YORKSHIRE PUDDING.
To six large tablespoonfuls of flour, add one teaspoonful of baking powder and one half teaspoonful of salt; sift thoroughly; beat the yolks of three eggs, and add milk enough to mix with flour and make the consistency of soft custard; whip whites of eggs to stiff froth and fold into mixture lightly. Melt a heaping tablespoonful of butter in dripping pan, letting it brown slightly; pour in the mixture and place in oven; then pour over the top a half cupful of melted butter; brown another spoonful of butter, and when pudding is almost done baste with browned butter. When done cut in squares and serve with melted butter.
FRIED APPLES.
Wash apples and dry them, cut in circular slices through the core of the apples. Sprinkle liberally with sugar and fry in butter until well cooked. Serve on a platter.
VEGETABLE SAUSAGES NO. 1.
Take three cupfuls of grated bread crumbs and moisten with hot water; add salt, pepper, and mixed herbs. Beat till light, one egg and add to bind. Shape in small cakes, or rolls, and fry in hot grease.
SAUSAGES NO. 2.
Take one cupful of boiled, or Boston baked, beans; heat, and mash through sieve; chop two onions and boil very tender, mash, and add to beans. Place in oven one cupful of bread crumbs and let them dry and brown, then roll to powder; add to the mixture, bind with an egg, and use savory or sage to flavor, with salt and pepper to season. Roll in shape, dip in wheat meal, and brown in hot butter or oil.
CHINESE RICE.
Wash rice thoroughly, have agate kettle half filled with boiling salted water. Sprinkle rice in the boiling water; let cook until rice is thoroughly tender; then drain through a sieve.