488 i>i2. CEASE'S RECIPES. 



Apple Custard. — Pare and punch out the cores of 6 apples (at least t 

 for each person to be at dinner); set them in a new tin bread pan with a very 

 little water, and stew them till tender; then put them in a pudding dish with- 

 out breaking; fill the centers with sugar, and pour over them a custard made 

 of 1 qt. of milk, 5 "eggs, 4 ozs. of sugar (1 cup will not be too much), and a 

 very little nutmeg; set the pudding dish in a baking pan half full of water, and 

 bake it % hour. Serve it either hot or cold, at the dinner. 



Remarks.— For the cold serving, let it be what is left over, as most people 

 like hot dishes for dinner. 



Corn Meal Custard. — Corn meal, J^ lb.; sweet milk, 1 pt.; boil to- 

 gether 15 minutes; and add butter, J^ lb. ; 6 well beaten eggs; rose water, salt 

 and sugar, to taste. Bake carefully, not to burn the top. 



Remarks. — As we have corn meal puddings (which see), why not custard 

 also? I think for the number of eggs 1 qt. of milk might be used, without 

 detriment to the custard, making more, and still be rich enough for most peo- 

 ple. I know it vdll be nice, if nicely made. Custards are generally served 

 cold, at "tea;" but this would be nice hot for dinner, as well as cold at tea- 

 time. 



Snow, or Kock Cream, a Substitute for Custard. — " Boil a cup 

 of rice in new milk till quite soft, sweeten with powdered sugar and pile upon 

 a dish. Lay upon it, in different places, bits of currant jelly or preserved fruit 

 of any kind. Beat the whites of 5 eggs with a little powdered sugar to a stifif 

 paste, flavor with vanilla, and add to this, when beaten very stiff, a table-spoon- 

 ful of rich cream and drop over the rice roughly, giving it the form of a rock 

 of snow." 



Retnarks. — Ornamental as well as a delicious dish at tea. 



ESSENCES — Lemon and Others. — As lemon and other essences or 

 flavoring extracts are called for with custards and other dishes, in this connec- 

 tion there can be no better place than here (between the custards and ice-creams) 

 for them. The following is from a lady writer, no doubt— S. A. C, of Oco 

 nee, 111.— and will be found practical and good. She says: " Best alcohol, 1 

 pt. ; lemon oil, 1 oz. ; the peel of 2 lemons; put all in a fruit jar; let it stand 1 

 week, shaking 2 or 3 times daily; remove the peel and bottle for use. I have 

 used it 2 years and pronounce it much better than any I ever bought. Nearly 

 all essences are made in the same proportion as lemon." 



Remarks. — This writer is correct as to the proportions. The peel gives 

 lemon, orange, etc., an improved flavor. A fruit jar filled with lemon or 

 orange peel, then filled with alcohol without the oils, makes a nice, highly- 

 flavored extract. The author has made them for his wife, in her life-time, 

 many times. Sliced pineapple, no doubt, will do equally well for that most 

 delicious flavor. 



Ice-Creams and Water Ices, Strawberry. — As the "Widow 

 Bcdott," of Nettleton, Mo., gives one to the Blade, which is perfectly plain, I 

 will give it first. She says: "Rub 1 pt. of ripe strawberries through a sieves 

 add 1 qt. of cream, ^ lb. of white sugar and freeze." 



