Delicate dishes

FRUIT JUICE FOR PUDDING SAUCE AND JELLIES. Four pounds of red raspberries, i ^ ounces of cream of tartar, 15^ quarts of cold water, 2]^ pounds of sugar, to I quart of juice. Mash berries and cream of tartar together, add the water and let stand 24 hours. Strain, and add 2i^ pounds of sugar to every quart of juice. Let it remain on the stove until it just comes to a boil, then take off. When cold put into bottles. Tie a muslin cloth over the bottle. Do not seal. Mrs. C. W. Crary. "Dinner may be pleasant, So may social tea But yet, methinks the breakfast Is best of all the three" — Anon. RICE MUFFINS. One cup of milk, i^ cups of flour, ^ cup of cold boiled rice, 2 scant teaspoonfuls of Cameo baking powder, a pinch of salt, a teaspoonful of sugar, a heaping teaspoonful of butter and i egg. Mix the dry ingredients and rub them through a sieve into a bowl. Melt the butter and beat it into the rice. Beat the egg and add it to the milk. Add this mixture to the dry ingredients, then stir in the rice, beating all together quickly and well. Bake in gem pans 25 minutes in a moderate oven. Mrs. E. Jones BREAKFAST PUFFS. Sift together ^ pint of flour, pinch of salt, 2 tablespoonfuls of Cameo baking powder. Stir into this gradually a gill of milk. Add the yolks of two eggs, then the whites whipped to a foam. Pour into gem pans and bake \n a quick oven. [illustration: VALENTINE & COMPANY, Coach and Car Varnishes and Colors] RICE PANCAKES. One pint of soft boiled rice; stir in 2 tablespoonfuls of butter while rice is hot, and let cool; and ^ cup of milk, y2 cup of flour and 2 eggs well beaten; bake at once on hot griddle. Miss Emily White. BENJAMIN. For this dish a round thick cracker must be used. Split, toast, butter each half and put into a deep, hot dish. Heat to boiling point enough rich milk to cover your crackers; melt in this a scant teaspoonful of butter, salt to taste, and thicken very little. Just before serving pour this over the crackers, cover closely and do not let it wait a minute before being eaten. RAISED HOMINY WAFFLES. The small hominy is best for these. To a coffee cup of boiled hominy add i pint of boiled milk and i tablespoonful of butter, i pint of flour, t teaspoonful of salt, i tablespoonful of sugar and a scant half-teacup of yeast. Beat well, cover, set in a warm place over night. In the morning add 2 well-beaten eggs, yokes and whites separately. Bake in waflle irons. This recipe answers as well for muffins if it is not convenient to make waffles. Contributed. "Use Imperial French Poultry Seasoning." FRIED HOMINY CAKES. One large cup of cooked coarse hominy, i tablespoonful of flour, I egg or 2 yolks. Take cold hominy that has been well cooked and is dry and pound with a potato masher to make it adhesive; mix in egg and flour. Make it out in flat biscuit-shaped cakes with floured hands and fry brown in a frying pan. BREAKFAST BUNS. Two cups of flour, ^ cup of corn meal, ^ cup of shortening, 5^ cup of sugar, 2 eggs, i cup of sweet milk, 2 teaspoonfuls of Cameo baking powder. Bake 20 minutes in hot gem pans. Cottolene will shorten these buns as nicely as butter, but remember to use only half the given quantity. SOUTHERN SLAPPERS.