Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1864-04-08
DOMESTIC ECONOMY.

MoLAssRs CAKE.-One quart moIasses, half.
pint thick milk, one teaspoonful soda, quarter
pound shortening (butter and lard, ginger
and cloves to the taste, -four sufficient to roll
out.
GINGER CRACKERS pint of molasses,
one cup of sugar, six ounces butter, cloves and
ginger to taste, -four enough to roll out and
cut.
BREAD CAKEs.-Break the bread in small
pieces, and soak in good milk; when soft add
one teaspoonful Of saleratus one of salt and
-four for good batter.
BsCUTT.-Two quarts of -four, one table
spoonful lard, one teaspOonfuI soda, halEtea-
spoonful salt; mix with cold water, and beat
well.
TEA CAKE.-One pint new milk, two pints
-four, two eggs, two tablespoonful butter, one
do. of soda, do. of cream tarter.
Destroy chinch-bugs by having the bed
steads taken down every few days and wash
ing each erevice thoroughly with cold water,
then brush them over with strong camphor-
water, or varnisb. Now is the time. Dust
should never be allowed to accumulate on
bedsteads.
Cleanes hair brushee and combs by wash
ing them in a quart of soft water, in which
has been stirred three or four teaspoonfuI of
liquid ammonia.
If troubled with weak back, have on hand
half a pint beef gall and halfa pint of aco-
hol, bottled, which shake together, and rub
the back before retiring for the night
CoTTAeE PUDDNG.-One pint -four, one
and half teacups sugar, one do. milk, one
egg, two and half spoonfuIs butter, one do
soda, one do. cream tartar. Bake in a round
pan in moderate oven. When just DONE
ice it and let it stand in the oven with the
doors open to harden. Serve hot, with wine,
or lemon sauce.
To CLEAN LOOKING GLASSES Remove the
fly stains and other soil with damp rag, then
polish with wollen cloth and powder blue.
ARTIFICIAL OYsrERs.-Take young green
corn CRATE in dish; to one piut of this add
one egg well beaten; small teacup of -four;
half cup OF butter; some salt and Pepper,
AMI mix them well together. A table spoon
ful of batter will make the size of an OYSTER
Fry them light brown, and when done but
ter them.
To MAKE PUMPKIN PREsERvEs.-Take
such as are hard and firm. cut into pieces 1 q
inches thick; scald in hot alum water ell night
then take them out and sun them half day;
have the syrup made ready, put the pumkin
in and boil half day.
PLUME PUDDING WITHOUT KGGS.-Half a
pound of grated bread, quarter pound chop
ped suet, one table spoonful flour, half pound
currants, more than two ounces sugar, one
glass brandy, milk enough to make stiff bat
ter. Roll in cloth four hours, or bake it
adding quarter pound of raisins.
CARROT PUDDINe.-Half pound OF carrot
grated, one pound grated bread, beat eight
yolks and four whites of eggs with half pint of
cream or good milk, half pound of fresh but
sugar TO taste.
HUNTER's PUDDNG.-Two coffee cups of
pounded bread, half pound suet, one pound
raisins, five eggs, one cup cream, selt and Gin
namon, milk to make a good batter, scald
with the bread. Roll several hours.
ANOTHER LEMON PUDDNa.-Half pint
of cream or rich milk, seven eggs, rind and
juice of one lemon, fou ounces of butter, one
handful of pounded almonds, sugar to your
taste.
LEMON PUDDINa.--One pound of sugar,
three quarters lb. of butter, eight yolkes and
fourwhites of eggs, juice and pare ftwo lemon.