Democratic Sentinel, Volume 17, Number 41, Rensselaer, Jasper County, 27 October 1893 — RELIABLE RECIPES. [ARTICLE]

RELIABLE RECIPES.

Graham Pudding.—Mix together two cupfuls of graham flour, a cupful of mi;k, one of chopped raisins, a cupful of molasses and one egg beaten light, a teaspoonful of salt, and one of soda, dissolved in a little water. Pour into the pudding pan, allowing plenty of room to rise. Cover tightly and boil three hours, adding boiling water as the water around the pudding dish wastes. Serve with any kind of sweet sauce. Peach Cake.—Mix together one pint of flour, two teaspoonfuls of baking powder, half a teaspoonful of salt and one gill of sugar. Rub through a sieve and add a gill and a half of milk, one wellbeaten egg and three tablespoonfuls of melted butter. Spread this in a wellbuttered shallow cake pan. Cover the top of the dough with peaches, pared and cut in halves. Sprinkle three tablespoonfuls of sugar over this and bake in a moderately hot oven for half an hour. Slide the cake upon a warm platter and servo hot with sugar and cream. Broiled White Fisn, Maitrb d’Hotel. —Pare off the tins, wash well, wipe dry and slit a large whitefish down the back; remove the spine, season with salt and pepper, baste with oil, broil to a nice color and well; slide on a dish, spread a soft maitre d’hotel sauce over the fish, garnish with quartered lemon and serve. For the sauce: Knead the desired quantity of mellow table butter with finely chopped and pressed parsley and lemon juice. Use it unmelted with different preparations.