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24 
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, ad 1 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 bam 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. Run 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, live 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- I 
utes from the time commenced. Eaten with crackers J 
the taste is almost equal to oyster stew. 
Clam Soup- —Fifty hard clams, one quart of milk, 
five soda crackers, ono 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 juiee; 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 pan ; 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 Disli. —When you have beefsteak left 
from dinner, cut it in small pieces; to one teacup of 
this put two teacups of onions cut iu slices, three cups 
of potatoes cut in small chunks; sprinkle wih a little 
salt and pepper; cover with boiling water, and let it 
simmer one hour over a moderate fire. 
Codfish. —One pound of salt codfish, one egg, one 
pint of milk, one tablespoonful of butter; pepper; soak 
codfish twenty-four hours before using; change the 
water twice; put on fire and let it remain twenty 
minutes; pick it very fine; add the milk and beaten 
eggs; sprinkle of pepper; butter, and let it simmer 
five minutes. 
Fresh Mackerel. — Wash the fish clean, dry with a 
cloth, sprinkle with salt and pepper, and rub a little 
flour on them, have your pan hot, put in a spoonful of 
lard, lay the mackerel in, skin up, and fry a nice 
brown; turn over; when brown on both sides, serve 
on a dish. 
Corn Fritters. — Twenty-five ears of corn grated, 
one egg, two tablespoonfuls of flour, one cup of milk, 
one teaspoonful of salt; mix the flour and milk and 
beaten eggs well together ; heat your pan hot and fry 
in hot lard. 
Potatoe Fritters. — Fifteen potatoes, one pint of milk, 
four eggs ; boil your potatoes and mash them fine as 
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 iu 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. 
Economy Cake. — Three cups of sugar, two cups of 
sweet milk, four cups of flour, two eggs, four table- 
spoonfuls of butter, two teaspoonfuls of soda, four of 
cream of tartar, half a nutmeg. 
’ b i 
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. 
Corn Bread. —Four cups of Indian meal, two of 
flour, one-fourth cup of molasses, one teaspoonful of 
salt, one of soda, one or two eggs ; mix well and bake 
three-quarters of an hour. 
Wheat Pancakes. — Three eggs, one pint of milk, 
one tablespoouful of butter, one teaspoonful of soda, 
one of salt; flour to make a batter; mix well together ; 
have ready a round pan with hot lard; put in four 
tablespoonfuls of batter; brown oil both sides; put on 
a hot plate; spread with butter, sugar, and a little 
nutmeg; make another one in the same way and lay 
on top of first one. and so on till all the batter is used. 
Cut iu pieces as you would a pie. 
Buckwheat Cakes. —Five cups of buckwheat, one 
and a half cups of Indian meal, half a cup of wheat 
flour, one cup of yeast, one teaspoonful of salt; mix 
over night with sufficient warm water to make a bat¬ 
ter. 
Busk. One pint of sweet milk, half a pound of su¬ 
gar, half a pound of butter ; warm the milk ; melt the 
butter and sugar in it; add two tablespoonfuls of good 
yeast, a little salt; add flour enough to make it as 
thick as cake; when light, knead it again a little 
stiffer; when again light, knead over; cut in cakes; 
put in your pan ; let it rise again , bake about twenty 
minutes. Take it out, wet the top with a mixture of 
brown sugar and water, or syrup and water. 
Biscuit .—When your bread is light take off a piece 
of your dough; roll it out, dot it with butter; turn it 
over and roll the butter in well; let it rise again, 
make out iu cakes and bake in a hot oven fifteen 
minutes. 
Meat Croquets .—Take any cold waste meat, or 
beefsteak, cut off all gristle, etc., chop the remainder 
very fine, add twice as much mashed potatoes, one 
e gg> a little butter, salt, pepper, and a small quantity 
of allspice; work thoroughly together; make into 
small cakes and fry in hot lard. 
Meringue Pie .—Three lemons, two tablespoonfuls 
of corn starch, six yolks of eggs, one tablespoonful of 
butter, two teacups of white sugar; take out the seeds 
from the lemons, grate the rinds, chop the remainder 
very fine; wet the corn starch with a little cold water, 
then pour on to it two teacups of boiling water; let it 
come to a boil; add the sugar, and when it is cool put 
in the yolks of the eggs, the chopped lemons, juice, 
and butter,, stirring all together. Line two pie plates 
with crust; pour in and bake; beat the whites to a 
froth, adding six tablespoonfuls of sugar; pour over 
the pies while hot, and bake two or three minutes till 
a light brown; be careful not to burn, 
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 Mangoes. —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 
tkem, pour it on them hot, and cover them thickly 
with grape leaves. Do this every morning till they 
are quite green, and then every other morning till you 
are ready to put them in vinegar. They will at first 
be yellow, but will turn green after repeated seald- 
iugs. 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, 
two oiftic.es cloves, two ounces black pepper, two 
ounces allspice, two ounces celery seed, the whole 
mixed into a paste with sweet oil. The ginger should 
be crushed in a mortar, the horse-radish scraped, and 
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 
may be left between them, fill the jar with cold vine¬ 
gar, and in three weeks pour that from them, and fill 
the jar again with strong cold vinegar. 
To Make Souse of Hogs or Pigs.— Select as 
many heads and feet as you wish to souse; the whitest 
are the best; put them in cold water and let them re¬ 
main a day or night. Then remove and have them 
nicely cleaned ; cut off the ears and have them cleaned 
also. Put them again in water, sprinkle with salt; 
shift or change the water twice a day. Let them soak 
till they look white, hut not till they smell in the 
least, which is likely, unless they are strictly attended 
to. When sufficiently soaked, remove, clean again 
nicely, and boil in plenty of water till well cooked. 
Then remove all the bones from the heads and feet, 
chop the meat well, season with salt, black pepper, 
and allspice to your taste, and while hot press it into 
dishes or pans and place weights on each till cold. 
When ready for use, slice and eat with vinegar. A 
very nice way is to slice it, dip into batter and fry. 
In seasoning the souse, also put in vinegar with pep¬ 
per and salt, and set the vessel on the fire. Stir the 
whole well together, and press into cakes as above. 
