RECIPES.

Waikato Times, Volume XIX, Issue 1619, 18 November 1882, Page 2 (Supplement)

RECIPES.

YIMvM, BAKLD DUAINb. Take a cjuart ot beans (wliito ones aio best) soak over night m cold water, boil next morning in same water until soft enough to eat; then slum out into bean-pot, put about one pound of fat salt pork in eentie of beans, one tablespoonful sugar, then cover with lrebh 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 ovei us often as liked, and they won't diy 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 favomite dish with us in Yankeodom. The bakers put thorn into their ovens at night, so they bake all night, and are warm in the moining when sent out. You may not know what a bean-pot is ; it is of brown earthen, Jlat bottom, small at top, with cover and handle ; they can be baked in otliei deep dishes but they bake too fast, and the flavour consists in baking them slow and a long time. Wo Yankees don't think them fit to eat, only in a beanpot. no. "2. Three tablcspoonfnls of comstarch, wet iti cold water; pour over this two cups boiling water; add grated nud, and juice of two lemons, two cups i sugar, mid 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 blown. j

OINGmi COOKIUfe. Two cups molasses, one cup laid, two thuds cup hot coflco, one tablespoonful ginger, one large teaspoonful soda, Hour enough to make a still dough. The taste of gingei cookies may be much improved by using collcu instead of water, there is almost nh\ ay& enough for that left after breakfast; if not, put a little watei in the pot, and let it boil for a mmuto or two.

BlUDh'b OAKbi Two cups of granulated sugar, one-half cup of buttei, one cup of cold water, the whites of four eggs, thiee cups of Hour, two teaspoonfuls of baking powder, one teaspoonful of vanilla. Stn the butter and sugar together well, and add the whites of the eggs, well beaten ; put in the watei, and, when well combined, mix the flour with the baiting powder. Now take about one-third of the I lnhluvc out on a plate, and stir into it one-half a teacup or moie of red sugar; have ready your baking tin, and put in the two mixtures alternately, same as foi marble cake, and you will have something both pietty and palatable. The first part of this recipe I took from "The Household" a number ot years ago, 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. I was one of the piincipal actors at a wedding breakfast where cake of this kind was served, made by the bride's own hands, and pionounced good, of couise.

SAGO PUDDING. One quart sweet milk, four eggs, four tablespoonfuls of sago, one cup of sugai. Cover the sago with watei, 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 01 steam. If you wish frosting, beat white of an egg and sugar; spiead ovei the top and set in the oven for a tew minutes. The same zecipe is good if made of tapioca.

MLANC MANGE CAKE. Whites of tluee eggs, butter size of a butternut, one cup of sugar, one-half cup of sweet milk, t\\ o tablespooiifuls of baking powdci. Flavour with lemon. Bake as for jelly cake, then take yolks of three eggs, one cup ot sweet milk, two tablespoonfuls of corn staich, sugar and lemon to taste. Cook till thick enough to spread between layers of cake.