Part 4

One cupful boiling milk, beat the yolks of four eggs, add hot milk, and a tablespoonful melted butter, wet three teaspoonfuls flour in a little cold milk add the beaten whites and beat all, salt and pepper to taste. Bake twenty minutes.

CHEESE OMELET.

MRS. HENRY THOMSON.

Three eggs, well beaten, grated cheese the size of an egg, salt, three tablespoons of fresh cream.

OMELET.

MISS M'GEE.

Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and salt. Beat the whites and yolks separately, add the milk, pepper, salt, and chopped parsley and the flour dissolved in a little milk, then add the whites, put in the frying pan, leave on top of the stove for three minutes and put in the oven for five minutes.

OMELETTE.

MISS MAUD THOMSON.

The yolks of four beaten eggs, four tablespoons of milk, a pinch of salt: beat the whites of the four eggs as stiff as possible, add to the above, turn into a frying pan, until the mixture sets and then put in the oven until a golden brown.

CHEESE DISHES.

CHEESE STRAWS.

MRS. J. MACNAUGHTON.

Mix one cupful of any good cheese grated with one cupful of flour, one half saltspoonful of salt, a pinch of cayenne pepper and butter the size of an egg. Add enough cold water to enable you to roll thin. Cut in strips and bake five or to ten minutes in a quick oven.

CHEESE SCALLOP.

MISS FRASER.

Soak one cup of dried bread crumbs in fresh milk. Into this beat the yolks of three eggs, add one teaspoon of butter, and half a pound of grated cheese. Strew upon the top sifted bread crumbs, and bake a delicate brown. Whip the whites of the three eggs to a stiff froth; put on top and return to the oven for a few minutes.

THE CHAFING DISH.

A Relish and a Savory.

WELSH RAREBIT.

MISS GRACE M'MILLAN.

Allow for each person one egg, one tablespoonful of grated cheese, one half teaspoonful of butter, one saltspoon of salt, and a few grains of cayenne. Cook like custard until smooth. Spread on toast and serve at once.

WELSH RAREBIT.

MISS BEEMER.

Select richest and best American cheese, (Canadian will do), the milder the better, as melting brings out strength. To make five rarebits take one pound cheese grate and put in the saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine glassful to each rarebit. Place over the fire, stir until it is melted. Have ready a slice of toast for each rarebit (crusts trimmed); put a slice on each plate, and pour cheese enough over each piece to cover it. Serve _at once_.

GOLDEN BUCK

A "Golden Buck" is merely the addition of a poached egg which is put carefully on top of rarebit.

LOBSTER À LA NEWBURG.

MRS. J. G. SCOTT.

Two pounds of lobster, one half cup of cream, two eggs (hard boiled), one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of butter, salt and cayenne pepper to taste. Break the lobster meat into moderately small pieces, mash the yolks of the eggs with a silver spoon and gradually add half the cream. Place the butter in a granite ware saucepan, add the flour, let it cook slowly for one minute and then pour in the balance of the cream and stir until the liquid thickens. Add the first mixture and then the lobster meat and the whites of the eggs sliced, season with cayenne pepper, and salt, add the wine and serve at once.

LOBSTER À LA NEWBURG.

MRS. HARRY LAURIE.

Two tablespoons of butter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster. Pepper and salt to taste and one half cup of Sherry or Port wine, if desired; serve at once on squares of toast. Canned chicken or salmon can be done the same way.

OYSTER COCKTAIL.

MISS RITCHIE.

One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of horse radish, about half a dozen oysters, and the same on top. Serve in small tumblers on a plate with pounded ice around them and with oyster biscuits.

CRUSTINE.

MRS. A. COOK.

Boil the liver of two chickens, (or turkey will do), pound them to a paste with a piece of butter the size of a walnut, a teaspoon of anchovy and a little cayenne. Serve on hot toast. Small anchovies whole, laid on top are an improvement.

PIES.

"Who dare deny the truth, there's poetry in pie."--LONGFELLOW.

"Ingenuity, good judgment and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin and always from you; prick the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm rich crust.

"For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit and sweeten to taste. If juicy put a good layer of corn-starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven."

COCOANUT CUSTARD PIE.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

Place on a deep pie plate a thin layer of pie crust, put a good rim on the side and put into this one half cup of dried cocoanut; fill up with a custard made as follows: three eggs, three ounces of sugar beaten together with flavoring of lemon, vanilla or nutmeg, little salt and add one pint of milk. The custard must be three quarters of an inch thick.

