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

sideoq Haast thou called out pleasant works. pleasant
words had been return to thee Let this by thy les
nns zthrengh iife Zfhe world will be echo Of
thine own spiiso Treat thy fellows with nnki"dness
snd they viii ans~er with unkinduess with lore, and
chou shalt have love- Send forth sunshine from the
spirit END thou shalt have clouded day carry
abour thes sindie:ive spirit and in the flowers
shall lutk scurses Thou shalt receive ever what thou
gvestg and thatalohe Always is that child in the
mountain pasae ,-aand every man and woman u that
child. .ssiiaak
n9uzeE s..t s~sy-------..-..>--t ssY
Hs9 WHAT MAKES DoUGH RISE ?-The cause Of the re-
ing vnous fermentation produced by the spontaneous
change Of the gluten albumen, whichscts upon the
sugar. brcaking it alcohol and carbnic acid gas
If the ferientatIon regular and equal, the kneadng
and ointermixtre thorough and the dough kept sui
fciently and uniformly the production Of s will
take plpcs ,eyepy ahrpughoa the dngh 70 that the
fead when cut, will exhibit nunbcFless minute cavi
ties pores equally distributed throughout. For its
capsby Of beng raised, dough depends upon the eas
tic and cxten>bIe properties OF s gluten which is de-
yeloped by the of water with Four. Hence
the proper quantity Of water is thaswhich imparts to
gluten the greatest tenacty-an excess OF its lower
ing he adhesveness of the glutinous PARTICLES The
tourhness ot the gluten prevents the small bubbles OF
gas from uniting into larger from rising to the
surface Being caught the instant they are produced,
and expanding in the exact spot where they are gene
rated they swell or raise the dough. All raising of
bread depends upon this principe-the liberation OF
gas evenly through the glutinous dough. No matter
what the mode Of aton, what the substances
agents employed instead of it, they all bring about
the same resultein the same way yaga. saE
/ PUMPKIN PREsERvEs.-The following is home-tried
and proved: 4 asysses-.t srsa.gs Htv
AN excellent and economical sweetmeat is thus pre-
pared: To, lbs Of pumpkns take lbs of sugar,
lemons and Of green ginger root TO be obtained
groccrs stores Cut the pumpkin in slices, halt an
inch in thickness and and form suit the fancy
Bull the pumpkin in the syrup, until tender. Then
move it and add the lemons and ginger root. These
should be sliced thiny and scalded bere being put into
the the syrup Bod it down until it is rich enough to
keep without frmening, and then pour it over the
pumpkin .eq If the ginger root cannot be obtained,
Iemons alone impart to it an agreeable favor
fSUErPuiDI>G-CnEAP AND GooD We ,ften en-
joy very excellent suet' pudding, called, which
do not remember to have described We should rather
call it cake We last evening asked for pre-
scrpton! and received the following: TaksE o1e ;ea.
cuptu of molasses, Of sweet milk, easpoonful
of soda aud one of SALT half to three fourths OF cup
Of finely chopped suet, half cup Of butter, half
teacupfal of currans raisins, (f desred) Stir
gethcr WITH say three teacupfus Of four enough TO
form stiff batter. Add nutmeg cinnamon to suit
hetss,es Put into creased tin basin, in mold.
and cDoksfwo to three hours in steamer This comes
out az light feather, aud makes nice dish for the
supper table, especially where be had to eat
with it's ,s6 8 e-@of Easf.& .f stre ia~a