Ballou's Monthly Magazine, Vol. XXVII, No. 1 — page 92: what you’re looking at

Machine-transcribed from the original scan — historical spelling and the odd misread are preserved.

96 Ballows Monthly Magazine. THE HOUSEKEEPER. BAKED CusTARD.—Upon three eggs, well beaten, pour a pint of milk scalding hot, stirring all the time; sweeten to taste; flavor with lemon or rose-water; bake twenty minutes in an oven at a moderate heat; it will bake better when the dish containing it is placed in another partly filled with hot water. A custard made in this way isevastly superior to one made of cold milk, as it does not “ whey.” Bisctir Puppinc.—Crumble four moderate- sized biscuits in two pints of sweet milk; take a piece of butter the size of an egg, one cup of Sugar, three eggs; beat them separate, and pour the white on top; add a little nutineg; bake half an hour. TINCTURE OF LEMON.—Fill a pint bottle half full of brandy or whiskey. When a lemon is used cut the rind up freely, and place it in the bottle, thus making your own extract for flavor- ing cake, ete. -LeMoN PiE.—Grate the yellow part of the peel of sone large lemon, and add it, with the juice, to two-thirds of a cup of sugar; mix smoothly one and one half tablespoonful of flour to three-quarters of a tea-cupful of water; stir all together, and add the well-beaten yolks of two eggs; bake, with only an under-crust, to a nice golden-brown color; when done, pour over the top the whites of two eggs beaten to a stiff froth, with two tablespoonsful of powdered white sugar; set in the oven for a few minutes to harden. CURRANT CAKE.—Take two pounds of flour, half a pound of butter rubbed in the flour, half a pound of moist sugar, a few caraway seeds, three or four tablespoonsful of yeast, and a pint of milk made a little warm. Mix all together, and let it stand an hour or two at the fire to rise; then beat it up with three eggs and half a pound of currants. Put it in a tin, and bake two hours in a moderate oven. SETTLING CoFFEE.—The following is recom- mended as being a good way not only to settle cofiee, but to prevent the escape of its aroma: For one pound of coffee take one egg and beat it well. When the coffee is nicely browned, and ccol enough not to cook the egg, pour the egg over it, stirring it until every kernel is coated with a varnish, and let it stand a few minutes in a warm place until it dries, This will prevent the escape of all aroma, is not affected by moisture, and the egg helps the coffee when it is ground and steeped. APPLE AND PASTE PUDDING IN BAstn.—Make one pound of paste, roll it a quarter of an inch thick, lay some in a bowl, fill it with apples cut in quarters,add two cloves, two ounces of sugar, a little butter; put another piece of paste on the top, and join the edge nicely; tie it ina cloth and boil. It can be served up either in the basin or turned out. Do not open the top to put more sugar in, as it spoils the flavor and makes it heavy. All fruit puddings may be done the same way. MINCE PIES WITHOUT APPLES OR MEAT.— Six crackers, one cup of molasses, two cups of sugar, one half cup of vinegar, and two cups boiling Water, will make three pies. OLp Fowrs.—Fowls of doubtful age may safely be converted into a pudding. The fowls should be trussed as for boiling, and enveloped in a crust roly-poly fashion—that is, the pud- ding cloth tied at both ends. Boil for five hours, by which time an old fowl acquires a degree of tenderness which it would never attain by ever so careful boiling or roasting. The flavor of the dish is considerably increased by stuffing the fowl with veal stuffing or force- meat of any kind. Sausage meat is good. Mince PIES wiTHouT MEAT.—Take figs and raisins, any convenient proportion, chop, and add a little lemon juice or chopped sour apple. Stew it before putting in the crust. This re- quires no sweetening or flavoring, and is per- fectly healthful. Materials can always be got in the market, and are no more expensive than those which require sugar to sweeten them. CookING BEETS.— When they are washed the little fibres and ragged excrescences should not be broken off, as the juices of the root will thus be lost. Young beets boil inan hour; but in the winter they require from two to three hours. When tender, put them for a minute or two ina basin of cold water, then take them in your hands and slip the skins off. This isa much better way than to remove the skin with a knife. Lay them into a dish, cut them several times through, sprinkle with salt and pepper, add a little butter, and if you choose vinegar also. It is a good way to cut up all that remain after dinner, put on salt and vinegar, and set them aside to be used another @onniclooolks,conn