, 1864-05-30
Domestic 9rripes.

will be found acceP!apie III NOT wcasner'
II can DO maze WIN any SOFT o' iru,t.
WASH some rice tue qIahtrty must oe
regulated oy tne slze OF tue dlsnl pour q
little coi1 wa'er over H. ahu SCI |" IN inc
oven until tne water Is aosorGed IN ine
rice. linen add iittie mliK' ana work that
IN with spoon. fiace the dish again IN
lhe oVen' ana keep working II from time
70 time until the rice Is SOFT. When tnls
is the Gaze, work IN few sPoonluls oi
pare, core, and quarter them and place
them tar: dish with sugar and the grated
rind Of a Lemon. Place the rice at the top.
and bake in a moderate oven until the rice
assumes liCh,.brown surface.
CHOCOLATE DRoPs.-lake one pouho
and half Of chocolate, put 1t on pewter
plate, and Pu' It in the oven just to warm
he ch"cUiste. then put 1t int" copPer
stew.Pan with three.quaiters OF a pound OF
powdered sugar; mix IL well over the hre,
take u OIL, and roll It IN pieces the size ol
snail marble, put them on q white paper
and when they are oil on, take the sheets
m paper oy each corner ana i'tt " up ana
down, SO that the paper may touch The
table each time, and by that means you
Will see the drops come quite HAT about
the SIZE OF a slxpence; put some sugar nom
on the paper hen shake them of and Won
will see ali the chocolate drop, are COVERED
with the sugar non, areils: Lt them stand
till coId and they will come off well, and
then put them in box prepared.
FREScH RECEIPT FOR BOILING Ham
-After having soaked, thoroughly cleaned,
and trimmed the ham, put over it q little
very sweet clean hay, and tie 1t up in a
thin cloth; place il in ham kettle, q brais
ing pan, or any other vessel as nearly Of
It's size as can be, and cover u with two
parts OF cold water, and one OF light white
wine we think the reader will perhaps find
cider . good substitute for this); add,
when IL bOils and has been skinned, four
or five carrots, two or three onions, large
bunch Of savory herbs, and the smallest
bit OF garlic. Let the whole simmer gentl,
the ham be yery larrc When perfectly
tender. liz 1. out. take off the rind. and
sprinkle over il some fine crumbs. or some
raspines Of bread mixed with little finely
minced parsley.
A CABISEr PUDDISo.-Boil one and a
pint Of new milk with sufficient loaEsugar
to swseten It, the peel Of q fresh 'emoH,
cut thinly, a little cinnamon. mace, and
cloves. Boil oil these Ingredients as IL for
custard. Beat up nine eggs, oinitting the
whites Of four. Pour the boiiing milk, etc,
oneTs,ion ~, - | ihsn s,rs;n he Whole ,brogvb G !
hair seiye. and lei L stand t,II cold. Tnko
a good sized budding mould. butter Il we'll.
ana line 4 win snoHgecakes cnt into Thin
sIices M will nrobahIv reou,re fonrl Ponr
M cnstard into m n,onld md NJ n close.
4 wiIl taka an honr ana 4 halT N hoii /,
Il IN jmnrovan,ent ailer bn,terIna .he
mould and before placing the spOneecakos.
% arrange some stoned rasslns, slices q
cano'eu peel anu nu'n oer'e nos WIN
WINE sauce
A Geau.x Taur-Pat a MINI a,
s.rsvbsrries cr .rv ,,,h.s c.s.h mi, 4,
M ho,,oro ~ 80. di.h S,,s. ~
f-n;. NM ove. !, I.,sr ~ r"s.roons. -.
and ppur over Il q cns,ard mads win
onsrt II fresh milk and M voIks ~ siohl
egg. beaten, sweetened to taste, and scald.
Ing hot. When cold, place on the top the
whites Of the eggs beaten TO . fr0th with a
little sugar, or cream whipped TO a froth
The egg may be ornamented by beating cur.
rant jelly with part Of i, and putting Il In
alternate bulls Of white and pink.
e,... -. D.. ,n.,,
..n,hs. ~ ~. Z 'I''.s; w.ss ,..H.s. aI.ss ms''
.ose'ses '.e Hl'ov.ns ,ne, eusen's' 1s''
beef suet. minced fine. and half a pound n
apples which have been pared. cored. and
chopped small. six ounces Of sifled loaI
sugar. the inice aud grated peel a one
lemon and : lltIe salt Aftsr well mixinv
put Il into 4 mould. ana boiI fur hours. =
FayIs CAks.-Iwo cups Of mOlas-es
milk Eve q llour. Eve eocs one % te.snooD. nm y
fal saleratus: cut up he butter n the milk.
warm the m,lasses' etlr Il iulo the milk and
butter. then stir in ihe sugar and lel Il cnI
then add the err we'll b atep. one 20 nd n
rsi.ins, one IL currants. half pound citrop:
bake in slow oven.
Sc. nj. :.