Chapter XII: Part 12

1 egg.
1 cupful sugar.
1 cupful milk.
2 cupfuls flour.
1 tablespoonful butter.
1 teaspoonful soda.
2 teaspoonfuls cream of tartar.

Eat with sauce.--_Mrs. A. C._

DELICIOUS PUDDING.

Beat the yolks of six eggs very light. Stir in alternately three tablespoonfuls of flour and a pint of milk. Put a tablespoonful of melted butter and half a teaspoonful of salt in the batter. Then stir in the whites of the six eggs, beaten to a stiff froth. Butter the baking dish or cups, fill them a little more than half full, and bake quickly. Eat with wine sauce. Make this pudding half an hour before dinner, as it must be eaten as soon as done.--_Mrs. S. T._

BALLOONS.

6 eggs.
7 tablespoonfuls of flour.
1 quart of milk.
1 teacup of sugar.
1 tablespoonful of butter.
1 tablespoonful of lard.

Cream the butter and lard with the flour. Beat the eggs and sugar together. Mix the milk in gradually, bake quickly, and eat with sauce.--_Mrs. Dr. E._

VIRGINIA PUDDING.

Scald one quart of milk. Pour it on three tablespoonfuls of sifted flour. Add the yolks of five eggs, the whites of two, and the grated rind of one lemon. Bake twenty minutes.

_Sauce._--The whites of three eggs, beaten to a stiff froth, a full cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour over the pudding just as you send it to the table.--_Miss E. S._

EXTRA FINE PUDDING.

Make a batter of two teacupfuls of flour and four of milk. Beat the yolks and whites of four eggs separately. Then mix all together and add one tablespoonful of melted butter. Bake in a buttered pan and serve with wine sauce.--_Mrs. McG._

SUPERIOR PUDDING.

4 eggs.
1 quart of milk.
1 cup of sugar.
2 tablespoonfuls of flour.

Beat the sugar, flour, and yolks of the eggs together, with one cup of the milk, scald the remainder of the milk and put the above in it. Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff froth, add a little sugar, spread on top of the pudding, and brown slightly.--_Mrs. D. C. K._

BAKED INDIAN PUDDING.

Take nearly one pint sifted meal and make into a mush. Pour over it one quart of boiled sweet milk. Add one gill of molasses, one gill of sugar, six eggs beaten separately, half a pint chopped suet. If you like, add a few currants, raisins, or a little citron. Bake nearly two hours. Eat with sauce.--_Mrs. J. A. B._

EXCELLENT BATTER PUDDING.

1 quart flour.
7 eggs.
½ cupful melted butter.
1 teaspoonful salt.
1 teaspoonful soda, dissolved in lukewarm water.
2 teaspoonfuls cream of tartar, also dissolved.

Enough sweet milk to make a batter the consistency of sponge cake batter. Bake in a mould and eat with brandy sauce.--_Mrs. M. C. C._

PUFF PUDDING.

10 eggs (beaten separately).
10 tablespoonfuls sifted flour.
1 quart milk.
A little salt.

Beat the eggs to a stiff froth. Then put the flour with the yolks, then add the milk and lastly the whites, well beaten. Eat with cold or hot sauce.--_Mrs. D. C. K._

PENNY PUDDING.

Beat five eggs very light. Mix with five tablespoonfuls of flour, one large spoonful of butter and one pint of milk. Eat with sauce.--_Mrs. A. T._

ECONOMICAL PUDDING.

1 cup chopped suet.
1 cupful golden syrup.
1 cupful milk.
2 cupfuls chopped raisins.
3 cupfuls flour.
1 teaspoonful soda (put in the milk).
2 teaspoonfuls cream of tartar put in the dry flour.

Boil three hours and a half.--_Miss E. T._

POOR MAN'S PUDDING.

6 eggs.
1 pint sour cream.
1 cupful melted butter.
1½ cupful sugar.
1 teaspoonful soda.
½ nutmeg.

Put the butter in after the flour. Make the consistency of pound cake batter.--_Mrs. A. B._

PLAIN PUDDING.

1 pint milk.
3 eggs.
4 tablespoonfuls flour.
1 tablespoonful butter.

Put chopped apples or peaches in the batter and bake. Eat with sauce.--_Mrs. A. H._

PUDDING SAUCES.

WINE SAUCE.

Dissolve one pound sugar in a little water. Boil till nearly candied. Add a lump of butter the size of an egg, just before taking it off the fire, and stir in wine and nutmeg to your taste, after taking it off.--_Mrs. R._

_Wine Sauce._

Melt half a pound of butter, three cupfuls sugar and two of Madeira wine together, for a large pudding. Put a little water in the stewpan and let it boil. Roll the butter in a little flour, and stir it in the boiling water quickly. Then add the sugar, and lastly the wine.--_Mrs. T._

_Wine Sauce._

One-half pound butter, yolks of two eggs, beaten well and creamed with the butter; nine tablespoonfuls nice brown sugar; two glasses of wine. Let it simmer on the fire a short time. Grate nutmeg on it when you pour it into the sauce-bowl.--_Mrs. T._

BRANDY SAUCE.

Cream together one-quarter pound fresh butter, and one-quarter pound pulverized white sugar. Mix with it one gill of lemon brandy, or half the quantity of brandy; the juice of one lemon, and half a nutmeg grated. Stir it slowly into half a cup of boiling water, and after letting it simmer a moment, pour into a warm sauce tureen.--_Miss E. P._

FRENCH SAUCE.

Cream half a pound butter, and stir in half a pound sugar. Then add the yolk of an egg, and a gill of wine. Put it on the fire; stir till it simmers. Grate nutmeg over it, after taking it off the fire.--_Mrs. F. D._

A NICE SAUCE FOR PUDDINGS.

Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg (grated), the white of one egg.

