Year: 1871




ing these are half as much plain choco-
late as sugar, half as much milk as
chocolate. and half as much butter as
milk. Powder the chocolate, melt the
sugar, milk, and butter together, and
stir in the chocolate, boiling ten min
utes slowly in pan of hot water.
Pour into buttered plates, cut into
squares while soft, and set on the ice to
grow crisp.


C0OkieS.-Two teaspoons of baking
powder into two cups of flower; rub
into it one cup butter mix well to-
gether the yolks of two eggs and one
and half cups of sugar; add it to the
flour stir in one cup of sweet milk, and
lastly the whites of the eggs flavor
with nutmeg and roll out soft; bake
quickly a delicate brown.


Bride Loqt.-One quart of bread
sponge, half a pound each of currants
and raisins; one-quarter pound citron !;
half cup molasses; three-quarters of a
pound brown sugar; {; half cup of but
ter; three eggs, beaten separately; half
grated nutmeg; half teaspoonful
each of ground cloves and cinnamon !;
beat these ingredients well together !;
add flour to make as stiff as pound
cake: grease a pan 1--WE use a pudding
dish) let it rise IN the pan until light,
and bake slowly one and a half hours.


Velvet Cream.-One-half ounce isinglass
dissolved in one and half cups Of
white wine, to which is added the juice
and rind Of one lemon and three
quarters of pound of white sugar.
Simmer till mixed strain and set to
cool. Add pint and a half of rich
cream, and stir till cold then set in
moulds on the ice till stiff as blanc
mango. Orange peel and juice are finer
than lemon.


Chocolate Cake.-One and one-quarter
cups of butter, one coffee cup of sugar,
five eggs, whites of three reserved, one
half cup of milk, one and one-half cups
OF flour, one teaspoontul of soda, one
teaspoonfll of vanilla. TO the whites
of three eggs, add one and one-half
cups of pulverized sugar; take out four
teaspoontuls for frosting, and to the re-
mainder add six tablespoonfuls of grated
chocolate.


Lemon Custard-The juice and grated
rind of three large lemons, two and a
half cups of sugar, three eggs, one
spoonful of butter, three cups of rich,
sweet milk, and three spooniuls of corn
starch. Beat the sugar, eggs and butter
together, moisten the corn starch, and
add to this the lemons; boil the milk,
and stir the mixture in quickly while
boiling. As soon as the milk thickens
take it off and set it in the vessel OF
hot water, in which it should be boiled
away five minutes ; then put the custard
on the ice to cool. Beat the whites oi
two eggs to froth with spoonful ot
sugar, and lay this over the custard


HvaHdS Lmch.-Stew half pound
of large raisins, the dried peel of one
orange and the juice Of six, together in
a porcelain kettle for an hour with
plenty af water. Then strain. and Sc,
away in the ice-box. For use. take hal
a pint of rich milk, with the whites O
two eggs beat to froth beat together
with three spoonfuls of native wine
and eat with this kind Of cracker: One
pound of Graham flour of the bes
quality, one cup of cold water, tea
spoonful of SALT the boiled raisin
chopped and stirred in, with quarte
of pound of blanched sweet almond
chopped fine. Mix these to a stif
dough, roll thin, and bake on hot irol
sheets before the fire, or on the floor o
the oven. Nuts and raisins in this wa,
are not only easy of digestion, but yer,
nourishing, and the Graham cake il
this way is made palatable to those VIII
like it in no other way. The success
and nutty richness of the cracker Gle
pend on its baking by an intense heat.