Temperance cook book

It is not fashionable to have gravy made for roast beef or mutton, as the juice of the meat is preferred, which, on the plate, is mixed with catsup or whatever is preferred. Almost any kind of meat liquor or soup stock, from which all fat has been removed, may be made into nice gravy, by simply adding a little seasoning and thickening; if browned flour is used, the gravy will require but little cooking, but, when thickened with raw flour, it must cook until thoroughly done, or the gravy will taste raw. All gravies should be well stirred over a hot fire, they must be quickly made, and must boil, not simmer. A CRUMB OF BREAD. When you are cutting bread for the table, save all the crumbs , and at the end of the week, you will have enough for a bread pudding or bread griddle cakes. GREEN CORN PUDDING. One and one-half ears of green corn, one cupful of sweet milk, one egg, piece of butter the size of a walnut, pepper and salt to taste. Scrape the corn from the cobb and boil it until done, let it get cold then add the milk with the rest of the ingredients, and bake a light brown color. WHEAT GEMS. Two cups of sour or buttermilk, one egg, one even teaspoonful of soda, baking-powder and salt, one pint of flour. Heat the gem-pans very hot, fill with the batter and bake in a hot oven. OMELET. Four eggs, three-fourths of a cup of sweet milk, one teaspoon - ful of flour. Beat the yolks well, add the flour and milk, and steam over hot water till thick like custard. Beat the whites to a stiff froth and mix all together; butter a dish and pour in the omelet and bake in the oven to a light brown. APPLE CHARLOTTE. Put into a well buttered pie-dish a layer of finely grated bread crumbs; then a layer of apples pared and sliced fine, a little sugar and grated nutmeg; then another layer of bread crumbs, and so on, till the dish is full, taking care to have a layer of bread crumbs on top. Bake nearly an hour. The pudding should be covered during part of the time it is baking. Serve with sugar and cream. It is also very nice made with marmalade or any kind of jam instead of apples. HONEY VINEGAR. Two pounds of strained honey, one gallon of water; put it in a jug, and let it stand in a warm place for six weeks, to ferment; then pour it off into a clean jug, and set it away for use. APPLE JAM. When your apples are in danger of spoiling, make them into jam in the following manner: Pare and core them, chop them fine, and measure equal quantities of apples and sugar. Make a good clear syrup of sugar, and add the juice of three lemons and a few pieces of ginger root. Boil till the apples are clear and yellow. Put in jars or seal in cans. BAKER'S YEAST.