Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1865-10-07
DOMESTIC RECEIPTS.
CREAM CAKE 4.

/ CREAM CAKE.
| Beat two eggs in tea-cup; fill the
lcup with thick, sweet cream; add one
icup of white sugar, one of -four, one
teaspoon of cream tarter, half teaspoon
of soda; bake in long pans.
LEMON PIE.
A tablespoon Of starch to teacup OF
boiling water, teacup of sugar, one
Iegg, and the grated peel and Juice of a
lemon; baked between two crusts.
cREAM-TARTER CAKES.
To one and a-half pounds of flour
take two ounces of butter, rub it wellin
the -four, add one teaspoonful of car
Donate soda, one teaspoonful of cream
tarter and quart of sweet milk; bake
in hot oven.
TO MAKE GOOD RYE CAKES.
One cup of -four, two cups of fine
rye, -four tablespoonfuls of molasses,
half teapoonfuls of saleratus dissolved
in the nolasses, two teaspoonfuls of
yeast powder, put into the rye and
flour, a little salt. mix with milk, set
through the night, and it is ready to
bake In tbs morning.
| FLANNEL CAKES.
| One pint of fine Indian meal, one
pint of wheat flour, one teaspoonful of
salt, two gills of yeast. Mix the wheat
and Indian meal together with as much
tepid water as will make it into a bat
ter, not quite as thin as for buckwheat
cakes J. then add the salt and yeast, and
set them in a moderately warm place to
l,ise. When light, bake them on a
griddle; butter and send them to table
hot.
b - TO MAKE GOOD COFFEE.
Have coffee pot with lip, pour in
20 it as many cups of boiling water
you wish to make cups of coffee; let
the water boil, then put in as many
teaspoonfuls of coffee as there are cups
the head falls. When the coffee is done,
take it off the fire, pour in cup of cold
water, set the coffee on the hearth, and
let it stand ten minutes, when it will be
fine. For breakfast, put one cupful of
this coffee to three or four cups of boil
ed milk, sweeten to your taste, and
you will find it a luxury at small ex-
|'pense as great as wealth can procure
Coffee should never be made in what
are called coffee-pots I; if poured from
near the bottom it is never clear. Cot
fee should always be poured from the
top of the vessel.
DRIED RUsB.
Take sugar biscuits which have been
baked the day previous; cut them in
half between the upper and under
crusts, with sharp knife. Place them
on tins, AID soon after the fire has igni-
ted in the oven, put them in, and as
the heat increases, they become grad
uaIly dried through. When light
brown they are done. These are uni
versally liked by the sick.
ECONOMICAL PUDDING.
Take two tablespoonfuls of rice, put
it into small saucepan with as much
water as the rice will absorb. When
boiled enough add pinch of salt; then
set it by the fire until the rice is quite
soft and dry. Throw it up in a dish,
add two ounces of butter, four table
spoonfuls of iapioca, pint and half
of milk, sugar to the taste, a little
grated nutmeg, and two eggs beaten up
Let it be well stirred together, and bak-
ed an hour.
CIDER VINEGAR.
Almost every family in the country
have the materials for manufacturing
pure cider vinegar, If they will only use
them. Common dried apples, with
little molasses and brown paper, are all
you need to make the best kind of ci-
der vinegar. And, what is still better,
the cider which you extract from the
apple, does not detract from the value
of the apples for any other purpose.
Soak your apples few hours-wash-
ing and rubbing them occasionally,
then take them out of the water and
thoroughly strain them through tight
woven cloth-put it into jug and add
pint of molasses to gallon of liquor,
and piece of common brown paper,
and set in the sun, or by the fire, and
in few days your vinegar will be fit
for use. Have two jugs, and use out of
one while the other is working. No
family need be destitute of good vim
egar, if they will follow the above di-
rections.-N. y. Farmer.
e PIcKELD BEANS.
Procure your young ones from the
late crop; boil them in water, slightly
sailed, till tender; throw them in CO.
lander with dish over to drain; when
done dripping, lay them out on a dry
cloth and wipe. Pour boiling vinegar,
spiced, over them, and you have an ex-
cellent pickle. These are delicate for
tea.
To TAKE OFF STARCH OF RUST FROM
FLATIRoNS.
Tie up piece of yellow beeswax in a
rag, and, when the iron is almost. but
not quite hot enough to use, rub it