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Show OUR COOKING SCHOOL. I'oilitlns 1'lM. One pint ot milk, tlavorrd with cinnamon cin-namon and laurel leaf, and two bay leaves, a smsll piece of butter, 2 eggs, 1 tablrapoonfuls ot corn Hour or ground rlco; light crust In patty tine, or saucers. Kh.iroM I'u.tdlnc Quarter-pound uf bread crumbs, 1-3 lb. of apples, !ois, of suet, 2 ois. ot sugar. su-gar. Blow n plo dish with a layer ot applre, next a layer of sugar and bread crumbs; same again, stopping up with suet. ILk..l Mum fuiMIng A moderate dish of Uuur, raisins, a Uttlo moro than 1-4 lb. of suet, lemon peel, 1 egg; mix with milk or water. Put a little salt In the pudding Crease the dish; put In a cold potato U mako It light, alio baking powder. ullr I'u.l.iUa. Ueat one egg up with three-quarters of a cup ot brown sugar, then add three-quarters of a cup ot milk. Stir la a cupful of flour, afterwards add a tableapoontul of baking powder, ilako on butter paper In a tin, and turn out, as aprrad with Jam. IIoIIihI llr4 ru.Ulna. About a pint ut milk, atlces ot bread. Doll the milk with two bay leavra, a little cinnamon, laurel leaf, U eici; grease tho bailn; boll nearly aa hour. He aure to let It atand a little lit-tle before taking It out ot the baaln (aerve with aauce). Put over the greaay paper a little flour. Imnii rbrrak. quarter-pound of butter, I lb. ot loaf augar, 6 egga, leaving out two wbltca. tho grated peel and Juice, of three lctnona. Stand the Jar, llh butter. but-ter. In a baaln of boiling water till melted; add tho other Ingredlenta. Tho mlxturo ahould be the consistency consist-ency of honey. Make the tartlets ot puff ptt ami fill them with the mixture. rl.ni I'lHl.tlm. Quarter-pound ot curranta, 1.4 lb ot raisins, stoned, 1-4 lb. ot suet, 1-t lb. ot flour, 2 ots. peel, little salt, peel I nearly halt a lemon, a tableapoontul ot sugar, a few almonds, a very little mixed spice, 1 egg, 1-2 teaspoonfut 0! carbonato ot soda; squeeze not quits half a lemon; mix with warm milk, to be quite thick. Doll 2 1-2 houra tie very tight; leavo room to awslL i |