Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1861-02-01
Hints 10 Uouse Wives,


Uss OF SALERArus, &c.--ln your pa
per- lady writing in the department o.
Domestic Economy complains bitterly Of
J the use of saleratus, Soda &c, in cooking
She is right suppose that those articles
have truly deleterious effect upon the stom-
ach; and since she has led the way, can
not refrain from finding my share of fault
with the recipes which have from time to
Time appeared in your columns. | notice
an unsparing use Of butter and lard. Do
the fair ladies who recommend their favoriie
dainties, know that these articles are hurt
full, ndigestible and actually ruinous?
opine if they did, they would endeavor to
invent some dishes which can be made pal
atable and wholesome / am very fond OF
good things, but value my health (wha,
little have,) and also value the health
of others. Permit me, therefore, to give
you few recipes which are perfectly
healthy, as far as know.
A SUPERIOR DEssERT-Quarter and
core quantity of apples, put one layer
into deep pan, sprinkle over sugar and a
little flour, lay on slices of bread, Toasted
if preferred,) sprinkle with more sugar and
cover with another layer of apples. Bake,
and eat with sugar, or sweetened cream. A
little nutmeg might be added, but spices are
all more or less unhealthy.
PoTAToE PUDDING.-Take two pounds
OF mealy potatoes and roll them well with |
a rolling-pin. While still hot add half
pound of sugar and pint of cream, which
have been well stirred together, and then
add, gradually, seven well beaten eggs.
BOILED CRACKER PUppING.-Putf four
pounded crackers to pint Of new milk
add four eggs beaten to Il froth and little
salt. Tie it up in Toured cloth and allow
a little for swellng-boil an hour. Eat
with sweetendd cream.
PoTAToE CRUsT.-Take nice, mealy,
boiled potatoes, mash them very fine, put a
tea-cupful Of thick cream and some salt to
five or six good sized potatoes and add -four
enough to roll out. Excellent for pot pie
or meat pie. Good also for plain pies.
CooKIEs.-Two cups of cream +; three
of sugar; three eggs; little salt; flour
enough to roll out. Where coarse brown
sugar or molasses is used, it is necessary to
add little saeratus or soda for sour and
heavy bread and cake are unfit for any
stomach.
KEEPING HAMs.-Noticing an inquiry
for receipt for keeping hams, / send you
one that Twill warrent, by using the inere-
dents prescribed, will keep any reasonable
length OF time-that is for one or two wears
sweet and good. When the hams
are sufficiently dried after killing, pack them
away in dry salt in box or barrel. takipp
care to fill all the open places among the
hams, until they are completely covered.
BOILED PLUM PuDDING.-The crumbs
Of small loaf half bound each of sugar,
currants, raisins and beef.suit shred, two
ounces of candied peel three drops of es-
'ence OF lemon. three eggs, a little nutmeg
tablespoonful of flour. Butter the mould.
and boil them five hours. Serve with
brandy sauce.
A RICH CHRISTMAS PUDpING.-One
pound ofraisins stoned ,one pound of currants,
lalf pound of beef-suet, quarter of a pound
If sugar, two spoonfuls of -four, three eggs,
cup OF sweetments, and a wineglass of
brandy. Mix well, and boil in mould
eight hours.
ANoTHER.-One pound of -four two
pounds OF suet, one pound of plums, eight
eggs two ounces of candied peel, almonds
and mixed spice according to taste. Boil
gently for seven hours.