PORCUPINE PUDDING
One cup sugar, one cup flour, three eggs, thee teaspoons backing powder, dissolved in teaspoon milk; bake in a round tin.
Frost cake, top and sides thickly; stick blanched almonds over top of cake with points up; make floating island; put cake on glass standard; pour a little custard with snow around the edge of standard; one each spot of snow drop a little jelly; use rest of custard as sauce.
SNOW DRIFT
Two strips (or one-half once) isinglass, soaked in cold water twenty or thirty minutes. Take it from the cold water and pour over it one pint boiling water; add two cups granulated sugar and the juice of two lemons. Put it on the ice, and when thick beat into the beaten whites of four eggs. The put in a mould and place on ice. Serve with boiled custard.
GINGERBREAD
One cup brown sugar, one cup molasses, three-fourths cup butter, one teaspoon cinnamon, two teaspoons ginger. Stir together and put on the stove and warm, while sifting flour and beating the eggs. Then add one teacup sour milk, two eggs, four and one-half cups flour, one teaspoon soda, dissolved in a little hot water. Put in after the sour milk, one teacup chopped raisins.
FRUIT CAKE WITHOUT EGGS
One pound fat pork, chopped fine; pour over it one pint boiling water or coffee, two cups molasses, one cup sugar, one and one-half pounds raisins, one-half pound currants, one tablespoon cinnamon, one teaspoon saleratus, eight cups flour.
PARKER HOUSE ROLLS
One quart flour, one ounce lard, one-half pint milk, one-half gill yeast, one-half tablespoon sugar, one-half teaspoon salt. In the evening put the flour in a bowl; put the salt and lard in the milk, and warm until the lard is melted. When the milk is lukewarm, add the yeast; mix well, and pour onto the centre of the flour. Do not stir it. Cover and leave it in the cellar. In the morning work it thoroughly, and let it rise; two hours before tea, roll it out two-thirds of an inch thick; cut with a tin cutter four inches across. With a feather coat half of the top with melted butter, and lap it nearly over the other half. Then draw them out a little, to make them roll-shaped; lay them apart in buttered pans, and when light bake.
SALT RISING BREAD
Pour a pint of hot water in a two-quart pail or pitcher with one-half tablespoon of salt; when the finger can be held in it, add one and one-third pints of flour; mix well, and leave the pitcher in a kettle of water, as warm as that used in mixing. Keep it at the same temperature until the batter is nearly twice its original bulk (which will be in from five to eight hours). It may be stirred once or twice during the rising. Add this to a sponge made of one quart hot water, two and one-half quarts of flour--adding as much more as may be necessary to make a soft dough; mix well and leave in a warm place to rise. When light, mould into loaves, keeping them as soft as possible; lay in buttered tins. When light again, prick, and bake.
PRESSED CHICKEN
Boil two chickens until dropping to pieces; pick meat off bones, taking out all skin; season with salt and pepper; put in deep tin and mould; take one-fourth box of gelatine, dissolved in a little warm water, add to liquid left in kettle, and boil until it begins to thicken, then pour over the chicken and set away to cool; cut in slices for table.
CODFISH BALLS
Put the fish in cold water, set on the back of stove; when water gets hot, pour off and put on cold again until the fish is fresh enough; then pick it up. Boil potatoes and mash them; mix fish and potatoes together while potatoes are hot, taking two thirds potatoes and one-third fish. Put in plenty of butter; make into balls, and fry in plenty of lard. Have the lard hot before putting in balls
