Buckeye cookery

APPLE-BUTTER CUSTARD PIE.—Beat together four eggs, one tea-cup applebutter, one of sugar, one level table-spoon allspice, add one quart sweet milk and pinch of salt; bake in three pies with an under-crust ;—and, by the way, never omit a pinch of salt in custard and lemon pie; and, in fact, many kinds of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are improved by it. SWEENY'S FAVORITES.—Three eggs, one tea-spoon sugar, one coffee-cup sweet milk, one of warm water, four table-spoons potato yeast, flour enough to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast, and lastly flour, stir well, and set in warm place to rise; when light, beat whites to a stiff froth, and stir into batter with a pinch of salt; bake like batter cakes. These are splendid for breakfast if set the night before. POTATO CAKES.—Mix thoroughly with cold, masbed potatoes left from dinner, the well-beaten yolk of an egg; make into cakes as you would sausages, place in skillet with a table-spoon hot ham or beef-drippings, cover tightly, and, in five minutes, when lower side is browned, turn, remove cover, fry until the other side is a nice brown; serve hot. Make up after dinner ready for frying for breakfast. POTATOES A LA DUCHESSE are now the most fashionable, and, ifareally good potato is capable of being improved, perhaps this is the best method. Take cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a little flour will be required to form them, but do not mix flour with the potato), arrange cakes on a pie-plate, glaze them over with beaten egg, and bake to a delicate brown. ESCALLOPED TURKEY.—Moisten bread-crumbs with a little milk, butter a\pan and put in it a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then.a layer of crumbs, and so on un- til pan is full. If any dressing or gravy has been left add it. Make a thick- _ ening of one or two eggs, half a cup of milk, and quarter cup butter and bread-crumbs; season and spread it over the top; cover with a pan, bake half an hour and then let it brown. BREAKFAST Stew.—Cut three-fourths of a pound of cold roast beef into small pieces, heat slowly with half a pint cold water, one table-spoon Chili- - sauce, a tea-spoon salt, and half a tea-spoon pepper. Rub two table-spoons flour with some butter and a little of the hot gravy, add to the beef, let cook until the flour is done, and then serve with bits of dry toast. Slices of onions may be first cooked and the meat added to them, with or without ‘Chili-sauce. BONNY CLABBER.—This dish is in perfection in the summer, when milk gours and thickens very quickly. It should be very cold when served. A nice way is to pour the milk before it has thickened into a glass dish, and when thick set on ice for an hour or two, and it is ready to serve, and is really a very pretty addition to the supper table. Serve in sauce dishes or deep dessert plates, sprinkle with sugar (maple is nice), and a little grated nutmeg if liked. : ; CORN MEAL WAFFLES.—To fhe beaten yolks of three eggs, add one quart of sour milk or butter-milk, corn meal to make a batter a little thicker i Poorly ‘ } oii 5) Weeder Ny Mog eet) ear sesh Win Sarin? / "7 » Melt ee tae oe Ret : URL Pea Nie oateli! 4 ae oy WLP i i) ee a Vi nit Vp ee tau) Patan it Been s t ki easy Otek us alte aL Baa th shou - ao i a | ed ' » i] aT oe Ne than for pan-cakes, one tea-spoon salt, one of soda dissolved in a little warm water, then the well-beaten whites; flour may be used instead of corn meal. This is also a good rule for pan-cakes, making the batter thinner. For dressing for waffles, put on the stove a half cup cream, a table-spoon butter, and two of sugar; when hot, put two table-spoons on each waffle when placed in the dish to serve.