The butter must be creamed and the sugar beaten into it, then the egg. The wine poured gently in and stirred till the sauce is cold, then grate the nutmeg. Make it in a common sauce tureen, on the hearth, stirring all the while. Do not let it boil.--_Mrs. M. E. J. B._

RICH SAUCE FOR PUDDINGS.

One pint cream; half pound sugar; one tablespoonful butter; one glass of wine. Season to the taste. Do not let it boil.--_Miss E. P._

SAUCE FOR PUDDING.

Two large cupfuls brown sugar; one large cupful butter; one teacup wine; a little rose water. Boil the sugar and wine together. Then add the butter and grated nutmeg.--_Mrs. McG._

PUDDING SAUCE.

One cupful cream, from morning's milk; two cupfuls sugar; one egg, well beaten; one tablespoonful butter; one teaspoonful corn-starch. Boil all together till a thick syrup. Take off the fire and add grated nutmeg and a glass of wine.--_Mrs. S. T._

COLD SAUCE.

Whites of five eggs beaten to a stiff froth. Sweeten to the taste. Pour in some hot melted butter, stirring well. Season with lemon.--_Mrs. M. G. H._

_Cold Sauce._

Half a pound of butter and half a pound of sugar (powdered), beaten to a froth. The juice and grated rind of a lemon, or essence of any kind, as a flavor.--_Mrs. M. F. G._

_Cold Sauce_ (_for about eight people_).

One heaping tablespoonful of butter, creamed till very light, adding sugar till as thick as you can stir. Then add two tablespoonfuls of very rich milk, a glass of good wine, and a little grated nutmeg.--_Mrs. P. McG._

PUDDING SAUCE.

One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of wine. Stir well, and let it come to a boil.--_Mrs. F. D._

_Pudding Sauce._

Cream together half a pound of sugar and butter. Add the yolk of one egg, the juice of a lemon, and a glass of wine. Stir over a slow fire, but don't boil.--_Mrs. McG._

LEMON SAUCE.

One pound sugar; three ounces butter; half a teacup of water. Juice and sliced rinds of two lemons. Pour this into a saucepan, and while it is coming to a boil, beat the yolks of two eggs and add them. When well boiled, take it from the fire and add the whites of the two eggs, beaten to a froth. To be eaten hot with sponge cake.--_Mrs. K._

SAUCE FOR BOILED PASTRY.

Stew for fifteen minutes one pint of water, half a pound of sugar, and a piece of butter as large as an egg. Beat the yolks of three eggs. Remove the pan from the fire, and pour several spoonfuls of its contents into the beaten eggs, stirring briskly. Then pour all into the pan, place it over a slow fire and stir till it thickens. Season with lemon or vanilla.--_Mrs. I. H._

MOLASSES SAUCE.

Moderately boil a pint of molasses from five to twenty minutes, according to its consistency. Add three eggs well beaten. Stir them and continue to boil a few minutes longer. Season with nutmeg and lemon.--_Mrs. Dr. J._

PASTRY.

Pastry has fallen somewhat into disfavor, on account of its unwholesome properties, but as many persons still use it, we will give some directions for making it as wholesome and palatable as possible.

It is a great mistake to use what is called "cooking butter" and old lard for pastry. Only fresh butter and sweet lard should be employed for the purpose, and in summer these should be placed on ice before being used for pastry. Pastry, like cake, should be made in the cool of the morning, and it should be eaten fresh, as, unlike cake, it will not admit of being kept.

If a marble slab cannot be obtained, it is well to keep a thick wooden board exclusively for rolling out pastry. Handle as little as possible, and if anything should prevent you from putting it on to bake as soon as it is rolled out, put it on ice in the interim, as this will make it nicer and more flaky. Sometimes there is a delay about getting the oven or fire ready, in which case the cook generally leaves the pastry lying on the kitchen table; but its quality would be much improved if it were put on the ice instead, whilst waiting to be baked.

EXCELLENT RECIPE FOR PASTRY.

Four teacups flour, one teacup firm butter, one teacup nice lard, one teacup ice water, one teaspoonful salt. Mix the lard and butter in the flour with a large, flat knife, then add the ice water. Do not touch it with the hands. Take it up in a rough-looking mass, roll it out quickly--not too thin. Cut it with a very sharp knife around the edges of the patty-pans. When intending to bake lemon puddings or cheese-cakes, let the pastry bake four or five minutes before adding butter, as this prevents the pastry from being heavy at the bottom. In summer it is best to put five teacups of flour, instead of four.--_Mrs. M. C. C._

PASTRY.

One pound fresh butter, one quart flour. Make up the dough with ice water. Divide the butter into parts. Roll out, and cover thickly with one part of the butter. Continue till all is rolled, sifting flour each time. Don't handle much, or it will be heavy.--_Mrs. W._

_Pastry._

Mix with water one quart flour and two teaspoonfuls salt. Work well and roll out thin. Spread over with lard, sift flour over the dough, and cut it in strips of two inches. Lay them in a pile one above another, cut them in squares, and again pile them up. Press down with the hands, and roll out thin as before. Repeat this several times, and the pastry will be improved each time. Do not use your hands after the roller is applied.

PUFF PASTE.

One pound flour, to be made up with cold water and beaten fifteen minutes. One pound butter (or half lard, if you have not enough butter), which must be spread on the dough four times and rolled in.

It must be made thin, put in tins, and baked in a moderate oven.

LEMON PIE.

