Kirmess cook book

Miss Potter, Portchester, N. Y. One quart boiling water, grate the rind of one lemon into it, mix two tablespoonfuls in one-half cup of cold water, stir this into the boiling water until cooled, then squeeze the juice of three lemons into a cup, beat yolks of three eggs light, add lemon juice and one cup of sugar to beaten yolks, then stir into boiling mixture and stir about two minutes. Pour into pudding dish and let cool. Beat the whites of eggs very stiff, add three tablespoonfuls sugar, spread a thin layer on pudding and drop the rest from a spoon in little lumps all over the pudding, then set in the oven and brown lightly. Put on ice and serve cold. PUDDING PRALINEE. Mrs. M. Cornell, Bayside, L. I. Take one-fourth pound macaroons and brown in oven, then remove, and roll them on a board until powdered. Put the powder in a dry pan and place#in oven for a few moments until quite brown. Then beat the whites of six eggs until very stiff, adding a little sugar. Then pour the powdered macaroons slowly into the white froth stirring it gently. Put the mixture into a mould, place it in a pan with some water in it, and put it in the oven for fifteen minutes, draw the pan to the door of the oven, take off the cover, and touch with finger.. If it sticks to the finger it is not done, replace cover and try again in about five minutes. When ready, turn it out on a flat dish and serve with cream sauce around it HONEY APPLES. Mrs. Edward Mesick. To six sour apples, cored, pared and sliced, use four slices stale bread, buttered and cut into one-half inch squares, and four tablespoons sugar. Butter a baking dish, put a layer of apples, a part of the sugar and bread, continue until all materials are used, having a layer of bread last, llThen pour a half cup of maple syrup or strained honeyall over. Bake in slow oven one hour, removing cover long enough for top layer to become a light brown. Serve with hard sauce. APPLE DUMPLINGS. Mrs. E. H. Brown, Springfield, L. I. Sift a quart of flour with a half teaspoonful of salt and two teaspoonfuls of baking powder. Add two tablespoonfuls of butter, chopped into the prepared flour, and two cups of sweet milk. Put upon a floured pastryboard and roll into a sheet a half an inch thick. Cut this sheet into pieces about five or six inches square. In the centre of each of these squares place a peeled and cored apple, filling the hollow centre of each apple with granulated sugar, then squeezing on the sugar a few drops of lemon juice. Fold the four comers of the square over the apple, pinching them firmly together on top. Set these dumplings in a buttered pan, having the joined corners underneath, that is, turning the dumplings upside down. Bake to a good brown in a steady, but not very hot, oven. When light brown, brush with the beaten white of an egg, then set back into the oven just long enough to glaze the dumplings well. Take from the oven, sift powdered sugar over them, and serve hot, with a hard sauce. PEACH DUMPLINGS. Miss Hellerman. Use large peaches. Cut in half and take out pit, replacing with blanched almonds.. Boil some rice thick. Spread on cheese-cloth large enough to cover entire peaches and tie ends firmly. Place in steamer and steam two hours. Serve with wine sauce. A DELICIOUS PUDDING WITH APPLES.