COOKING HEUIPES. 323 



£,emon Fiitten — Among the nicest of froit fritters are those made of 

 lemon. To one cup of mUk and one egg allow the jnice and pulp of one 

 lemon. The^e may be served with sauce; with the grated peel of half the 

 lemon added to flavor the sauce. 



Ijemon Pudding. — One pound of sifted sugar, one pint of cream, one- 

 half X)ound of butter, six eggs, and one lemon. Beat the butter and sugar 

 to a cream, add the well beaten eggs, the grated lemon both pulp and peel, 

 and the cream. Stir well, and bake. 



liemon Flap-Jaclts. — One pint of milk, four eggs, juice of one lemon, 

 flour to make a light batter, pinch of soda. Pry in hot lard. Serve with 

 sugar and nutmeg. 



Molasses Saace.i — One cup of molasscs, half a cup of water, one table- 

 spoonful of butter, a little cinnamon or nutmeg (about a half teaspoonful), 

 one-fourth of a teaspoonful of salt, three tablespoonfuls of vinegar. Boil all 

 together for twentj' minutes. Lemon juice may be used in place of vinegar 

 if desired. This is very nice for an apple or rice pudding. 



Maple Sugar Sauce. — Break half a pound of maple sugar in small bits, 

 put it into a thick saucepan over the fire and melt the sugar until it forms a 

 clear syrup; then remove it from the fire and stir in two heaping tablespoon- 

 fills of butter cut in small bits. Serve the sauce hot with any fruit pudding. 



Mountain l>e-*v Pudding.^ — Tlirco crackers, rolled, one pint of milk, 

 yelks of two eggs, and a small piece of butter. Bake one-half hour, then 

 take the whites of the eggs, beat to a stiff froth, add one cup of sugar, and 

 put it on the top and bake fifteen minutes. 



Orange Pudding. — Peel and cut in bits five oranges, rejecting the 

 seeds. Sprinkle a cup of sugar over it. Boil a pint of milk, to which add 

 the yelks of three cgga, well beaten, with one tablespoonful of cornstarch. 

 ^Vhen it thickens p>ur it over the fruit. Beat the wliites of eggs with a 

 tablespoonful of white sugar. Frost the pudding and brown it in the oven. 

 Substitute strawberries or peaches if you like. 



Peach Pudding. — Beat the yelka of six eggs ami one cnp of sugar light; 

 moisten one tablespoonful of cornstarch with milk and stir in the yelks of 

 the eggs; flavor to taste. Stir this mixture in one quart of boiling milk. Let 

 it boil up once. Line bottom of a pudding dish with peaches, peeled, cut in 

 half, and sugared. Pour over them a layer of the custard; then peaches, 

 and so on until the dish ia full, leading the last layer of custard; cover the 

 tops with the whites of the eggs whipped to a froth; put in the oven and 

 brown. Serve hot or cold. 



To Ice Pastrjr — To ice pastry, which is the usual method adopted for 

 fruit tarts and sweet dishes of pastry, put the white of an egg on a plate and 

 beat it to a stiff froth. When the pastry is nearly baked, brush it over with 

 this, and sift over some powdered sugar. Put it back into the oven to set 

 the glaze, and in a few minutes it will be done. Great care should be taken 

 that the paste^oea not catch or bum in the oven, which it ia very liable to 

 do after the icing ia laid on. 



Orange Roly Poljr — Make a short, light dough, the same as is used 

 for any dumplings, roll into an oblong shape and cover the paste thicklv with 