Grate the rind and squeeze the juice of two lemons. Stir two tablespoonfuls corn-starch into two teacups hot water, and boil, stirring well. Add three-quarters of a pound of granulated sugar. When cool, add the yolks of four eggs well beaten, then the lemon-juice and grated rind, stirring the whole well together. Line the plates with rich pastry, and pour the mixture in. Bake until the crust is done. Beat the whites of the eggs very light, add six ounces powdered sugar, pour over the pies, set them again in the oven, and slightly brown. This will make two pies.--_Mrs. T. M. C._

_Lemon Pie._

One cupful sugar, one cupful sweet milk, one tablespoonful flour, one tablespoonful butter, three eggs, one lemon. Mix the grated rind and juice of the lemon with the yolks of the eggs and the sugar. Add the milk next, and then the butter and flour. Bake in a paste. After it is cold, spread on the whites of the eggs, frothed and sweetened.--_Mrs. McG._

_Lemon Pie._

Yolks of four eggs, white of one, beaten very light; grated rind and juice of one large lemon; five heaping tablespoonfuls sugar. Bake in an undercrust till the pastry is done. Froth the whites of three eggs with five tablespoonfuls sugar. Spread over the pies and bake again till brown.--_Mrs. Col. S._

_Lemon Pie._

One tablespoonful butter, creamed with two cups of sugar, yolks of six eggs, grated rind and juice of four lemons, four heaping tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one teaspoonful soda. Froth and sweeten the whites of the eggs and put them on top the pies.--_Mrs. N._

LEMON CREAM PIE.

One cupful sugar, one of water; one raw potato, grated; juice and grated rind of one lemon. Bake in pastry, top and bottom.

ORANGE PIE.

Pulp and juice of two oranges, a little of the grated peel, the yolks of three eggs, one cupful sugar, one cupful milk. Stir the yolks with the sugar, then a tablespoonful of butter, then the juice, lastly the milk. Bake in a dish. After the pie has cooled, spread on it the whites of the three eggs, stiffly frothed and sweetened. Then set it again on the fire, to brown slightly.--_Mrs. McG._

_Orange Pie._

One quart milk, eight eggs, one small teacup rolled cracker, half a cupful butter, two grated fresh oranges, or the juice and chopped peel of two, one wine-glassful wine. Cream the butter and sugar, add the wine, oranges, and eggs beaten to a foam, the whites separately, the milk and the cracker. Bake half an hour, in puff paste.--_Mrs. M. B. B._

_Orange Pie._

One pint of milk, three oranges, one cupful of sugar, three eggs, one and a half tablespoonful of corn-starch. Bake in puff paste.--_Mrs. H. H. S._

PEACH MÉRINGUE PIE.

Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in a deep pie-plate, lined with paste. Bake; when done, remove from the oven and cover with the whites of three eggs beaten to a stiff froth, and sweetened with three tablespoonfuls powdered sugar. Set back in the oven to brown slightly. Apple méringue pie may be made in the same way, only flavoring the fruit.--_Mrs. S. T._

PEACH PIE.

Pare and stew a quart of peaches with a pint of sugar, stirring often; when boiled to look nearly as thick as marmalade, take from the fire and when nearly cool, add one tablespoonful fresh butter. Have ready three crusts, baked in shallow tin plates. Spread and pile up the fruit on each.--_Mrs. S. T._

_Peach Pie._

Pare and stew the peaches till nearly done. Sweeten and boil a little longer. Set aside and when nearly cool, pour into deep pie-plates, lined with paste. Put bits of butter over the top, dredge with flour, then cover with a top crust, and bake.--_Mrs. T._

PRUNE PIE.

Wash the prunes through several waters. Put in a preserving kettle in the proportion of two pounds fruit to one pound sugar. Pour a quantity of boiling water over them and let them boil at least two hours. When they are thoroughly done and the syrup thickens, take from the fire and pour into tin plates, lined with paste. Add one teaspoonful of butter. Cover with a rich paste and bake.--_Mrs. S. T._

DAMSON PIE.

Scald the damsons slightly, in just enough water to prevent burning. Set aside till cool enough to handle. Remove the stones, sweeten well, and put in a deep pie-plate, lined with paste. Dredge with a little flour, cover with a top crust, and bake.--_Mrs. T._

STRAWBERRY SHORT-CAKE.

Bake a rich paste in pie-plates. Have six ready. In these spread stewed strawberries well sweetened; lay one upon another, six deep. In winter, use preserved or canned berries.--_Mrs. H._

CHERRY PIE.

Seed the cherries first, then scald them in their own juice. Sweeten liberally and pour into a deep pie plate lined with a rich paste. Dredge with flour, cover with a top crust and bake. Scarlet or short-stem cherries are best. It is necessary to scald most fruits, as otherwise the pastry will burn before the fruit is thoroughly done.--_Mrs. S. T._

CRANBERRY PIE.

Prepare as for sauce, stewing two pounds fruit to one pound sugar. Pour into a pie plate lined with paste, cover with a top crust and bake.

CURRANT PIE.

Wash and thoroughly pick the fruit. Sweeten liberally and put in a yellow baking-dish, adding a little boiling water to melt the sugar; let it simmer a little; then set it aside to cool. Pour into a pie plate, covered with paste. Dredge with flour. Cover with paste and bake.

APPLE PIE.

Put a crust in the bottom of a dish. Put on it a layer of ripe apples, pared, cored, and sliced thin, then a layer of powdered sugar. Do this alternately, till the dish is filled. Add a few teaspoonfuls rose water and some cloves. Put on a crust and bake it.--_Mrs. E._

_Apple Pie._

Pare and stew the apples till thoroughly done and quite dry. Rub through a colander and sweeten with powdered sugar. When cool add the whites of eggs--three eggs to a pint of apples--and a teacup of cream, whipped. Beat all the ingredients together with a patent egg-whip--one with a wheel if convenient. Spread upon crusts of rich paste, baked in shallow tin pie-plates. Grate nutmeg on each one and pile up three or four deep.--_Mrs. S. T._

_Apple Pie._

Pare and slice the apples. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer. In this syrup, scald a few apples at a time, taking them out and putting more in till all are slightly cooked. Set aside to cool, then pour into deep pie plates lined with paste. Dredge with flour. Put bits of butter over all. Dredge again. Cover with paste and bake. A glass of brandy or wine will improve it.--_Mrs. S. T._

BLACKBERRY PIE.

