RECIPES.

Evening Post, Volume XXXIX, Issue 68, 22 March 1890, Page 1 (Supplement)

RECIPES.

White Puffs.— Three and onehalf cupfuls of flour, three cupfuls of milk, vfritos of three eggs, one tablespopnful of powdered sugar, two teaspoonfullsoE baking pow4er. Bake in cups. Ob^uge Jelta\— One-ihalf of a box of gelatine, juice of -three oranges, juice of one-frajfflf a lemon, three-fourths of a cupfujl of sijgar, three-fourths of a pint of btfilipg water. Dissolve the gelatine in cold water, and add to the rest and strain. PoTLED Lemojj Pudding. — Squeeze &£& jatrain the juice out of sis lemons^ grata &.0 pael belonging to one with some lump* mi PJifgar. Froth it into the yolk of six eggs. one wineglassful of port and ono oi brandy. Next, rub into half a pound .of d.rjfid flour four ounces ol butter, eight ounoes ,of sugar, a little nutmeg, four oun.ces of .chopped pefil sad branched almQnds, and sb apples also (jaeiy chopped. Mh everything \rell togot^r JQ 0U( bowl. Then butter a mould, put ii the pudding, tie in a cioth, an( steam steadily and gently for tw<

MLMMBMncM^ B^ gfHr f.iwiiiimillMUl»W hours. Make the sauce as follows : Scald one breakfast-cupful of cream, and when sufficiently cold, add to it three tablespoonfuls of port. Whisk it into a froth, and set on the freezer before serving.