COOKING nUCTPt^S. S2S 



BTewr Rice Pacltliiij^. — Mix four large teaspoonfala of rice flour with 

 half a pint of cold milk, and stir it into a qnart of boiling milk until it lx)il3 

 again; then remove, stir in butter the size of an egg and add a Utile salt; 

 let it cool, and add four eggs, well beaten, two-thirds of a cup of sugar, 

 grated nutmeg, half wineglasaful of brandy or other flavoring; bake in a 

 buttered dish twenty minutes. To be eaten hot with sauce. 



Rice and Applet. — Core as many nice apples as will fill a dish; bcal 

 them in Ught syrup. Prepare one-quarter of a pound of rice in milk with 

 sugar and salt, put some of the rice in the dish, and put in the apples; then 

 fill up the intervals ^vith rice, and bake it in the oven until it is a fine color. 



Raspberry Fritters. — Make a batter of a pint of milk, one egg, a little 

 salt, and enough flour to make a mixture that will drop from a spoon. Add 

 a cup of fine raspberries, with a tablespoonful of granulated sugar mixed 

 with them. Fry in hot lard and dash with powdered sugar. 



Raf<iln Padding. — One quart of sweet milk, six eggs, one-half teacup 

 of butter, one-half teacup sugar, one teacup raisins with seeds removed, 

 flour sufficient to make thick batter. Pour into a mold and steam until 

 cooked. Butter and sugar flavored for sauce. 



Rice Pritters._Take One cup of cold boiled rice, one pint of flour, one 

 teaspoonful of salt, two eggs beaten lightly, and milk enough to make this a 

 thick batter; beat all together well and bake on a griddle. 



Raspberr>' Cuutard. — Take three gills of rasberry juice and dissolve in 

 it a pound of white sugar, mix it with a pint of boiling cream, stir until quite 

 thick, and serve in custard glasses. 



StraMfberry Short -Cake. — To make a nice Strawberry short-cake, make 

 a nice, rich biscuit crust, bake in a round tin, and when baked cut in two 

 parts with a sharp knife; put a thick layer of berries, sweetened to taste, on 

 one half, then lay on the other half and fix in the same manner. Some 

 think a cup of sweet cream poured over the top layer a great addition. The 

 berries should be mashed before placing them on the cake. 



Swlsa Pudding. — Put layers of crumbs of bread and sUced apples with 

 sugar between, till the dish is quite full; let the crumbs be the uppermost 

 Liver; then pour melted butter over and bake it. Or butter a dish, strew 

 bread crumbs thickly over it, add apples, raspberries, or any fruit sweet- 

 ened, alternately with bread crumbs, untU the dish is fhU; then pour melted 

 butter, or rather small lumps of butter, over the top and bake. 



Steamed Apples. — Select nice, sweet apples; wash and place them in a 

 pan; turn a little water in the pan and stew; ont^half cup sugar over aa 

 many apples as will cover the bottom of the pan; then cover with another 

 pan and cook till done. If preferred, you can stew the juice down and turn 

 it over the apple*. They are much nicer than when baked. 



Saet Podding. — Chop fine one cup of raisins and one-half cup of suet 

 (one cup, if wanted very rich), add two cups of sweet milk, one cup of 

 sugar, four cups of flour, one teaspoonfal of cream of tartar, two teaspoon- 

 fuls of soda, and a httle salt. Cover tight and steam or boil two hours. 

 Leave room to swell. Pork chopped very fine, or a little less in measure of 

 pork fiat, may be used. Eat with liquid sauce. 



