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PRIZE RECIPES FOR COOKING. 
Cherry Roly-Poly. —As soon as the first cherries 
were ripe, we children used to urge our mother to 
make us a roly-poly pudding We always wanted 
our guests treated to this pudding for dinner, for to us 
nothing in that line could he nicer. We liked it made 
with currants or other fruit, but to our ideas a cherry- 
roly-poly was not to be surpassed. Even at the pre¬ 
sent time, the cherries which we can for winter are in¬ 
tended more especially for these puddings and for pies 
than for sauce during the snowy season. The pud¬ 
ding in question is boiled in a muslin bag, and is made 
thus: Two teaspoonfuls cream of tartar and one of 
s: da to one quart of flour. Rub the cream of tartar 
nto the flour and add the soda dissolved in either a 
ittle milk or water. Add water to make it of the con¬ 
sistency of biscuit dough, and roll out as you would 
for biscuit. Spread a layer of the fruit over the dough 
and make in a roll similar to roll jelly cake. Let the 
bag be large enough to allow for the pudding to swell. 
Place in boiling hot water and keep boiling for one 
hour. Our pudding sauce is made of one cup sugar, 
half a cup butter, boiled in one quart of water. This 
is thickened while boiling with four tablespoonfuls of 
flour which have been previously rubbed with a spoon 
pi sufficient water to mash all the lumps. After the 
sauce has been taken from the stove, grate half a nut¬ 
meg into it. 
Graham Gems are very nice made in this way: one 
cup cream, one egg, half a cup brown sugar, one 
heaping teaspoonful saleratus, two cups buttermilk, a 
little salt and ginger. Make a stiff batter of this with 
Graham flour. Drop into hot tins, and bake in a 
quick oven. 
Orange Cake —One cup butter, three cups sugar, 
one cup sweet milk, four and a half cups flour, two tea- 
spoonfuls baking powder, and six eggs, minus the 
whites of four. Save the whites of these four eggs to 
beat to a stiff froth and mix with one pound of pul¬ 
verized sugar to put between the layers. Pare three 
oranges and spread them in thin slices over the frost¬ 
ing of all the layers except the top. This is a tempt¬ 
ing variety. We use the same kind of cake dough for 
layer lemon, coccanut, and chocolate cakes. 
Cream Peer. —This is a very plain effervescing 
drink. The effervescence is much slower than that of 
soda water. One ounce of tartaric acid, two pounds 
of white sugar, the juice of half a lemon, three pints 
of water. Boil together five minutes. When nearly 
cold, add the whites of three eg^s well beaten with 
half a cup of flour, and half an ounce of essence of 
wintergreen. Bottle and keep in a cool place. Take 
two tablespoonfuls of this syrup for a tumbler of wa¬ 
ter, and add one-fourth of a teaspoonful of soda. 
Chicken Salad. —The water in which chicken is 
boiled becomes a jelly when cold. To prepare chicken 
for sandwiches, we mince the meat of boiled chickens, 
and stir it in the water in which it was boiled, sea¬ 
soning with butter, salt, and pepper. Make a long, 
narrow cloth bag, about two and a half inches in 
diameter. Fill the bag with this mixture. A part of 
the water will drain off. As the mixture cools, it will 
harden into shape, so that it can be sliced off like Bo¬ 
logna sausage. 
Canned Citron. —The proportions are half a pound 
sugar to oue pound of citron, and juice and rind of one 
lemon to five pounds [of fruit. Boil the citron in 
enough water to cover it. Drain off the water after 
boiling. Then make a syrup of the sugar and fresh 
water with the lemon ; add the citron, and cook mod¬ 
erately over a slow fire for two hours. Put in cans 
and seal while hot. We think this is preferable to 
preserved citron, where the quantity of sugar is 
doubled. 
Sea Foam. —One and a half cups powdered sugar, 
one and a half cups of flour, whites of ten eggs, oue 
large teaspoonful cream tartar (no soda), and a little 
salt. Mix the sugar, flour, cream of tartar and salt 
together thoroughly. Add two teaspoonfuls of either 
almoud or vanilla flavoring, and lastly the whites of 
the eggs, well beaten. Pour in a buttered tin and 
bake in a quick oven. 
Artificial Honey. —White sugar, five pounds; one 
and a half pints'of water; one-fourth ounce of alum. 
Gradually bring it to a boil, skimming well. When 
cool, add one pound bees’ honey, and four drops 
essence of peppermint. 
Corn-Starch Custard. —Two tablespoonfuls of the 
corn-starch to one quart of milk. Mix the corn¬ 
starch with a small quantity of the milk. Beat up 
two eggs with four tablespoonfuls of pulverized sugar. 
Heat the remainder of the milk, with a little butter 
and salt, to near boiling. Then add the sugared eggs 
and corn-starch, and boil together two minutes, stir¬ 
ring briskly. When done, stir in one teaspoonful 
lemon extract. 
Sweet Apple Pickles. —Pare sound sweet apples 
Boil them in water till tender. Take them from the 
water and pour over them a boiling syrup made of 
vinegar and sugar in the proportion of one pound of 
sugar to one pint of vinegar. In this syrup, boil one 
ounce each of whole cloves, allspice, and stick cinna¬ 
mon. Scald the syrup every morning for a week, and 
pour over the apples. 
