, 1863-12-12
Domestic 9eripes.

and piece of butter the size of an egg.
Bake until done. but not watery. Whip
the whites of the eggs stiff, and beat in
tcacupful of sugar in which has been stirred
the juice of the lemon. Spread over the
pudding a layer of jelly, or any sweet.
meats you prefer. Pour the whites of the
eggs over this, and replace in the oven and
bake lightly. To be eaten cold with
cream.
BUCKwHEAT CAKEs.-To three pints
warm water add dcsscrt-spoonful of salt,
three tablespoonfuls of good yeast, and
stir IN middIings (coarse Aour) to tho con.
siStensy Of thick batter; let it stand over
night, and if little sour in the morning,
add little soda dissolved in warm water,
and bake as you would any other pancakes.
They are nice, healthy dish for breakfast,
and not so injurious as buckwheat.
Brown BREAD.-Take one quart butter.
milk, two teaspoonfuls Of soda, four cups
Indian meal, two cups flour and half cup
Of molasses. Mix and steam over kettle
Of boiling water, for three hours, and then
bake for hall an hour. This makes very
excellent bread, which Is not unwhOlesonle
to be eaten when warm, Us is raised bread.
SoLID'.-Whon butter is soft, one pound
is ore quart. Ten eggs are one pound.
Flour, wheat, one pound is one quart. In.
dian mea one pound two ounces is quart
Sugar, best brown, one pound one quart.
Sugar, white powdered, one pound one
ounce is one quart. The above will render
it unnecessary to resort always to the
s.ales, and thus save trouble.
ROSE. WATER.-Whcn the roses are in
full bloom pick the leaves carefully oil, and
toeVery quart Of water put peck Of them;
put them in cold still over a slow fire,
and distil gradually; then bott'e the water;
Let it stand in the bottle three days, and
then cork it close.
ALMOND PAsrE.-BIanch half round
Of sweet almonds and quarter of q pound
Of bitter almonds, and beat them to powder
in mortar with half pound of loaf su.
gar; then beat them into paste with orange.
flower water.
MAKING SoAP.-IIave tho lye strong
enough to bear up an egg and put it in your
soap barrel. Put little in your kettle,
and put III your grease and melt it. Have
tin pan with holes punched in the bottom,
and strain the grease through this to get
out all the Jumps, then turn it in the barrel
with the lye. It wants about three pals
Of lye to one of grease. Stir It up once
or twice day for few days, and you
will have lino barrel Of soap. If there
is too much Iye Il will settle to the bottom,
and If not enough the grease will rise, and
more must be added.
GREENIHa PIcKLEs.-It is considered
very desirable BY hou ekeepers that picked
cucumbers, mangoes, &C., should be of
deep green color. They taste no better,
but they look nicer. A way Of doing Il
without the aid OF poisons is recommended
by Mrs. HaskSll's Encyclopedias, which is
as follows: When packing the cucumbers
in salt, line the barrel, bottom and sides,
with grape leaves, and pack between the
layers Of cucumbcrs quantity Of the fresh
leaves, until the barrel Is full. When salted
through, remove them from the brine, and
pour bo' ling water on the pickles several
times. II not tho desired color, line tub
in the same manner that the barrel was
prepared, and pack the pickles with large
quantity Of the leaves. Heat vinegar boil.
ing hot, pour it over the pickles, and cover
them tightly. II, next morning, they are
not sufficiently greened, drain off the vine.
ga, reheat it, aud pour it over them az lin |;
repeat the process until Of the color de.
sired. When they are sufficiently greened,
pour over them hot vinegar; IL they taste
Of the vino leaves, change the vinegar after
week. s,st
SHORT CAKEs.-Rub three.quarters Of o
pound of fresh butter into pound and o
half Of sifted flour, and make IL into q
dough with little cold water. Roll It out
into sheet half an inch thick, and cut II
into cakes with tho edge Of a tumbler.
Prick them with fork; lay them in q
shallow iron pan sprinkled with -four, and
bake them in q modetatc oven till they are
brown. Send to table hot.
BATTER CAKEs.-Mlx together pint of
sifted Indian meal and o pint of wheat
-four; add half gill Of yeast. Make Il
up stiff with water at night. Ia the morn.
ing add an egg, and new milk sufficient to
make IL thin enough to bake on a grlddle.
Lionr BATrER BREAD.-To a pint of
milk stir in a pint Of Indian meal, half a
pint Of wheat -four; a teaspoonfnl Of tar.
taric acid and one Of soda. Bake 1t in o
shallow pan half an hour.
WniTEwAsHFo FOR BunDNos.- Downss
ing's Country House," the following direc.
tions are given, which may be acceptable TO
our readers: Take clean barrel that viii
hold water. Put into Il half barrel Of
quicklimc, and slack it by pouring over it
boiling water sufficient to cover IL four or
five inches deep, and stirring ituntil Stacked.
When quite Stacked, dissol7eit in water and
add two pounds Of sulphate Of zinc, and one
Of common salt, which may be had at any
Of the druggists, and which Ia few days
will cause tho whitewash to harden ON the
wood work. Add sufficient water to bring
It to tho consistency Of thick whitewash,
To make the above wash Of a pleasant
cream color, add three pounds Of yellow
ochre. For fawn color add four pounds
Of umber, one pound Of Indian red, and
pound of lampblack. For gray or
stone color, add four pounds Of raw umber