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Page Five.
Quality Hill Cream Cake.
Beat two eggs in a large tea cup; fill
the cup with sweet milk, add one cup
white sugar, one cup flour, and one and
a half teaspoonfuls French Baking
Powder. Bake in large pans.
Excellent.
Quality Hill Steam Pudding.
One half cup syrup, half cup sugar, one
cup suet, two cups flour, two eggs, one
cup sweet milk, three tablespoonsful
French Baking Powder. Add
the milk and Baking Powder last; butter
a two quart tin pan; place raisins over
the bottom of the pan, and stew for an
hour and a half.
Rice Pudding.
Take a cup of rice, place in an earthen
dish, pour over it one pint of fresh
milk; allow it to cook slowly until the
rice is soft enough to eat; then pour
over a pint of cold milk; add pinch of
salt. Take the yolks of four eggs and
beat in smooth four tablespoons of
powdered sugar, and one teaspoonful of
Hewson's Triple Extract Vanilla;
stir well into the rice. Place in a
brisk oven. After allowing it to come
to a light brown, place on the top the
whites of the four eggs, beaten to a
stiff froth, and four tablespoons of
powdered sugar. All this allow to come
to a delicate brown; set in a cool
place, the cooler the better. It is
very nice eating with oranges cut in
slices.
Russia Cream.
Four eggs, one cup sugar, one quart of
milk, half box of Cox's gelatine,
dissolved in half pint of warm water.
Beat the yolks of the eggs and sugar
together and cook with the milk (like
custard). Take this off the stove, and
add the (well beaten) whites of the
eggs, stirring rapidly for a few
moments. Now add the gelatine, and then
a teaspoonful of Hewson's Triple
Extract Lemon. Pour it into a
pretty shaped dish to harden, and turn
it out on a platter, and cut off in
blocks (as ice cream). Make this cream
the day before you want to use it.
Snow Cream.
Sweeten a pint of cream very sweet;
flavor with Hewson's Triple
Extract Vanilla or Lemon as you
prefer, let it stand where it will get
very cold; when nearly ready for dessert
beat new fallen snow into the cream till
stiff enough to stand alone. Serve
immediately.
Spiced Fruit.
Two pounds sugar, one pint best vinegar;
tie the spices, cloves, allspices and
cinnamon in a thin cloth and boil in the
vinegar and sugar. When the syrup is
ready put the fruit, either apples, or
pears are nice, into the syrup, allow to
cook till they are tender, remove to a
jar, and then boil down the syrup and
pour over. See that the syrup covers
the fruit.
Spiced Pudding.
Take one small square loaf of baked
bread, peel off the crust, cut in
pieces, and pour upon it one pint of
boiling water, and add one teaspoonful
of salt. Take one pint of flour; add
one heaping teaspoonful of
Hewson's French Baking Powder;
two coffee cups of raisins, seeded and
chopped; mix all well with the flour,
first powders and next raisins; then add
soaked bread and one teaspoonful each of
all spice, cinnamon, mace and cloves.
Then add by degrees one coffee cup sweet
milk, and beat the mass well together.
Scald pudding bag, and put in the
pudding, which should be pretty stiff
and boil three hours. The whole secret
lies in plunging puddings in boiling
water, immediately after they are mixed,
and never letting them cease boiling.
Be sure and turn them over, and always
leave room in the bag for swelling. I
have a wire basket made for holding
puddings while boiling, made with legs,
to keep them from the bottom of the
kettle, so as to prevent burning.
Tea Cake.
One cup sugar, one and a half cups of
butter, one cup of flour, three eggs,
beaten separately, two teaspoonsful of
French Baking Powder; add
raisins if you wish. Is almost as good
as pound cake.
Tout Fait.
For this nice desert cake are required
the yolks of four eggs, three
tablespoons of sugar, the same of flour,
two tablespoons of milk and the juice of
half a small lemon. The whites of four
eggs are beaten to a stiff froth and
mixed with the yolks, flour, etc., the
compound then being put in a buttered
pan and placed in a quick oven.
Waffles.
Mix thoroughly two and a half
teaspoonfuls of French Baking
Powder with one quart of sifted
flour while dry, add half cup of butter,
three well beaten eggs and milk enough
to make a suitable batter, fill your
waffle irons about two-thirds full. |
