31.— Souffle Pudding. One quart milk, 6 tablespoonfuls flour, wet the flour with some of the cold milk, and rub until it forms a smooth paste. Boil the rest of the milk, and pour it on the flour, stirring well. Then put it away to cool for several hours. When quite cold add the yolks of 6 eggs, then the whites, beaten very stiff. Beat the whole thoroughly until it becomes very light. Bake for y2 hour and serve hot with hard sauce. 45 APRIL. i. — Duchess Cake with Raspberry Filling. Put y2 pt. of water, 2 ozs. butter on to boil, then add 4 ozs. flour; stir until you have a thick paste, take from the fire and add 1 at a time, 4 eggs, mixing and heating each before the other is added. Line baking pans with greased paper and take about ^ tablespoonful of the mixture and place it in an oval form, being careful that they do not touch each other; brush them over with beaten egg and bake in a moderate oven for at least 30 or 35 minutes. When they are done they will be very light and hollow. Take them from the oven, make a hole through the middle and fill the inside with raspberry jam. Ice the tops with soft icing and when cold they are ready to serve. — From " Table Talk," Phila.. 4G April. 2. — Dried Peach Custard. Stew dried peaches until perfectly soft' stand aside to cool. When cold, beat wit egg beater until smooth and light, sweeten r taste. To every cup of this pulp add i eg^ well beaten and j4 cup of milk ✪ Dried Peach Custard; beat all well together. Pour into pie tins, lined with a good plain paste. Bake in a quick oven 30 minutes. — From " Table Talk," Phila- delphia. 3.— Mulled Rice. Take a large cup of rice, wash and soak well ; put it on the fire with 2 qts. of milk, let it cook slowly from 3 to 4 hours until it becomes a perfect cream. Make a sauce of a cup of white sugar, beaten thoroughly into 2 eggs and a glass of wine. Serve the rice hot ; pour the sauce over it and grate a little nutmeg over the top. 4. — Claret Punch. Squeeze the juice from a lemon, cut up the rind and cover with 1 cup of granulated sugar. Let it stand for j4 hour. Mix with the juice and stir until the sugar is dissolved. Add 1 cup of claret, and let it stand another 47 April. y2 hour; strain, add another cup of claret, y2 cup of pineapple syrup and if desired, i bottle of soda. Sweeten to taste and serve very cold.— From "Table Talk," Phila. 5. — Frosted Apples. Peel some pippins, stew in a thin syrup till they become tender, but be careful they do not break. Dip in the white of an egg that has been whipped to a stiff froth and sift powdered sugar over them thickly. Place in a cool oven to candy and serve in a glass dish. — From "Table Talk," Philadelphia. 6.— Washington Pie with Molasses Filling. Beat the yolks of 2 eggs until light, add to them y2 a cup of light brown sugar and beat until creamy. Dissolve a teaspoonful of soda in a little hot water ; add it to % cup of sour cream and stir this into y2 a cup of New Orleans Molasses. Mix well with the eggs and sugar ; add y2 teaspoonful of cin- namon, a grating of lemon peel and \x/2 cups of flour. Beat well, stir in the whites of the eggs beaten to a stiff, dry froth✪ Washington Pie with Molasses Filling and turn at once into an oblong tin lined with paste. 48 April.

AI-modernized reading of the original text

31.— Souffle Pudding. One quart milk, 6 tablespoonfuls flour, wet the flour with some of the cold milk, and rub until it forms a smooth paste. Boil the rest of the milk, and pour it on the flour, stirring well. Then put it away to cool for several hours. When quite cold add the yolks of 6 eggs, then the whites, beaten very stiff. Beat the whole thoroughly until it becomes very light. Bake for y2 hour and serve hot with hard sauce. APRIL. i. — Duchess Cake with Raspberry Filling. Put y2 pt. of water, 2 ozs. butter on to boil, then add 4 ozs. flour; stir until you have a thick paste, take from the fire and add 1 at a time, 4 eggs, mixing and heating each before the other is added. Line baking pans with greased paper and take about ^ tablespoonful of the mixture and place it in an oval form, being careful that they do not touch each other; brush them over with beaten egg and bake in a moderate oven for at least 30 or 35 minutes. When they are done they will be very light and hollow. Take them from the oven, make a hole through the middle and fill the inside with raspberry jam. Ice the tops with soft icing and when cold they are ready to serve. — From " Table Talk," Phila.. 4G April. 2. — Dried Peach Custard. Stew dried peaches until perfectly soft; stand aside to cool. When cold, beat with egg beater until smooth and light, sweeten to taste. To every cup of this pulp add 1 egg well beaten and j4 cup of milk ; beat all well together. Pour into pie tins, lined with a good plain paste. Bake in a quick oven 30 minutes. — From " Table Talk," Philadelphia. 3.— Mulled Rice. Take a large cup of rice, wash and soak well ; put it on the fire with 2 qts. of milk, let it cook slowly from 3 to 4 hours until it becomes a perfect cream. Make a sauce of a cup of white sugar, beaten thoroughly into 2 eggs and a glass of wine. Serve the rice hot ; pour the sauce over it and grate a little nutmeg over the top. 4. — Claret Punch. Squeeze the juice from a lemon, cut up the rind and cover with 1 cup of granulated sugar. Let it stand for j4 hour. Mix with the juice and stir until the sugar is dissolved. Add 1 cup of claret, and let it stand another April. y2 hour; strain, add another cup of claret, y2 cup of pineapple syrup and if desired, i bottle of soda. Sweeten to taste and serve very cold.— From "Table Talk," Phila. 5. — Frosted Apples. Peel some pippins, stew in a thin syrup till they become tender, but be careful they do not break. Dip in the white of an egg that has been whipped to a stiff froth and sift powdered sugar over them thickly. Place in a cool oven to candy and serve in a glass dish. — From "Table Talk," Philadelphia. 6.— Washington Pie with Molasses Filling. Beat the yolks of 2 eggs until light, add to them y2 a cup of light brown sugar and beat until creamy. Dissolve a teaspoonful of soda in a little hot water ; add it to % cup of sour cream and stir this into y2 a cup of New Orleans Molasses. Mix well with the eggs and sugar ; add y2 teaspoonful of cinnamon, a grating of lemon peel and \x/2 cups of flour. Beat well, stir in the whites of the eggs beaten to a stiff, dry froth and turn at once into an oblong tin lined with paste. April.

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