The emigrant aid journal of Minnesota. [volume] (Nininger City, Minn. Terr. [i.e. Minn.]) 1856-1858, 1858-01-20
III E
NUMBER IS.

side Halst thou called out pleasant worsis, pleasant
words had been return d to thee. Let this by thy les
son through life. The world will soon be an echo Of
thine. own spirit Treat thy fellows with nnkindness,
and they viii answer with unkinduess With love, and
thou shalt have love. Send forth sunshine from the
spirit, and thou shalt never have a clouded day carry
about ,hee a vindic:ive spirit, and even In the flowers
shall lurk curses. Thou shalt receive ever what thou
'givest, and that alone Always is that child in the
mountain passc,--aDd every man and woman is that
child. faGk
a+a.4E g.Y ~--- -r
WHAT MAKES DOUGH RISE ?-The cause Of the RS
ing is 'vinous fermentation produced by the spontaneous
change Of the gluten or albumen, which acts upon the
sugar, breaking it up into alcohol and carbonlc acid gas.
If the Fermentation is regular and equal. the kneahlng
and intermixture thorough, and the dough kept sui
tciently and uniformly warm. the production OF gan Will
take place evenly, throughout the dough, SO that the
bread. when cut. will EXHIBIT numbcrless minute cavl-
ties. or pores, equally distributed throughout. For its
c~apsbiity Of beng raised, dough depends upon the elas'
tic and cxtenSibIe properties of its gluten, which is de-
Syeloped by the admixture of water with four. Hence
the proper quantity Of water is that which imparts to
thes gluten the greatest tenaclty-an excess OF Its lower
ing the adhesiveness of the glutinous PARTICLES. The
%touehness OF the gluten prevents the small bubbles OF
gas from uniting into larger ones, or from rising to the
surface. Being caught the instant they are produced,
aud expanding in the exact spot where they are gene
rated, they swell OR raise the dough. All raising OF
bread depends upon this principle-the liberation OF
gas evenly through the glutinous dough. No matter
what the mode of fermentation, or what the substances
or agents employed instead of it, they all bring about
the same resuitin the same way.
H.. --
PUMPKIN PkEsERvEs.-The following is home-tried
and proved:
An excellent and economical sweetmeat is thus pre-
pared: To I lbs of pumpkins take 5 lbs. of sugar. 4
lemons, and 2 OF. of green ginger root, TO be obtained at
most grocers' stores. Cut the pumpkin in slices, half an
inch in thickness. and in size and form to suit the fancy.
Boil the pumpkin in the syrup, until tender. Then re-
move it and add the lemons and ginger root. These
should be sliced thinly and scalded before being put into
the the syrup. Bod it down until it is rich enough to
keep without frrmenting, and then pour it over the
pumpkin ~ If the ginger root cannot be obtained,
iemo's alone impart to i, an agreeable favor
SUET PUsDI>G-CnEAP AND COOP We often en-
joy Il very excellent suet pudding, so called, which We
do not remember to have described We should rather
call it a suet cake. We last evening asked for a pre-
%scription,' and received the following: Take one tea.
cuptul of molasses, one of sweet milk, one teaspoonful
of soda, and one of salt, half to three fourths Of IA cup
of finely chopped suet, or a half a cup of butter, half q
teacupfuI of currants or raisins, (f desired Stir to-
gether with, say three ~teacupfuls of -four, or enough to
form a stiff batter. Add nutmeg or cinnamon to suit
the taste Put into a creased tin basin, or in a mold.
and cnok two to three hours in u steamer This comes
out : As light as a feather aud makes Il nice dish for the
supper table, especially where cream can be had to eat
with it.