint of milk. warmed, beat it fine, add to it the raisins. etc., with three eggs, and grated nut meg, one tablespoonful of sugar. and wineglassful of cider. Put it into a bag we'll tlouSed and boil six hours.

 Oldtashioned Cake.-Two cupfuls of sugar, one cupful butter, three cupfuls flour, one-half cupful sour milk, one half teaspobnful soda dissolved ih lt. one teasp oonful cinnamon, one half teaspoon- ful cloves and allspice, one-half teaspoon ulnutmeg, two oupfuls raisins, one wine glassful cider.

 Apple F1itters.--One pint of sweet milk, six eggs, flour enough to form a Batter, pinch of salt, half teaspoon full of saleratus, teaspoonful of cream of tartar then slice some good sour ap ples rather thin and mix in the batter. fry in hot lard, browning them nicely on both sfdes. Sauce--A little cream and sugar. They are nice made of raisins or entrants instead of apples delicious if made of canned peaches, and the juice of the peaches we'll sweetened and poured over them when served for sauce.

 Feather Sauce.-Half cup of but ter, one cup sugar; beat them to a cream. Then make paste by putting 8 little flour or corn starch into 8 little cold water to mix it then add hot water; boil and strain use cupful of this, Put both aside to cool, and just before using flavor with lemon. vanilla or cinna- mon, and mix by beating together wig orously.

 Hazet-nut Butter.--Scald and blanch a pint of hazel-nuts pound them to paste in a mortar, adding gradually small quantity of butter. This is excel lent, eaten on wild fowl or to flavor the most delicate sauces.

 Water-rising Bread.-Take quart pitcher and 8 spoon; scald them; fill the pitcher half full of boiling water cool to the temperature of good hot dish water stir in flour to make batter as flour pancakes; add a quarter tt aspoon- ful of salt and as much soda; cover closely; set where it will ke, e,p qui,e warm, stirring occasionally ; it will rise in five or six hours. Some prefer this to hop or brewers yeast.

 Wat7es.-Two eggs, one pint of flour, one and one-quarter cupflll of milk, one teaspoonful of yeast powder, one tea spoonful of lard and salt. Mix yeast powder and salt in the flour, rub in but ter, then add the beaten yolks and milk mixed lastly, the beaten whites. Bake immediately.