LEMON PIE FILLING.

MRS. JAMES LAURIE.

Mix together two cups of white sugar, yolks of three eggs, juice of two lemons, grated rind of half a lemon; put it on the stove to boil and add at once one tea-cup boiling water, stir smooth, then add two tablespoons of corn starch, mixed in a little cold water, and one tablespoon of butter, boil until it custards.

LEMON PIE.

MRS. GEORGE CRESSMAN.

Grate one lemon, put this down to boil with two-thirds of a cup of water for ten minutes, strain through fine sieve, then add one cup sugar, the juice of a lemon and butter half the size of an egg, let boil a few minutes. Mix two teaspoonfuls of corn-starch and yolk of one egg in half cup milk stir in the mixture letting it boil until thick. Beat whites of two eggs into stiff froth for frosting.

LEMON PIE.

MRS. STRANG.

Take two lemons, three eggs, two tablespoonfuls melted butter, eight tablespoonfuls white sugar; squeeze the juice of the lemons and grate the rind of one, stir together the yolks of three eggs and white of one with the sugar, butter, juice and rind, then one (coffee) cup of sweet cream or milk, beat all for a minute or two; have ready a plate lined with paste, into which pour the mixture which will be sufficient for two pies of the ordinary size. Bake till the pastry is done. Meanwhile beat the remaining whites to a stiff froth and stir in four spoonfuls of white sugar. Take the pies from the oven and spread over equal parts upon each and return them quickly to the oven and bake a delicate brown. Take care that the oven be not too hot, or they will brown too quickly and cause the pie to fall when taken out.

PASTRY.

Four tablespoons of butter, ten teaspoons flour, two teaspoons baking powder, one salt spoon salt, enough water to make a very soft paste.

MOCK CHERRY PIE.

MRS. W. W. HENRY.

One cup cranberries cut up, one half cup of raisins chopped, one half cup of cold water, one teaspoonful vanilla, one tablespoonful corn-starch, two-thirds cup sugar, a little salt. This makes one pie.

MINCE MEAT.

MRS. HENRY THOMSON.

One pound of suet, one pound of fresh tongue, one pound apples, one pound sugar, one pound raisins, one pound currants, two nutmegs, a large teaspoon of cinnamon, ditto of cloves and salt, one half pound of candied peel.

PIE PLANT PIE.

MRS. R. M. STOCKING.

One cup sugar, well beaten with yolks of two eggs; add one pint of pie plant, bake with one crust, then spread beaten whites, with tablespoon sugar over top; return to oven a few moments.

RAISIN PIE.

One cup chopped raisins, one half cup chopped apples, four tablespoons vinegar, one tablespoon cornstarch, one cup of boiling water, one cup sugar, pinch of salt, mix together, bake with two crusts.

SOUR CREAM PIE.

One cup thick sour cream, pinch of salt, one egg, one half cup sugar, scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and flour together, lay the raisins round on the top; bake with two crusts.

PUMPKIN PIE.

MISS BEEMER.

One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour, a small pinch of salt, one teaspoon of ginger, ditto of cinnamon, one-half nutmeg, one-half teaspoon lemon extract, two-thirds cup of sugar, and two eggs.

PASTE.

One third-cup cup of lard, a little salt; mix slightly with one and one-half cups of flour; moisten with very cold water, just enough to hold together, get into shape for your tin as soon as possible. Brush the paste with white of egg. Bake in a hot oven until a rich brown.

PUDDINGS.

"The proof of the pudding lies in the eating."

ALMOND PUDDING

MRS. STOCKING.

One pint of milk, two eggs, two heaping tablespoons of maple sugar, one heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar, and cornstarch in double boiler, adding yolks of eggs when boiling; pour into pudding dish, cover with whites of the eggs, and brown in oven, to be served cold.

APPLE BATTER PUDDING.

MRS. ERNEST F. WURTELE.

Stew the apples in a pie dish, when soft place the following batter on top: one egg, one tablespoon each of sugar and butter, two tablespoonfuls each of milk and flour, one teaspoon of baking powder, bake forty five minutes in a slow oven, serve with cream.

BANANA PUDDING.

MISS J. P. M'GIE.

