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PRIZE RECEIPTS FOR COOKING. 
BY MRS. CAROLINE E. COCKS. 
Aunt Sophia’s Plain Wheat Pudding. —One quart 
of sweet milk, one pint of flour, five eggs, half a tea- 
spoonful of salt. Wet the flour gradually with the 
milk, add the salt, then the eggs, beaten very light. 
Bake in a quick oven three-quarters of an hour. Eat 
with hard sauce. 
Hard Sauce. —One teacup of light brown sugar, 
half a teacup of butter, one teaspoonful of milk, flavor 
with lemon or vanilla, cream the butter, add the sugar, 
milk and essence, and stir until white and frothy. 
Aunt Jany’s Plum Pudding. —One pint of milk, 
two eggs, half a pound of beef suet, one pound of cur¬ 
rants, one pound of raisins, quarter pound of citron, 
one teaspoonful of soda, one of cinnamon, one of 
cloves, one-half of salt; flour sufficient to make a stiff 
dough; mince the suet very fine ; beat the eggs ; then 
rub the flour and suet together ; add the other ingre¬ 
dients. It is best to mix it over night. Boil three 
hours and eat with hard sauce. (See Hard Sauce.) 
Breakfast Dish. —Half a pound of smoked beef cut 
thin, one pint of milk, one egg, sprinkle of pepper; 
cover beef with cold water; let it simmer five minutes, 
then pour off most of the water ; add the milk and 
beaten egg; simmer one minute, and you have a fine 
dish for breakfast or lunch. 
Ham Omelette. —Five eggs, one-fourth pound of ham, 
three-fourths cup of milk, one tablespoonful of flour; 
first cut the fat of the ham in very small pieces, and 
put. them in the omelette pan; cook a few minutes, 
then add the lean ham cut in the same way. Be 
careful not to burn while cooking. Mix the flour and 
milk together, a little milk at a time; beat the flour 
and milk together, add the beaten eggs, and pour all 
on ham in the pan ; do not stir it, but let it remain 
on a moderate fire until nicely brown. Bun a knife 
round the edge, put a plate on the top, and turn it 
out. 
Tomato Soup. —One quart can of tomatoes, one 
quart of milk, one pint of water, half a teaspoonfnl 
of soda, five soda crackers, one tablespoonful of but¬ 
ter ; let the tomatoes boil five minutes; season with 
salt and pepper, add the water and milk, with soda, in 
the milk. After coming to a boil put in crackers 
rolled very fine, and the soup is finished fifteen min¬ 
utes from the time commenced. Eaten with crackers 
the taste is almost equal to oyster stew. 
Clam Soup. —Fifty hard clams, one quart of milk, 
five soda crackers, one tablespoonful of butter; wash 
the clams well in two or three waters, put in a pot 
with one quart of water; cover close ; when open take 
out of shells, settle and strain the juice; put it in a 
pot with the clams; boil ten minutes; add milk, 
pepper, butter, crackers rolled fine, and boil one 
minute. 
Beefsteak and Onions. —One and a half pounds of 
beefsteak, one-fourth pound of beef suet, one quart of 
onions; cut the suet in thin pieces; lay on the bot¬ 
tom of a flat pau ; put in the steak cut about three 
inches square; peel the onions, cut in thin slices and 
lay on the meat. Sprinkle with salt and pepper, cover 
tight, and cook over a slow fire for one hour. 
Breakfast Hisli. —When you have beefsteak left 
from dinner, cut it in small pieces; to one teacup of 
this put two teacups of onions cut in slices, three cups 
of potatoes cut in small chunks; sprinkle wih a little 
salt and pepper ; cover with boiling water, and let it | Biscuit.— When your bread is light take off a piece 
simmer one hour over a moderate fire. | of your doughj roll it out, dot it with butter ; turn it 
Codfish. —One pound of salt codfish, one egg, one ovei aud ro ^ the butter in well; let it rise again, 
pint of milk, one tablespoonful of butter; pepper; soak ma ^ e uul in cakes and bake in a hot oven fifteen 
codfish twenty-four hours before using; change the j miuntes - 
water twice; put on fire and let it remain twenty Meat Croquets.— Take any cold waste meat, or 
minutes ; pick it very fine; add the milk and beaten | beefsteak, cut off all gristle, etc., chop the remainder 
eggs; sprinkle of pepper; butter, and let it simmer j very ® ne > add twlce as much mashed potatoes, one 
five minutes. 
Fresh Mackerel. —Wash the fish clean, dry with 
ears', 
a little butter, salt, pepper, and a small quantity 
of allspice; work thoroughly together; make into 
, , ....... i , , , a i smad ca hes and fry in hot lard. 
cloth, sprinkle with salt and pepper, and rub a little . .. 
i „ , f ’ . „ . ' Meringue Pie.— Three lemons, two tablespoonfuls 
flour on them, have your pan hot, put m a spoonful of , , • ,, e ± G . . „ 
, , . ) . ot com staich, six yolks of eggs, one tablespoonful of 
lard, lay the mackerel in, skin up, and fry a nice , , ., . 1 , 
L J . ’ , , buttei, two teacups of white sugar; take out the seeds 
brown; turn over; when brown on both sides, serve ^ 
j. h ’ | 1101)1 the lemons, grate the rinds, chop the remainder 
j very fine; wet the corn starch with a little cold water, 
Corn Fritters. —Twenty-five ears of corn grated, then pour on to it two teacups of boiling water; let it 
one egg, two tablespoonfuls of flour, one cup of milk, colne to a boil; add the sugar, and when it is cool put 
one teaspoonful of salt; mix the flour and milk and ; 111 the yolks of the eggs, the chopped lemons, juice, 
beaten eggs well together ; heat your pan hot and fry and buttei;, stirring all together. Line two pie plates 
in hot lard. with crust; pour in and bake; beat the whites to a 
Potato? Fritters .—Fifteen potatoes, one pint of milk, “ tabtopoonfub nf sng.r, pour over- 
four egg, i boil your potatoes „d urash them Sue a i ““ P “ ^ f **■"• 
J 1 a light brown; be careful not to burn, 
possible; then add a lump of butter the size of an egg, 
a little salt, the milk and eggs and thicken with a lit¬ 
tle flour; drop with a spoon in boiling lard and brown 
on both sides. 
