Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1859-10-20
Domestic Receipts.


corn meal, one quart wheat -four little salt.
and four eggs ; add sour buttermilk enough to
form stiff batter mix well then add two
tea-spoonsful of soda dissolved in a little warm
water. Stir it well and pour it into creased
pans, so that it will be about two inches thick
when baked Bake in O hot oven till done
about half an hour.
| To MAKE Coop BREAD-First, get good
-four. Second, take one quart of flour, scald
it by ponring over it some boiling water
Then for each loaf of bread you want to make,
add one pint of cold water stir in -four till it
is as thick as can conveniently be stirred
Then put in one half pint of good hop-yeast
for every four loaVes Set it to rise over
night In the morning make up by adding
-four till it is stiff dough. Knead well, mould
into loaves, and, when light, bake it we'll, and
you will have good bread.
MINCE PIE, SALT BEEF.-Bo 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 cored Chop
both together until the apples are fine, then
to every five pounds of the mixture, add two
tea-spoonsfuls of black pepper, two tablespoon
fulS of allspice, half q pound of rasins, 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 gently
until soft, then drained and strained through
selve. To one quart of the pulp, add three
plnts cream or milk, six beaten eggs, together
with sugar, mace, nutmeg, and ginger to the
taste. When the ingredients are well 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, parbol half an hour, adding a
little soda; then pour off the water and rinse
them. Add your pork already notched, COW
er them with water, and let them boil an hour,
adding tea-spoonful of sugar TO a quart of
beans. Then put them in a baking dish, and
let them brown nicely.
INDIAN ToAST.-Place two quarts of milk
over the fire. When it boils add a spoonful
OF salt. small lump of hutter, two table spoon
fuls Of sugar. Have ready 10 a deep dish six
or eight slices of light Indian bread toasted
Pour hG<mixture over them Serve hot
To MAKE BOILED INDIAN MEAL PuDDIyG.-
Take one quart of buttermilk, two eggs, one
tea-spoonfui of soda add meal enough to make
a thick batter, tie it tightly in bag, drop it
in kettle of boiling water, and let it boil one
hour. Eat it with sauce to suit the taste
FOR BAKED PUDDING.-Set to boiling ore
quart of sweet milk, then add two eggs well
beaten, with three table-SpoonfuS of Indian
meal and one of flour. Bake it three-quartors
of an hour. Serve with cream aud sugar.
COMMON CAKE One cup of sugar two of
| cream, one teaspoon of saleratus, three eggs,
and -four 10 make it stiff.
CooKIEs-Five cnps -four, two of sugar,
one of butter, one teaspoon SacratuS, three
! eggs, and caraway. Baked thin.
| French LoAF.-One pound of -four, one of
butter, one of sugar, gill of milk, gill of bran
dy, gill of wine, seven eggs, as much fruit as
| yon please.
JELLY CAKE.-One pound of butter, one of
sugar, one of -four twelve eggs nutmeg and
rose water. Butter dinner-plate and bake
thin ; trim the edges with pen knife.
FRUIT CAKs.-One pound and half of
-four, one pound of sugar, onefourth of
pound of butter, one pint of sweet milk, six
eggs fruit and spice as much as you please
Essence OF CELERY.-Steep an ounce of
celery seed in half pint of brandy or vine
gar. A few drops of this will give fine
! flavor to soups aud sauce for fowls.
| MuFFINS-One quart of milk, three eggs,
one cup of melted butter, FIVE tablespoons of
yeast, one teaspoon saleratus stir in -four un-
til it is a thick batter. To be baked on
griddle.