Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Part 16

Corn Dumplings.

When you boil corned beef, new bacon, or pork, you can make dumplings, by taking some grease out of the pot, with some of the water, and pouring it hot on a quart of Indian meal, mix and work it well, (it will not require salt,) make it into little round cakes; (they should be stiff, or they will boil to pieces;) take out the meat when it is done, and boil the dumplings in the same water for half an hour. They may be eaten with mola.s.ses, and make a good common dessert.

Pan Cakes.

Take five eggs to a quart of milk, make a thin batter with flour, have a little hot lard in the frying-pan, and pour in enough batter to cover the bottom; turn and fry the other side; if eggs are scarce, a tea-spoonful of salaeratus will supply the place of two. Eat them with wine and sugar.

Water Pan Cakes--a cheap Dessert.

Stir a quart of warm water in sufficient flour to make a batter of moderate thickness; dissolve a tea-spoonful of salaeratus, with a little salt, into a tea-cupful of b.u.t.ter-milk, or sour cream; beat it well; put a little lard in a frying-pan, and when it is hot, fry them. They are much better to be eaten hot, with sauce, sugar and cream, or any thing you may fancy. This is a very cheap dessert, and has been thought nearly equal to pan cakes made with milk and eggs.

Apple Fritters.

Allow four eggs to a quart of milk; make a thick batter with flour, and beat it well; stir in a quart of apples, chopped fine: have a frying-pan with hot lard, and drop a spoonful in a place; fry them light brown on both sides, and eat with sugar and wine, or sweet cider.

Rice Fritters.

To a pint of rice flour add a tea-spoonful of salt and a pint of boiling water; beat four eggs and stir them in, have hot lard in a frying-pan, and fry them as other fritters.

Indian Meal Fritters.

Take a quart of b.u.t.ter-milk, (in which dissolve a tea-spoonful of salaeratus,) stir in meal to make a batter of suitable thickness, a tea-spoonful of salt and two eggs; beat all well together, and fry in hot lard, as other fritters. If you like, you can put in chopped apples.

Eat with sugar or mola.s.ses.

Snow Fritters.

Take of light new fallen snow, three table-spoonsful for every egg you would otherwise use--that is, if you would wish the quant.i.ty that three eggs would make in the usual way, take nine table-spoonsful of snow, and stir in a quart of rich milk that has been setting in a very cold place, so that it will not melt the snow, and destroy its lightness; put in a tea-spoonful of salt, and enough wheat flour to make a stiff batter; have ready a frying-pan with boiling lard, and drop a spoonful in a place as with other fritters, and set the remainder in a cold place till the first are done. Eat them with wine sauce, or sugar, b.u.t.ter and cream, or any thing you fancy.

Rice Flummery.

Rice that is ground coa.r.s.e, in a hand-mill, is much better for making flummery than the flour you buy: put three pints of milk to boil, mix with water two tea-cups of ground rice, and stir it in the milk when it boils; while the milk is cold, put in it two dozen peach kernels, blanched, and rolled with a bottle; wet your moulds with cold cream or water; keep stirring the rice till it is thick, when pour it out in the moulds; just before dinner turn them out on dishes, have cream, sugar and nutmeg mixed, to eat with it.

Rice Milk.

Take a tea-cupful of rice, boil it till about half done, and let all the water be evaporated; then add the milk, and beat an egg with some flour, and stir in; let it boil n few minutes, and season with sugar and nutmeg.

Wine Sauce for Puddings.

Mix a spoonful of flour in a tea-cup of water, with two spoonsful of sugar and one of b.u.t.ter; stir this in half a pint of boiling water; let it boil a few minutes, when add a gla.s.s of wine and some nutmeg.

White Sauce.

Take half a pound of powdered white sugar, and quarter of a pound of b.u.t.ter, beat them well together with a gla.s.s of wine, and grate in half a nutmeg. A little currant jelly is preferred by some in this sauce instead of wine.

Cream Sauce.

Boil half a pint of cream, thicken it a very little, and put in a lump of b.u.t.ter; sweeten it to your taste, and after it gets cold add a gla.s.s of white wine; this is good to eat with boiled rice, plain pudding, or apple dumplings.

Mola.s.ses Sauce.

Put half a pint of mola.s.ses to boil in a skillet, with a piece of b.u.t.ter the size of an egg; when it has boiled a few minutes, pour in a tea-cup of cream, and grate in half a nutmeg; this is the most economical way of making sauce.

Egg Sauce.

Take the whites of three eggs and the yelks of two, beat them till very light, and add a large table-spoonful of b.u.t.ter ready creamed, with sugar and nutmeg to your taste; boil three gla.s.ses of wine, and pour over the other ingredients, put it over the fire, and let it boil two minutes, stirring all the time. This is nice sauce for any kind of pudding.

Cherry Toast.

Stone and stew a quart of ripe cherries, sweeten them, place some slices of b.u.t.tered toast in a deep dish, and put the stewed cherries over them.

A little powdered cinnamon or grated nutmeg may be put on the toast.

Apple Custard.

Lay a crust in your pie plates, slice apples thin and half fill the plates, pour over a custard made of four eggs to a quart of milk, sweeten and season it; bake it slowly.

Custard baked in Cups.

Beat up five eggs with two heaped spoonsful of sugar, mix these with a quart of rich milk and a little nutmeg; fill the cups, pour water in the bottom of a dutch-oven or dripping-pan, and set them in and bake them till thick.

Boiled Custard.

Put on to boil a quart of new milk; have ready a dozen peach kernels, scalded, peeled, and rubbed fine with a bottle, beat five or six eggs, with some sugar, and when the milk boils stir them in with the kernels; keep stirring till it thickens, but do not let it boil, or it will curdle; then take it off the fire, pour it in a pitcher, and continue to stir till it is nearly cold, when pour it into your cups, and grate nutmeg over the top of each. If you wish to have it flavored with lemon, boil some peel with the milk. This custard may be put in a gla.s.s bowl, and an island on the top.

Cold Custard.

Sweeten half a gallon of milk, put into it a table-spoonful of rennet wine, and let it stand in a warm place till it begins to come, when it should be set in cold water till dinner time; just as you take it to table, pour some cream on it, and grate nutmeg over the top.

Cream Custard.

To a pint of thin cream, take one egg, and beat and season as other custard; bake it in a plate with paste; this quant.i.ty is sufficient for one large plate, and is more delicate than custard made in the usual way.