SALMON PUDDING
Remove the bone, skin and oil from two pound cans of salmon. Boil together
two cupfuls of white bread crumbs and one cupful of milk. Take from
the fire, and add one cupful of boiled rice, a teaspoonful of salt, a
saltspoonful of pepper, a teaspoonful of onion juice, and four eggs
slightly beaten. Mix and work in the fish. Press the whole through a
colander, and pack it at once into a mold. Cover and steam three-quarters
of an hour. Serve hot with cream sauce. This will serve twelve persons.
NUT CAKE
At suppers where the yolks of eggs are used for mayonnaise or cooked
dressing, the whites accumulate and are lost if not used in some white
cake.
1/2 cupful of butter
2 cupfuls of flour
1-1/2 cupfuls of sugar
3/4 cupful of water
1 cupful of English walnut or hickory nut meats
2 rounding teaspoonfuls of baking powder
Whites of four eggs
Cream the butter, add the water and flour, alternately, beating all the
while. Beat the whites, add half of them to the mixture, then all the nuts,
chopped, then the baking powder, dry, and beat well. Fold in the remaining
whites. Bake in a round cake pan in a moderate oven three-quarters of an
hour. When cool, ice the top and decorate it with nut meats.
SCONES FOR TWENTY-FIVE PERSONS
Sift three quarts of flour with six rounding teaspoonfuls of baking powder
and two of salt. Beat, without separating, three eggs. Rub into the flour a
quarter of a pound of butter, or three tablespoonfuls of snowdrift.
Add to the eggs one quart and a half of milk, and stir this into the flour. Mix
quickly and drop by spoonfuls in greased baking pans, and bake fifteen
minutes in a quick oven. Serve at once. These are better and more easily
made than biscuits.
POOR MAN'S FRUIT CAKE
3-1/2 cupfuls of flour
1 cupful of brown sugar
1/2 cupful of New Orleans molasses
1 pound of seeded raisins
1 cupful of sour milk
1/2 cupful of butter
1 teaspoonful of cinnamon
1 teaspoonful of allspice
1 teaspoonful of soda
Cut the raisins into halves and flour them with four tablespoonfuls of the
flour. Dissolve the soda in a tablespoonful of water, add it to the thick
sour milk, beat a minute, add the molasses, beat again, add the butter,
melted carefully, and stir in the flour; add the spices, and beat well.
Stir in the raisins, and turn into a greased bread pan. Bake in a
_moderate_ oven one hour. When done, turn from the pan, baste with a syrup,
made by boiling four tablespoonfuls of sugar with three of water, and add
two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for
a week or more. If made well this is moist and rich at very little cost.
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