Two tablespoonfuls of cornstarch wet with cold water, one cup of white sugar and one third of a cup of butter. Stir together in a dish, pour on boiling water to make a thick custard; stir in the well beaten yolks of three eggs, bring to a boil. Slice thin a few ripe bananas, pour the custard over them. Put whipped cream on top or if not cream the whites of the three eggs well beaten with sugar. To be eaten cold.

BREAD PUDDING.

MRS. ARCHIBALD LAURIE.

Sliced bread to fill a pudding bowl; one layer of bread, one layer of fruit with sugar to taste and small lumps of butter. Continue until bowl is full, put a plate on top and steam for at least two hours, more will do no harm. Turn out a few minutes before wanted to let the juice penetrate the bread that was uppermost.

COTTAGE PUDDING.

MRS. W. W. HENRY.

After rubbing together a cupful of sugar and a tablespoon of butter, add two eggs, and after beating the mixture until light, add a cupful of milk; mix well in a sieve a pint of sifted flour and three teaspoons of baking powder, rub through the sieve into the mixture already made, beat quickly and pour the batter into one large pudding dish or two small ones. Sprinkle with sugar, bake in a moderate oven for forty minutes or thirty if there be two. Serve hot with lemon sauce or any sweet sauce.

LEMON SAUCE.--Beat two eggs very light, and add one cup of sugar, one tablespoon of melted butter, one small tablespoon of cornstarch, beat all together, then add one cup of boiling water, cook five minutes, boiling all the while. Cook a little longer if set in a basin of hot water, take from the fire, and add juice of lemon.

CHOCOLATE PUDDING.

One quart of milk scalded, two eggs well beaten, add gradually one cup sugar. With the eggs and sugar mix two thirds cup of cornstarch, and three heaping tablespoons grated chocolate dissolved over hot water, stir into the milk until a soft custard, add one teaspoon of vanilla, serve with whipped cream.

CHOCOLATE PUDDING.

MRS. W. J. FRASER.

One quart of milk, one pint of bread crumbs, one tea cup of sugar, three eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of vanilla. Let the milk come to a boil, scald the bread crumbs, when almost cool, beat the yolks of three eggs, add sugar and chocolate, to the bread and milk. Bake one half hour, slow oven. When cool, beat the whites of three eggs and put meringues.

CARAMEL PUDDING.

MRS. RATTRAY.

Take one coffee cup full of brown sugar, put it in a frying pan over a slow fire and burn it, then pour it into one and a half pints of milk in a saucepan and place the latter on the fire to come to a boil, but do not stir it in case the milk should crack. Blend three tablespoonfuls of cornstarch with a little cold milk, and when the milk and sugar boil stir the starch in. Put it in a mould to get cold and eat with whipped cream.

CARAMEL PUDDING.

MRS. W. W. WELCH.

One pint of milk, one pound of brown sugar, one coffee cup of chopped walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the milk in a double boiler, when boiling put in cornstarch dissolved in a little cold milk; let it cook a few minutes, put in the sugar which has been previously burnt a little, then add the nuts, stir a few minutes, flavor with vanilla, put into a mould, and eat with whipped cream.

COCOANUT SPONGE.

MISS LAMPSON.

Two cups of stale sponge cake crumbs, two cups of milk, one cup of grated cocoanut, yolks of two eggs and whites of four, one cup of white sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk and beat into this the cake crumbs. When nearly cold add the eggs, sugar, rose water and lastly the cocoanut. Bake three quarters of an hour in a buttered pudding dish. Eat cold, with white sugar sifted over it.

DUTCH APPLE CAKE, LEMON SAUCE.

MRS. STOCKING.

One pint of flour, one half teaspoon salt, one and one half teaspoons baking powder, butter size of an egg; sift flour, salt and baking powder together then rub in the butter thoroughly; beat one egg light with two-thirds of a cup of milk and stir into the dry mixture; spread one half inch thick on a baking pan; pare and core and cut in eight pieces, four apples and stick them into the dough, in rows, and sprinkle over them two tablespoons sugar and bake quickly; serve with sauce as follows: Two cups cold water, ditto of sugar; when it boils, add three teaspoons of cornstarch dissolved in a little cold water; take from fire as soon as it thickens and add one tablespoon of butter and the rind and juice of one lemon, or one teaspoon lemon extract; serve hot.

FRIED CREAM.

MRS. FARQUHARSON SMITH.

