The Liverpool Standard and General Commercial Advertiser. — Liverpool, Merseyside, England, 1855-10-23 00:00:00

HOUSEHOLD ECONOMY. COMMON CHEESECAKES.—Take four ounces of but ter, beat it with a wooden spoon in a warm pan or basin, till it comes to a fine cream ; then add four ounces of powdered sugar ; beat it well ; add the yolk of one egg ; beat again, then add one whole egg ; beat all well together, and mix in four ounces of currants ; lay your puff paste in the patties, fill them half full, shake a little suga r over „ an d bake them in a good heat. LEMON CHEESECAKES.—Prepare your mixture as for common cheesecakes, and grate the rind of a nice fresh lemon and mix with it. You may leave out the currants or not, as fancy dictates. DROP CAKES.—Three-quarters of a pound of flour, A quarter of a pound of ground rice, and half a pound of sugar dried and sifted. Rub into these half a pound of butter till it comes to flour again, three eggs well beaten, half - a pound of currants washed and dried, and a little preserved orange and lemon-peel cut thin. Drop them on tin plates and bake them. OX-CHEEK Soup.—Soak in cold water for tivo hours an ox-cheek, then wash it well in warm water. Put it into a large saucepan with enough cold water to cover it ; boil it up, and skim constantly. When the scum .ceases to rise, add to the meat a bunch of parsleY, a bundle of mixed sweet herbs, two carrots scraped and sliced, a large onion chopped fine, and the sound leaves of two heads of celery. Cover the sauce pan close, and let the contents stew gently for three hours. You must now take out the cheek, and when it is quite cold cut off the meat into proper sized bits, strain the soup whilit the meat is cooling, add salt and pepper to your taste, and put it by in a flat earthen pan. Next day skim off all the fat, and when required for table warm it for about five minutes, and serve with . toasted bread cut into slices. THE EXETER PIIDDING.—M. Soyer, the celebrated French cook, has favoured the public with the follow ing correct recipe for making his famous Exeter pudding :—Put into a proper sized basin ten ounces of fine bread crumbs, four ounces of sago, seven, ounces of suet chopped fine, six ounces of moist sugar, the peel of half a lemon grated, a quarter of a pint of rum, and four eggs; stir for a few minutes with a spoon ; add three more eggs, four table-spoonfuls of clotted cream, mix well; it is then ready to fill the mould. Butter the mould well, put in a handful of bread crumbs, shake the mould well until the greater part sticks to the butter, then throw out the remain der. Have ready six penny sponge cakes, two ounces of ratifias, and half a pound of raspberry or strawberry jam; cover the bottom of the mould with a layer of the ratafias, just cover them with a layer of the mix ture, cut the sponge cakes lengthwise, spread thickly each piece with some jam, place a layer, in the mould, then a few ratifias afterwards, some mixture, and so on until the mould is full, taking care that a layer of the mixture is on the top of the pudding. It will take about forty minutes' baking.—The Sauce : Put in a small stewpan—three table-spoonfuls of currant jelly, and two glasses of sherry ; warm on the fire, and pour over the pudding ; serve hot. THE AMERICAN MEAT BISCUIT.-It is stated that 101 b. weight is sufficient for the subsistence of an active man for ,3O days, and that it has been used in the American navy, and been found to sustain the strength of the men to whom it had been given in a remarkable degree. Colonel Sumner, an officer in the United States dragoons, who had seen it used during, field operations, says he is sure he could live upon it for months, and retain his health and strength. The inventor, he says, names soz. a day as the quantity for the‘support of a man ; but he (Colonel Sumner) could not use more than 40z. , , made into soup; with nothing at all added to it. The substance of these statements may be said to amount to this— that Borden's meat biscuit is a material not liable to undergo change, is very light, very portable, and ex tremely nutritious. A specimen placed in the hands of. Dr. Playfair for examination was reported by him to contain 32 per cent. of flesh-forming principles ; for it is a. composition of the essence of meat and the finest kind of flour. Dr. Playfair stated that the starch was unchanged ; that,. cOnseqUently, there could have been no putrescence in the meat employed in its preparation, and that the biscuit was " in all respects excellent." The jury and others tasted it, EMENT TO THE LIVERPOOL STAN and we found in it nothing which the most fastidious person could complain of. It required salt or some other condiment, as all these preparations do, to make them savoury. No foreign matter had been introduced into its composition ; there was no salt to absorb moisture, and nothing else to interfere with this property of flour or of essence of meat. These biscuits are prepared by boiling down the best fresh beef that can be procured in Texas, and mixing it in certain proportions with the finest flour that can be there obtained. It is stated that the essence of 51b. of good meat is estimated to be contained in 11b, of biscuit.