Year: 1876

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and pour into the dish any nice p-ray1
that may be at hand; then cover it owe,
with thick layer Of bread crumbs. ana
put small pieces of butter over the ton
Place it in the oven until fine brown
Send to the table hot


oLD-FAsHIoNED BAKED INDIAN PUDDING


Take large cup of meal and a too.
cupful of molasses and beat them well
together; then add to them q quart ~
boiling milk, some salt and a small
piece of butter. Let it stand awhile in
the dish you are going to bake it in un.
til it thickens, and when you put it into
the oven, pour over it from half TO a
pint of milk, but do not stir it in. as
this makes the jelly. Bake two or three
hours.


STRAWBERRY BLANC MANGR.


For quart of strawberries take fouy
ounces of white sugar; crush the straw.
berries well with the sugar. In an hour
or two strain them through a seive. In
pint of boiling milk dissolve one pack.
age Of gelatine; sweeten to taste; strain
through coarse muslin and mix with
one pint and q half of sweet cream.
stir until nearly cold, then add the
strawberries gradually, beating the two
thoroughly; add the juice of one lemon.
Pour the mixture into molds and set in
cool place over night.


BLANC NANCE.


Dissolve one box of Cox's gelatine in
pint of boiling water; add a quart Of
rich milk, bring the whole to boiling
heat; strain it. Put in two ounces Of
blanched almonds, pounded sweeten
with loaf sugar, and turn into molds.
When turned from the molds, stick thin
slips of almonds all over the blanc
mango and dress around with whipped
cream.


CHARLOTTE Russo.


One quart Of sweet cream; four eggs:
half a package of gelatine; a quarter Of
o pound of sugar. Beat sugar and
yolks together; add whites, beaten stiff
whip the cream light and smooth; fa-\
vor with vanilla; stir all together and
strain in the dissolved gelatine. Serve
in glass dish, ornamented with lady.
fingers or macaroons.


STRAWBERRY ICE CREAM.


Take two pounds Of fresh strawberries
carefully picked, and, with q wooden
spoon, rub them through q hair seive;
add the juice of one lemon; sweeten to
taste; color with few drops of prepared
cochineal; stir in one pint Of sweet
cream, then freeze.


RICE BALLS.


Take any kind OF cold meat, chop fine,
and season with salt, pepper and little
parsley; wash rice and mix with it tie
up in cloths TO shape balls boil three
quarters of an hour. Serve with drawn
butter.


LOBSTER BALLS.


Mince the meat with the caral, sea-
son, make it in balls, mixed with bread
crumbs and butter; dip them in beaten
egg, then in rolled crackers, and frya
delicate brown in hot lard, or part lard
and butter.


LOBSTER CURRY.


Put the meat Of a large lobster into
a stew pan, with a blade Of mace, a
large cup of meat stock or gravy,
tablespoonful of cornstarch mixed
smooth, with little milk or cream. Add
salt, a small piece of butter, q dessert
spoon of curry powder and the juice Of
one lemon. Simmer an hour and serve
hot.


ENGLISH COOKIES.


One cup of brown sugar, half q cup
Of butter, one egg, two tablespoonfuls
sour cream, little soda, cloves, cinna-
mon, nutmeg; make hard enough with
-four TO roll out; cut in thin cakes.


CORN AND RYE BISCUIT.


Pour boiling water on coarse yellow
corn meal, and stir to the consistency Of
a thick batter. Immediately add coarse
rye meal to make into very soft dough;
form into small, fiat biscuits (fifteen TO
a,baking PAM with the hands frequent
ly wet in cold water, and bake immedi-
ately in hot oven. They are very nice
for variety, and are best made Of equal
parts of corn and rye. Bake thirty
minutes or more.


BAKED oMELET.
Boil half a pint of cream, or rich
milk; beat six eggs thoroughly-they
will be nicer if the whites and yolks
are beaten separately; have deep dish
hot and buttered; stir the beaten eggs,
with little salt, into the cream; put all
quickly into the dish, and bake from
five to ten minutes, depending upon the
condition Of the oven. 1t should DC
lightly Drowned, and taken directly 70
the table in the dish


MOCK APPLE PIE.


For a large pie-plate, two crackers
milk and soda), one egg, one cup OF
sugar, one of water, and the juice of one
lemon; add pinch of salt, and spice
with nutmeg or the rind of the lemon
This is quite tolerable counterfeit.
: In column of receipts in an AgrIcnl-