also very nice, served with sauce or molasses. Take cold rice, left from 
dinner, add a pint of flour, a couple of eggs, and enough sweet milk 
to make a batter. Fry it in cakes, and it makes a nice, simple dessert. 
Waffles make a very good dessert, also, served with sauce. 
_ Lemon mush pudding is an inexpensive and palatable dessert, the 
recipe for which I subjoin: one quart of mush, one-fourth pound of butter, 
to be put into the mush while warm, four or five eggs, beaten light, 
the juice and grated rind of two lemons. Sweeten to the taste and bake 
in pie crust. 
Sponge cake roll is a very nice dessert for the spring time, and is made 
as follows: Make up your batter as for ordinary sponge cake, but in¬ 
stead of baking it in a mould, bake it in a large biscuit pan, thoroughly 
greased. Pour in enough batter to cover the pan, about half an inch 
deep, before baking. Bake it carefully, so as not to burn either side. 
Wring a towel out in hot water, lay it on a board or table, turn the cake 
out on it, spread it, while warm, with fruit jelly, and roll it up in the towel, 
like a valise pudding, pinning the towel around it to keep it in shape 
till dinner time. Serve it either cold or hot, with wine or lemon sauce. 
Bananas, cut thin, and sprinkled heavily with sugar, make a nice filling 
for this pudding. 
Baked custard is a delicate, old-fashioned dessert, which seems to be 
coming in vogue again, and it suits very well to have it, now that eggs 
are abundant. The following is an excellent recipe for making it: Boil 
a quart of fresh, sweet milk, flavored with cinnamon or vanilla. After 
boiling, let it cool, sweeten it to your taste, add the yolks of eight eggs and 
whites of four. Strain it, pour it in cups (yellow earthenware ones that 
are intended for cookery), put them in a baking-pan, pour boiling 
water around them and set them in the stove to bake which will require 
about ten minutes. 
We do not only desire sweets in the spring time, but we also feel 
the need of something acid, and this is a wise provision of nature, as 
the liver is apt to be torpid in the spring, and acids stimulate it. I think 
a housekeeper ought always to have a little pickle or catsup on her 
table, at this season. Lettuce, seasoned as a salad, is very appetizing for 
a spring dinner, and canned tomatoes served raw, with salad flavoring, 
are very palatable, when the first warm spell affects us with lassitude. 
If you have any fragments of cold veal or lamb left over from dinner, 
you can make an extremely palatable salad of it for supper, chopping or 
grinding up the fragments, adding an equal amount of chopped-up po¬ 
tatoes, and flavoring with salt, pepper, finely mincel onion, celery seed, and 
a little vinegar. You can also make nice croquets of any fragments you 
may have, of veal, beef, lamb or cold chicken, adding one-third part of 
stale bread crumbs, and frying in cakes, like sausage. By the way, a sau¬ 
sage machine is an indespensable adjunct for preparing meats nicely for 
croquets. 
There is no choicer delicacy in the spring than asparagus, and every 
thrifty farmers ought to provide a bountiful supply of this. In a forward 
spring, it is ready for use by the ioth of April, in this latitude, and affords 
a delightful variety in our fare. Kale, too, ought to be sown in time to 
yield by the last of winter, or early in the spring. Amongst its other 
recommendations, it enjoys that of being exceedingly hardy, it having 
survived all the rigors of our late severe winter, and being now in a flour¬ 
ishing condition in the writer’s vicinity. 
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