---Dr. Lindley. SUPPL HORTICULTURE. FLOWER GARDEN.—Where alterations are in hand, concentrate all the strength that can be coriimandea upon this work, and get the removal of large ever= greens, &c., effected as soon as circumstances will:ad mit, for the most favourable season for this work will soon be past, And now that the weather is showery, not a day should be unnecessarily lost in get ting whatever large plants it may be intended to re move this season into their fresh places, as if trans planted at once there will be a chance of the plants forming a few fresh roots before winter, therefor see to getting this kind of work forward as rapid's- as possible. The scarcer varieties of variegated geradunis should not be risked in the beds too long, but had better be taken up and potted immediately the weather becomes threatening, for unless they can be coveiied at night, in the event of frost, and even - then they are hardly likely to be of any service in the flower Orden much longer this season, and as it is a work of time to get up a good stook of these, they should not be risked out too late where it can be avoided. After potting it will be a good plan to place them on a gentle bottom heat in a pit or house where the atmosphere can be kept sufficiently dry to prevent injuring the foliage ; here they will soon get hold of the soil, and may then be stored away for the winter in a cool, dry house. Any of the beds which have become shabby, and that are to be planted with bulbs or anything else for spring flowering, should be cleared at once and replanted. Keep the grass short and frequently rolled, so as to prevent the growth of moss, and keep the surface hard and smooth. Also roll gravel walks frequently in ' dapip weather, so as to render them hard and smooth. FRUIT GARDEN.—Attend to what fruit remains out of doors, looking over it frequently and gathering it as it becomes fit, so as to prevent its being blown down and bruised by high winds. Keep the fruit-room cool and airy, and examine the fruit frequently, and pick out any that are found to be decaying. Use every possible means to get the wood of peach and nectarine trees well ripened, and where the walls are flued, a little fire heat should be applied until the leaves begin to fall freely, Also, if the trees are too thick of young wood, every shoot that will not be wanted at nailing time should he cut out, so as to expose those left to all the light possible. Attend to former directions as to root pruning, and where this is required, get it done at once. Root pruning, however, is not of much service where the subsoil is such that the roots can strike down into it, Wand where such is the case it will be better to lift over luxuriant trees and concrete the bottom of the border, as cutting the horizontal roots, although it might check the gross habit for a season, would not induce a fruitful habit. KITCHEN GARDEN.---Clear off all crops that are done with, and get the ground manured and ridged up for the winter, also see that weeds are destroyed among growing crops, taking advantage of dry days for this work, and get every corner thoroughly cleaned, for the weather may soon be less favourable for this sort of work.— Gardeners' Chronicle. AGRICULTURE. BEANS FOR HORSES.