Strawberry. Shortcake. —Five cups of prepared flour, 
one cup of butter, half a cup of sugar, one pint sweet 
milk; rub the butter in the flour, making it like tea- 
biscuit, with the milk after adding the sugar; bake 
in jelly pans; cut in thin slices; butter* each slice; 
have the strawberries well sugared; put them between 
and on top ; eat with cream and sugar. 
Pumpkin Pie. —One large cup of cooked pumpkin, 
one egg, one pint of milk, one teaspoonful of salt, one 
tablespoonful of ginger; sweeten to taste ; mix thor¬ 
oughly and bake with an under crust. 
Recipe for IVtcingoes.—Take mangoes, cucum¬ 
bers, snap-beans, radish pods, and gherkins for the 
pickles. Cut a slice from the side of each mango and 
remove every seed. Put them all in a jar, and having- 
boiled as much strong salt and water as will cover 
them, pour it on them hot, and cover them thickly 
Economy Cake. —Three cups of sugar, two cups of v ' 1 ^ 1 S ia P e leaves. Do this every morning till they 
sweet milk, four cups of flour, two eggs, four table- are fl lllle green, and then every other morning till you 
spoonfuls of butter, two teaspoonfuls of soda, four of are rea( !y 10 P u t them in vinegar. They will at first 
cream of tartar, half a nutmeg. I 56 yellow, but will turn green after repeated scald- 
ings. Make a stuffing for the mangoes as follows: 
twelve ounces ginger, half a pound garlic, one pound 
or less of horse-radish, one pound white mustard seed, 
Ginger Nuts. —One teacup of butter, two of mo¬ 
lasses, one tablespoonful of ginger, half a tablespoonful 
of soda ; sufficient flour to mix stiff; cut in cakes and 
bake quickly. 
two oulnces cloves, two ounces black pepper, two 
ounces allspice, two ounces celery seed, the whole 
Corn Bread.— Four cups of Indian meal, two of mixed into a paste with sweet oil. The ginger should 
flour, one-fourtli cup of molasses, one teaspoonful of. be crushed in a mortar, the horse-radish scraped, and 
salt, one of soda, one or two eggs ; mix well and bake J cut into small pieces. After stuffing the mangoes, 
sew in the slices that were taken out, put them and 
the other pickles in a jar, sprinkling the stuffing that 
three-quarters of an hour. 
Wheat Pancakes. — Three eggs, one pint of milk, 
may be left between them, fill the iar with cold vine- 
one tablespoonful of butter, one teaspoonful of soda, 1 J 1 urn vuiii com vine 
i i • n , gar, and m three weeks pour that from them, and fill 
one ot salt, flour to make a batter; mix well together; , . . 1 , ’ 
i v . . , , . .. „ the tar again with' strong cold vinegar, 
have ready a round pan with hot lard; put m four J 1 & 
tablespoonfuls of batter; brown on both sides; put on To Make Souse of Ho S s or Pigs.-Select as 
a hot plate; spread with butter, sugar, and a little » )al >y heads and feet as you wish to souse; the whitest 
nutmeg; make another one in the same way and lay alG t ' ie P ut them in cold water and let them re- 
on top of first one, and so on till all the batter is used. ,na ’ n a da y or B1 ght. ^ Alien remove and have them 
Cut iu pieces as you would a pie'. | « cel y cleaued 1 Cllt off the ears and have them cleaned 
also. Put them again in water, sprinkle with salt; 
Buckwheat Cakes.— Five cups of buckwheat, one shift or ehanee the water twice a day. Let them soak 
and a half cups of Indian meal, half a cup of wheat tilI they look wh ite, but not till they smell in the 
flour, one cup of yeast, one teaspoonful of salt; mix least) , yhich is ]ikel y, unless they are strictly attended 
over night with sufficient warm water to make a bat- t() . When sufficiently soaked, remove, clean again 
ter ' nicely, and boil in plenty of water till well cooked. 
Busk. One pint of sweet milk, half a pound of su- Then remove all the bones from the heads and feet, 
gar, half a pound of butter; warm the milk ; melt the chop the meat well, season with salt, black pepper, 
butter and sugar iu it; add two tablespoonfuls of good and allspice to your taste, and while hot press it into 
yeast, a little salt; add flour enough to make it as dishes or pans and place weights on each till cold, 
thick as cake; when light, knead it again a little When ready for use, slice and eat with vinegar. A 
stiffer; when again .light, knead over; cut in cakes; very nice way is to slice it, dip into batter and fry. 
put in your pan ; let it rise again , bake about twenty In seasoning the souse, also put in vinegar with pep- 
minutes. Take it out, wet the top with a mixture of per and salt, and set the vessel on the fire. Stir the 
brown sugar and water, or syrup and water. I whole well together, and press into cakes as above. 
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