Dr. M'Millan's formulas and domestic guide

If it is desired to use wine or brandy in pudding sauce, use less water, and when flavoring extracts are added put in wine 4 ounces, brandy 3 ounces. SPREADING SAUCE FOR PUDDING. Sugar 2 cups. Butter I cup. Beat together and flavor with extract lemon, vanilla or nutmeg, or grated nutmeg, as you choose. The juice of i lemon will be an improvement. ORNAMENTAL SAUCE FOR PUDDINGS. Whites of 4 eggs. Strawberry or blackberry jam, or the preserved fruits, I cup. Beat the whites to a froth and stir in the fruits, and beat the whole well together. The fresh fruit may be used by using a sufficiency of sugar and beating well together. Served by dipping over puddings, creams or blanc mange. TOMATOES TO DRY FOR WINTER USE. Small size but quite ripe tomatoes are to be chosen. Wash and scald them with boiling water, then peel and squeeze slightly to remove a little of the juice, after which slice them and dry in tins in the oven to prevent souring. For use soak a while and then stew or cook as fresh. TOAST WITH INDIAN BREAD. Place 2 quarts of milk over the fire. When it boils add a spoonful of flour to thicken, a teaspoonful of salt, a table-spoonful of butter, and 2 table-spoonfuls of sugar. Have ready in a dish 6 or 8 slices of Indian bread toasted, and pour the mixture over them and serve hot. SWEET POTATO BALLS FOR FRYING. First boil the sweet potatoes, and then carefully mash the farinaceous or soft part. Boil in the meantime i pint of milk, putting in a little lemon peel, a table-spoonful of sugar, and one-half teaspoonful of salt. When the milk boils take it off the fire and add the potatoes, so as to form a paste, or rather a tolerable thick mush. When cool make it into balls, and cover these with crumbs of bread and yolks of eggs. Fry them to a nice brown color, and serve them up with sugar strewn over them. JUMBLES. Flour sifted i pound. White sugar ^ pound. Butter one-half pound. Eggs 4. Make the dough as soft as you can knead it, and then take off small pieces and roll with the flat of the hand upon the table into long, round rolls, and cut off into pieces about 6 inches in length, formed into a circle, pressing the ends together. Lay them upon pulverized sugar. Keeping the sugar side up, put into tins and bake o-nly until slightly browned. TOMATO SOUP— EXCELLENT. Nice, ripe tomatoes, peeled and cut fine, i pint to each quart of water necessary to make as much soup as- will be required for the family, and i pint of sweet milk for every pint of tomatoes, with salt baker's division. 231 and pepper to taste, and a little butter. Boil the tomatoes in the water until perfectly soft and dissolved, and then add the milk, salt, pepper and butter just before serving. MEAD. Honey 3 gallons. Water i barrel. Oil of nutmeg i ounce. Oil of lemon i ounce. Yeast I quart. Bring the honey to the boiling point, being careful to lift it off at this time, so it shall not boil over, and pour it into the barrel, and in 30 minutes add I gallon cold water and the oils and yeast, and then fill up the barrel with water.^ After fermentation it will be ready for use. BREAD— GOOD. For 4 or 5 loaves take Yeast one-half pint, put it into a 6-quart pan in which is I quart of warm water. Add salt I teaspoonful.