Nebraska advertiser. [volume] (Brownville, Nemaha County, N.T. [Neb.]) 1856-1882, 1859-04-28
Family Receipts.
Brides CG1Ss.-

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=, Brides cake.
Eighteen pounds Of -four, ten pounds
of sugar, nine pounds of butter, eighteen
eggs, eleven nutmegs, FIVE quarts of milk,
one quart of yeast, ten pounds of fruit,
one ounce of mace, one quart of wine,
and one pint Of brandy. Roll the butter
and sugar together, then add the yeast and
warm milk, when it is light add the other
half; put the fruit in when it is ready for
the oven.
Icsing for Cake.
Take two pounds of double refined
sugar, beat and sift it through fine sieve
put in a spoonful of fine starch, penny
worth of gum arabic, beat them. all well
together, take the white of four or. FIVE .
eggs, beat them we'll, and put in a spoon.
ful of rosewater, a spoonful of lemon
juice, beat them with your eggs, and put
little into your sugar till you wet it, then
beat them till your cake is baked, put it
on with knife.
CuStard Pie.
Eight eggs to a quart of milk; six will
do;-the milk should be boiled and cooled
before it is used; and bits of stick
cinnamon and bits of lemon peel poiled in.
it. Do not pour them into plates till the
minute you put them into the oven, if you
would have light crust. Bake till silver
spoon handle will cleave from the pie
when thrust in.
Cherry Pie.
Should be baked in deep plate. Take
the cherries from the stalks, lay them in
the plate, add sugar and cinnamon to your
taste, put on your top crust, and bake q.
forty-five minutes.
Wortleberry Pie. ~ =
Sugar and sifted cloves are the common
seasoning. The pie will be much better
for little lemon peel.
Cranberry Pie. :
Need little spice, little nutmeg or
cinnamon, and great deal of sweeten-
ing.
Raspberry Pie.
Il very good; it is made similarly to
a cranberry pie, but takes less sugar.
Blackberry Pie.
Is made in the same manner.
Strawberry Pie. =
Season as a strawberry pie.
&ra1Uberry CuStard Pie.
Add quart of strawberries TO a quart
of custard, seasoned for custard pie before
it is baked, a nutmeg, four ounces sugar,
and teaspoon of rose-water.
Rhubar6 Stalk Pie.
Strip the skin from the stalks, cut them
fine, and stew them very tender. Season
and bake as an apple pie, except more
sweetening,
Peach Pie.
Dried peaches are best for pies. Season
with sugar, cinnamon, nutmeg, &c.
Ice Currants.
Take large lunches ripe currants, beat
the white of an egg to froth, dip them
in. it, lay them on a sieve, not to touch,
sift double refined sugar over them very
thick, and dry them in an oven.
Ice Cream.
Two quarts of milk, CRATE in it the peel
Of two lemons, and boil it well, after
making 1t very sweet, take twelve eggs,
leaving out half the whites, beat them
well, and pour the boiling milk upon them,
then place it upon the fire for five minutes,
stirring it constantly, afterwards pour it
through a sieve. One pail full of ice to
quart of salt; one hour is sufficient TO
freeze 1t, but it must be stirred constantly.
Preserve Water Melon Rinds.
Cut the melon rinds in strips, boil them
in weak pearl-ash water fifteen minutes,
then drain out the liquor; then add one
pound of loaf sugar to a pound of rinds,
and boil the whole about twenty minutes.
2 The syrup will require TO be scalded
D several times.
t CalUes Foot jelly.
Five quarts of water, to four feet, boil
them till we'll done, then strain the liquor
and set it to cool, when cold take off the
fat, but the Jelly into sauce pan with a
5 glass or two of wine, two lemons cut in
a quarters, few Jumps of sugar, little
n cinnamon or rose-water, and the whites
. and yolks Of four eggs; boil it till clear,
then strain it into glasses.
APpIe Jelly.
e To as many apples as you please, put a
s large proportion of water, hang them over
brisk fire until they are quite soft, then
strain the juice through a sieve weigh
: the liquor and put an equal quantity Of
: sugar.
.Noyau.
J.. For five pints, take three Of brandy,
, and two of spring water, four ounces of
S bitter almonds or peach meats, one Pound
four ounces of sugar, put your almonds
into the brandy with cinnamon, cloves,
a mace, nutmeg, and amber, of each a
IL small quantity, pounded fine, let is stand
y fifteen days, shaking it often, then add
the sugar and water; shake it every day
IF for six days, then strain it off for use.
ie Currant jelly.
One quart of currant juice, boiled, Il
}: one pound Of sngar; boil it fifteen OIL
le twenty minutes.
CuTTGnt Vine.
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