Year: 1873

Recipes, Etc.


Good Cookies.-Two cups of
sugar, one cup of butter, one of
sweet milk, one egg, one teaspoon
saleratus, flower enough to roll
out, and little nutmeg.


Apple Custard Pie.-Grate two
large sweet apples, add one pint
of milk, one egg, one spoonful of
sugar, spice and salt to tast, and
bake with one crust.


Kings Pudding.-One quart of
milk, one pound Of sugar, one doz
en- crackers, six good sized mellow
sweet apples, sliced very thin, and
salt aud spice. Bake two hours.
Apple Duff-Put one quart Of
boiling water into a kettle with one
quart of sour apples, sliced thin
and salted; let them cook until
soft, then stir in Indian meal as
for hasty pudding. Good with
uul1k Of sauce.


Potato Puff.-Two cups of cold
mashed potatoes add two cups of
sweet cream, two spoonfuls OF
melted butter, two we'll beaten
eggs, and a little salt; mix thor
oughly, turn into a basin. and bake
in q quick oven.


Oatmeal Pudding Baked. One pint
of oatmeal mush, one quart of milk,
four spoons of sugar, one cup of bread
crumbs, rubbed fine, one cup of fruit
currants, dried apples, peaches, or any
fruit you have convenient. Stew the
fruit before putting into the pudding;
one egg, one spoonful of good yeast,
and spice to suit your taste. Bake or
steam one hour.


Cottage Cheese. q pan oi
thick sower milk over a kettle of
hot water until it wheys, then
drain through a coarse cloth; when
nearly drained stir in salt and a
cup of sweet cream, and if you like,
a little sage or tansy; put it in a
dish and cover with plate, on
which place a weight It will be
good the next day.


Steamed Indian Pudding.-Take
one teacup sweet milk, half a tea
cup buttermilk, half a teacup mo-
lasses, two teacups Indian meal.
one of flower, one of English cur.
rants, one teaspoon saleratus and
a little salt; put it in basin, set
in a steamer over boiling water fol
two hours; serve with a sauce made
of butter and sugar or sweetend
cream.


Graham Bread.-Two quarts O:
graham -four, small teacupful o
! yeast, and little salt, then stir t.
stiff batter with water; let it rails,
over night OF until light and spongy
then mold into loves with as LITTLE
-four as possible; as soon as i
begins to rise in the pan, put int
the oven IT is nice to make int
biscuit for breakfast.


How the Chinese Cook Rice
stew pan with close fitting cove
is chosen. Over the top Of the pal
is placed a piece of white muslin
large enough to allow ii to han;
down in the pan without touchin,
the bottom. Into the sack SO form
ed place the rice; pour over it tw
cupfuls of water, and put on tn
top Of the stew-pan SO as to hol
up the muslin bag inside, an,
fit it tight all around. Place til
pan on slow fire, and the stear
generated from the water will COO
the rice. Each grain, it is statet
will come out of the boiler dry an
distinct. If the water boils ava
before the rice is done, more ma
be added. The cooking must b
slow and moderate.


Cream Puffs. Boil in half pir
of water three fourths of cup {
butter, stir in while boiling on
and three fourths cups of fou1
when cool, mix in five eggs, one s
time, not beating them, and


scant half teaspoonful of dry sod,
Drop on buttered pans half Il
size wanted when baked, then va
nish each with feather dipped
the beaten yolk Of an egg. Bal
in a quick oven till quite brow
If they are taken out too soon The
will fall When baked cut the
open at the side and fill with Il
following mixture: Heat one pi1
of milk; mix one half cup of site
-four, one cup of sugar and tv
eggs together, stir in the hot mi
and replace on the fire to thicke
Flavor to taste.