Chapter M: C. G

Sauce Royal.

1 peck of ripe tomatoes (pared), 6 onions, 6 peppers (red), 6 cups of sugar, 6 cups of vinegar, 6 tablespoonsful of salt. Chop onions and peppers very fine, mix all together and boil an hour, cool and strain through a colander, then heat, and seal boiling hot.

Mrs. R. Crapo.

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All the Receipts in this Book can be prepared better on a
GAS COOKING STOVE
THAN ANY OTHER STOVE.
Call at our office and see them. 600 in use in Burlington.
BURLINGTON GAS LIGHT CO.,
308 North Fourth St.

* * * * *

STERLING & SON,
COAL AND WOOD,
Telephone 238. Cor. Main and Washington Sts.

* * * * *

WYMAN & RAND,
[INCORPORATED].

Carpets, Wall Paper, Draperies,
WINDOW SHADES, WOOD MANTELS AND TILING.

Cor. Valley and Third Sts. BURLINGTON, IOWA.

* * * * *

RANKIN & DODGE,
Wholesale and Retail ICE, Office, 605 Jefferson St.

Telephone No. 130, two rings. Ice House, Columbia & Central Ave.

* * * * *

DON’T FORGET
——THE——
GREAT REMOVAL SALE!
——AT——
H. A. BROWN & CO.’S
217 MAIN STREET.

* * * * *

PASTRY AND PUDDINGS.

Plum Pudding.

If you wish to learn to cook, buy Flint Hills’ Cook Book,
And read it every day and night,
Then study every dish, from mutton down to fish
And learn to make it tempting to the sight;
Be careful with your dough, and roll it very slow,
O, have it just the proper size.
Have an eye upon your spice; oh, cook it brown and nice,
And then you’ll carry off the winning prize.

You get a little flour, a lemon very tart,
A handful of raisins with a clove,
You put it in a bag, or any other rag.
A nice bright fire in the stove;
A little milk and egg, molasses just a dreg,
A drop or two of rum that’s nice;
You’d better watch the clock, don’t have it like a rock,
This pudding that is mixed with spice.
Abbie Mac Flinn.

Apple Dumplings.

Put a generous cup of sugar in a baking dish half full of hot water and while this is boiling make the pastry. Sift a scant pint of flour with a pinch of salt and even teaspoonful of baking powder, rub into this butter or lard the size of an egg, and mix with milk or water. Roll thin and cut in seven pieces; fill these with sliced apple. After moulding them place in the hot syrup, sprinkle with nutmeg and bake about half an hour. There is no need of serving sauce if there is plenty of syrup in dish—though cream is an improvement.

Mrs. Will Moore.

Brown Pudding.

Stir thoroughly together 1 cup of molasses, 1 cup of butter, 1 cup of sour milk, 1 cup of chopped raisins, 3 cups of flour, 1 teaspoonful of soda in little boiling water; add citron if desired. Steam 3 hours. Serve hot with wine sauce.

Mrs. Smith.

Fig Pudding.

Chop 6 ounces of suet and ½ pint of figs fine, add ¾ pint bread crumbs, 4 ounces of moist sugar. Mix first the bread and suet, then the figs and sugar, add a little nutmeg, a well beaten egg, a cup of sweet milk. Steam in a mold 4 hours.

SAUCE—1 cup of sugar, ½ cup of butter, boil well together, ¼ cup of brandy added before taking from stove; beat yolk of 1 egg and stir in, beat white of the egg and stir in, not before it is sent to the table.

Miss G. Adams.

Fruit Sponge Pudding.

2 cups of sponge cake crumbs, dry, 2 cups of boiling milk, 1 tablespoonful of butter, ½ cup of sugar, 2 tablespoonsful of flour (prepared flour), ½ pound of currants, washed and dried, whites of 2 eggs whipped stiff, bitter almond flavoring. Soak cake in hot milk, leave it over fire until scalding batter, stir in butter, sugar and flour; the latter wet with cold milk, pour into bowl to cool. When nearly cold stir in fruit-crumbs with eggs, sugar beaten to cream, corn starch. Have water boiling hard, stir in pieces of fruit. Put mold at once in hot water, serve with sauce.

K. E. R.

Snow Pudding.

Syrup of ⅔ cup boiling water, ⅔ cup of sugar, juice of 2 lemons; when cool add ¼ package of Nelson’s gelatine which has been dissolved in cold water. Beat to a stiff froth whites of 3 eggs and to this add slowly the syrup, beat until quite thick, put in a mold and set away until hard. Serve with a boiled custard made of the yolks of 3 eggs.

K. E. R.

Chocolate Pies.

Grate ½ cup of bakers’ chocolate, pour over a little cold water, then add ½ cup of boiling water and dissolve thoroughly. Take yolks of 5 eggs well beaten with one tablespoonful of corn starch. Add to this the whites of the eggs beaten very light, 1 quart of milk and 1 tablespoonful of vanilla. Bake with an undercrust, with meringue on top. This makes three pies.