Everyone should try this receipt; it will surprise many to know how soft cream could be enveloped in the crust while it is an exceedingly good dish for a dinner course or for lunch or tea. When the pudding is hard, it can be rolled in the egg and bread crumbs. The moment the egg touches the hot lard it hardens and secures the pudding which softens to a creamy substance very delicious. Ingredients, one pint of milk, five ounces of sugar (little more than half a cupful,) butter the size of a hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and one tablespoonful of flour, (a generous half cupful altogether), stick of cinnamon one inch long, one half teaspoonful of vanilla. Put the cinnamon into the milk and when it is just about to boil, stir in the sugar, cornstarch and flour, the two latter rubbed smooth with two or three tablespoons of extra cold milk: stir it over the fire for fully two minutes, to cook well the starch and flour; take it from the fire, stir in the beaten yolks of the eggs and return it a few minutes to set them; now again taking it from the fire remove the cinnamon, stir in the butter and vanilla and pour it on a buttered platter until one third of an inch high. When cold and stiff cut the pudding into parallelograms, about three inches long and two inches wide: roll them carefully, first in sifted cracker crumbs then in eggs (slightly beaten and sweetened) then again in cracker-crumbs. Dip these into boiling hot lard (a wire basket should be used if convenient) and when of fine color, take them out and place them in the oven for four or five minutes to better soften the pudding. Sprinkle over pulverized sugar and serve immediately.

FEATHER PUDDING.

MRS. W. R. DEAN.

One tablespoon butter, one cup white sugar, two eggs, a little salt, one cup sweet milk, two tablespoons baking powder three cups of flour, one and one half teaspoons flavoring. Steam one hour. Eat with sauce.

FIG PUDDING.

MRS. THOM.

One cup suet, one half pound figs cut fine, two cups bread-crumbs, one cup flour, one half cup brown sugar, one egg, one cup of milk, two teaspoonfuls of baking powder, steam three hours.

GELATINE PUDDING (Pink.)

MRS. W. R. DEAN.

Put one ounce pink gelatine and one quart of milk in a bowl on the stove where it will not get hot; when dissolved add yolks of four eggs, beaten with four tablespoons sugar, stir well, let it just come to the boil, then add the whites well beaten, with four tablespoons of sugar and a dessert spoon vanilla. Turn into a mould and let it cool, then turn out and garnish with whipped cream. This is a very pretty dish.

GRAHAM PUDDING.

MRS. W. W. HENRY.

One and one half cups of graham flour, one cup of milk, one half cup of molasses, one cup chopped raisins, one half teaspoonful salt, one teaspoonful of soda. Sift the graham in order to make it light, but return the bran to the sifted mixture, dissolve the soda in one tablespoon of milk and add the remainder of milk with the molasses and salt, pour this mixture upon the graham and beat well, add the raisins and pour the pudding into a mould. Steam four hours, turn out and serve with sauce.

HONEY COMB PUDDING.

MISS BICKELL.

One cup flour mixed with one cup sugar, one half cup butter and one of milk melted, together, five eggs well beaten; last of all put in two teaspoons soda and one of salt. Steam one hour and a half.

MEDLEY PUDDING.

MRS. THEOPHILUS H. OLIVER.

Three eggs, the weight of three eggs in butter, in sugar, and in flour, beat the butter to a cream. Add the eggs well beaten to the sugar and flour. Put into small teacups. Bake for twenty minutes.

MANITOBA PUDDING.

MRS. STRANG.

Four cups flour, two cups of suet, two cups raisins, one cup currants, two cups sugar (brown), a little baking powder, a little essence of lemon, a little allspice, a chopped apple, a little salt, wet with a small quantity of water, boil four hours.

FOAMING SAUCE.

One half teacup butter, ditto of sugar, beat to a froth, put in a dish and set in a pan of hot water, add one tablespoon of hot water, if liked a little vanilla. Stir one way until it comes to a very light foam.

MARMALADE PUDDING.

MRS. W. R. DEAN.

Two dessertspoons marmalade, two cups bread crumbs, butter size of two walnuts, one half pint of milk, two eggs, two ounces of sugar. Melt the butter and mix with the bread crumbs, marmalade and sugar, add the eggs well beaten and the milk, pour into a well buttered mould, tie a cloth closely over it and boil one and one half hours. Serve with sauce.

CHRISTMAS PLUM PUDDING.

MRS. W. THOM.

