The Elm City cook book

Three quarts milk, one quart cream, four eggs. Take the yolks of two eggs and beat light, add three quarts of milk, put on fire, let boil. Take whites of four eggs, and beat to a stiff froth, have ready a syrup made of two cups of sugar, and onehalf boiling water, boil until it hairs when you pour it from a spoon, then pour it over the whites of four eggs and beat brisk] y until it is nearly cool, then beat the quart of cream stiff, and mix with the milk, also sugar and whites of eggs with mixture. Flayor with vanilla, lemon, and bitter almond. B[illustration: BRADHAM'S COUGH BALSAM, WARRANTED TO CURE.] cups, as there are persons to be served. Set them ina cold place. Keep rest of jelly warm. Have ready thinly sliced oranges, bananas, some candied cherries and grated cocoanut. When the jelly in the cups sets, put some of each kind of fruit in each cup and pour on warm jelly. It is best to prepare this salad the day before it is used. Keep in cold place. Serve with whipped cream. LEMON SHERBET. Take three quarts water, the juice of twelve lemons, three pounds sugar, three tablespoonfuls gelatine, soak the gelatine in a little of the water, boil a pint of water and dissolve the gelatine in it. Mix together the sugar, water, gelatine and lemon juice, strain into the can and freeze. This is light and creamy. ORANGE SHERBET. To three quarts water, add the juice of eight oranges and grated rind of three, juice of four lemons, and grated rind of two, and two pounds sugar. ‘Three tablespoonfuls gelatine, used as in the preceding recipe for lemon sherbet. MUSCAT SHERBET. Two pounds sugar, one tablespoonful gelatine, two and a half quarts water, one goblet sherry. Color a delicate green. PINEAPPLE SHERBET. One can grated pineapple, four lemons, three pints boiling water. Mix with sugar to taste, and freeze. PUDDINGS, HOT AND COLD. CHRISTMAS PLUM PUDDING. Pour one quart boiling milk over one pound soda crackers. Let soak all night. Next morning add six eggs well beaten, with one pound sugar, one pound suet chopped very fine, one cup molasses, one pound seeded raisins, one-half pound citron, onequarter pound each of candied orange and lemon peel, one teaspoonful each of cloves, cinnamon, nutmeg and mace, one-half cup flour. Mix all well together, have ready a pot of boiling water, with a plate at bottom. Scald a thick pudding bag, flour it well, pour in the pudding, tie up tight, and drop in boiling water, and boil steadily six hours. Allow room in the bag for swelling. 4 41 PLAIN PLUM PUDDING: One cup suet chopped very fine, one cup of molasses, one cup milk, three and a half cups flour, one teaspoonful soda, one egg, one teaspoonful cinnamon, half teaspoonful cloves and a little nutmeg and salt. Boil three hours in a pudding mould, or bucket, set in a kettle of boiling water. AUNT KATE’S PUDDING. Slice one loaf bread, trim off the crust, butter each slice, have one pound of raisins stemmed and boiled in a covered sauce pan with a little water. Place a layer of the buttered bread in a pudding dish, sprinkle a little cinnamon, spread with raisins, then another layer of bread and so on having the top layer bread. Pour over this eight eggs well beaten and mixed with a quart of milk. This makes a large pudding and can be divided for small family. Serve with brandy sauce. Jordan’s Cough Syrup is the Best. Sold only at Davis’ Pharmacy. RICH PUDDING. Wash and soak a cup rice, put in a sauce pan, cover well with water, and let boil until tender. Put into a deep pudding dish a pint of milk, a small cup sugar, tablespoonful butter, teacupful seeded raisins, and the beaten yolks of four eggs, set in the oven to bake one hour and a half. Beat the whites of eggs toa froth, add four tablespoonfuls sugar, and spread on pudding. Set in an oven one minute to brown. ‘To be served either with or without whipped cream.