Civilian & telegraph. [volume] (Cumberland, Md.) 1859-1875, 1860-03-01
Useful Receipts.

! Fog CHERsE.--Bcat six eggs well, and put
them into three gils of new milk, with SUI
gar, cinnamon, and lemon peel to your lik-
| ing. Set 1t over the fire, keep stirring it,and
| squeeze quarter Of q lemon in it, to turn it
to cheese; let it run into whatever shape you
prefer; when it is cold, turn it out, and pour
over il q little almond cream, made thus -
Beat some sweet almonds fine, with little
cream then put them into pint Of cream.
le. it boil and strain IL, add the yolks Of three
eggs, well beat; set it over the fire, and make
it like cnstard.
IcE PuDDiHG-Made Of Ftrna. Boil
one quart of new milk; while boiling, sprin-
klc in, slowly, one quarter of a pound, or
four large tablespooniuls Of farina, and let it
boil fifteen or twenty minutes stir it while
boiling, to prevent it from burning, or set
tlins flavor with any essence you prefer.
Then pour it into jelly mould, aud set it
away to cool and stilTen. (Sweeten, and
flavor it just as you take it off the iiro.l You
can serve it with rich cream, or wine sauce
FRUIT IN JELLY.-Put half pint of
clear stiff calls foot jelly into bowl; when
it is set, aud stiff, lay in three, or more, fine
ripe peaches, aud a bunch Of grapes, with
the stalks up; put a few vine leaves over
them; then fill up the bowl with jelly, and
let it stand till the next day; then set your
bowl to the brim in hot water, and as soon
as you find the jelly leaves the bowl, lay
dish over it, and turn your jelly carefully
upon it. Garnish it with flowers.
To MAKE CURD PUFFs.-Take two quarts
Of milk, put little runnet in it, and when
broke, put it in coarse cloth TO drain; then
rub the curd through hair sieve, with four
ounces Of butter, well beaten, ten ounces Of
bread, half nutmeg, and grated lemon
peel, a spoonful Of wine, and sugar TO your
liking. Rub your cups with butter, and
bake the pufis little more than half an
hour.
SrEwED PEARs.-Takc three pounds of
pears, pare and quarter them, aud add to
them one pound and three-quarters Of sugar,
a drachm OF cochncal, powdered and tied in
clean rag, and half a pint Of red wine.
Let them stew three hours and a half, and
then squeeze in the juice Of two lemons.
CAEAGEEM-To one quart of milk. take
q small handful Of carageen moss. Wash
the mass, pnt it into the milk, aud let it boil
twenty minutes or longer. siweten it, flavor
it to your liking, and strain it through
flannel bag. Serve it with cream.
JuxKgT.-To one runnet bag, add quaIt
Of wine One tca.poonful Of the liquid viii
turn a quart Of new milk. Sweetcn the
milk to your liking.
LADY CAEE.-The ingredients are: The
Whites of sixteen eggs, half pound of fresh
butter, three quarters Of a pound Of sifted
-four, one pound Of powdered white sugar two
ounces Of bitter almonds, and three wBeglass-
fuls Of rose water. Blanch two full ounces Of
bitter almonds, then throw them into bowl Of
cold water and let them be awhile; afterwards
take them out, wipe them in clean cloth,and
pound them. at tine,i in a mortar pouring
nn each of them a little rose water; when suf-
ficiently pounded ,set them in a cool place. 1t
is best to prepare them the day before you
make up your cake. and put plenty Of rose
water with them. Having powdered your SUI
gar, put it into a deep pan; cut yonr butter into
it and set i: where it will soon get warm. Then
stir the butter and sugar together until they
become quite light, and then add the pounded
almonds. stirring in little at a time; beat the
whole well together. and set in a cDpl place
while YOU are sitting your flower, ard beating
the whites of sixteen eggs. Il is most conveD-
lent to divide the eggs. putting eight whites
each in two separate pans. Beat the whites
until they stand alone, and then stir them hard.
into the pan containing the butter. sugar, and
almonds, alternately with the -four. When all
the ingredients are mixed in stir the whole very
hard have ready tin paD,well butterel, put
in the mixture, and set ii Immediately into tb<
,veu which mrs. rreyiutzty he made of The
proper heat Let the oven be heated 10 quick
heat, but not 30 much 50 as to burn the cake
Bake it from two hours and half 20 three
hours, in proportion TO the thickness Of the
cake When cold ice it. Do no, cut it until the
day after it is baket. II well secuTed iron
lieat and air. it will keep week