Year: 1870




NUDGE CAKES Three eggs, half pound


of sugar, one cup of butter one pint and a


half of -four, rolled thin in sugar


GOLD CAKE.-Yolk of eight eggs, half cup


of sugar, one teaspoonful of cream of tartar,


half cup of milk, half spoonful of soda, half


cup OF butter, two cups of -four


COTTAGE PUDDING-One pint of -four,
one cup milk, one cup sugar, one egg, one


teaspooniul soda, two teaspoonful cream


tartar; bake half an hour. To be eaten
with sauce


CELERY VINEGAR.-Take half or three
quarters of an ounce of celery seeds; dry
and pound them; then pour over the mass
quart of the best French vinegar. Let it
steep for ten days or fortnight shaking it
up every day 1t will be found an excellent
and cheap sauce for cold meats.


GINGER SNAPs-Put in a coffee cup one
heaping teaspoOnful of soda, one of ginger,
and little salt, four tablespoonfuls of mel
ted butter, fill two-thirds full of molasses
and pour in boiling water to fill the cup.
Pour in dish and mix with sufficient -four
to roll out thin Cut in small cakes and
bake in hot oven.


TRANSPARENT PIEs.-Take three eggs;
two tablespoonful of sugar, one teaspoonful
of rich cream, three tablespoonful of Jelly
one of butter; flavor with essence of lemon.
The fairer the jelly the better, as it makes
nicer looking pie than dark jelly; either
make delicious article The above ingre-
dients are enough for two pies Bake in an
open crust.


APPLE JELLY FOR TARTs.-Cut and core
apples, without pairing, cover them with wa.
ter and let them cook slowly in an earthen
dish until the apples look red then pour in.
to bag and gently squeeze out all the liquid
that will flow freely. Boil the liquid again
about half an hour, then add half pound
of sugar to pint of juice, and boil quickly
for fifteen minutes. 1t will prove a firm,
nice jelly, andsrequires but half the usual
quantity of sugar.


APPLE AND TAPIOOA PUDDING.-Put tea
cupful of tapiOca into pint and a half of
eold water over night. In the morning set
it where it will become quiet warm, but not
cook. In the course of the forenoon peel
half dozen sour apples and steam them
until tender. Put them in the pudding dish,
add a teacupful and a half of sugar, little
salt, and a teacupful of water to the soaked
tapioca, and pour over the apples. Slice
lemon very thin and distribute the slices
over the top of the pudding Bake slowly
three hours. At the end of this time it will
be perfect jelly. Eat warm or cold, as
you like.


PUDDING WITHOUT MILK OR EGGs-Soak
dry bread in as little water as possible, and
squeeze all the water Add sufficient
sugar to sweeten, and for small pudding
half a teacupful of chopped suet or butter,
and dried fruit which has been soaked over
night, or canned or fresh fruit. Mix well
adding little all spice The pud-
ding is put into creased tin pail, a cloth
placed over, and the cover put on. The
pail is placed i'll kettle containing sufficient
water to come half way up the pail; boil for
two hours, or more for large pudding. To
be eaten with sauce.


FRENCH RoLLs.-Two quarts of sifted
-four, one gill of homemade yeast (half
that quantity of brewers yeast.) Put the
-four into a nappy or pan; make hole in
the middle; turn in the yeast, with two gills
of warm water and half teaspoonful of salt
stir in a small quantity of the -four, until it
Is third batter; cover a little of the -four
left around the sides of the dish over the
batter; set by stove to use. In an hour or
two it will be light Now add half pint Of
warm milk in which teaspoonful of lard
has melted. The milk must only be little
warm, else 1t will kill the yeast. Stir in all
the -four left in the dish. 1t will make
thick batter Cover with flannel cloth,
and in the morning dip into "roll pan"
Let them rise fifteen minutes and bake in a
hot oven. If it has risen so as to be slightly
acid, add quarter of teaspoOnful of sale
ratus. They are light as snow fakes, and a
great addition to breakfast table With
fried potatoes, a tooth-sOme omelette, or
Goldfish a Ia creme, or pork fried in batter,
they afford an appetizing meaL-Daisy
Ege6right, IN Country Gentleman.


GFeasing Wagons.