Chocolate Caramels. —One cup syrup, one table¬ 
spoonful milk, half a cake of chodolate (not sweet), 
one cup brown sugar. Boil five minutes, stirring 
briskly all the time. 
Corn Oysters. —One pint boiled sweet corn (sliced 
off), half a cup sweet milk, one teaspoonful salt, half 
a teaspoonful black pepper, two-thirds cup flour, and 
one egg. Beat up and fry like griddle cakes. 
Neivport Cakes. —One cup sweet milk, three cups 
flour, three eggs, one piece of butter, size of an egg, 
one tablespoonful of sugar, one teaspoonful soda, and 
two teaspoonfuls cream tartar. Bake in cup tins, and 
eat with butter while warm. 
Potato Balls. —Take cold mashed potatoes, work 
with the hands into the shape of round flattened cakes 
about an inch in thickness, then cover them well with 
flour, and fry both sides in butter, until of a 
brown. 
very light. Then bake for twenty minutes in a quick 
oven. 
Spiced Cwrcmts. —Five pounds of currants, four 
pounds brown sugar, two tablespoonfuls each of ground 
cloves and ground cinnamon; one pint vinegar. Boil 
two hours or more till quite thick. 
Crab Apple Marmalade. —Boil Siberian crab apples 
in a porcelain kettle, with just sufficient water to cover 
them. When soft, mash and strain through a colander. 
Use one pound of sugar to one pound of the crab ap¬ 
ples, and ground cloves and cinnamon to taste. 
Fried Oysters. —Drain the oysters well, roll in fine 
rolled cracker crumbs, and fry in lmt lard and butter, 
two-thirds lard and one-third butter, 
vorite “ disn of oysters.” 
This is our fa- 
Piccalilli. —Slice one peek of green tomatoes ; add 
one pint of salt to them, and cover with water. Let 
them stand over night. Take ten green peppers, nine 
onions, and one head cabbage, all chopped fine ; cover 
with vinegar, and scald. Drain off the vinegar and 
throw away, and put on cold vinegar. Add one pint 
of molasses, half an ounce each of cloves, allspice, and 
horseradish. 
Mix and cover with brown sugar. 
light 
Tea Rolls. —Two quarts of sifted flour, one pint 
milk, one tablespoonful lard, a little salt, one table¬ 
spoonful white sugar, and one-third cake of yeast dis¬ 
solved in half a cup of water ; scald the milk. After 
allowing it to cool, put .in the sugar. Rub the lard 
and salt into the flour. Make a hole in the centre of 
the flour, and add the milk and yeast. Cover lightly 
with flour and set to rise. When light, mix well to¬ 
gether, adding the white of one egg, and set to rise 
again. W r hen light, roll them out, cut into form, lay 
them in the dripping pan, and let them rise again till 
Buckwheat Cakes. —This is a recipe that we have 
used for years : One teacupful of good yeast, one of 
Indian meal, one quart of buckwheat flour, and one 
teaspoonful of salt. Mix with sufficient tepid wat. r to 
make it of the consistency of muffin batter. Beat well 
for fifteen minutes, and set in a warm place to rise 
over night. If the batter is sour in the morning, dis¬ 
solve a teaspoonful of soda in a little tepid water and 
stir into it. If the cakes are not sweet, add a little 
more soda. Bake on a well-heated griddle. 
Cracker Soup. —This is excellent light food for in¬ 
valids. Place a piece ef butter as large as a good 
sized bean in a soup plate or small bowl. Sprinkle a 
little pepper and salt over this, then pour on hot wa¬ 
ter to nearly fill the dish. . Break three or four crack¬ 
ers into this, and if necessary add more salt to make 
agreeable to the taste. 
Lemon Pies. —Grate the rind from one lemon; 
squeeze out the juice, and chop up the balance very 
fine. Put all together, and add one cup water, one of 
sugar, and two tablespoonfuls of corn-starch, working 
the mass to a smooth paste. Add five beaten eggs, 
minus the whites of two, to this paste. Use this mix¬ 
ture for two pies, baking without a top crust. While 
these are baking, beat the whites of the two eggs, 
saved for that purpose, to a stiff froth, and stir in 
three tablespoonfuls of pulverized white sugar. When 
the pies are done, spread this frosting evenly over them, 
and set again in the oven and brown slightly. 
New Mode of Preparing Beefsteak. —Procure a nice 
round steak; spread over it a dressing made of one 
quart of bread crumbs soaked in boiling water, and 
seasoned with butter, salt, pepper, and sage to taste. 
Then make the steak, spread with this dressing, into 
a roll, after the manner of roll jelly cake. Tie it round 
and round with cord to keep together. Place it in a 
dripping-pan with a little water, and bake in a mode¬ 
rate oven. Dip the water over the steak with a large 
spoon several times during the process of baking. 
After taking from the oven, remove the cord and slice 
the roll for the table. It is very nice, either warm or 
cold. 
These recipes have all been tested and well tried. 
E. S. P. 
A! 
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