The Common sense recipe book

Make a mush of fine corn meal. Beat light three eggs and one pint of molasses, one tablespoonful softened butter, one teaspoonful soda. Ginger to flavor. Stir in mush enough to make a thick batter. Grease and have hot your gem pan, fill only half full with the mixture, put a raisin on top and bake a nice brown. Serve with hard sauce flavored with ground cinnamon. 3 Pork Sausages a if by magic, for, after a few applications, every gray hair in my head was changed to its original color by LUBY'S PARISIAN Hair RENEWER.” [ now use it when I require to oil my hair. Try it, and you will see for yourselt what the result will be. At all Druggists. Only 50c. a Bottle. STEAMED FRUIT PUDDING. One cup sour milk, two eggs, butter size of half an egg, one teaspoonful of soda, a little salt. Stir flour to make a stiff batter. FLOATING ISLAND Put a quart of milk over to boil, sugar, salt, and flavoring to taste; separate three eggs; beat the whites to a stiff froth; drop them in the boiling water from a tablespoon, letting them remain half a second; then take two tablespoonfuls and one-half of cornstarch; put it into the boiling milk; let it remain five minutes, then add the yolks; let it then boil two minutes, and take it off to cool; then place it in a glass dish; drop the whites upon it with spoonful of currant jelly on each. RICE IN SHELLS Boil a pint of rice in two quarts of water, with a teaspoonful of salt, until quite soft, then put it in small cups, having them quite full; when perfectly cold, turn them into a dish, take the yolks of three eggs, one pint of milk, one teaspoon cornstarch; flavor with lemon, and cook as you do soft custard; turn over the rice half an hour previous to eating it. This is a nice dessert in hot weather. Sweetmeats are a good accompaniment. BREAD PUDDING INC. One-quarter pound bread crumbs, one-quarter pound suet, one-quarter pound brown sugar, one-quarter pound figs chopped fine, one-quarter pound candied citron and lemon peel, five eggs. Boil or steam three hours. “When fatigued I always found VIM MARIANI an admirable tonic.”—Wz/son Barrett. In the preparation of WHITE MOSS great care is observed; first, quality of the nut, cleanliness and care to retain the full rich flavor of the fresh fruit. MADEIRA PUDDING. MrsehaG. Smith, One-half pound chopped suet, three-quarters of a pound bread crumbs, six ounces moist sugar, one-quarter pound flour, two eggs, two wineglasses of sherry; mix the suet, breadcrumbs, sugar, and flour well together. When these ingredients are well mixed, add the eggs and two glasses of sherry, to make a thick batter; boil three hours and a half; serve with wine sauce. QUERENSO ER PUDDINGS. One pint of bread crumbs, one quart of milk, four eggs (the yolks), piece of butter size of an egg, sugar to sweeten, flavor with lemon. When baked, spread with jelly, then the whites of the eggs beaten to a stiff froth, with a little sugar and lemon spread on the top; brown slightly in a hot oven. To be eaten with sugar and cream. MEXICAN BATTER PUDDING. Take a good size piedish and put in the bottom of it a few slices of cold roast mutton, some boiled onion chopped up, and a little pepper and salt, then place a thin slice of bread over this, put another layer of onions, mutton, pepper, salt and bread; spread this slice with some dripping, and put it on the top; take two tablespoonfuls of flour, a small saltspoonful of salt, half a teaspoonful of Eagle Baking Powder, and mix; then beat up an egg, and add to it one breakfast-cupful of milk with a little water in it; pour this gradually among the flour, and stir it quite smooth, then pour it all over the bread in the pudding-dish and bake about an hour. Edwardsburg Silver Gloss STARCH = Manviactured only by , ‘The Edwardsburg