The Bedford gazette. [volume] (Bedford, Pa.) 1805-current, 1855-05-11

To Bout HAN.-Cut some slices Of ham quarter
o an inch thick soak them in hot water for half an
hour, or give them scaiding ir pan the fire
Then take them up and lay them on a .ridrun, over
bright Goals: when the outside Drowned, turn the
oher, tben take the slices hot dish, butter them
freely, sprinkle pepper over, and serve Or, after
sca!dng them, wipe them dry, dip each slice in beat
en- eggs. then into rolled crackers, and fry bro.
SEtpPERs IN BAcox.-I cure my hams with salt su-
gar and >apetTe; after remaining down four weeks.
a. take up the hams from the salt. rub each piece
on the flesh side with fine black pepper, and then
hang up end smoke. dark brown color. with green
hickory wood. and then let il hang uuti wanted for
use. Sometlmes they havr hung two wears. Before
! commenced using the pepper, bad to take my
hams DOWN and pack in ashes in the spring o. the
year. The above plan will prevent shippers in ba-
con.
Corn BREAp.-Everybody who has been at the
Mansion Honse, at Buffalo, New York, has learned
The luxury OF the corn bread there provided. The
clerk Is often taxed 10 write directions for home man
uactare, and thus procured recipe for domestic
use, which copy for Won, that those " no wish
may try piece Of bread frout the Mansion /: as
fellows: Gone quart OF milk, two table spoon
'Hs OF saleratus, four ounces of butter three table
SPoonins Of -four three eggs and meal sufficient
10 make stiff batter.
MUFFgNs-Mix quart of wheat -four smoothly
with pint and half of lukewarm milk have tea
cup Of yeast couple of beaten eggs, heaping tea
spoonful of SALT and couple of table spooniuls of
lukewarm melted butter. Set the batter in a warm
place to rise. Wien light butter your muffin cups
,urn IN the mixture and bake the mullins till light
brown.
Pouvp CsKE.-One pound dried sifted fonr. the
same OF loaf sugar, and the whites Of twelve eggs
and the yolks OF seven Beat the butter 10 cream.
ada the sugar by degrees then the eggs and -four
neat II all we'll together for an hour, mixing a table
spoonful Of ro>ewater, little nutmeg or cinnamon
Two cups of cream, and teaspoonfuI Of saleratus
10 be baked IN quick oven.
BREAKFAsr BuTrKR CAxEs.-One quart of sour
H9k, one easpoonful saleraus. little salt one and
half cups of boiled rice table spooniuls OF mo-
asses or half cup of sugar, little ginger, and -four
enough 10 make stiff batter.
BUTTER CAkEs FoR TeA-Beat two eggs. nut
mem IN half pint of milk, and tea cup OF cream
win hall tea-spoonfu of saeratus dissolved in the
cream little salt, cinnamon and little rose water
you IKE, stir in sifted -four till the batter is smooth
% 'o th'ck. Bake them grddle in a pan
Dd''er the pan we'll, drop the batter in small round
Eases and quite thin. They must be turned and nice
y drowned. Lay them on plate, in pile, with
"''ie butter between each layer.
10 SwEETEN RANCID BrrrER.-It is said that
"aSns rancid butter in milk, and afterwards in wa
v'' VIII restore TO former sweetness. The experi-
IS easily tried. and the 'sconsummation devontly
- oe WISHED for surely nothing is more repusive
'nan rancid butter.
:. 10 SECURE BAcoN FROM THE FLy.-A writer in
.ue american Farmer recommends as an infallible
asnieoy against the fy: When your bacon is smoked
IN The spring before the fly has made ITS appear
@"ge' lake quick lime slacked 10 a dry powder. and
iao .he meat thoroughly every part with il ieav-
- ~ = @ahere as much possible; hang up your meat
anu resi- secure from any trouble from insects
oh'cxEN PIE.-Joint the chickens, which should
!o'hg and tender-boil them in Just sufficient wa
u cover them. When nearly tender, take thea,