Pick the berries, but do not wash them. Stew slightly, sweeten, pour into a pie plate, lined with paste. Grate in a little nutmeg, dredge with flour, put on a top crust and bake.

WHORTLEBERRY PIE.

Pour just enough boiling water on the fruit to prevent it from sticking to the bottom of the preserving kettle. Boil a minute, sweeten and pour into a pie-plate lined with paste. Dredge with flour, cover with paste and bake.--_Mrs. S. T._

GOOSEBERRY PIE.

Put one pound sugar to one of fruit, adding just enough water to prevent it from burning. Cook till it begins to jelly. Then spread over shapes of rich puff paste, already baked.--_Mrs. M. C. C._

TOMATO PIE.

Slice green tomatoes and stew in a thick syrup of sugar and lemon juice. Grate in the yellow rind of a lemon. When transparent, spread evenly over the bottom of a pie-plate that has been lined with paste. Spread strips of pastry across or cut into ornamental leaves with a cake-cutter, place over the fruit and bake.--_Mrs. S. T._

SLICED POTATO PIE.

Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned with whole cloves or allspice. Scald and set aside till nearly cool. Then place the slices evenly on the bottom of a deep pie-plate lined with crust. Put in each pie a tablespoonful of butter in bits, a wine-glass of brandy or Madeira wine.--_Mrs. S. T._

SWEET POTATO PIE.

One pint potatoes, boiled and mashed with a teacup sweet milk, and run through a colander. Beat separately four eggs; cream one teacup butter with one of sugar. Beat in the yolks, then the potatoes, grate in half a nutmeg, pour in a large wine-glass of brandy or good whiskey, and last of all, stir in the frothed whites. Bake in deep pie plates, lined with paste, without a top crust. Sift powdered sugar over the pies.

Irish potato pie may be made in the same way; only adding the juice and grated rind of a lemon.--_Mrs. T._

RHUBARB PIE.

Carefully skin the stalks, cut in pieces half an inch long. Scald in a little rich syrup, but not long enough to become soft. Set aside, and when nearly cool, pour into a pie plate, lined with paste. Put a little grated lemon rind and a piece of butter the size of a walnut, in each pie. Dredge with flour, put on a top crust and bake.--_Mrs. T._

MINCEMEAT.

Two quarts boiled beef, two quarts suet, chopped fine (or a part butter, for suet). Six quarts apples, one quart molasses (best quality). Four pounds sugar, three pounds raisins, one pound citron. Nutmeg, cinnamon, cloves, allspice, and wine to your taste. Mix well, pack in jars, with melted butter on top, if to keep long. Put in a cool place.--_Mrs. J. W._

_Mincemeat._

Three pounds meat (after it is boiled). Four pounds suet, three and one-half pounds raisins, one and one-half pounds currants, one-half pound dried cherries, two nutmegs, and mace to your taste. Four pints white wine, one pint brandy, four pounds brown sugar.--_Mrs. M. E. J. B._

_Mincemeat._

Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar, two cupfuls molasses, two cupfuls butter, two pounds raisins, one quart cider, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two nutmegs.

_Mincemeat._

Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet chopped fine, four pounds pippin apples, two pounds raisins stoned and chopped, two pounds currants, one-half pound citron, two grated nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves and mace, two large oranges, one teaspoonful salt, one quart brandy, one quart wine, one wineglass rose water.

CREAM PIE.

One quart morning's milk, 1 cupful sugar, yolks of six eggs, three tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in deep pie plates. Fill with the above mixture and bake. Make a méringue of the whites and some sugar, pour over the pie, and set it in the stove again to brown.--_Mrs. T._

_Cream Pie._

One half pound butter, four eggs, sugar and nutmeg to taste, two tablespoonfuls flour well mixed with milk. Pour over it one quart boiling milk, stir all together and bake in deep dishes.--_Mrs. A. B._

SODA CRACKER PIE.

Pour water on two large or four round soda crackers and let them remain till thoroughly wet. Then press out the water and crush them up together. Stir in the juice and grated peel of a lemon, with a cupful or more of powdered sugar. Put in pastry and bake.--_Miss H. L._

SILVER PIE.

Peel and grate one large white potato. Add the juice and grated rind of a lemon, the beaten white of one egg, one cupful of white sugar, and one of cold water.

Bake in a nice paste. After baking, spread on top the whites of three eggs, frothed, sweetened and flavored with lemon. Set again on the fire and brown. Lay on small pieces of jelly or jam, just before taking it to the table.--_Mrs. M. B. B._

CUSTARD PIE.

One quart milk, five eggs, five tablespoonfuls sugar; flavor with lemon.

Bake slowly, half an hour.--_Mrs. M. B. B._

WASHINGTON PIE.

One cupful sugar, one-half cupful butter, one-half cupful sweet milk, one-half cupful flour, one egg, one teaspoonful cream of tartar, one-half teaspoonful soda; flavor with lemon. Put on dinner plates-spread with apple sauce between each layer.--_Mrs. Dr. J._

SUGAR PIE.

Three cupfuls light brown sugar, one-half cupful melted butter, one-half cupful cream, three eggs. Season with lemon; beat well together; bake in pastry, without tops.--_Mrs. J. F. G._

MOLASSES PIE.

Three eggs, beaten separately, one pint molasses, one tablespoonful melted butter. Bake on a rich crust.--_Mrs. Dr. J._

_Molasses Pie._

One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls butter. Mix sugar and eggs together, pour in butter, and add molasses.--_Mrs. Dr. S._

CHEESE CAKES.

