Capital city recipes

Baking Powder, . A : ; i teaspoonful. Cocoanut ( grated )} 1 Mix all well together. The water should be boiling hard when the pudding mould is put in and should boil steadily three or four hours. Turn out your, pudding on a dish Serve it hot and eat with a rich sauce of sugar, butter and wine. Miss ADELAIDE BOYLAN. LADY FOSTER PUDDING. Eggs (yolks), : ‘ : 3 Sugar, . : : : ‘ 1 cupful. Sweet Milk, . \ ¥% cupful. Corn Starch, . : : : 1 level tablespoonful, Butter, . : 3 : é 1 tablespoonful, 54 PUDDINGS, PIES AND SAUCES. MERINGUE. Eggs (whites), : ; A 3 Sugar, ; : L 1 Mix and bake on a thin crust ; when done add a meringue and replace in the oven to brown. For Cocoanut Pudding add to this 1 cupful grated cocoanut ; for Orange Pudding the pulp and juice of a large orange ; for Lemon Pudding the pulp and juice of a lemon or any other fruit. MRS. JAMES WILLIAMSON. SWEET POTATO PIE. Boil the potatoes just a little over half done; slice them ve thin ; after lining the pan with nice pastry, just a little thicker than ordinary, put on a layer of potatoes, then one of chopped apples, a few raisins (seeded and cut), with a few currants, then 34 cupful sugar, with bits of butter here and there ; repeat this ; sprinkle on top a little nutmeg and cinnamon, and pour over a teacupful of sherry wine ; cover with top crust and bake not too rapidly. If the potatoes are boiled too much, the whole is a failure. Mrs. C. H. BELVIN. HARD SAUCE. Butter, . : 1 heaping tablespoonful. Powdered Sugar, . : 1 cupful. Wine, ; \ 1, wine-glassful. Nutmeg 1 Soften the butter, but do not melt ; stir in the sugar gradually, adding 1 tablespoonful warm water as it becomes too stiff; stir until a light cream. Put in wine, grate nutmeg over the top and set in a cool place to get hard. Mrs. AMELIA MCKIMMON. (ee ee MILK SAUCE. Milk, ; . : : ¥% pint. Sugar, : ; ; ; ¥% cupful. Corn Starch, ¥% tablespoonful. Egg, 1 Butter, 1 large spoonful. Vanilla, : ¥% spoonful. Mix milk, sugar and corn starch ; put on the stove and when hot add yolk of the egg (well beaten) and the butter ; let come to a boil, take from the stove and add the well-beaten white and vanilla. Mrs. C. P. WHARTON. PUDDINGS, PIES AND SAUCES. 55 MADEIRA SAUCE. Eggs anna ; 2 Sugar, . : : : : 1% cupfuls. Boiling Milk, : : 5 tablespoonfuls. Madeira Wine, : : ; 1 wine-glassful. Brandy, 4 2 tablespoonfuls. Beat the whites to a stiff any nes beat in thoroughly the sugar ; pour over the boiling milk, stirring rapidly, adding wine and brandy last. Mrs. B. R. Lacy. WINE SAUCE. Butter, . d : d i j 1 cupful. White Sugar, : ; : 1 cupful. Wine, . : \ 4 ; ! 2 wine-glassfuls. Nutmeg, Stir together very light, then na ou the stove, stirring all the time until it looks like cream. Nutmeg to your taste. Mrs. AMELIA MCKIMMON. LEMON SAUCE. Eggs (whites), . : ‘ 2 Sugar, . ; ‘ ; ‘ 1 cupful. Boiling Water, 1 : : : 1 cupful. Lemon, ; , , dl ; 1 Beat egys and sugar together; add grated rind and juice of lemon anc pour over the boiling water. BAVARIAN SAUCE. Mik, . : } : ; 1 pint. Egg, : : ; : : i 1 Sugar, . 4 i : It % cupful. Com Starch, : : ; 1 tezspoonful. Vanilla, . : : , ¥% teaspoonful. Boil the milk and pour it over the egg and sugar, which have been beaten together ; dissolve corn starch in a little cold milk and add; letit thicken and put in the vanilla. Mrs. B. R. Lacy. CREAMS, ICES AND JELLIES. CRYSTAL FROZEN PUDDING (AN ORIGINAL RECIPE). Cold Water, r cupful. Cox’s Gelatine, ¥% box. Lemons, 3 Cinnamon, . 1 stick. Boiling Water, : : ’ I quart. Sugar, ; ‘ ; rt cupful. Sherry, ; ‘ A ; : t cupful. Rum and Maraschino. Cream, ’ ; : : ‘ I pint. Almonds, ; : : : r cupful. Concerved Cherries. Citron.