Holmes County farmer. [volume] (Millersburg, Ohio) 1857-1926, 1861-02-28
FAMILY RECIPES.


NICE AND NAMEIEss CAKE--Two cups-
ful OF sugar, small lump Of butter, half
pint of milk, four eggs, half a cocoanut
grated, teaspoonful Of soda, and tea
spoonful of cream Of tartar.
MoLAssEs Crp CAKE.-Two cups Of
molasses. two cups Of butter, one third
oi a cup Of cold water; one tablesp oonful
soda, and bake.
CocoANuT CAKEs-Two grated nuts,
an equal weight of powdered white sugar,
the whites of three eggs well beaten;
make them the size Of alf-dollar, and
bake on buttered tins.
ChuMPETs.-Mix quart of milk with
water to make batter, add little salt.
an egg, and a tablespoonful Of good yeast.
beat well, cover it up and let it stand in
a warm place to rise. Clean the muffin
plate, or not having this, frying pan.
whilc warm over the fire, and rub it with
creased cloth, or little butter tied up
in piece Of muslin, pour a cupful Of the
batter into the pan or on the plate; as it
begins to bake, raise the edge all round
with sharp knife. When one side is
done, turn and bake the other side.-
Crumpets are generally now poured into
proper sized rings Of tin, which makes
them all of a size and thickness. A little
rye -four is an improvement.
CARROT PuDDIsG.-Take two large
carrots, boil well, peel and mash to fine
/ pulp, add half pound of raisins, half o
pound of cnrrants, half pound Of suet,
one ounce of lemon juice, half a nutmeg,
two tablespoonsful of -four, to be boiled
two and a half hours. Eaten with brandy
or wine sauce.
i COLLEGE PuDDIsG.-Take quarter Of
pound Of beef suet finely chopped, q
, penny roll grated, half pound OF cur
rants, adding nutmeg, sugar and little
salt. Beat up all this with three eggs
and as much new milk as will render this
mixture of proper thickness for frying;
let the butter that they are to be fried in
be boiling; and drop the pudding in by
: sloonfuls. When ready to go on the
table, have a piece of candied citron on
the top Of each.
PLAIN FAMILY IRISH STEv.-Take two
pounds Of neck mutton, divide into ten
pieces, and place them in a pan. Cut
eight large potatoes and four onions into
slices, and season the whole to suit
Cover over with water and cook over Q
slow fire in an oven for two hours. Then
stir up well and serve in deep dishes
More water will give more broth.
HoRsERADIsH SAUCE.-Grate two table,
spoonsful of horseradish, which put into
basin; add to it one teaspoonful OF sugar,
twn tablespoonsful of vinegar; moisten
with little milk or cream until of q
thickish appearance. Serve with rump
steak, cold meat, DC.
MIX FOR INFASTs.--Cows' milk, one
part; water: two parts; sweeten slightly
with loaf sugar. The above proportions
may be altered as the child advances in
age.
Mint VINEGAR.-Take nice fresh, clean
mint leaves, when mint is in season; put
them into a wide-m outhed bottle; fill
the bottle loosely; then fill up with good
vinegar; cork tight for two or three weeks;
then pour off clear into another bottle;
cork tight and put away for use.
LINIMENT.-You may make valuable
liniment for any kind of sprains. or
swelling. by mixing one and half ounces
heartshorn, one ounce camphor, two
ounces spirits turpentine, four ounces
sweet oil, and eight ounces alcohol.
WATERpRooFlNG LEATHER.-Mix to-
gether in a pipkin on the fire, two parts
of tallow to one of rosin, and having
warmed the boots, or shoes, apply it,
melted, with painters brush, till they
will not suck in any more. If well pol
ished before applying the above mixture,
they will polish afterwards. Ereelient.
CURING HAMs.-Put the hams down in
? dry salt, let them remain so about four
! days, then put them in tight vessel and
cover them with brine strong enough to
float an egg; let them remain in the brine
four weeks or longer, then soak them in
well water three hours, ,scrape off whatever
of sediment or impurity may be on the
surface, let the water drip off. then rub
with molasses and hang them up. Let
the surface dry before smoking, then
) smoke about ten days. Try 1t.
Il Quit That.