Yolks of twelve eggs, one pound sugar, one-half pound butter, one cupful flour, one pint milk, juice of two lemons. The milk, flour, and butter, creamed, and lemons put in together, after the eggs are well beaten. Stir all well together till it curds.

Bake in paste.--_Mrs. A. C._

LEMON CHEESE CAKES.

Yolks of sixteen eggs, one pound sugar, three-quarters pound butter, four lemons, boiling rinds twice before using, two tablespoonfuls powdered cracker.

Bake in paste.--_Mrs. Dr. E._

_Lemon Cheese Cakes._

Mix and gently melt four ounces of sugar and four ounces of butter; add yolks of two eggs, white of one; grated rind of three lemons, juice of one and a half lemon, one small Savoy or sponge biscuit, some almonds blanched and pounded, three spoonfuls brandy. Mix well and bake in rich pastry.--_Mrs. V. P. M._

_Lemon Cheese Cakes._

Yolks of eight eggs or yolks of five and whites of three, one-half pound sugar, a lump of butter, juice of one lemon and grated rind of three. Bake in rich pastry--_Miss D. D._

CORN-STARCH CHEESE CAKES.

Juice and rind of three lemons, three cupfuls water, three cupfuls sugar, three eggs, three tablespoonfuls corn starch, two tablespoonfuls butter. Boil the water, mix the corn starch with a little cold water and pour on the boiling water. Let it boil up once and then pour it on the butter and sugar. After it cools add the lemons and eggs.--_Miss D. D._

ALMOND CHEESE CAKES.

Beat up together very light one-half pound powdered sugar, and the whites of four eggs.

Blanch and cut in small pieces four ounces of almonds, which must be beaten up with the eggs and sugar. Add a little oil of almonds or rose water, and bake with pastry, in tins.--_Mrs. I. H._

_Almond Cheese Cakes._

Soak one-half pound Jordan almonds in cold water all night. Next morning, blanch them in cold water, lay them on a clean cloth to dry, and then beat them fine in a marble mortar with a little orange-flower or rose water. Then beat and strain six yolks and two whites of eggs, add a half-pound white sugar, and a little powdered mace. Rub all well together in the mortar. Melt ten ounces fresh butter, and add a grated lemon peel. Mix all the ingredients and fill the pans, after putting a paste at the bottom. Small tin shapes are best for cheese cakes.

CREAM TARTS.

Make them small, of rich paste. Fill them after baking, with whipped cream, and drop a small spot of jelly in each one. The prettiest and most delicate of tarts.--_Mrs. M. B. B._

LEMON TARTS.

Chop or grate a lemon; add a cupful white sugar, a cupful water, one egg, one tablespoonful flour. Line small patties with paste, put a spoonful in each and bake.--_Mrs. M. B. B._

PRUNE TARTS.

Scald the prunes, take out the stones, break them and put the kernels in a little cranberry juice with the prunes, and some sugar. Simmer them, and when cold put in tart shapes in pastry and bake.--_Mrs. V. P. M._

FRENCH FRITTERS.

One quart of milk (half to be boiled, and the other half mixed with a quart of flour, and used to thicken the boiling milk with).

Let it get done. While cooking, beat ten eggs very light; add a spoonful at a time to the batter, beating all the time, till well mixed. Add salt to your taste. Have a small oven full of nice lard, boiling hot. Put not quite a spoonful of batter to each fritter. Take them out before they turn dark and put them in a colander to drain the lard off of them.--_Mrs. Dr. E._

FRITTERS (_made with yeast_).

One quart flour, three tablespoonfuls yeast, five eggs, one pint milk. Beat into a tolerably stiff batter. Stir a cupful of boiled rice into the batter, a short time before baking. A good deal of lard (boiling hot) is required for frying the fritters. Drop the batter in with a spoon, which must be dipped, each time, in boiling water. In cool weather, make the fritters about nine in the morning, in the summer, about eleven.--_Mrs. A. C._

BELL FRITTERS.

Put a pint of boiling water in a preserving kettle, and as it boils, put in a tablespoonful of fresh butter. Have ready a pint of the best flour, sifted and wet with cold water, as for starch. Dip up some of the boiling water and pour to this, being careful to have it smooth. Return this to the kettle, stirring rapidly to prevent lumps. Turn into a wooden tray, and while hot, beat in six well beaten eggs, a spoonful at a time. Beat till very light, and beat quickly that the eggs may not cook in lumps. Have ready a pint of boiling lard in a pan. Make the fritters the shape of an egg, drop in and fry a light brown.

To be eaten with a pint of molasses, a heaping tablespoonful of butter, a little ginger and cinnamon, boiled to a thick syrup and served hot.

A great deal of lard is required to fry fritters nicely; yet it is not extravagant, as it may be used again. Strain what remains and put it by for use.--_Mrs. S. T._

QUIRE OF PAPER PANCAKES.

Mix with half a pint of rich milk the yolks of four eggs, well beaten. Add three tablespoonfuls fine flour, four ounces sugar, five ounces fresh butter, melted and cooled, four tablespoonfuls Madeira wine, half a nutmeg. Grease the pans once with fresh butter, and this will answer for all. The above quantity will suffice for five or six persons.--_Mrs. R._

COMMON PANCAKES.

Eight eggs, four tablespoonfuls flour, one pint of milk, one teaspoonful salt.

JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.

Jelly made of the feet of calves, hogs, etc., is more troublesome, but is also considered more nutritious than jelly made of gelatine. It is very desirable, for country housekeepers in particular, to make this sort of jelly, as the materials are generally in their reach. It is well, however, in all cases, to keep on hand Cox's or Nelson's gelatine, on account of the expedition with which jelly may be made from these preparations.

