, 1864-03-12
lomrstir 4rriprs.

Of currantS, and two pounds Of raisins
drudge them with -four 10 prevent them
from sinking IN the cake. Powder as much
cinnamon as will make large tablespoon.
ful, prepare the same quantity Of mace,
powder four nutmegs; silt these spices
and mix them together in cup. Then
mix together two large glasses Of white
wine, one glass Of brandy, and some rose
water. Cut one pound Of citron into long
strips. Silt one pound of -four into one
pan, and one pound Of powdered loaf sugar
into another pan. Cut up among the sugar
one pound of the best fresh butter, and
stir them to cream. Beat twelve eggs
perfectly smooth and thick, and stir them
gradually into the butter and sugar alter
natcly with the huur, then add, by degrees,
the ffuit, spice, and liquor, aud stir the
whole very hard at the last. Put it imme
diately into moderate oven, and bake it
at least four hours. When done, let 1t re.
main IL the oven to become cold: all night
is best. Ice I in the morning, first dredg
ing tho outside with flour, and then wipiug
it with a towel. This will make the icing
adhere better.
KEEPING GRApEs.-S. Mitchell, of Steu
hen county, New York, gives in the Rural
NeW Yorker his experience with several
modes Of packing Isabella grapes. They
were all put in boxes one foot square and
six inches deep, to admit three layers OF
clusters, and kept IN cool, dry cellar, so
cool that water froze. Those packed in
colored sheet wadding-a layer of grapes
then wadding-kept tolerably well until
the last of December, improving in the
meantime. Thy then began to mold badly.
The best results wer, with grapes packed
between alternate layers of newspapers.
By changing the papers and rcpacking he
kept grapes plump and fresh until used up,
March 10.
ORANGE CREAM.-Dissolve one ounce Of
isinslass and six ounces Of loaEsugar in a
pint of boiling milk, having first rubbed
of the rind OF five oranges with some Of
tho Jumps Of sugar. Extract the tnice Of
the oranges, and then strain the isinglass
and other ingredients into it; add one gill
Of cream and the yolks Of four eggs, which
must be well beaten. Pour tho whole into
saucepan, warm over tho fire, but do
not allow IL to boil /; pour into basin
and stir it until cold, before you put it into
u mould.
INDIAN MEAL SHoRr-CAKEs.-Stir into n
pint Of milk three eggs, beaten light add
u small portion Of salt, aud half u cupiul
OF butter, with enough sifted meal 10 make
thick batter. Drop the batter from u
large spoon upon but;ered tins, and bake
the cakes in quick oven. When they
ars OF light brown color they arc done
enough.
ALMOND IcISG.-Beat tho whites Of
threo eggs to a strong fro,h, beat pound
Of almonds, very fine, with ro water !;
mix the almonds lightly together with the
eggs, and put in by degrees q pound Of
common loaf sugar, beat fine; when your
cake is done enough take IL oIt of the
oven. lay your icing on, and put ii in To
brown.
LIaHr BIscuIT. two pounds Of -four
add one Tablespoonful of butter, one tea.
cupfal Of cream, (sliehty sour, and one
small teasp"onful Of pearlash. Make the
dough rs soft as possible, roll It out very
thin, cut out the cakes, and lot them bake
five minutes. These cakes are very supe
rior to the ordinary kind Of light biscuit.
SoDA BIscur.-IIave ready ono tea.
spoonful Of soda dissolved in q pint Of
sweet milk rub two tcaspoonfuls Of cream
Of tartar in tho flour you use. and also a
lump Of butter the size Of nm egg. Make
the batter about as stiff as for other bis.
cults.
RUsK.-Ingrcdicnts: Three bowlfuls of
-four, ono bowlful Of sugar, ono quarter
and half quarter Of pound Of butter,
rubbed in the iour,) two teacupfuls Of
homemade yeast, and one pint Of warm
milk; mix all in, and set sponge.
Cocoa NUT CAKE.-Gratc the nut, and
let Il dry bcfore the fire; mix with il an
equal quantity Of sugar, aud as many
whites of eggs as will make paste. Bake
tho cakes on white paper, in a slow oven.
BREAKFAsr CAKEs.-Ingredients: One
quart Of s;iied -four, one pint Of milk,
three eggs, a lump Of butter the size of a
walnut, aud one gill Of yeast. Let il rise
over night. Bake It in pan.
MELTED BurrER. Melted butter Is often
served with greens, and always with sea-
Gale and brucoli, but tho Instructions for
making Il are not generally sufficiently
plain and clear to help beginner in the
art Of coorery. Mix tablespoonful Of
-four quite smoothly with little cold water.
Add to this half pint Of water, in clear
saucepan, stir in two ounces of butter, and
stir the mix'ure over ,hc fire until 1t Is suE
ficicntly cooked, and looks thick aud rich
The thickening properties Of -four vary
much; IT, therefore, the melted butter docs
not thicken with the tablespoonful Of floui
named, little more may be busted in from
the dredger as it cooks. Cooks consider
Il imperative to stir il only one way all
the time.
PorAro BALLs.-Tako four potatoes,
boiled the day before, crate (not ruby them.
Add two tablespoonfuls Of horr and two
eggs, sat, aDd % very little nutmeg. Make
into round balls, put thcm into boiling
water, and boil twenty minutes. Oil some
butter. and brown solnc chopped onions in
u Nhon tho halls npn finished thro,v