The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1867-03-28
Farmers, CoIEatnn.-I
o - Faniiy Reeeipts: p q

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AOlasses Gandyc4-T Take aqnartOfgooag
molasses, (not sngar-hopse. ] and put It
in an iron pot. having previously greaS-
ed it with butter; let it boil over fast
for fifteen minutes, stirring ID sH the
time. Then put in a tea-cup Of sugar,
and boil fifteen minutes longer. Take
9 little out on a. plate, and when itisd
brittle, pour while hot into tin pl&tesgHl
rubbed with butter. Some think tan
improvement to add the kernels of black
walnuts. Put them in just as yoa take
up the Candy and give it one stir.
One tea-cup Of kernels, to a pint Of mo-
lasses. rl...f.......... =
Good Receipt for Plain Pie Cr4a.-rTske
one bowl of lard, one bowl of water,
(scant,) and threerbowls Of four Mix
all well together, using patent -four il Q
conyenient In the preparation of pud-,
dings baked in crust, the under crust,
can be made by this plain method, and
half pound made from the following p
receipt, can be used as an edge. .819aA
A. Rich Ciusf4Take one pound Of
flour and one pound of butter, and halt
pint of yateE also one egg. Beat the
egg light and put lin the water Mix
the water with the -four thoroughly,
and work we'll. Roll out thin and cut
the butter out it, then fold it in four
and roll again. Roll three times.
Oyster Pie.ATake fifty oysters, strain
the liquor, line dish with paste. Then
take two hard boiled eggs, chopped
fine, two ounces of butter, mix thess
with one slice dry bread crumbEed fne I;
add the pepper, salt and nutmeg to your
taste. To eachlayer Of oysters sprinkle
some of this mixture, then cover with
paste and bake. 1t is best to reserE5
some Of the oyster juice for gravy
which must be thickened.
Ciicten Pis.--Cut up q chicken, and
if old, boil fifteen minutes in water,.g
which mus be saved to putin the pie.
Make paste and put in the dish, ,oCuttingo
out the middle lay in the chicken, andw
dust flour over, and add butter, pepper
and salt. Cover them with the water;
roll ont the top crust quite thick, and
close the pie around the edge; omaceau 9
opening in the middle with knifeEg
/ Let it bake an hour. If warmed over
the next day, pour off the gravy, and,
warm separately. Add to the pie to
serve. s.stsifi a. - slJ9Z h.
I Drawn Batter.-Pdt half Ia pint -ofd
water IN a skillet, rub quartetof a pound
Of, butter in large spoonfnl Of fonEoy
When the water .boils, stir in, and let. :.
it boil a few moments. Season it with
parsley chopped fine. = n2i'"'' As.' 90
.sars,aa Puda;5a5g Take a quarter Of
a pound of dry bread, put it on the stove Z
with a pint of milk to softena aLet-is
remain three hourssrthen beat itup fne;id
let it cool awhile, and add one table,
spoonful of sugar, two of currants, two
eggs, beaten, Also pare, core and cut
two apples, and add them. Buttera
! Turks Turban and put It in SpriEkle
two table spoonHfnls Of chopped sneE
over the sop, and bake thres quartersofl .
an hour Eat,with butter and sugar: ~
| French Rolk.--Boil one pintof milkso
cut up two ounces of butter, into it, add
little salt When tepid, sift into it, i,
one pound Of -four, one egg, beaten, one -
tablespoonful Of yeast. Beat thesS'9
well together when ,risen,i form .intoc'
rolls with as little handling as possible. G
Bakie axe on tlnss. ss.rois 20 jis oi ulrl soI 4sj
! II Coed Caty WitLOut Eassnr0ne cvRss
Of. sugar, one Of butter, one, nutmeg,
one cup Of milk, two ounces Of currants, .
one tea-spoonful of dry cream Of tartar, n
half tealspoonful of soda'dissolvedi inthe
milk. Flour enough TO make aibatteEas
iDaapiags Nth Pork AFutl6h to sboll
any required quantity oflvater, pptiDtOoj
| it a few slices ofsalt pork totbis add au
quantity OF potatoes. Let these boil q /,
| few minutes, then dropinto the mixture
! few small round ad6mpli6gs made of Q
raised dough- season with pepper, andt
serve immediately III preferred, .yaiI
small piece Of butter may mfyy be added, d, :sI