Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1866-05-19
RECIPES, sc.
[rrom the Germantown Telegraph.

rom the Germantown IelegraPh.I
FRITTERs.-B light one egg take three
pints OF flour, one dcsscrt-spoontull sup.carb,
soda, one tablespoonful of salt, three and
quarter pints of milk, mix all together;
have very hot lard, drop small portion in
a place until the pan is covered. Turn as
soon as brown; the faster they are cooked
(being careful not to burn the fat the nicer
they will be. Send to table hot,
BUTTERMILK CAKEs.-Three pints of flour.
one dessert spOonfull of sup. carb. soda, one
large spoonful lard, little salt; mix toge-
ther, moisten with buttermilk sufficient to
form soft dough, roll about half an inch
thick, cut round, ard bake fifteen minutes
in a quick oven.
CoFFEE.-I see in a Western paper re-
ceipt from q young housekeeper" how to
make good coffee, thus after the coffee Is
roasted aud ground, to each pound of cof-
fee, add one egg well beaten, and dry in
slow oven, when it is ready for use, and will
need no further additions to cause it to set
tie" This is all well enough tor young
housekeeper to know ard recommend, but
we, who are not young, have been acc uain-
ted with this mode all the while. My mo
ther and grandmother always practiced this
mo le with satisfaction. JENNIE.
To MAKE GINGER BEER.-Two gallons of
ginger beer may be made as follows: Put
two gallons of cold water into a pot upon
the fire: add to it two ounces OF good gIn-
ger, and two pounds of white or brown
sugar. Let all this come to a boil, and con-
tinuc boiling for half an hour. Then skim
the liquor, and pour it into jar or tub,
along with one sliced lemon, and half an
an 1Al pf turt he. 4
put in a teacupfull of yeast, to cause the
liquor to work. The beer is now made !;
and after it is worked for two days, strain
and bottle it for use. Tie the corks down
firmly,
SPRUCE BEER-Two quarts of boiling
hot water; eight quarts of cold water. In
the hot water add twenty.f five drops each of
the oils of spruce, sassairas, and winter
green three cents worth of yeast; three
! pnts of molasses; mix it and let it stand
all day, then bottle it. Put the molasses IN
the cold water after the oils are all well
mixed in the hot water; add all to the
sweetened water; last of all add the yeast.
| Ii made in the morning 1t must be bottled
at night Half goblet OF dock root boiled
| in the water is healthy.
SAVING Soar GREASE AND MAKING 1T
| UP-ln order TO keep soap grease clean anu
sweet during summer, run OFF some lye, and
boil it down until il will eat feather if put
into it. Then put it away in an iron or
other vessel, and throw your meat rinds and
scraps therin When you make your soap,
( boil down lye as before, put it into an iron
kettle, and this grease with other, if you
have it, and let it boil, and stir occasionally
In order to test the proportions of grease
and lye, take some out into dish, let IL
cool, and if it does not get hard, your soap
needs more boiling aud more lye; If too
much lye 1t will settle to the bottom, when
add more grease aud boiling. The expe'
rienced can test the presence OF too much
| lye by it's keen bite, and ats absence. vice
| versa, by touch of the tongue. A half day
is time enough ordinarily TO make kettle
Of soap, which, when done, should cut ou'
ike ginger bread. aAsEAs.