European and American cuisine

next add the sifted flour, the coffee, and molasses alternately to the above mixture ; then add spice, and lastly the raisins. Batter a large dripping pan, dust with bread crumbs, pour iu the mixture, spread it smooth, and bake 1 hour. Peppernuts.— One and a half quart of molasses, 1 pound brown sugar, y^ pound butter, 7, pound lard, 1 teaspoonful ground cloves, 2 of cinnamon, 2 of ground aniseed, 74 pound chopped citron, Ys pound chopped almonds, 2 ounces of whole coriander seeds, 1 grated nutmeg, 4 teaspoonfuls cream of tartar, 2 of baking soda dissolved in a little boiling water ; then stir into the mo^ lasses 3 eggs and flour enough to make a stiff dough; mix the cream of tartar with the flour. Stir lard, butter, and sugar to a cream, add the eggs one at a time, stirring a few minutes between each addition ; next add the spice, citron, and nuts ; then add alternately the molasses and sifted flour. Work this with the hands into a stiff smooth dough. Shape it into long rolls about 1 inch in diameter and cut it into slices about Y4 inch in thickness ; set these on to well-greased tin pans and bake light brown in a quick oven. When all are done and cooled off put them in a tin cake box ; they will keep for a long time. They can aisp be rolled out very thin and out into fancy shapes, then brushed over with beaten egg to which 2 tabtablespoonfuls milk has been added. Melrose Pudding. — Whip l pint cream till stiff and place for 1 hour on ice ; then mix with Y^ cupful sifted powdered sugar 1 teaspoonful vanilla ; add of candied fruit 3 plums, 1 slice of pineapple, 10 cherries, 3 marrons glac6 all cut into flne slices. Put 3 tablespoonf uls of the cream into a bowl and color it to a delicate pink with coloring paste. Have a 3-pint melon mold packed in cracked ice, put the pink cream in the center of form ; then flU in the white cream. Close the form, and place a strip of buttered paper around the edge of cover ; then pack in ice and rock salt, let remain 4 hours. Shortly before serving, remove the form, rinse with cold water, take off the buttered paper, hold the form for a 676 CAKES, TOBTEN, Bia second in hot water, wipe it dry, turn the pudding on to a dish, and serve. Nesselrode Pudding. — Boil % pound large chestnuts in water 20 minutes, drain and remove the shells and brown skin, return the nuts in saucepan to the fire, cover with milk and cook till tender ; remove from fire, mash fine, and rub through a coarse sieve. Put the chestnut pur6e in a saucepan, add the yolks of 6 eggs, 1 pint of cream, 1 gill of pineapple sirup, 6 ounces sugar, place the saucepan over the fire, and stir till nearly boiling ; then instantly remove, add 1 teaspoonful vanilla extract, and set aside to cool. Place a small saucepan with 1 pint of water over the fire, add ly^ ounce seedless raisins and ly^ ounce fine-cut citron, cook 5 minutes; then drain, and lay the fruit a few minutes on a towel to dry. Put the fruit into a bowl, add 4 ounces fine-cut candied cherries, ly^ cupful fine-cut preserved pineapples, and 1 gill of maraschino, allow to steep for 2 hours. Place the chestnut pur6e in a freezer and freeze till it begins to thicken, then add the fruit, freeze a few minutes ; next add yt pint of whipped cream, freeze until firm.