The daily Gate City. [volume] (Keokuk, Iowa) 1855-1916, 1867-07-20

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Of our exchanges The following memorandum
Of work 6as 4 va aa5:4 rfan Iegrtg
Bsrnyasd = shovel - aeA nansss . haul
az over and Al uplf lsscSs. aass GU
Barn doors, gard kAses. ete., u s.6ud.
Drains and wash water outlets to 81 attend.
Moving machine to be put il order; also
horse rake and hay tender.
Grease wagons; mend harness and bsgs;
wash carriages. s 1900 ~.
Cut and haul wood and clean out the eel.
lar; whitewssh, etc. rss
Hen house to clean out, and compost fDr
corn to make. 6. ssss3si
BUTTER PgDDIFG.-Beat four ekgs thor.
oughly; MIX with them half piat Or milk,
and add them By degrees to haifsA pound oil
-four. When the batter is perfectly smooth,
thin it with another half pint Of milk. Flour
well a wet pudding cloth, pour the batter ip,
leave Il room to swell, lie il securely, and
put it in plenty Of fast boiling water. One
hour and quarter will boil il. Send to ta-
BILE with wine sauce.
10 MAKE NICE BoEBoNs. Take some fine
fresh candied orange r,nd or citron, clear off
the sugar that adheres TO it, cut II into inch
squares, stick these singly on the prong OF .
silver fork, or on osier twigs, dip them into
liquid barley sugar and place them in dish
rubbed with the smallest possible quantity of
very pure salad oil. When cold, put them
into tin, boxes or canisters we'll dried, with
paper between each layer
A FINE CusrARD PUDDING. Mix BY de,
erees pint of good milk with large spoons
ful of -four, the yolks of five eggs, some or,
ange-fower water, and little pounded Gin
namon. Butter basin that win exactly hold
it. ponr the batter in and tie Toured cloth
over it; put in boiling water over the fire,
and turn it about five minutes to prevent the
egg going to one side. Half an hour will
boil it.
FRENCH CusrARD.-Take one quart of milk,
favor it with the peel of about half small
lemon pared very thin, and sweetened to
taste white sugar Boil it and leave it to get
quite cold. Then blend with IL three table
spoonfuls of fine flour, and two eggs well
beaten. Simmer it until il is of the proper
thickness, stirring it the whole time Pour it
into cups of a custard dish
-Duich butter may be made by dssolving
two ounces of isinglass in a pint of water,
with the peel Of a lemon add pint OF white
wine. the luice OF three lemons, and the
yolks of eight eggs well beaten sweeten to
taste. Make it quite hot, but do not let it
boil. Strain and put into moulds.
PLrM PUDDING WITHOUT FGGs-Put to q
quart of milk twelve pounded crackers quar-
ter OF pound of snet, pound of raisins, q
little salt, and tea cup of molasses. Steam
or boil it three hours and half in cloth or
buttered bowl. To be eaten with sauce.
To CLEAN WATER Casks -Scour the inside
we'll out with water and sand, and afterwards
apply quantity of charcoal dust and anoth-
er and better method is to rinse .hem with q
strong solution of oil of vitriol and water,
which entirely derrlves them of their foul
ness.
TIA CAKEs.-Iake one pound of flour, one
half pound of common raw sugar, the yolks
of three eggs, some carraway seeds, and
little nutmeg Make all Into stiff paste !;
divide this into fiat cakes and bake them on
tins.
Sealing wax may be taken ont of table
covers by dissolving the spots with spirits of
wine or naphtha. Apply the spirits with a
camel hair brash.
DELICATE CAKE.--0ne pound of -four, one
pound of sugar, one half pound of butter,
the whites of ten eggs.