One pound each of raisins, currants and suet, three quarters of a pound of bread crumbs, one quarter pound flour, one half pound candied peel, one half pint brandy, one half nutmeg, one quarter pound brown sugar and six eggs. Boil six hours and steam two or three more when required. Caramel sauce. One cup brown sugar, one ounce of butter, and dessertspoon cornstarch, stirred till brown, add boiling water and one wine glass of brandy.

OLD ENGLISH PLUM PUDDING.

MRS. JOHN JACK.

One pound each of stoned raisins, currants, beef kidney suet, granulated sugar, bread crumbs, and flour, one half pound candied lemon and citron peel mixed; one tablespoon salt, one teaspoonful each of finely ground nutmeg, cinnamon and cloves, eight fresh eggs, one half ounce bitter almonds chopped fine, the red part of three large carrots grated, breakfast cupful of strong coffee, strained at breakfast, cupful of molasses, and enough pure apple cider to make the whole of the proper consistency. Mix thoroughly and stand in a warm place over night, put into mould or pudding bag, tie tightly and boil gently for twelve hours. In serving make a sauce of flour, water, butter, and sugar flavored with brandy. Place the pudding on a hot dish, stick a sprig of berried holly in the centre, pour a wineglassful of brandy around it and set fire to it.

ENGLISH PLUM PUDDING.

MRS. BLAIR.

Two pounds and a half raisins, three quarters of currants, two pounds finest moist sugar, two pounds bread crumbs, sixteen eggs, two pounds finely chopped suet, six ounces mixed candied peel, juice and rind of two lemons, one ounce of ground nutmeg, one ounce of cinnamon, half ounce pounded bitter almonds, gill of brandy or if objected to, any flavoring at hand. Stone and cut up the raisins do not _chop_ them; wash and dry the currants; cut the candied peel into thin slices; mix all the dry ingredients well together and moisten with the eggs, which should be well beaten; then stir in the flavoring, and when all is thoroughly mixed, add about half a pound of flour and put the pudding into a stout new cloth; or boil in two moulds for twelve hours and serve with rich sauce.

PLUM PUDDING WITHOUT EGGS.

MRS. DAVID BELL.

Two cups of flour, two cups of raisins, two of currants, two cups of suet, one tablespoon sugar, enough water to make a stiff batter, colour with burnt sugar, spice to taste, salt, and lemon peel. _Just before_ putting on to boil stir in a couple of tablespoonfuls of raw sago; boil in a cloth, not a shape.

PLUM PUDDING.

MADAME J. T.

Four eggs, yolks and whites beaten together, one half cup brown sugar, one cup molasses, one cup stoned raisins, two cups currants, one cup bread crumbs, two cups chopped suet, three quarters of a nutmeg, grated, the grated rind of a large lemon, one cup flour and one teaspoon baking powder. Steam for three and a half hours in a tightly closed pudding mould well buttered, keeping the water boiling _constantly_. Before serving sprinkle thickly with sugar and pour over this one half cup brandy, and light. Serve with this a sauce made with the juice and rind (grated) of one lemon, put over to boil with one half cup sugar, one half cup water, add one tablespoon cornstarch, one half cup sherry, one half cup brandy. This quantity will serve sixteen people.

PALACE PUDDING.

MRS. SMYTHE.

Two eggs, one cup of flour, one half cup sugar, one quarter cup butter, one teaspoon baking powder, one half teaspoon nutmeg, cream butter, add sugar, eggs, the flour sifted with baking powder, also nutmeg. Grease tin and bake half an hour.

Sauce.--One dessertspoon butter, one dessertspoon of flour, rub well together, add slowly about one cup boiling water, three dessertspoons brown sugar, one teaspoon of molasses. Boil slowly until it thickens and flavor as desired.

QUAY PUDDING.

One cup flour, one half cup sugar, one quarter cup butter one teaspoon soda, one tablespoon jam, two eggs. Cream butter with sugar, add to this the eggs and jam, the flour sifted with the soda. Put into a buttered mould and steam for two hours and serve with lemon sauce.

RAILROAD PUDDING.

MRS. GEORGE ELLIOTT.

Four eggs, beat whites and yolks separately, a cup of sugar to the whites, beat again, then add the yolks, mix a teaspoon of baking powder in a cup of flour and mix the flour and eggs and beat again. Put a sheet of buttered paper in a square pan and bake. When done turn it on a heated towel, the buttered side up and take off the paper and spread with a thick jam or marmalade, roll up quickly and pour sweetened whipped cream over, flavor with vanilla.

RICE PUDDING.

MRS. W. W. HENRY.