The star of the north. [volume] (Bloomsburg, Pa.) 1849-1866, 1859-10-12
0he farmer auo 6onsekeeper.
From The Gsnesee Farmer.
Original Domestic Receipts.

Urlgindl D0mtStlC kecelptS.
BAKED QuiNCE.-Bake until perfectly ten
der. Pare, core, butter, and sugar while
hot, thoroughly mix Excellent. With care
in picking and storing, ounces may be
saved for baking unli, mid-win,er.
SWEET PoTAToE PIE-Boil the potatoes
very soft, then peel and mash them. To
every quarter of pound, put one quart Of
milk, three table.spoonfuls of butter, four
beaten eggs, together with sugar and nut.
meg to the taste. 1t is improved by glass
Of wine.
TUNBRIDGE CAKE.-Six ounces of butter,
six of sugar, three.quarters of pound Of
flour, two eggs, and tea.spoonful of rose.
water. Stir 10 cream the butter and sugar,
then add the eggs, -four and spice. Roll it
out :hin, and cut into small cakes.
FRUIT CAKE.-One pound and half of
flour, one pound of sugar, one-fourth of
pound of butter, one pint of sweet milk,
six eggs, fruit and spice as much as you
please.
JELLY CAKE.-One pound Of butter, one OF
sugar, one of flour, twelve eggs, nutmeg
and rose wafer. Butter dinner plate and
bake thin; trim the edges with pen knife.
FRENCH LoAF.-One pound of -four, one
of butter, one of sugar, gill of milk, gill of
brandy, glll of wine, seven eggs, as much
fruit as you please.
CooKIEs.-Five cups flour, two of sugar,
one OF butter, one tea spoon saleratus, three
eggs, and caraway. Baked thin.
A RICH Corn BREAD-Take two quarts
corn meal, one quart wheat -four, little
salt, and tour eggs; add sour buttermllk
enough 10 form stiff batter mix we'll /;
then add two tea.spoonfus of soda dissolved
in little warm water. Stir it we'll and pour
it into creased pans, so that it will be about
two inches thick when baked Bake in
hot oven till done-say about half an hour.
To MAKE Coon BREAD.-First, get good
flour. Second, take one quart OF -four,
scald it by pouring over it some boiling wa
ter. Then for each loaf of bread you want
10 make, add one pint of cold water; stir in
flour ill il is as thick as can conveniently
be stirred. Then put in one half pint of
good hop.ye%st for every four foaves. Set
it 10 Else overnight. In the morning make
up by adding -four till it is stiff dough-
Knead well, mould into loaves, and, when
light, bake it well, and you will have good
bread.
MINcE Pie, SALT BsEF Boil the beef till
very tender, take from the bone, and chop
fine; then to every pound OF meat, add one
pound and half of apples, pared and cor.
ed. Chop both together until the apples
are fine, then 10 every five pounds of the
mixture, add two tea-spoonfuls of black
pepper, two table-spoonfuls of allspice,
half pound of raisns, one cup of vinegar,
one Of molasses, one of dried blackberries,
stewed, and one pint Of sweet cream.
PUMPKIN PIE.-Halve the pumpkin, take
out the seeds, wash it clean, and cut it into
small pieces. These are TO be stewed gen.
tly until soft, then drained, and strained
through seive. To one quart of the pulp,
add three pints cream or milk, SIX beaten
eggs, together with sugar, mace, nutmeg,
and ginger, TO the taste. When the ingre-
dients are we'll mixed. pour them upon pie
plates, having a bottom crust, and bake
forty minutes IN hot oven.
BAKED BEANs-To have a nice dish Of
baked beans, parboil half an hour, adding
little soda then pour off the water and
rinse them. Add your pork already notch
ed, cover them with water, and let them
boil an hour, adding tea-spoonful of sugar
TO every quart of beans. Then put them in
baking dish, and let them brown nicely.
INDIAN ToAsT-Place two quarts of milk
over the fire. When it boils, add spoon.
full of flour 10 thicken, a tea-spoonful of salt,
small lump of butter, two table-spoonfuls
of sugar. Have ready in a deep dish six or
eight slices of light Indian bread toasted
Pour the mixture over them. Serve hot.