BRBAKFAST, LUNCH AND TEA. 355
peeled sweet almonds, put them in a dish with 2 tablespoonfuls of flour, fine sugar and cinnamon, stir this with 3 eggs for 1-2 hour, put them into sweet sauce, or into wine sauce.
Lemon Dumplings.—One half a pound of grated bread, 1-4.lt-of chopped suet, 1-4 lb. of moist sugar; mix well together, adding lemon peel, which should be very finely minced. Moisten the eggs well with strained lemon juice. Stir well.
Shells.—Take 2 tablespoonfuls each of sweet milk and white sugar, 1 of melted butter, 2 eggs ; stir all together till perfectly smooth, then add flour till stiff enough to roll, cut the size of a walnut, roll very thin and round on a floured board, and cook in boiling lard, or oil, holding them in with a fork till done.
Corn Muffins.—Four cups of sifted meal, a lage spoonful of butter, 4 cups of sweet milk, a large pinch of salt, 2 tablespoonfuls of of yeast, and one of sugar or molasses. Bake 1 hour in shallow pans in rings, after rising 4 or 5 hours.
Muffins, Cinnamon.—One teacup sour milk, nearly 1-2 cup of sugar, 1 egg, 1 tablespoonful cinnamon, make thick with flour and stir till smooth. Bake in gem pans.
Orange for Dessert.—May be put in fruit dish stands or baskets, or the skin may be slit into eighths, half way down, then with the bowl of a teaspoon turn the peel either outward or inwards so that that the peel can turn either way, showing the yellow and white halves of the orange. The blossom end of the fruit a little piece should be cut off, or you can, with a sharp knife, run around the fruit about half from either end, only cutting through the rind; then with the smooth handle of a teaspoon, slip between the rind and the fruit, work it carefully until the halves are free, except at the ends. Turn the rind without tearing it inside out, making a cap at the end, the fleecy white fruit between them. This is done by the master of ceremonies in families who live in the Orient at the conclusion of dinner. The effect of serving oranges in this way is beautiful and I have often admired the ease, and great skill with which it is done.
Pumpkin Pib (English.)—Take out the seeds and grate the pumpkin till you come to the outer skin; sweeten the pulp, add a little ground allspice, lemon peel and lemon juice; in short, flavor it to the taste. Bake it without an upper crust.
Prune Pie.—The two crusts the same. Cook the prunes, take out the stones, add sugar and powdered cinnamon to taste, stir in well and bake between two cmsts in a slow oven.
Lemon Pie.—1 lemon, 1 cup of s«gar, 1 egg, 1 teaspoonful of corn starch, 3 teaspoonfuls of cream, half cup of boiling water. Bake with upper and under crusts.
Lemon Minced Meats.—2 large lemons, 6 apples, half pound of