Put a gill of milk and an ounce of butter into a saucepan over the fire; when it comes to the boiling point add two ounces of sifted flour; stir with a wooden spoon until thick and smooth, then add two eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen.
[A FILLING FOR PATTIES.]
Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff—about three or four minutes—remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served.
[GRUEL OF KERNEL FLOUR OR MIDDLINGS.]
Put a pint of boiling water in a saucepan over the fire; mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water. Let it boil twenty minutes, add a little cream to it and salt. Very nutritious.
[KOUMYSS.]
Dissolve a third of a cake of compressed yeast in a little tepid water; take a quart of milk, fresh from the cow, or warmed to blood heat, and add to it a tablespoonful of sugar and the dissolved yeast. Put the mixture immediately in beer bottles with patent stoppers, filling to the neck, and let them stand for twelve hours where bread would be set to rise—that is, in a temperature of 68 or 70 degrees—then stand the bottles upside down on ice until wanted.
[HOME-MADE BAKING POWDER.]
Procure from a reliable druggist one-half pound of the best bicarbonate of soda, one pound of cream of tartar and one-half pound of Kingsford's cornstarch. Mix thoroughly and sift three times, put up in small tins. The best baking powder.