, 1864-05-14
Domestic 9efipes.

pint Of good cream, two ounces o. sugar
rub your pan with lard, and try them as
thin as possible, CRATE sugar over them, and
serve them up hot.
QuEES CAKEs.-Cne pound each of -four,
sugar and butter worked to u cream; the
yolks of five eggs, the whites Of ten. A
few caraway and coriaRdr seeds il liked.
They are best baked in small, welI.huttered
tins; u few currants should be strcwn in
the boltoIn of each tin. Half aH hour in
slow oven is sufficient.
KENlIsH FRIrTERs.-Beat the whites Of
three eggs and the yokes Of six, with half
u pound Of anur, a cupful Of milk, and
large teaspoonfll Of yeast; put the mixture
into jug, cover it, aud set it by the fire
tIll this next day, then add to the batter then
add ~ the batter two large apples, finely
cl'opped, and fry the fitters us usual.
MELTED BuTrER.-Flour the butt,r and
ut it into u saucepan with u little milk.
stirring it carefully one way till It buils.
Salt and pepper To taste. Another way is,
make il with b. tier, -four, and u little water,
aith salt aud pepper.
To MASH PARsSIPs.-Boil them ten.
der; rub the skIn oil; then mash ,hem into
u stewpa'. with little cream, u good piece
Of butter, pepper and salt.
ONION SAucE.-Buil the onions until
tender, changing the water occasionally to
render them mOre mild. STRAIN, and mash
the onions ia bowl, adding butter and
salt. Warm up again and mix the whole
thoroughly.
EGG SAUcE.-Boil the eggs very hard;
when taken up, throw them into cold water;
lake oif the shells, and clvop the eggs rather
fine; have ready your melted butter, into
which throw them; heat il well and serve.
To PREvESr CoSrAoIoN.-There is very
little efficacy in the employment Of caIn
phur aud other similar substances in pre-.
venting the contagion Of frvers. The be
prphy lactics are general Cleanliness,
plenty of fresh air aud water, moderately
g,Hd living, and eheerfilness Of mind.
ChIuride of lime is undoubtedly beneficial
in neutralizing bad smells, and is especially
antag0nistic Of the vapnrs Of snlpauretted
hydrogen; but its power Of destroying in
iection is more than doubtful.
CocoA.NUr PUDDIxo Pare of the rind
and WIPE the nut dry; dissolve two ounces
of 81 ar in small teacup Of water. Bull
the sugar o few minutes. and add the grated
cOcoa-nut; keep stirring the mixture until
il boils. When nearly coId, add the beat.
en- .Olks of thrre eggs, a de.Sertspoonfil
Of Orangr.flOwer water, wineglassfIl Oi
brandy, and piece If butter tho size Of
an egg. Line the dish with pastry. Pour
the mixture In; bake II, and sift sugar over
It before serving.
CnEEsE CREAM, A PLArx FAMrLY WAY.
Put three pints Of milk to one half pint
nf cream, warm or according 10 the same
proportions, aud put in alittle rennet; keep
Il covered IN warm place ill II Is cur
died; have q mould with holes, either nf
china or any Other; put the curds into II
u drain about al hour; serve with g,nd
plain cream and pounded sugar over ii.
RicE BLANcMANoE Take one pint Of
new milk, add to il twu eggs well beaten,
fur spuonfuls Of grnnnd ricc, two spuonfhls
Of brandy CRATE little nu'lnrg, sweet,ll
II to your taste, boil II; when near cnld,
put il into your Monid; when quite cold,
turn Il cat, Rax littio sugar, cream aud
nutmeg, and put round Il ia tho dish; gar-
nish with red eurrant Jelly.
A CHEAP FILrER -PGta piece Of sponge
at the botnIm ot a large fow, r-Imt, and
| dill the pot three quarters fall with cl, an.