As jelly is considered more wholesome when not colored by any foreign substance, no directions will be given in the subsequent pages for coloring it. The palest amber jelly, clear and sparkling, flavored only by the grated rind and juice of a lemon and pale Madeira or sherry wine, is not only the most beautiful, but the most palatable jelly that can be made.

Though the recipes accompanying boxes of gelatine do not always recommend boiling, it is a great improvement to jelly, adding brilliancy, transparency, and a better flavor. Only the grated yellow rind and strained juice of the lemon should be used, and these, with the requisite quantity of pale Madeira or sherry, should be added after the other ingredients have been well boiled together. The white rind or one single lemon seed will render the jelly bitter. A delicious preserve (for which a receipt is given under the proper heading), may be made of lemons, after the yellow rind has been grated off and the juice pressed out for jelly.

The best and most simple arrangement for straining jelly is to invert a small table, fold an old table-cloth four double, tie each corner to a leg of the table; set a bowl under the bag thus formed, with another bowl at hand to slip in its place when the jelly first run through is returned to the bag, as will be necessary, the first never being transparently clear. Catch a little in a glass. If clear as crystal, it will be unnecessary to return it again to the bag. You may then put a thick cloth over the bag to keep in the heat, and if in winter, place before a fire. Shut up the room, and let it drip. The jelly will run through the bag more rapidly if the bag is first scalded.

Jelly should never be made in hot weather. Ices are much better and more seasonable.

Always serve jelly with a pitcher of whipped cream, but do not mix it beforehand with the cream, as it is best to leave it to the taste of each person.

For blanc-mange and gelatine, it is best to use gelatine and as few spices as possible, as spices turn gelatine dark. As such explicit directions are given in the subsequent pages for the making of these dishes, it is unnecessary to say anything further on the subject at present.

A nice custard is made in the following manner: Mix the beaten yolks of six eggs with a teacup of sugar. Have a quart of milk boiling in a kettle. Dip up a teacup of milk at a time and pour on the eggs, till the kettle is emptied, stirring rapidly all the time. Wash out the kettle, pour the mixture back, and stir constantly till it thickens. Then pour it into a bowl and stir till cool, to make it smooth and prevent it from curdling. Put in the bottom of glass mugs slips of preserved orange, lemon, or citron. Fill nearly full with custard; put whipped cream and grated nutmeg on top.

Or, the yolks may be mixed with boiled milk and sugar in the same proportions, but instead of being returned to the kettle, may be poured into china or earthenware custard-cups, set in a pan of boiling water, placed in a stove or range, and baked. The boiled milk must be seasoned by boiling a vanilla bean in it, or a few peach leaves, or it may be flavored with caromel. Serve the custard with whipped cream on top.

STOCK JELLY.

To one and a half gallons of stock, put the whipped whites of eight eggs. Put in six blades of mace and the rind of three lemons, 4½ pounds sugar. Let it boil ten minutes, then add three pints of Madeira wine, juice of eight lemons, a little vinegar or sharp cider. Let it boil only a few minutes. Strain through a dripper. If the stock is not very nice, it may require the whites of one dozen eggs to clear it.--_Mrs. T._

CALVES' FOOT JELLY.

One quart nice jelly stock, one pint wine, half a pound white sugar, whites of four eggs beaten up, three spoonfuls lemon juice. Boil all well and pass through a jelly-bag, kept hot before the fire. Try some at first, till it drips clear, and then pour out the whole. Peel the lemons as thin as possible and strain the jelly on the peelings. Should you wish to turn out the jelly in moulds, put one ounce isinglass to three pints of jelly.--_Mrs. I. H._

ISINGLASS JELLY.

Dissolve two ounces isinglass in two quarts of boiling water. When cold, add juice of three lemons and skin of one, whites of three eggs, well beaten, one and a half pounds of sugar, one pint cider, four pieces cinnamon (size of the little finger), eight blades of mace. Let it boil up well. Be careful not to stir after the ingredients are thoroughly mixed. Let it stand ten minutes after removing from the fire, and just before straining pour in a pint of wine.--_Mrs. W. R. R._

CRYSTAL JELLY.

Pare off the rind of one large lemon. Boil in one pint water with one ounce isinglass; add one pound sugar and one cup pale wine. As soon as the isinglass is dissolved, strain through a muslin and let it stand till cold. Grate the rind of another lemon and let it stand in the juice of the two lemons for a short time. Strain all in a bowl, and whisk it till it begins to stiffen. Pour in moulds.--_Mrs. E. P. G._

GELATINE JELLY.

Soak one box of Cox's gelatine, three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a little mace. Stir these ingredients till the sugar dissolves, then add two quarts of boiling water, gently stirring till mixed. Strain at once, through a flannel bag twice. This recipe makes the best jelly I ever saw.--_Mrs. M. M. D._

_Gelatine Jelly._

To one package of gelatine add one pint cold water, the rind of one lemon and juice of three. Let it stand an hour. Then add three pints of boiling water, one pint wine, two and a quarter pounds loaf sugar, a wineglass of brandy or the best rum. Strain through a napkin and let it stand to jelly.--_Mrs. Col. S._

_Gelatine Jelly_ (_without straining_).

Add a pint cold water to one box Cox's gelatine. Let it stand fifteen minutes, then add three pints boiling water, one pint wine, the strained juice and peelings (cut thin) of three lemons, half a teacup of best vinegar, one and a half pounds loaf sugar, one wine-glass French brandy, mace or any other spice you like, and a little essence of lemon. Let it stand an hour, then take out the lemon peel and mace. Let it stand in a cool place to congeal.--_Mrs. Dr. J._

JELLY WITHOUT EGGS OR BOILING.

