Dr. M'Millan's formulas and domestic guide

POOR MAN'S PUDDING. One cup molasses, i cup sour milk, half cup butter or beef drippings, i tea-spoon soda, flour to make as stiff as can be easily stirred. Use raisins as taste or purse dictates. Put in a spouted cake tin and steam 3 hours. Eat with sweetened cream or any sauce preferred. SAUCES. LEMON SAUCE. The juice of a nice soft lemon, some water, sugar till sweet enough and a little whole cinnamon. Let this come to a boil and pour a little in a cup, the well beaten yolks of 2 eggs, with the ' *eye" of the egg removed, and when you have the cup filled with boiling sauce pour back into the pot, set on the stove and let it come to a boil again, stirring all the while, then remove immediately and put in your sauce dish to get cool. Beat the whites of the eggs very stift with powdered sugar and put right on top of the sauce. Do not pour the sauce over the pudding till just ready to eat it ORANGE SAUCE. Place on the fire in a porcelain sauce pan ^ of a pound of white sugar, ^^ pint of water, juice of i large orange and the rind cut off exceedingly thin, boil 5 minutes, strain and add i glass of white wine. NO. 2. One coffee cup sugar, ^ cup butter and i egg. Mix the three to a cream and pour boiling water, I % pints, over them, mixing well, after flavoring with lemon or vanilla. PANCAKES, FRITTERS, ETC. OAT-MEAL CAKES. One cup of oat-meal, wet with i cup of sweet milk. Soak over night, in the morning add a little salt, I tea-spoonful of baking powder, i egg, and enough sweet milk and a little cream to make as other gems. Bake in gem pans in a quick oven. BUCKWHEAT CAKES. When the time comes around for buckwheat cakes, the best way to make them is to use ^4 graham flour and ^ buckwheat flour. Set them with yeast over night, adding a little sugar and salt. Use milk or water. BREAKFAST CAKES. One egg beaten very light, i cup of graham flour, I cup of wheat flour, a little salt, sweet milk enough to thin them like griddle-cakes. To be baked in irons heated hot before putting them in. This will make just 12. Be particular and beat the eggs very light. CORN MEAL CAKES. Take 2 cups corn meal, i cup of flour, a little salt. Mix well together. Two eggs well beaten, I pint of thick sour milk, in a little of which stir i even tea-spoonful of soda. Mix well together in a batter, and fry on a well greased griddle. The ladies need not be afraid to let their children eat them. APPLE FRITTERS. Pare, core and boil some juicy, tart apples in a very little water, chop fine, beat 7 eggs very light, and add to them slowly ^ pound of sifted prepared flour. Beat very light, put in apples enough to thicken the batter, and the grated yellow rind and juice of a lemon. Have the very best lard at a perfectly boiling point, put in it a thick slice of raw apple, put a large spoonful of the batter in at a time, and as many spoonfuls as the pan will hold. They take but a few minutes to do, and need not be turned over. Must be made at the moment you wish to use them, and sent to the table at once. Each panful must be sent in as quickly as baked. Powdered sugar with cinnamon and nutmeg in it is nice for them. GRAHAM GRIDDLE CAKES.