Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1859-05-12
Useful RCcCipts.

ScRArCnEs-A CURE.,-A correspondent
or the Rural New 1orkcrsays T., Of Danville.
y. Y, will find that BY taking soft or
fresh corn-cob and using warm dish water, or
warm water and CASTLE aoap, Il prefer the for
mcr.) aud rubbing thc affected part with the
cob, dipping it frequently in the water, until
he has scrullod all off and perfectly clcanthen
drying it with a cloth and applying the fol-
lowing salve--Iubbing it well, that It will take
but few greasnGs until the horse is perfectly
culCd. / have llsed this method repeatedly
for thirty years, aud have never ltnown it to
fail. Scrape from the outside Of the iron pots
used for cooking, the SCOT or black that is ON
them, with a casc-knilc, aud then mix tallow
with it, until it forms a good salvo or paste,
and rub thcscratches with it after being clean
sed, three or four times or even six times if
necessary. An improvement will be seen inn
mcdiatcy. They should be in the stable 10
be out Of the mud, until heis cured or nrarly SO.
! LEN0N Dior CAKEs.-Onc pound of -four
| half pound Of butter, half pound of loaf
sugar, the yolks o. three eggs, the white Of one
egg, and the grated rind Of one lemon lake
! in poGtlons Of the size Of Il large walnut.
| To MAKE CoEprAL.-Tahe Tires quarts
Of water and a quarter of pound of loaf s,l-
gar, a little mace and allspice, and boil them
all together; when nearly cool, add quart
Of rum. and PEPPERMINT, or essence Of lemon,
/ to the taste; then strain through flannel bag.
10 MAZE GINGER MUrFINs. One dozen
Of eggs, two pounds Of -four, two and half
| pounds Of butter, one pint of molasses, one
tea-spoonlul of soda, a handful or two of
brown sugar, and a tablespoonful Of ginger,
beat well together, and bake them.
MoLAssrs Sro&GE-One quart of -four
one egg, one pint Of molasses, a half pint Of
milk. TWO tablespoonful Of butter, DESERT
spoonful of salcratns dissolved III a table
spoonful OF vinegar, which You add last, and
bake Immediately.
HARD BIsCuIT- Rub four tablc-spoonsiuls
of butter into enc quart of -four, beat two eggs
quite light, put them into a tea-cup of milk,
and stir the milk and eggs inso the tour. add
ing salt: kneal it vel, then pound it, roll
thin, and bake in quick oven.
APrLE EGG PuDprNc.-Bsat an egg well
then add a gill of water CT milk, seven table,
spoonstul OF flour, and a tablespoonful of salt.
Mix well together Pare and cut in pieces
three middlesized apples Stir them into the
batter. Boil in cloth an hour. Eat with
melted butter, favored with lemon.
2 Piclied Eggs.--Boil the eggs until very
, hard; when cold, shell them, and cut them in
halves !engthHays. Lay tben carefully in
l large-mouthed jars. and poor over them seal
e dd vinegar well seasoned with whole pepper,
| allspice, few pieces of ginger, and few
G cloves or garlic. When cold, tie up closely,
l and let them stand . month. They are then
fit for use. With cold meat, they are most
9 delicious and delicate pickle.
: Common Domestic Bfead.-Take three
quarts ofwarm milk or water, a tea-spoonfu
ofsalt and tea cup of light yeast; ;stir in flour
1 to make q thick batter, and let it stand and
4 rise il little sour, add dissolved sanratSsy
< do up the bread in loaves, after knea.iais 4 il
well, aud let it rise again on the tins; when
light enough bake in an oven, well heated,
, three-quarters OF an hour. Fer biscuit e,ork'
II tutter and do ur small