Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1865-10-21

rare wood, carved and inlaid with gold,
marble, agate and lapis lazula, were
found amphorae still containing wine,
and goblets of onyx
Domestic Receipts.
JELLY CAKE.
Make a batter as for pound cake;
bake it in cakes on griddle, and while
warm spread jelly between each layer.
Trim with knife. IS
A GOOD CAKE WITHOUT EGGS.
One cup sugar, one of butter. one
nutmeg, one cup milk, two ounces
currants Tor mott, one teaspoonful dry
cream tartar, one-half do. soda dissolv-
ed in milk, and -four enough to make
batter.
SCOTCH CAKE.
One pound brown sugar, one do. of
-four, one-half pound butter, two eggs,
cinnamon Roll very thin to bake. Is
TO KEEP MINcE MEAT. S -
Mince meat may be kept entirely
sweet for months, at any time of the
year, by packing it in stone jars, and
covering the surface with, say one-half
an inch of molasses, to exclude the air.
APPLE CUSTARD PIE.
Take four apples, pare and stew them
soft; to this add the yolks of two eggs;
sweeten and flavor with lemon, 1.-THE
grated rind or extract Prepare the
crust the same as for cuatard; while
baking, prepare the frosting-white of
two eggs, six spoonfuls of sugar. As
soon as taken out of the oven, spread
the frosting on top, and set it back into
the oven; let it stand till a light brown.
Try it.
PENNSYLVANIA PUDDING.
Three eggs, one teacupful of sugar,
quarter of pound of butter, three
quarters of q cup of new milk, two cups
of -four, one yeast powder. Bake in a
quick oven three-quarters of an hour.
BAKED INDIAN PUDDING
Ten tablespoonfuls of meal, three
pints of milk, one large cup of molas-
ses, three tablespoonful chopped suet.
Bake two and half hours, stirring till
it begins to thicken.
SUGAR BISCUIT.
Three pounds of -four, theee quarters
of a pound of butter, one pound of sug-
ar, one quart of sponge. Rub the flour
butter, and sugar together, then add
the sponge with as much milk as will
soften the dough. Knead well and
replace it in the pan to rise. This must
be done in the afternoon; next morning
knead lightly, make it into small cakes,
about the size of silver dollar, and
half an inch in thickness; place them on
slightly buttered pans one inch apart
each way, set them in a warm elevated
place to rise; when done wash them
over with little water, not having the
brush too wet, and let them remain in
the tins until cool.
APPLE JELLY.
Cut off all spots and decayed places
on the apples, quarter them but do not
pare or core them; put in the peel of as
many lemons as you like, about two to
six or eight dozen of the apples; fill the
preserving pans, and cover the fruit
with spring water; boil them till they
are in pulp, then pour them into a jelly
bag; let them strain all night, do not
squeeze them. To every pint of juice
put one pound of white sugar; put in
the juice of the lemons you had before
pared, but strain it through muslin.
You may also put In about teaspoon
full of essence of lemon. let it boil for at
least twenty minutes, it will look red
der than at first; skint it well all the
time. Put it either in shapes or pots,
and cover it the next day. 1t ought to
be quite stiff and very clear.
CHOCOLATE.
Scrape up one pound of best choco-
late, and dissolve it in teacupful of
boiling water; then mix with six tea
cupfuls of fresh milk; let it come to a
boil It then is ready for the table. If
you will add eight well-beten eggs to
the above preparation, with sugar, and
bake it in cups, you will have a nice
chocolate pudding.
s TO STEW OYSTERS.
To one hundred oysters take one
quart of milk, half pint of water, four
spoonfuls of -four, half cup of butter,
and one teaspoonful of salt, with very
little Cayenne pepper. Boil and skim
the liquor of the oysters. Steam the
How to use Tomatoes. AT this season
of the year, people use tomatoes in so
many different ways that it is almost
impossible to keep pace with the various
improvements in serving them up. The
following from an exchange being new
to us, we give it place in our columns:
-- TOMATO CHEESE. -
It is a nice neat dish for luncheon, a
nice relish at tea time; and it is cheap
and good, and will keep the year round.
/ take dozen large, ripe, tomatoes,
scald, and remove the skin, then thor
oughly mix them after cutting into
slices, with pound of sweet dried beef,
shaved as thin as tissue paper. Put in
with the tomatoes and beef the sweet
white curd from quart Of milk, season.
ed with pepper and ground cloves, put
the whole into q stout bag of loosely
woven linen, and after kneading and
manipulating until all the ingredients
are perfectly incorporated, / first squeeze
out every drop of liquid I can force
through the cloth. Then place the
material in ''hoop" that I improvise
out of round wooden spice box. by
taking out the bottom and cutting in
the edge four little notches as vents for
the escape of any juice that may remain.
I place the removed bottom on the top
of the mass as follower, and-well,
/ may use my husbands copying press
for my cheese press. 1t performs adj
mirably, but any convenient weight APP
piled to the top will answer the pur-
poses. Press twenty-four hours, and
put by in a cool, dry place. For use,
shave in thin slices.
Drowned TOMATOES.
Take large round tomatoes and halve