COOKING RECIPES. 827 



one-half cnp sugar, one egg, and the velk of one egg, well beaten; bake 

 slowly one hour, spread with the whitea of two eggs, beaten, return to oven, 

 brown slightly; flavor with orange. 



Wiue Sance for Padding. Half a pint of sherry or 3Iadeira wine, 



and half a gill of water; b-. il together, and add four tablespoonfnls of sugar, 

 the juice of one lemon, and the rind cut into small pieces. To be poured 

 over the pudding just before the latter is to be eaten. 



'Waffle'*. — One pint of sour cream, one pint of flour, three eggs, half a 

 teaspoomul soda, beat up, and bake on hot waffle irons, well buttered, and 

 butter well aa soon as removed from the iron. 



Yorkshire Pudding. — Make a batter with five tablespoonfols of flour, 

 one egg, and about a pint of milk. Put some of the fat out of the dripping- 

 pan into the Yorkshire pudding tin, and when it is boiling hot pour in the 

 batter. Bake it in the oven for half an hour, and set it for a few minutes in 

 fi'ont of the fire under the meat. 



Apple Mevifigae Pie. — Stew and sweeten juicy apples when you have 

 pared and sliced them; mash smooth, and season with nutmeg, or stew some 

 lemon peel with them and remove when cold; fill your pans and bake till 

 done; spread over the apples a thick meringue, made by whipping to a stiff 

 froth the whites of three eggs for each pie, sweetening with a tablespoonfiil of 

 powdered sugar for each egg; flavor this with rose or vanilla; beat until it 

 will stand alone and cover the pie three-quarters of an inch thick. Set back 

 in the oven until the meringue ia well set. Should it color too darkly sift 

 powdered sugar over it when cool; eat cold. Peaches are even more de- 

 licious when used in the same manner. 



Cherry Pie. — Stone the cherries; make a paste as for any pie, put in the 

 fniit, add sugar, and about three tablespoonfula water; sprinkle a table- 

 spoonful flour over fruit; take a piece of butter the size of a walnut, and cut 

 it in small bits over the top; make a paste of one tea8p<x)nful of flour to two 

 of cold water, and wet the edges of the crust before putting on the cover; if 

 properly done it will prevent the juice from running out; or, roll the edges 

 together; while hot, see if it is sweet enough; if not, raise the cover and put 

 in more sugar. Eat while sUghtly warm. 



Spring Mince Pies.— A cup and a half of chopped raisins, one cup of 

 sugar, one cup of molasses, one cup of warm water, half a cup of vinegar or 

 good boiled cider, two well-beaten eggs, fiv« crackers, pounded fine; stir all 

 together and season with spices as other mince pies; bake with rich crust. 

 For the top crust, roll thin, cut in narrow strips, and twist and lay acroes. 



Cream Pie. — One pint milk, two large spoonfuls sugar, one tablespoon- 

 ful flour, yelks of two eggs and white of one. Beats eggs, sugar, and flour 

 together, let the milk get boiling hot, pour in the beaten parts and stir until 

 thick, mike the crust and bake it; fill with the custard. Beat the remaining 

 white of egg till stifl', spread evenly over the top, return to the oven to brown 

 slightly. Flavor with lemon or vanilla. 



Custard Pie. — One quart milk, three eggs, one tablespoonful com starch, 

 one dessertspoonful extract vanilla, one cupful sugar, a very small pinch 

 B&ltj beat the sugar and egga together, mix the com starch in a little of tlt« 



