Prescott journal. [volume] (Prescott, Wis.) 1861-1871, 1867-06-01

| WIN 10 NOuC Wei bbN WIZ bSetA ~ nAON'
crate crop the first season, and a
heavy one the next. The best plants
are the well-rooted rum ers from last
autumn. They should be well taken
up, so as to secure all the fibers. lifting
the roots out with a spade, and shak.
ing the earth carefully from them; if
pulled severely by the hand, the roots
will be torn off. The older and dead
leaves should be cut from the plants,
and the roots trimmed to about two
and a half inches long. -Americda
Fruit CulturiSt.
OLD ENGLISH PLUM PUDDING. To
make what is termed pound pudding,
take of raisins well stoned, currants
thoroughly washed, one pound each;
chop a pound of suet very fine and
mix with them; add a quarter of a
pound of flour or bread finely crumb-
led. thlee ounces of sugar, one ounce
and half of grated lemon peel blade
of mace, half small nutmeg, half a
dozen eggs well beaten; work it well
together, put into cloth, tie it firmly;
allowing room to swell; and boil not
less than five hours. 1t should not be
suffered to stop boiling.
WHITE HARD SoAP.-Seven pounds
soda, three of lime, four gallons of
water; boil together till dissolved. Let
this stand to settle; then pour off as
long as any remains clear, and add wa
ter to make four gallons. Boiling this, |
add four pounds of grease and two ta-
blespoOnfuls of borsx; boil till thick. |
Take up and put away to cool When |
it is cold, cut the pieces rather larger |
than the size you want them, as it
shrinks in drying.
To TRY-oUT LARD. "A farmers mode !
OF trying leaf lard one which produces |
few scraps, is to add to every ten lbs. |
of rough lard tablespoonful of saler
atus during the process of trying-out. |
We have tried the experiment, and can |
speak from our own experience. In |
tTying-out seven pounds Of lard there |
was less than quarter of a pound OF
scrap-waste.
CRYsTALIzING GLAss.-To one quart |
of water add one pound of alum; boil |
till all the alum is dissolved, add lit
tie indigo, and then pour it into fiat |
dish aud place the glass in it, Let il
stand till the crystals are formed, which |
will take about twenty-four hours. -
Peach stones, cinders, heads of wheat, |
oats, etc, may be thus crystalized.
WASHINGTON CAKE-Take three quar-
ters of a pound of flour, one half
pound of butter, three quarters of II |
pound of sugar, four eggs, one cup of |
cream, a vine glassful Of brandy, one
half pound of raisins, one nutmeg, one |
half tablespoonful of lemon Juice, one |
teaspooDful of saleratus. Bake four |
hours very slow.
BLACK CAKFs.--Take two eggs, beat |
them to a froth, one cup of butter beat |
en- to cream, one cup of sugar, beat |
the sugar and butter together; one cup |
OF molasses, three cups of flour; put |
the -four in degrees, one teaspOonful |
of potash, one tablespoonful of ginger, |
and one of cinnamon.
Corn RUsK.-Take one pint OF corn |
meal and scald it with one qnart OF
milk, half a teacup of warm lard or
butter, little salt, three eggs, yeast |
enough to make it raise; then stitfen 1t |
with wheat flour; let it stand and raise !
abOnt three hours; then roll aud let it !
raise again; bake it and cut warm.
JOHNNY CAKE-Three eggs well beat |
en-; one quart of sour milk; one quart |
corn meal; little wheat flour; two TIA
blespocnfuls melted butter; four table |
spoOufuls molasses; one teaspoonful OF 1
raloratua, a little salt anu ginger to !
your taste. Bake IN a dripping-pan in
a hot oven one hour
TAPIoCo JELLY. Take a quarter of a |
pound of tapioca, swell it thoroughly /
in a pint of water, then add glass OF |
wine, with sugar to the taste. Tapioca |
simply swelled in milk and eaten with
d sauce, is light and nutritious food.
ENGLISH BUNs.-One pound of but- |
ter, one pound of sugar, four pounds
OF -four, one quart OF milk, six eggs, |
one pint OF yeast.