Dissolve one package gelatine, an hour, in a pint of cold water. Then add three pints of boiling water, the strained juice of four lemons and the rind of two, one quart of wine, two pounds of sugar. Stir all well together until dissolved.--_Mrs. E. B._

_Jelly without Boiling._

To one of the shilling packages of Cox's gelatine, add one pint cold water. After letting it stand an hour, add one and a half pounds of loaf sugar, the juice of four lemons, one pint light wine, three pints boiling water, and cinnamon to the taste. In cold weather this is ready for use in four or five hours. Set the vessel with the jelly on ice, in summer.--_Miss D. D._

CREAM JELLY.

Two measures of stock, one of cream; sweeten and flavor to the taste. Pour in moulds to congeal.

BLANC-MANGE.

Dissolve over a fire an ounce of isinglass in a gill of water. Pour the melted isinglass in a quart of cream (or mixed cream and milk), and half a pound of loaf sugar. Put in a porcelain kettle, and boil fast for half an hour. Strain it, and add a quarter of pound of almonds, blanched, and shaved fine. Season to the taste with vanilla and wine, but do not add the wine while hot. Pour into moulds.--_Mrs. C. C._

_Blanc-mange._

Pour two tablespoonfuls cold water on one ounce gelatine to soften it. Boil three pints rich cream. Stir the gelatine into it whilst on the fire, and sweeten to the taste. When it cools, season with three tablespoonfuls peach water. Four ounces almonds, blanched and pounded very fine and boiled with the blanc-mange, are a great improvement. When it begins to thicken, pour into moulds. Serve with plain cream.--_Mrs. J. H. T._

_Blanc-mange._

Sweeten a pint of cream and flavor it with lemon juice. Then whip it over ice, till a stiff froth. Add one-quarter of an ounce gelatine, dissolved in a little boiling water, and whip it well again to keep the gelatine from settling at the bottom. Pour in a mould, and set on ice till stiff enough to turn out. Eat with cream, plain or seasoned. A delicious dish.--_Mrs. G. D. L._

_Blanc-mange._ (_Very fine._)

Dissolve one box gelatine in two quarts milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together in a mortar, two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful vanilla, and sweeten to your taste.--_Mrs. W. S._

CUSTARD BLANC-MANGE.

Make a custard with one quart milk, four eggs, one teacup sugar. Stir into it while boiling, half a box gelatine after it has soaked ten minutes. Season with vanilla, and pour in moulds. Eat with whipped cream.--_Mrs. E. P. G._

ARROW-ROOT BLANC-MANGE.

Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a little sauce, mixing them smoothly. Pour into this the quart boiling milk, stir it well, put it in the saucepan again and let it simmer ten minutes. Sweeten to your taste. Set it in moulds to cool. Eat with cream, flavored to your taste.--_Mrs. H._

CHOCOLATE MANGE.

Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand an hour. Then boil two quarts of milk, and add to it six ounces chocolate with the gelatine. Sweeten to your taste and pour into moulds. Eat with sauce made of cream, wine, and sugar.--_Mrs. W. H. L._

COFFEE MANGE.

One cupful very strong coffee, one cupful sugar, one cupful rich cream. Dissolve half a box gelatine in two cupfuls milk, over the fire. Add the cream last, after the rest is cool. Pour in a mould to congeal.--_Mrs. McG._

CHARLOTTE RUSSE.

One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, dissolved in two cupfuls milk. When this mixture is cold and begins to stiffen, mix with it gradually, one pint rich cream, previously whipped to a froth. Then put strips of sponge cake around the mould and put the Charlotte Russe in. Turn it out when ready to serve.--_Mrs. W. C. R._

_Charlotte Russe._

Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half pint fresh milk, three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. When it begins to congeal, stir in a quart rich cream, whipped to a froth.--_Mrs. M._

_Charlotte Russe._

Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and line the mould with them. Then beat three pints rich cream to a froth, and put the froth on a sieve to drain the milk from it. Take one pint calf's-foot jelly (or one and a half ounces gelatine), half a pint rich milk, and the yolks of six eggs. Place over a slow fire, and beat till they nearly boil. Then take them off the fire and beat till cool. Put in the frothed cream, sweeten to your taste, flavor with vanilla, and stir all well together. Fill the mould and place it on ice to cool.--_Mrs. W. H. L._

_Strawberry Charlotte Russe._

Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, and pour around the dish whipped cream, sweetened and flavored with wine.--_Mrs. McG._

CHARLOTTE RUSSE.

Sweeten one quart cream, flavor it with wine and whip it lightly. Dissolve half a box gelatine in a tablespoonful cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Then add half a pint of cream. When cold, stir it into the whipped cream. Beat the whites of four eggs very light, and stir into the cream. When it begins to stiffen, pour into a glass bowl, lined with thin strips of sponge cake. Whip, sweeten and flavor another pint of cream, and garnish the dish.--_Mrs. D._

_Charlotte Russe._

One ounce gelatine; one quart rich cream; eight eggs; one quart new milk. Sugar and flavoring to taste. Whip the cream to a stiff froth. Make a custard of the milk, gelatine and yolks of the eggs. When cool, add the whites of the eggs well beaten and the whipped cream. Line the mould with sponge cake, and if in summer put it on ice.--_Miss M. C. L._

BAKED CUSTARD.

Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose. After boiling, let it cool.

Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher. After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups. Let it boil till you see a scum rising on top the custard. It will require at least ten minutes to bake.--_Mrs. R._

_Baked Custard._

Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to taste.--_Mrs. Dr. E._

_Baked Custard._

Scald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. Bake in a dish or cups. Set in a stove pan and surround with water, but not enough to boil into the custard cups. An oven for baking puddings is the right temperature. Bake when the custard is set, which will be in twenty minutes.--_Mrs. J. J. A._

SPANISH CREAM.

