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PRIZE RECIPES FOR COOKING. 
Lemon Cake (Delicious). —Beat one and a half cups 
of butter, three of sugar and the yolks of five eggs to¬ 
gether thoroughly. Add one cup of sweet milk, four 
of flour, sifted, and one teaspoonful of soda. Grate 
the yellow peel from one lemon in a separate dish and 
squeeze out all the juice, no matter if some of the pulp 
does go in ; add to the mass, lastly, the well-beaten 
white of five eggs. 
Buth's Lemon Pie. —Stir one tablespoonful of corn¬ 
starch in a little cold water, then pour over it, stirring 
diligently, one teacup of boiling water. One cup of 
sugar, one egg, reserving the white to beat to a stiff 
froth, with the addition of a little sugar to frost the 
top, (I use for my small family the round tin pie 
dishes, and the white of one egg will just cover one ; this 
must be borne in mind throughout these recipes), and 
the grated peel and juice of one lemon. I can recall 
an ignominious failure in my earlier efforts at pastry 
making. Having in my mind the oft-repeated—as 
often as we had lemon pie—descriptions of pies -eaten 
on the Mississippi steamers, made by darkey cooks, T 
was inspired to make an extra good one. So I sliced 
two lemons very thin, put in the other ingredients, and 
had two crusts, according to the directions of the afore¬ 
said admirer of Mississippi steamer pies. It is suffi¬ 
cient to add that I have never since used anything but 
the peel, pulp and juice, the thick fleshy part being 
always discarded, the bitterness of the last-mentioned 
pie being equal to gall and wormwood. 
An Old Way to Keep Lemons. —In the summer 
when lemons are cheap, I cut them in slices one-fourth 
of an inch thick, take out the seeds, saving all the 
juice. Then place a layer of sugar in the bottom of a 
jar. then a layer of lemon, and so on until full. Keep 
in a cool place. It is excellent for dried apple (in the 
absence of green apples) pies in the winter, and for 
lemonade when one is “ ten miles from a lemon.” Few 
people are aware what an improvement a slice or two 
of lemon, or even a little fresh lemon peel, is to rhu¬ 
barb pies. 
Spice Cake. —No eggs; one-half cup of butter, one 
and a half of sugar, one of buttermilk, two and a half 
of flour. One teaspoonful of soda, do. of cinnamon, 
do. of cloves, and half a nutmeg. By adding raisins 
and Zante currants, it make a good and cheap fruit¬ 
cake. 
Debbie’s Cream Calce. —Beat two eggs in a cup, and 
fill the cup up with sweet thick cream ; one cup of 
white sugar, one of flour, one teaspoonful of cream 
tartar, one-half do. of soda; add salt; flavor with ex¬ 
tract or essence of lemon, the latter is far cheaper, pur¬ 
chasing by the ounce. My first trial of this recipe 
was a miserable failure, occurring from using a scant 
cup of flour, whereas it should have been a little 
heaped, which shows we must, not be discouraged at 
the first attempt. 
Km’s Cream Pie , most Delicious and Cheap. — One 
egg for one pie, or three for two round tins; one quart 
of milk, three eggs, reserving the whites of two to 
frost the top, two-thirds of a cup of flour and one 
and a half of sugar. Pour a little of the milk on the 
flour gradually to wet it up free from lumps; add 
the beaten eggs, a pinch of salt and the residue of the 
milk. Have a kettle of water boiling, over which 
place the pan containing the custard ;- stir diligently 
until it boils, adding lemon extract to taste. Mean¬ 
while line your pie tins with paste, allowing for shrink¬ 
age, and hake. Beat the whites to a stiff froth, add¬ 
ing two tablespoonfuls of white sugar; fill your pies, 
and lay the frosting over evenly with a knife, return to 
oven until a delicate hrown. If you are successful 
with this recipe, you will discard all other custards, 
even though it is more trouble, until one becomes ac¬ 
customed to it. 
Cream Pie, No. 2.—Take the cream from a six- 
quart pan of milk, one egg, a heaping tablespoonful 
of flour, and nutmeg to taste. I prefer baking the 
crust first for custards ; prevents being soggy. 
Boiled, or Strained Custard. —Beat four eggs thor¬ 
oughly, one cup of sugar, one quart of milk, a little 
salt, nutmeg or lemon to taste. Cook in a spider over 
the fire, or over a kettle of water ; the first is the 
speediest method, the latter the safer. 
Crullers. —One egg, two tablespoonfuls of sugar, do. 
of buttermilk, do. of butter, half teaspoonful of soda, 
flour sufficient to mix thick enough to roll out well ; 
^ add nutmeg, fry in boiling lard. Cut in squares of 
two by three inches, then cut five slits across the 
shortest way, thus making six bands; twist the sec¬ 
ond band over the third and the fourth over the fifth, 
j A cousin, from whom I obtained this recipe, said it 
, was her province one entire winter to make these 
crullers for their “ surprise parties.” When a party 
| was decided upon, it was, “Josephine, you must make 
the crullers.” 
Mother’s Crullers. — No milk ; one and a half tea¬ 
cups of sugar, half a teacup of butter, three eggs, 
I three tablespoonfuls of water, salt and nutmeg. Mix 
very stiff, roll thin, cut in sections two by four inches, 
then cut six or more slits in each section, across the 
J narrow way. about one-fourth of an inch from each 
j edge, press the two ends firmly together, thus giving 
the appearance of a little basket; it must be given a 
final squat, so as to press the little bands outwards 
just as it is dropped into the hot lard. These excel 
any fried cakes, or more properly, boiled cakes, that I 
ever tasted; perhaps one cause may be, that my 
mother has made them for nearly half a century, and 
no one else that I ever knew. 
