Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1859-04-07
NUMBER 4
Useful Recipes.


the tallow and the ink stain will remove
with it.
ALMOND CUsTARDs. --Banch quarter
Of pound of almonds, beat fine; add a
pint of cream, two spoonsfull of rose wa
ter, and the yolks of four eggs. Sugar
to taste.
Vices, Halt a pint ofwarm milk,
three quarters of pound of flour, shrce
spoonsful ofyeast. Let it rise, aud work
into it four ounces each Of sugar and but
ter, and few carraway seeds. Bake
quick,
An EXCELLENT COMMON FRIED CAKE.
One cupful of sugar, one cupful of
cream, three eggs, some cinnamon or
nutmeg, and teaspoonfui Of saleratns
Cut in jumbles or in strips, and twist
Fry in lard.
DoUGnNuT WITHOUT YEAST. T.-Onc cup
full ofsugar, two eggs, one cupful of fresh
butter, three cupsful of buttcrmilk, -four
enough to form a dough tnot too stiff
and one teaspoooful of salaratus. Fry
IA lard. ...
BANNoCK. Two cupsful Of -four, one
teaspoonful of ginger, and four spoonful
Of molassas. Wet up with -buttermilk
adding a teaspoonful of salaratus. Bake
one hour. ......
BAKED INDIAN PUDDING. Take three
pints of new milk, and scald half of it.
Stir in meal until quite thick, then add
tho remainder of the milk. Beat four
eggs and stir into the batter. Spice and
swccten to taste, and bake two hours.
RAISED BIscuIr, TO three pints OF
siited -four add one quart of boiling milk
When mik-warm, stir into the battel
one cupful Of potato o., home browet
yeast, and teaspoonrul of salt Wher
light, add one teaspoonful Of melted
butter, two tablespoonsiul of whito suga
with flour stiff enough to mould. Max,
into small cakes. When light, bake il
a quick oven.
Milk TOAST. r.--Boil piut ofrich mil
with tablespoonful of butter and on,
ofhour Have ready, in dish eight o
ten slices of bread, toasted. Pour TIL
mi k over them hot, cover it until it goe
TO the table.
LOWELL BEowy BREAD. -Thrce tea
cupsful OF rye, one half a tca-cuprul 0
moIasscs, one -tea-cupful of salar1tus -
Mix in one quart Of milk. Bake tw
hours,
CREAM BIscuIr. -Four tca-cupsful @
> cream one tea-cupful sallratus, dissolv
cd in a cupful Of milk. Both milk an
cream should be sweet or both sour. =
-Idl one egg if you choose. Mix sof
as you can, and not mould it much
Bake in quick oven.
+! CooDIEs. One cuprul of butter, tw
cupslull of sugar, four eggs, two table
spoonsful ofsour milk aud one teaspoon
fuI Of salraatus dissolved in them TX -
20 not work them stiff only to roll
4 Bake in a moderate oven. When hal
done, stew them with grated loaf sugar
CGuLLERs-- cupful of sugar one
cupful of milk, half a cupful of butter
two tablc-spoonslul of cream, (if not to,
thick and rich-ifrich one tablespoonful
is sufficient two beaten eggs, and on
tea spoonful Of salaratus. Work wei
but not stiff-Orly so as to roll, Fry
tast.
! rEENtcM BREAD REcI?G. Mrs. Wash
ington Bacon. Of Detroit, took the frs
premium at the Michigan State Fair, rol
making bread, and here is her recipe -
Salt or milk rising, to one teacu,
/ Of new milk and one tea spoon 0
salt, pour in two teacups of boiling
water; whcn cooled so as not to scald
stir -four to make batter and SC
it in kettle of warm ater until it rise
up light, which will be in about iy,
hours ; pour your batter into your pal
Of flour, and mix with warm water o.
milk sufficient to make four loaves o
bread. Add a tcaSpoouful Of soda t,
the wetiing, kncad throughly and put /
in pans to rise, which it will do in hal
an hour. Bake one hour.
Vinegar, according to writer in til,
Genese Farmer, is chcaply made. W,
publish his reciI - to eight gallons
of pure rain wat,r, add three quarts o.
moIasses put into n good cask and add
two or three spoonsfu of good yeast cakes
Ii in summer, place the cask in the sun
. if in the winter, near the chimney, wher,
it may be warm. In ten or fifteen day
add to the liquor Il shoet Of brown papo,
torn in strips, dipped i'll n.oasses, ant
good vinegar will be produced.