Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1859-06-03
Housekeeper's Recipes

as Mock PRESERVED NGER--BoH
small. tender, white carrots, scrape
the outside and remove the hearts; let
them soak in soft water, changing it
every day IT'LL the vegetable flavor
has left them. Take out and weigh.
To every pound, take n quort of
water, two pounds of loaf sugar, two
I, ounces whole ginger and the rind of
one lemon; simmer fifteen minutes
80 aeverv day till the carrots are clear
When nearly done, add a it'll red
pepper. .
ZIHYRocRIrE CAKBs-Take a cup of
soul cream, two eggs, a piece OF dut-
ter about the size of a butternut, a
half teaspoonful of salaratus; wet hard,
cut in squares, rolled thin, fry in hot
lard to a nice brown, put in deep dish;
pour over a gravy made of a cup OF
sugar, one of butter, two of hot water,
with half a nutmeg grated over it
Send it to the table hot. in aseov-
= cred dish. This makes a nice dish
for dinner, in place of a pudding.
PoTATo CHEEsE-Select good, white
potatoes, boile them, and, when cold,
peel and reduce to a pulp with a rasp
or mortar; haveit perfectly smoothe
and fne.-Tn-fYe pounds add one
pint of sour milk and a little salt;
knead it we'll asd let it stand covered
for three or four days, according to
the season; knead them again, make
q into oheeses and place in baskets OF
rsievs and dry in the shade. These
cheses- will keep for any length of
time in a covered jar in a dry ploce.
MILK YEAsT.-In cas- you should
get out of yeast, and are hurried,
make milk yeast. Take M pint new
milk, one teaspoon of salt, tablespoon
of flour stirred in, staud it in a kettle
of water by the stove, and keep it
Iukewapm ell the time. When very
light, add lukewarm water, make into
loaves or buisket, and let them rise by
the fire before cooking.
BRAN YEAsT.-Take quart OF two
of bran in a kettle, with a teaspoon of
salt; pour on hot water till it Is thick
as mush; let it stand yer night, if in
cold weather, by the stove. In the
morning, when it has raised up and
seems very spongy, strain it and take
the liquor to mix your bread, adding
water, if necessary; mix the bread and
let it stand to raise before moulding
it into loaves, then let it raise again
in pans.
APPLE DUMPLING.-Use buttermilk
ann sour cream as for biscuits, with a
small quantity of butter or nice lard;
salt, of course, and enaugh s~aleraatus
to correct acidity. Knead, roll to a
little less than half an inbh in thick
ness, DO up into any size preferred,
wife sliced apples in the CENTRE
Bake, boile or steam until the fruit
Is. cooked tender Serve with sweet
ened cream or butter ane sugar, if
cream cannot be had. This, if right
wy prepared, will make a dish at which
SylTanus will tarry until he forgets to
walk downEwith cap in hand"
So MEAD DUMPLINGs,-Take a quaint
tyG of meal, according to the number
to be served, a little salt, scald with
sboiling water, allow to cool a little,
then stir in enough -four to make it
ball nicely with Toured hands Drop
into boiling water and boil one-half
hour. Nice with baked fresh mean
gravies.
Corn BREAD.-Take four quarts of
sweet milk, n pint of rye or wheat
-four, (the former is preferable to the
latter )and meal; stir a little thicker
than for griddle cakes. Put into a
thick ouen, allow it to cool gradually,
bake slowly three or four hours and
remain over night, Corn bread can
not be baked too long. Another
fault is in grinding the meal too fine
it should have a roundness like fine
2 sand.