—There can_ be no danger in using new beans not hardened in the stack ; kiln dry ing would enable them to be crushed ; 4 bushels of beans uncrushed will'nearly increase to 6 bushels when crushed ; and crushed beans—say half a peck to three quarters per day, soaked in water and given with cut hay, will keep a horse in excellent condition, will be equal to a peck or more of oats, but boiled beans will beat the whole for the nutriment furnished to the horse.. The grooms of entire horses are very fond 0, IARD. 4 FASHION' THE new patterns in almost ev; troduced for autumn and winter sisting mostly of stripes or cheque' is obtained by the tasteful arran, Some of the most beautiful of the perpendicular stripes, figured wit, of flowers of various hues. The mentioned among the chequered Pa, general favour. Dresses of stripe ( ' terns are well suited for mournini. a good arrangement of the hues uso, style of costume ; for instance, bla‘ white. Some of the new raournin; silk have flounces bordered with a black and grey. Others, compos t ornamented with vi o l e t or grey stri , dicular or in the bayadere manner , a' either plain or figured. d f" Plush has recently been emPlg re dresses intended for. half mourraug• dresses consists of black moire antique' is ornamented with five bands of 1 05 ,1 ; width, placed horizontally. These ba 11 .0 7 ,t" Of a dark-grey tint, and are sprigged «n of corsage has a basque trimmed with ros" o ,s9 the sleeves, which are of the pagoda i br d e -9,v in a corresponding manner. The ti li g iafre pared for this dress consist of three Pg i , fo! f ilic separated by bands of black velvet , e go sc o e e bow and flowing ends of the SaPje% iiivs ,• , :if llte a tyi ball-dresses intended for slight O t , ii 00 1 , 111 : t fe s of white crape and tulle, and a f siogi l y -'1 trimmings consisting of small tufts °. and sprigs worked in black bugle s ;„ ( 10 - , fi r Among the elegant , novelties ill'paris'il-eot may be mentioned afichie, have named the Fichu fefl'" c re popular actress of that name. U e li ar e d which ti le , o mpli t ill , form of a pelerine, the ends of wrbows f icy front, where it is usually fastened ode ° ribbon. The _Fichu Ristori maY " e black lace, or of white muslin. fashioy Black lace will be more than eve i . r 4 of OA ing the coming winter. In a nticir. l l ; en,_nfi demand, our manufacturers are 10 1 .' n l eavi4 preparation of this beautiful article, p,5 We understand that the lace now u e- :f r be of superior quality, and that inferi" likely to be much in demand. are 1 ;i Some of the new velvet jackets otopy broidered and trimmed, with a fal l o f a-yard deep. The sleeves, r eaellin,S r p ' , oce r k elbow, are edged with a frill of ve ic- r o off placed a frill or fall of lace. ribbon fixed to the under part of the ~N o w I a, Three "9-elfetoi tains the trimming, and permits a to 1 0 , gracefully over the under sleeve'. I ' 4 ! v al/ fastened in front by buttons, either °" • e or oUijouterie. . ati t ' SeTeral small cloaks, suited for th e public places, have reached London fr°J-trill; are composed of coloured velvet, and are , I)r°:' , ; . ' fringe, surmounted with a band of fans. (.1 are lined with plush. One very elegra ll ,ll;, of white cashmere. It is trimmed sir;;Jr of fringe, and lined with white Newspaper. r , • d' e tre; ,. LIVERPOOL : .gDr J Printed and Published every Tuesday 11fornio, 're,rc h ) ROBERT PEARSON THACKER,_Of I `l, ° *rikfl v t o'lie r " ) STANDARD GENERAL PRINTINuAv Ocw - GEORGE'S CRESCENT, Liverpool vz - a...A.%JA.,. I -----''' '— fter r lal t of giving a feed of boiled beans 1 661 i n n fl -0 0 journey. It is their rime feed; i tl Ar Ls 'aal'o mixed with water (51bs. or Os.), all", " i i ,11or t i j: ' the horse, will make them hog-fat ' ll ,l hs ll '" though the wheat itself whole woul. ia . ~,f0 , 4 and causing them to shed their hoofs fl a t, l", 1 attacking the sensible lamina of the ~1 el e j translation of the disease, produced Ti l jOrdo stomach, to the feet, and which, ill a- re Di ". came under my own observkion in a V a h 4 was the saving of the mare's life. i rli e An produced after a lapse of 6 or 8 month s, rk, never recovered her former good p 14;11 t . L i e f 0 V i 0t are excellant food for w h ors e that ha s ten t N bowels, and liable to purging wile i t y l P l efie' / Constant _Reader of' Agricultural ora - ../ _FA STIIO 3 7* S • 1 ,11( _ ia ter , r, THE new patterns in almost every ~'' r ar, troduced for autumn and winter out-cloopc" sisting mostly of stripes or chequers, al l v t 0 1 1 is obtained by the tasteful arrangeaSslll/ Some of the most beautiful of the no v , u l aiiii 4 o perpendicular stripes, figured with a 't a rt , I. of flowers of various hues. The claa i ii;el mentioned among the chequered pattelrebe;if general favour. Dresses of striped an t i je s so terns are well suited for mournincr,3sooft , _ sws a itiyia g keil o teiel od o.afv a e i sc •r o a s n ti g u e n m e e;nftoorfinthsteahnucee,s b il i s ti a:a k i :•l ll.B . j oe l:t , i 1 1" oflmouenoefesthbeorndeerwedmwoiuthrning o e( 1 / 7 a o l e , k oc i;•J o hl k and grey. Others, composed of ' j og? r!a o nlentel).....w k i i th_ violet or , grey the 7ant. A [O Top o -c ___. A 152