Mrs. Wm. D. Eaton.

Date Pies.

Soak 1 pound of dates over night, sift, and add 1 quart of milk, 2 eggs, salt, 2 tablespoonsful of sugar. Bake in rich crust like custard pies. This makes two pies. Mrs. Seymour H. Jones.

French Cream Pie.

3 eggs, 1 cup of sugar, 3 tablespoonsful of water, 1½ cups of flour, 2 teaspoonsful baking powder. Beat the 3 yolks very light with the cup of sugar, add water. Beat the whites very light and add to above by spoonsful, alternately, with same of flour till both are lightly mixed in, add baking powder last. Bake in two layers.

CREAM—1 pint boiling milk, 2 tablespoonsful of flour, 1 egg, ¾ cup of sugar, flavor to taste. Cook like custard. When cakes are baked, arrange on two plates, split with sharp knife and fill with the cream.

Mrs. Seymour H. Jones.

Squash Pie.

2½ cups of strained squash, 2½ cups of milk, 3 eggs, 1 tablespoonful melted butter, 1 heaping cup of sugar, 1 teaspoonful cinnamon, 1 teaspoonful ginger, 1 scant teaspoonful mace. This makes two pies.

Mrs. C. P. Squires.

Secess or Southern Pie.

1 pint of milk, 1 pint of cream, 6 eggs. Line a deep dish with thin pie crust and sprinkle seeded raisins over the bottom crust. Beat the eggs light; leave out 3 whites for frosting. Add 1 small cup of sugar to the eggs, put with the cream and milk, and pour into the crust after putting in the flavor, either lemon or vanilla, and bake in the oven until custard is set. Beat the three whites, add some powdered sugar, return to the oven after putting the whites on top, until the top is a light brown.

Mrs. Ruth R. Crapo.

Transparent Pie.

Make a rich crust and place in pie pan, drop over it fruit jelly. Make a custard of 1 cup of sugar, ¾ cup of butter, 3 eggs, 1 cup of warm water. Beat up the whites of eggs and add the last thing before baking. Served cold.

Ella G. Roads.

Amherst Pudding.

1 cup of milk, 1 cup New Orleans molasses, 1 egg (beaten), 3 cups of flour, 1 full cup of chopped and stoned raisins, 1 teaspoonful of salt, about 1 teaspoonful each of cinnamon, clove and nutmeg. First dissolve carefully 1 teaspoonful of soda in the molasses, then add the other ingredients. Dredge raisins with part of the flour and add last. Steam 2½ or 3 hours. Serve with sauce.

S. S. C.

Amherst Pudding.

1½ cups of sour milk, 1 cup of dark molasses, 1 cup of suet, chopped fine, 1 cup of seeded raisins, ½ cup of citron, 1 teaspoonful of soda, 1 teaspoonful of salt, stir all together, steam 3 hours.

SAUCE OF PUDDING—Into a pint of boiling water stir to a paste a tablespoonful of corn starch or flour, rubbed smooth in a little cold water; add a cup full of sugar, a tablespoonful of vinegar, cook well for 3 minutes, add a piece of butter the size of a small egg, flavor with a tablespoonful of vanilla.

Mrs. L. L. Arnold.

Anna’s Pudding.

1 pint of milk, ½ cup of flour. Dissolve flour in a little of the milk, then add to the remainder of milk which should be boiling. Cook until it thickens, then add ½ cup of butter, ½ cup of sugar, yolks of 5 eggs thoroughly beaten. Last add the whites beaten very light and flavor with vanilla. Set pudding dish in pan of boiling water and bake in a hot oven 20 or 25 minutes. Serve immediately with a hard sauce. It should be very light and foamy. If allowed to stand it falls.

Mrs. Wm. D. Eaton.

Apple Pudding.

Fill a pudding dish with apples pared and quartered, cream 1 cup of butter and 2 cups of sugar, add the yolks of 3 eggs, spread this over apples and bake 45 minutes. Beat the whites to a stiff froth, sweeten, and spread over the pudding, and return to oven to brown.

Banana Pudding.

1½ pints of milk, ½ box gelatine (cook in cup of cold water), 3 bananas. Put milk on to boil with pinch of salt, when it is boiling hot add the sugar. Dip enough milk into the gelatine to dissolve it, then put all into the milk and let boil for ten minutes hard, cut bananas in thin small pieces. When all is cool put the bananas in the gelatine and milk, then pour into your mould. Eat next day with whipped cream.

Ella G. Roads.

Baked Batter Pudding.

Beat 5 eggs very light, stir into them a pint of sifted flour, add a little salt. When eggs and flour are mixed smoothly together add a pint of milk (a little at a time), stirring continually. Pour in a buttered dish and bake in a moderately quick oven.

SAUCE.—1½ cups of pulverized sugar, ⅔ cup of butter. Beat until thoroughly light; then add a pint of red raspberries or strawberries and beat all together. The hot pudding immediately dissolves the same.