| Show THE KITCHEN A Collection of Tried and Valuable Valu-able Recipes FIG PUDDING One and onehalf pounds of flour onehalf pound of figs chopped fine onehalf pound of beef suet oneibalf f pound of sugar one teaspoonful of salt a little spice three eggs mix with milk tie in a cloth and boil cur hours BALTBISING BREAD Two and onehalt quarts of flour three teaspoonfuls of sweet milk tbree tablespoonfuls of sugar one tablespoonful of salt three teacups of boiling water Pour this boiling water on to the milk mix all together except the flour let stand ton minutes minu-tes in a cool place then gradually stir in the flour until it is Ilt smooth batter put in a tin bucket and set in warm watfer to rise keep the water one degree above blood heat When perfectly light measure out two and Q8half quarts of flour rub into it half a teacup of soda and a tablespoonful table-spoonful of salt make a hole in the middle put in the yeast and work to a smooth dough then put into two wellgreased warm pans and bake slowly PICKLED BLACKBERRIES Nine pounds Of berries one pint of vinegar three pounds of sugar scald the berr ea in the eugar then skim them out and the vinegar boil down as thick as desired CHICKEN SOUP One chicken jointedtwo and a half pounds of beef cut into strips two onions two turnips oneibalf cup of sago pepper and salt chop onions and turnips pat all to boil in seven quarts of water Take out meat and put into a jilT Strain soup through aaleive Oook two hours mote CLEAR SOUP Five pounds of beef onehalf gul Ion of water boil slowJy eight hours skim and strain then add two onions three stalks of celeryealt and pepp = rand r-and boil twenty minutes and strain POACHED EGGS Fill a frying pan with boiling water add a little salt and vinegar Break epga Ono at We > nto a wrt eauer ali bV l = npcn tec of t P water oak hwly h ffliDtltu fake up with 3kiz > m BOILED BPIOBD PUDDING LOne cup of molasses two cups oft water or one of milk one oup of suet chopped fine or onehalf of butter one cup of raisins four cups of flour or three and one half cups when mUk is used one teaepoonfal of soda spies lo taste DOUGHNUTS One pint of our milk two egg one cup of sugar one half teaspoonful tea-spoonful of soda lard trzs of an egg saUt SALLY LUUfl Three tablespoon of sugar one oup of milk three caps of flour two eggs one teaspoonful each of cream I of tarter and sCtia IAY g CAKE Ooe cup of butter three eggs one and onehalf cup of sugar I two and onethalf cups of flour one and one half sups of milk three teaspoonfuls of baking powder LYONNAISE POTATOES One quart of cold boiled potatoes cut into slices one tablespoonful of chopped onion three tablespoonfuls I of butter one tablespoonful of parse ley chopped fine Fry the onion in the butter till yellow then stir in the potatoea and parsley one teaspoonful of salt onehalf teaspoonful of peper Stir carefully with a fork so the potatoes po-tatoes will not get broken COLD SLAW Shave fine onehalf of good sized cabbage add to it one cupful of vinegar vine-gar three beaten eggs one tablespoonful table-spoonful of olive oil onehalf teacup of sweet cream one tablespoonful of melted bnttersaltpspper and mustard must-ard stew until the whole is i heated then set away to cool BABATOH > POTATOES Peel and slice raw potatoes very thin let stand in cold salted water one hour dry them and fry in boiling Lard take out as soon as they are crisp and serve hot ORANGE BUSIER Fare eight large oranges cut into thin slices pour over them one ana one half caps of powdered sugar boil one pint of milk add while boiling add the yolks of three eggs one tablespoonful of cornstarch made smooth with cold milk stir constants ly and when thick pour over the fruit beat tHe whites of the eggs to a frob sweeten pour over the custard and brown in the oven Serve color |
