This is a very innocent and nutritive custard. Take two ounces of
whole rice and boil it in three pints of milk until it thickens, then
add half a pound of pounded sweet almonds, and sweeten to taste; a
stick of cinnamon and a piece of lemon peel should be boiled in it,
and then taken out.
RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving
pan, and mash with a silver or wooden spoon; let boil up; then add the
sugar; stir all the time while cooking. Strawberry or blackberry jam
is made the same way. Thirty or forty minutes is sufficient time for
Scald one cup of milk.
When lukewarm add one-quarter
of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one
teaspoon salt and flour enough to make a stiff batter.
Let it rise over
In the morning add one-third of a cup of shortening (butter and
lard mixed), one cup light brown sugar, two eggs well beaten, one-half
nutmeg grated and enough flour to make a stiff dough.
Let it rise again,
toss on floured board, pat and roll out.
Shape with the biscuit cutter
and work between the hands until round.
Place on the floured board, let
rise one hour, turn and let rise again.
Fry in deep fat and drain on
Cool and roll in powdered sugar.
COTTAGE PUDDING. MRS. JENNIE KRAUSE.
One cup of sugar, one-half cup of milk, one and one-half cups of
flour; and one tablespoonful of butter; bake as a cake, and serve with
SAUCE.–Two tablespoonfuls butter, one cup white sugar, and one
tablespoon flour, wet in cold water; one pint of boiling water. Let
boil two or three minutes, stirring all the time. Flavor with lemon.
BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup of Indian meal,
one-third cup molasses, and a pinch of salt. Beat two eggs with a
half cup of cold milk, and fill the dish. Bake one hour.
Cook one cup of rolled oats in water for serving at
breakfast, and one cup of molasses, one and one-half cups of lukewarm
water in which is dissolved one yeast cake and one teaspoon of salt. Mix
in enough flour to make a stiff dough, cover and let rise. When very
light stir down, put in pans, let rise light and bake in a slow oven.
The heat should be sufficient at first to check the rising, then the
baking should be slow.
Sift two cups of pastry flour with four level
teaspoons of baking powder and a saltspoon of salt. Mix with
three-quarters cup of milk or enough to make a soft dough. Butter some
cups well, put a tablespoon of dough in each, then a large tablespoon of
stoned cherries and another tablespoon of dough. Set in a steamer or set
the cups in a pan of hot water and into the oven to cook half an hour.
Serve with a sweet liquid sauce.
FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA
1/2 a pound of Cocoa,
1-1/2 gallons of water, hot,
1-1/2 gallons of milk, hot.
This should not be allowed to boil. Either make it in a large
double-boiler, or a large saucepan or kettle over water. Mix the cocoa
with enough cold water to make a paste, and be sure it is free from
lumps. Heat together the milk and water, and pour in the cocoa; then
cook at least an hour, stirring occasionally.
A VERY FINE EMMOLIENT DRINK.
Wash and rinse extremely well one ounce of pearl barley, then put to
it one ounce of sweet almonds beaten fine, and a piece of lemon
peel, boil together till the liquor is of the thickness of cream and
perfectly smooth, then put in a little syrup of lemon and capillaire.
DRESSING FOR ITALIAN RAVIOLI
Nine eggs beaten very light. One quart
of spinach boiled and drained until dry. Chop very fine. Add salt and
pepper to taste, one cup grated American cream cheese, little nutmeg,
one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil,
three tablespoonfuls of cream. Cracker meal enough to thicken.