Cookies Without Eggs. —Two cups of sugar, reserv¬ 
ing one-half cup, three-fourths cup of butter, one cup 
of sour cream or milk, one teaspoonful of soda, flour 
to roll well. After rolling out the dough, sift over 
the reserved sugar, pass the rolling-pin over again and 
cut out. 
Velvet Cake (Good). —A correspondent, sent this re¬ 
cently. We have tested it, and pronounce it excellent. 
One pound of sugar, do. of flour, one-half do. of but¬ 
ter, four eggs, one teaspoonful of cream tartar, one-half 
do. of soda, one teacupful of cold water, flavor with 
lemon. Beat the sugar and butter to a white cream, 
mix the cream tartar in the flour and sift. Dissolve 
the soda in the water, add to the butter and sugar the 
flour and water, stirring well. Have the whites and 
yolks well beaten separately, then add and heat all 
together about three minutes. Bake an hour. It 
makes good fruit cake by adding currants and raisins. 
It is delicious chocolate cake by baking in layers and 
filling with chocolate frosting. 
Chocolate Caramels. —One and a half cups of mo¬ 
lasses, two and a half of sugar, one and a half of 
sweet milk. Butter the size of a large hen’s egg, half 
a cake of chocolate ; add lemon or vanilla. Butter a 
tin baking pan, pour iu, dip a knife in cold water, 
j and mark off in squares. This is delicious, indeed. 
Mock Oysters of Green Corn. —Grate the corn from 
a half dozen ears, or what is a quicker mode, shave off 
the outside of the kernels with a sharp knife and throw 
away, then scrape off the remainder of the ear, add 
salt, and allow’ one egg to a cupful of the corn mixture 
and flour sufficient to make a batter. Have ready a 
spider or skillet, or whatever you call it, with the bot¬ 
tom covered with hot butter or meat drippings, and 
drop the batter in in spoonfuls about the size of ovs- 
ter patties, and fry brown, turning them like griddle 
cakes ; to be eaten hot with a little butter. They re¬ 
quire no milk, as that from the corn is all-sufficient. 
Some prefer them without either flour or eggs, adding 
merely pepper and salt. My family think they cannot 
breakfast wfithout them during the green corn season. 
Egg Omelette for Breakfast. —Add to six well beaten 
eggs three heaping tablespoonfuls of flour aud a half 
teacup of sw’eet milk, and salt. Have four table¬ 
spoonfuls of butter or drippings in a frying pan, when 
hot pour in the omelette. Watch closely, cut in sec¬ 
tions like a round pie and turn over, fry a delicate 
hrown ; carry to the table immediately and eat hot. 
Steamed Pudding. —This is the best manner I know 
of for disposing of pieces of stale bread that will ac¬ 
cumulate in the best regulated families. At night I 
put to soak in two cups of fresh buttermilk as much 
stale bread crumbs as it will cover. In the morning I 
squeeze out, with my hand, any hard lumps that may 
remain, add one egg to each cup of milk, a little salt 
and a teaspoonful of soda to a cup of sour milk. A 
cup of raisins, or dried cherries, strawberries, rasp¬ 
berries, or such dried fruit as farmers are apt to pos¬ 
sess, and flour sufficient to render it very stiff. To 
be steamed two full hours. For a sauce we use a cup 
of sugar, a lump of butter the size of an egg and two 
heaping tablespoonfuls of flour; one pint of boiling 
water, add sugar, butter and flour, after gradually stir¬ 
ring in some w’ater to prevent lumps ; boil till of the 
proper consistency ; flavor with nutmeg. 
Steamed Corn Bread, without Eggs. —In wfinter, 
when there is usually a dearth of eggs, I endeavor to 
recall all such recipes as do not require them. Two 
cups of corn meal, do. of flour, do. of buttermilk, half 
a cup of molasses or sugar, if the former, add a hand¬ 
ful more of flour and a half teaspoonful more of soda, 
two teaspoonfuls of soda, do. of salt; it requires to be 
very thick. Steam two full hours and bake half an 
hour, or until brown. My rule is to allow* one tea¬ 
spoonful, well mashed and spoon levelled off with a 
knife, of soda or saleratus to a teacup of sour milk. 
Graham Minute Pudding. —Drop a small lump of 
butter into a kettle to prevent burning. Pour in one 
quart, of milk, and w’hen boiling add gradually suffi¬ 
cient Graham flour to render it very thick. Mean¬ 
while have a cup of raisins cooking, and just before 
all the flour is put in, add them, having previously 
put in a spoonful of salt. Dish out in little teacups, 
turn upside dowm in saucers, and when the cups are re¬ 
moved they are molded. Eat with sw’eetened cream. 
Graham Gems. —One cup of buttermilk, teaspoon¬ 
ful of soda, salt and lump of shortening the size of a 
hickory nut, and Graham flour sufficient to make very 
stiff. Have the gem-pans heating on top of the stove, 
grease with lard the first time, the second panful will 
require none; demands a very hot oven. I sift my 
Graham flour and use the bran, after dampening w’ell 
wfith w’ater, to sprinkle over the carpets to keep down 
the dust. I find it of great assistance in preserving 
my plants from this mortal enemy of the housekeeper. 
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