RECIPES.

Poverty Bay Standard, Volume X, Issue 1188, 30 October 1882, Page 8 (Supplement)

RECIPES.

YANKEE BAKED BEANS. Take a quart of beans (white ones are best) soak over night in cold water, boil next morning in same water until soft enough to eat; then, skim out into bean-pot, put about one pound of fat salt pork in centre of beans, one tablespoonful sugar, then cover with fresh water and bake until night. They want to bake slow, and not in too hot an oven. We have them for supper; serve in bean-pot on table, they can then be set in the oven, and warmed over as often as liked, and they won’t dry up. In our town the bakers send out carts Sunday mornings with baked beans, brown bread and Indian meal puddings, so you see it is a favourite dish with us in Yankeedom. The bakers put them into their ovens at night, so they bake all night, and are warm in the morning when sent out. You may not know what a bean-pot is ; it is of brown earthen, flat bottom, small at top, with cover and handle ; they can be baked in other deep dishes, but they bake too fast, and the flavour consists in baking them slow and a long time. We Yankees don’t think them fit to cat, only in a beanpot. no. 2. Three tablespoonfuls of cornstarch, wet in cold water; pour over this two cups boiling water; add grated rind, and juice of two lemons, two cups sugar, and yolk of two eggs; bake with bottom crust only. When baked, take the whites of two eggs, beat them up with one cup sugar, put on pies, and set in oven to brown. ginger cookies. Two cups molasses, one cup lard, two thirds cup hot coffee, one tablespoonful ginger, one large teaspoonful soda, flour enough to make a stiff dough. The taste of ginger cookies may be much improved by using coffee instead of water, there is almost always enough for that left after breakfast; if not, put a little water in the pot, and let it boil for a minute of two. bride’s cake. Two cups of granulated sugar, one-half cup of butter, one cup of cold water, the whites of four eggs, three cups of flour, two teaspoonfuls of baking powder, one.teaspoonful of vanilla. Stir the butter and sugar together well, and add the whites of the eggs, well beaten ; put in the water, and, when well combined, mix the flour with the baking powder. Now take about one-third of the mixture out on a plate, and stir into it one-half a teacup or more of red sugar; have ready your baking tin, and put in the two mixtures alternately, same as for marble cake, and you will have something both pretty and palatable. The first part of this recipe I took from “ The Household ” a number of yearaago, but the latter part is'some of my own experimenting. I will lay claim to a slice of the wedding cake when it is passed around. 1 was one of the principal actors at a wedding breakfast where cake of this kind was served, made by the bride’s own hands, and pronounced good, of course. sago pudding. One quart sweet milk, four eggs, four tablespoonfuls of sago, one cup of sugar. Cover the sago with water, and soak over night, till it looks clear, then beat eggs, sugar and sago together; add the milk, and enough grated nutmeg to taste. Bake or steam. If you wish frosting, l>eat white of an egg and sugar ; spread over the top and set in the oven for a few minutes. The same recipe is good if made of tapioca. BLANC MANGE CAKE. Whites of three eggs, butter size of a butternut, one cup of sugar, one-half cup of sweet milk, two tablespoonfuls of baking powder. Flavour with lemon. Bake as for jelly cake, then take yolks of three eggs, one cup of sweet milk, two tablespoonfuls of corn starch, sugar and lemon to taste. Cook till thick enough to spread l>etwecn layers of cake. *