Buckeye cookery

Add to two cups sour milk one tea-spoon soda, and one of salt, half cup of butter, lard, flour enough to make dough a little stiffer than for biscuit; or make a good baking-powder crust; peel and core apples, roll out crust, place apples on dough, fill cavity of each with sugar, encase each apple in coating of the crust, press edges tight together, (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings. They are also very nice steamed. To bake, make in same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar, or place in a pan which is four or five inches deep (do not have the dumplings touch each other); then pour in hot water, just leaving top of dumplings uncovered. To a pan of four or five dumplings, add a adding custard. 228 iDEN GS AND SAUCES. one tea-cup sugar and half a tea-cup butter; bake from half to three-quarters of an hour. If water cooks away too much, add more. — Serve dumplings on platter and the liquid in sauce-boat for dressing. Fresh or canned peaches may be made in the same way. | ROLLED APPLE DUMPLINGS. — Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one tea-spoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinnamon, cut in strips two inches wide, roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon butter on each, put in a moderate oven, and baste them often with the juice. + BIRD'S-NEST PUDDING. Pare and core without quartering enough quick-cooking tart apples to filla pudding-pan ; make a custard of one quart milk and _ the yolks of six eggs; sweeten, spice, pour over apples, and bake; when done, use the whites of eggs beaten stiff with six table-spoons white sugar; spread on the custard, brown lightly, and serve either hot or cold. If necessary, apples may be baked a short time before BROWN BERRY. Put a layer of sweetened apple sauce in a buttered dish, adda few lumps butter, then a layer of cracker crumbs sprinkled with a little cinnamon, then layer of sauce, etc., making the last layer of crumbs; bake in oven, and eat hot with cold, sweetened cream.— Mrs. T. J. Buaton, Minneapolis. RICE APPLES. “Boil half a pound rice in a custard-kettle till tender in one quart milk, sweetened with half tea-cup sugar; pare and core with apple- - gorer seven or eight good-cooking apples, place in slightly buttered baking-dish, put a tea-spoon of jam or jelly into each cavity, and fill with rich cream ; put the rice in around apples, leaving top un- _. covered; bake thirty minutes, then cover with the whites of two eggs, sift on sugar, and return to the oven for ten minutes. Serve with sweetened cream.—Mrs. S. M. Guy, Echoes. BREAD PUDDING. One quart sweet milk, quart bread-crumbs, four eggs, four tablespoons sugar; soak bread in half the milk until soft; mash fine. ee add the rest of milk, the well-beaten eggs and sugar, and a tea cup raisins; bake one hour, serve warm with warm sauce or maple sugar hard sauce; or, slice, butter, and spread bread with preserves or jelly, place nicely in ‘a baking-dish. Make a custard of one pint of sweet milk, three eggs, and sugar to taste, and while boiling pour it over'bread. Place in oven and bake till brown, eat with or without sauce. BLACKBERRY MusH. To two quarts ripe berries add one and a half pints boiling water, — and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments longer, put in greased mold to cool, and serve with cream or hard sauce.—Miss H. D. Martin, New York City. ) CORN-STARCH PUDDING. One pint sweet milk, whites of three eggs, two table-spoons corn-