One pint of milk, one pound of brown sugar, one coffee cup of chopped walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the milk in a double boiler, when boiling put in cornstarch dissolved in a little cold milk; let it cook a few minutes, put in the sugar which has been previously burnt a little, then add the nuts, stir a few minutes, flavor with vanilla, put into a mould, and eat with whipped cream.
COCOANUT SPONGE.
MISS LAMPSON.
Two cups of stale sponge cake crumbs, two cups of milk, one cup of grated cocoanut, yolks of two eggs and whites of four, one cup of white sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk and beat into this the cake crumbs. When nearly cold add the eggs, sugar, rose water and lastly the cocoanut. Bake three quarters of an hour in a buttered pudding dish. Eat cold, with white sugar sifted over it.
DUTCH APPLE CAKE, LEMON SAUCE.
MRS. STOCKING.
One pint of flour, one half teaspoon salt, one and one half teaspoons baking powder, butter size of an egg; sift flour, salt and baking powder together then rub in the butter thoroughly; beat one egg light with two-thirds of a cup of milk and stir into the dry mixture; spread one half inch thick on a baking pan; pare and core and cut in eight pieces, four apples and stick them into the dough, in rows, and sprinkle over them two tablespoons sugar and bake quickly; serve with sauce as follows: Two cups cold water, ditto of sugar; when it boils, add three teaspoons of cornstarch dissolved in a little cold water; take from fire as soon as it thickens and add one tablespoon of butter and the rind and juice of one lemon, or one teaspoon lemon extract; serve hot.
FRIED CREAM.
MRS. FARQUHARSON SMITH.
Everyone should try this receipt; it will surprise many to know how soft cream could be enveloped in the crust while it is an exceedingly good dish for a dinner course or for lunch or tea. When the pudding is hard, it can be rolled in the egg and bread crumbs. The moment the egg touches the hot lard it hardens and secures the pudding which softens to a creamy substance very delicious. Ingredients, one pint of milk, five ounces of sugar (little more than half a cupful,) butter the size of a hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and one tablespoonful of flour, (a generous half cupful altogether), stick of cinnamon one inch long, one half teaspoonful of vanilla. Put the cinnamon into the milk and when it is just about to boil, stir in the sugar, cornstarch and flour, the two latter rubbed smooth with two or three tablespoons of extra cold milk: stir it over the fire for fully two minutes, to cook well the starch and flour; take it from the fire, stir in the beaten yolks of the eggs and return it a few minutes to set them; now again taking it from the fire remove the cinnamon, stir in the butter and vanilla and pour it on a buttered platter until one third of an inch high. When cold and stiff cut the pudding into parallelograms, about three inches long and two inches wide: roll them carefully, first in sifted cracker crumbs then in eggs (slightly beaten and sweetened) then again in cracker-crumbs. Dip these into boiling hot lard (a wire basket should be used if convenient) and when of fine color, take them out and place them in the oven for four or five minutes to better soften the pudding. Sprinkle over pulverized sugar and serve immediately.