The Elm City cook book

RICE PUDDING No. 2. Wash one teacup of rice, and put into a baking dish, well buttered, add a half teaspoonful salt, two heaping tablespoonfuls sugar, one quart milk. Bake in a moderate oven for two hours. This is a very cheap and excellent dish. TAPIOCA PUDDING. Wash a teacup of Tapioca, and put to soak for half an hour, pour over a quart of milk, and stand on the back of stove until warm, add a teacupful sugar, a tablespoonful butter, four well beaten eggs. Flavor to taste, and turn into a pudding dish, and set in a hot oven three- -quarters of an hour. Serve hot or cold. [illustration: 4711 COLOGNE 40c. FLORIDA WATER 55c. AT BRADHAM'S.] APPLE TAPIOCA PUDDING: Pare and core six tart apples, place in a pudding dish, and put a teaspoonful of sugar in each apple, and grate a little nutmeg over them. Stir one-half teacupful Instantaneous Tapioca into one qhart boiling water, add one tablespoonful butter and a little salt, pour this over the apples and bake until apples are soft. Serve warm or cold with whipped or plain cream and sugar. SWEET POTATO PUDDING. One pint grated sweet potato, one pint milk, four eggs, one scant cup sugar, half cup molasses, one generous tablespoonful butter, two of flour, one teaspoonful cinnamon, same of spice, half teaspoonful ginger, a little nutmeg, one teaspoonful Royal powder. Bake in a moderate oven, when it begins to brown stir well, let it brown again, and stir, then brown and serve. COCOANUT PUDDING. Rub one-quarter pound butter one-half pound sugar together, with two teaspoonfuls lemon juice, stir in the beaten yolks of four eggs, then the well beaten whites of the eggs, one pound of grated cocoanut, with the milk of the nut, two teaspoonfuls vanilla, one wine glass wine. Bake in tins lined with thin puff paste. Serve cold. ORANGE PUDDING. Grate the yellow part of rind, and squeeze juice of two large oranges, add the yolks of six eggs beaten with six tablespoonfuls fine white sugar, one teaspoonful nutmeg, and a pint of milk, tablespoonful flour mixed smoothly with eggs, one generous tablespoonful butter, stir these well together, beat whites to a stiff froth and stir lightly in the mixture. Pour into pans lined with thin paste and sift sugar on top and bake half an hour in a quick oven. A TOOTHSOME PUDDING. Put six egg yolks in a bowl with one-half pound white sugar, and beat very light, add quarter pound of creamed butter, shred quarter pound citron, grate quarter pound cocoanut, blanch and pound two ounces almonds, add these with grated rind of lemon, lastly add whites of four eggs beaten to a stiff froth. Line two pie pans with puff paste, fill with mixture and bake in a moderate oven. Do not cook rapidly. TRANSPARENT PUDDING. Beat to a cream half pound butter, half pound sugar, stir in eight eggs well beaten, a grated nutmeg, flavor with rose water. Bake in a buttered dish either with or without a lining of paste. CHOCOLATE PUDDING. One quart milk, one pint fine bread crumbs, nine tablespoonfuls chocolate, four eggs, leaving out the whites of two for icing, sweeten to taste, boil a few minutes as for custard. Then bake fifteen or twenty minutes. Beat whites of the reserved eggs with two tablespoonfuls sugar and cover, brown slightly. Serve with cream sauce. PANOAKES. Beat three eggs thoroughly, one pint flour, about one quart of milk, stir in flour and milk alternately until all flour is used, beating vigorously until smooth and creamy. Make batter very thin. Pour ona hot griddle, fold over, serve immediately with molasses sauce. MOLASSES SAUCE. One cup molasses, half cup sugar, one tablespoonful butter, a little cinnamon or nutmeg, three tablespoonfuls vinegar, boil all slowly together twenty minutes, juice of lemon can be used instead of vinegar. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. DELICATE PUDDING.