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Updated: June 5, 2025
Or serve with maple syrup. Make a batter in the proportion of one cup sweet milk to two cups flour, a heaping teaspoonful of baking powder, two eggs beaten separately, one tablespoonful of sugar and a saltspoon of salt; heat the milk a little more than milk-warm, add it slowly to the beaten yolks and sugar; then add flour and whites of the eggs; stir all together and throw in thin slices of good sour apples, dipping the batter up over them; drop into boiling hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown.
Place over the fire a saucepan containing a pint of sweet milk and a saltspoon of salt, and a dash of white pepper; when it reaches the boiling point, add the butter and flour, stirring briskly until it thickens and becomes like cream. Have ready three cold hard-boiled eggs, sliced and chopped, add them to the sauce; let them heat through thoroughly, and serve in a boat.
This apple sauce cake will be found as delicious and tasty as the rich fruit cake, which is so difficult to prepare, and it is very much less expensive. In a big mixing bowl, beat to a creamy consistency four tablespoons of butter, one egg and one cup of sugar. Add a saltspoon of salt, one teaspoon of allspice, one teaspoon of vanilla and a little grated nutmeg.
Season with salt, pepper and a tablespoon of butter. If the cream is desired to be extra rich one well-beaten egg may be added one minute before removing from the fire. Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by many. Put the fish to soak over night in lukewarm water. Change again in the morning and wash off all the salt.
To a gallon of large, fine oysters, allow one pint of cider or white-wine vinegar; one tablespoonful of salt; one grated nutmeg; eight blades of mace; three dozen cloves, and as many whole allspice; and a saltspoon even full of cayenne pepper. Strain the oyster juice, and bring to the boiling-point in a porcelain-lined kettle. Skim carefully as it boils up.
Beat three-quarters of a pound of butter and a pound of sugar to a cream; add three eggs, one saltspoon of salt, a gill of caraway seeds and a teaspoon of powdered mace, stirring all well together to a cream; then pour in a cup of sour milk in which a level teaspoon of baking-soda is stirred. Hold the cup over the mixing bowl while stirring in the soda, as it will foam over the cup.
Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon of salt and half a one of pepper, and flour enough to make a dough which can be easily handled. Roll out; cut into little dice, and make each into a ball by rolling between the palms of the hands. Boil five minutes in the soup. Prepare and boil as directed for stock.
Thick Cream Sauce Melt two tablespoons butter; add two heaping tablespoons cornstarch; one teaspoon salt and one saltspoon pepper; add slowly one pint hot cream and beat well. From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico. First prepare your puffs by the following recipe.
Whether cooked or uncooked meat is used, it should be cut into small bits, and all bones broken or sawn into short pieces, that the marrow may be easily extracted. To every pound of meat and bone allow one quart of cold water, one even teaspoon of salt, and half a saltspoon of pepper.
In a large mixing bowl whip to a cream two eggs, three tablespoons of sugar, and two tablespoons of butter. To this, after it is well beaten, add a saltspoon of salt and half a grated nutmeg. Stir these ingredients well into the mixture; then stir in a cup of milk.
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