Boil, till dissolved, one ounce of gelatine in three pints of milk. Then add the yolks of six eggs, beaten light, and mixed with two teacups sugar. Put again on the fire and stir till it thickens. Then set it aside to cool, and meantime beat the six whites very stiff and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste, before adding the whites.--_Mrs. W._

_Spanish Cream._

Dissolve half a box gelatine in half a pint milk. Boil one quart milk, and while boiling beat six eggs separately and very light. Mix the yolks with the boiling milk, and when it thickens add the gelatine. Sweeten and season to the taste. Pour all while hot on the whites of the eggs. Pour into moulds.--_Mrs. J. T. B._

ITALIAN CREAM.

Soak a box of gelatine in one pint cold water. Then add one quart nice cream, season with fresh lemons, sweeten to your taste, beat well together, and set away in a cool place. When hard, eat with cream, flavored with wine.--_Mrs. A. B._

RUSSIAN CREAM.

Boil, till dissolved, one ounce gelatine in three pints milk. Then add the yolks of four eggs, well beaten, and five ounces sugar. Mix the whole and let it cook. Then strain and set aside to cool. Beat the four whites to a stiff froth, and when the cream is nearly congealed, beat them in. Flavor to your taste, and mould.--_Mrs. A. P._

BAVARIAN CREAM.

Sweeten one pint thick cream to your taste and flavor it with lemon or vanilla. Churn the cream to a froth, skim off the froth as it rises and put it in a glass dish. Dissolve one and a half tablespoonfuls gelatine in warm water, and when dissolved pour into the froth and stir fifteen minutes. Set in a cold place and it will be ready for use in a few hours.--_Mrs. D. R._

_Bavarian Cream._

Soak half a box gelatine in cold water till thoroughly dissolved. Then add three pints milk or cream, and put on the fire till scalding hot, stirring all the while. Then take it off and add three teacups sugar and the yolks of eight eggs (by spoonfuls) stirring all the time. Set on the fire again and let it remain till quite hot. Then take it off and add the eight beaten whites and eight teaspoonfuls vanilla. Put into moulds to cool.--_Mrs. N. A. L._

TAPIOCA CREAM.

Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla.

Soak the tapioca, in a little water, overnight. After rinsing, put it in milk and let it cook soft. Add sugar and yolks of eggs. Whip the whites stiff and pour on the tapioca, as you remove it from the fire. It should be cooked in a tin pail, set in a kettle of boiling water, to prevent the milk from scorching. Eat cold.--_Mrs. G. W. P._

TAPIOCA.

Boil the pearl tapioca (not the lump kind) as you do rice. When cool, sweeten to the taste and season with nutmeg. Pour rich cream over it and stir it to make it smooth. Put one pint cream to two tablespoonfuls before boiling.--_Mrs. J. H. T._

LEMON FROTH.

Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used instead of two.

Add the juice of six lemons and the rind; cut them as for jelly. Let it stand till it begins to harden. Then take out the rind and add the whites of twelve eggs beaten to a stiff froth. Beat them into the jelly, put in a glass bowl, and serve in saucers.--_Mrs. A. C._

SYLLABUB.

Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk from a height and slowly, so as to cause the milk to froth.--_Mrs. E._

SLIP.

One quart milk (warm as when milked), one tablespoonful wine of the rennet. After the milk is turned, eat it with a dressing of cream, sugar and wine.--_Mrs. Dr. E._

BONNY-CLABBER.

Set away the milk in the bowl in which it is brought to the table. If the weather is warm, set it in the refrigerator after it has become clabber.

Help each person to a large ladleful, being careful not to break it. Eat with powdered sugar, nutmeg and cream.--_Mrs. S. T._

FLOAT.

To a common-sized glass bowl of cream, sweetened with loaf sugar and flavored with wine, take the whites of six eggs, three large tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs to a froth, but put in the jelly and sugar and beat all together.--_Mrs. T._

APPLE FLOAT.

Mash a quart cooked or coddled apples smooth through a sieve; sweeten with six tablespoonfuls sugar, and flavor with nutmeg. Then add the apples, a spoonful at a time, to the whites of four eggs, well beaten. Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of your dish, and put the apples on top.--_Mrs. I. H._

APPLE SNOW.

Pare and slice one dozen large apples; stew them perfectly done, and run through a colander. Then add whites of twelve eggs, beaten to a stiff froth, and one pound white sugar. Eat with sweet cream.

A NICE DESSERT OF APPLES.

Pare and weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of "A" sugar and a little water. As soon as the syrup begins to boil, add the juice and grated rind of one large lemon or two small ones.

Boil till the apples become a solid mass. Turn out in a wet mould to stand till cold. Serve on a dish surrounded with boiled custard, or eat with seasoned cream.--_Mrs. A. F._

A NICE, PLAIN DESSERT.

Peel and slice the apples, stew till done, then run through a colander and sweeten, season. Beat the whites of three eggs to a stiff froth, and just before serving whip them into a quart of the stewed apples. Eat with cream.--_Mrs. T._

APPLE COMPOTE.

Pare, core, and quarter the apples, wash them, and put them in a pan with sugar and water enough to cover them. Add cinnamon, and lemon peel which has been previously soaked, scraped and cut in strings. Boil gently till done; lay in a deep dish. Boil the syrup to the proper consistency, and pour over the apples.--_Mrs. E._

NICE PREPARATION OF APPLES.

Quarter and core some well-flavored apples, place in a shallow tin pan or plate, sprinkle thickly with white sugar and a few small pieces of cinnamon. Pour on enough cold water to half cover the apples, and scatter a few small pieces of butter over them. Cook slowly till thoroughly done, then set away to cool.--_Mrs. McG._

BAKED APPLES.

Pare and core the apples, keeping them whole. Put in a baking-dish, and fill the holes with brown sugar. Pour into each apple a little lemon juice, and stick into each a piece of lemon peel. Put enough water to prevent their burning. Bake till tender, but not broken. Set away to cool. Eat with cream or custard. They will keep two days.--_Mrs. Dr. J._

ICED APPLES.