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Page Two.
Batter Pudding.
Four eggs -- whites and yolks, two even
cups flour, one pint of sweet milk, and
two tablespoonsful of Hewson's
French Baking Powder, and one
teaspoonful of salt. Mix the Baking
powder and the salt with the flour, beat
the eggs and stir in the milk, gradually
at first, until the whole is one smooth
mass. Scald a pudding bag in boiling
water, put in the mixture, and plunge
the whole into a kettle of boiling
water, and boil two hours. To be eaten
with cream and sugar.
Boiled Trout.
Trout of good size are very appetizing
when boiled like salmon or halibut. Put
two tablespoonfuls of vinegar into
enough boiling water to cover the fish;
add a teaspoonful of salt and boil for
twenty-five minutes. Serve with a drawn
butter gravy, made by thickening milk
with a little flour, and boiling it by
placing the basin in a pan of boiling
water. Add a large piece of butter just
before you serve it. Capers can be
added to this sauce, or parsley, and the
latter should be placed about the fish.
Bob Johnson's Nut Cake.
One cup sugar, three eggs, small half
cup butter, one and a half cups flour,
half cup sweet milk, one teaspoonful
French Baking Powder, coffee
cup nuts cut fine. Flavor with
Hewson's Triple Extract.
Chocolate Cream.
One small cup of grated chocolate, one
pound of sugar, one quart of milk, one
box of Cox's gelatine soaked in half
pint of water one hour. Boil all
together four minutes, then add one pint
of rich cream and boil one minute.
Flavor with Hewson's Triple
Extract Vanilla and pour into
molds. This makes nearly two quarts of
cream.
Citron Cake.
Six eggs, four cups of flour, two and a
half cups of sugar, two cups of citron;
cut in thin slices; two large
teaspoonsful of French Baking
Powder; one cup of sweet milk,
one cup of butter.
Cocoanut Cake.
One cup of butter beaten to a cream,
three cups of sugar, three cups of
flour, three teaspoonfuls of
French Baking Powder, half cup
sweet milk, the whites of ten eggs, to
be baked in layers as jelly cake.
Instead of jelly make a pastry of the
whites of three eggs and one pound of
powdered sugar, one box of desiccated
cocoanut soaked in milk, and put between
the layers.
Cookies.
Two cups of white sugar, one cup of
butter, one cup of sweet milk, two
teaspoonfuls of French Baking
Powder, nutmeg. Flour enough to
roll out; roll out thin, and bake in hot
oven.
Corn Meal Pudding.
Stir one cup corn meal into one pint
boiling milk, allow to cool; then add
one-half cup molasses, one egg, two
tablespoons of sugar, one teaspoonful
ginger, pinch of salt, and one pint cold
milk. A few raisins are an
improvement. Bake one hour.
Corn Starch Rusk.
Sift together one pound flour, one pound
corn starch, and four heaping
teaspoonfuls of French Baking
Powder, put this into a bowl
with four ounces of shortening, have
ready one pint of milk with half a pound
of powdered sugar dissolved in it, and
two eggs beaten up; add this to the
flour, etc., in the bowl and thoroughly
mix it; turn out on a board and divide
up into balls a little larger than
walnuts, ball them round, set them close
together on the pans and bake in a
moderate oven; when cold, cut each rusk
in two and place on tin pans, setting
them in the oven to dry. These are a
delicious dry rusk.
Cream Puffs.
Take two eggs with one cup sugar, half
cup of butter, one coup sweet milk, two
teaspoonfuls French Baking Powder,
two and a half cups of flour. Flavor
with Hewson's Triple Extract Lemon.
Split the cakes while hot and fill with
cream, two thirds cup of flour, one pint
of milk, two eggs, heat the milk, mix
sugar, eggs and flour together and add
to the milk, flavor and cook till like
cream.
Crullers.
Three eggs, one cup sugar, four
tablespoonsful melted lard, six of sweet
milk, two tablespoonsful of French
Baking Powder, flavor with
Hewson's Triple Extract Lemon,
and add flour to roll nicely. Beat the
eggs and sugar together first, then add
the lard, beating well, then the milk,
sift the Baking Powder thoroughly
through the flour, and stir it well,
then fry to a light brown color in
plenty of hot lard.
Custom House Ginger Cake.
Three eggs, one cup sugar, one cup
syrup, one tablespoonful ginger
(ground), one tablespoonful butter,
one-half cup of sweet milk, one
teaspoonful French Baking Powder
thoroughly mixed with one pint of
flour.
Custom House Pound Cake.
One pound flour, one pound sugar, one
pound butter, eight eggs, one grated
nutmeg. Beat the butter to a cream,
beat the yolks of the eggs and the sugar
together; then add them with the flour
to the butter; and lastly, add the
whites of the eggs beaten to a high
froth. Continue beating the mixture
until the oven is ready; flavor with
Hewson's Triple Extract Lemon, and add
two teaspoonfuls of French Baking
Powder. |
