Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1868-02-29
RECIPES. &C.

DoUGHNUTs.-Fiv eggs, three cups of su
gar, one cup of butter, one of sour cream,
with Il teaspoon of soda in it. Beat the
whites of eggs separate, and add with the
-four, that is, little of the whites and a
little OF -four until it is stiff enough to roll
out.
MusH.-There is much said about boiling
mush long time to prevent any raw taste.
let the water boil first, then stir in a little
meal at u time until thick enough and
smooth. l usually put the salt in the water.
My process is through in few minutes, and
the mush has no raw taste. OF course 1t
boils all the time am making it. l have
tried boiling it longer, but have discovered
no Improvement from it.
! PUMPKINs.-We boil a pumpkin whole
! day, and it gets pretty dry in that time
/ Not long ago q lady from the North, who
/ lives near US, concluded to have some pump.
( kin for dinner, so she cut one and steamed
some of it over the dinner pot. Then shc
mashed it, seasoned it with pepper and salt
and little butter, and set it before her
boarders as something very nice. Some of
us told her how to make pumpkin pies, and
she soon Abandoned The steaming process.
| BACK Down ON DELAWARE BIscUIT.-
We may as well acknowledge that the late
receipt we sent, for said biscuit, has not
| improved on acquaintance. When made up
! so rcry stiff, they are too close and solid
when baked. We prefer them, nowadays,
not too stiff to knead them at once.
JENNY LIMBS SoUP-Wash quarter Of
a pound of the best pearl sago until the
water that is poured from it is clear; then
stew it quite tender and very thick in water
or thick broth, Gt will require nearly Il
quart Of liquid, which should be poured to
it cold and heated s!owlyD then mix grad
ually with pint good boiling cream and
the yolks offour eggs, and mingle the whole
carefully with two quarts of strong veal or
beef stock, which should be kept ready boil
ing. Send the soup Immediately to the Ia
bic.
A BIRDS NEST PUDDING.-Pare and thor
ouehly core eight or ten tart apples, put
them into baking dish, ill tue apples In
the space left by the cores with cinnamon,
nutmeg and sugar. Make batter with
five eggs and a sufficient quantity OF flour
|, and milk, beating the yolks and whites
separately; pour this batter into the dish
and bake about an hour. When done serve
with wine sauce or butter and sugar.
Pooh AUrHoR's or EDIroR's PUDDING. -
Flavor quart of new milk 10y boiling in it
for few minutes half stick OF well-bruised
cinnamon or the thin riud of small lemon /;
add a few grains of salt and three ounces OF
Sugar, and turn the whole into deep basin.
When it Is quite cold, stir to it three Well
beaten eggs, and strain the mixture into a
pie dish. Cover the top entirely with slices
of bread, free from crust, half an inch thick,
and buttered on both sides. Bake the pud'
ding in moderate oven half an hour,
A REMEDY FoR DIPTnERIA.-The follow
,, ing Is recommended as a sovereign cure for
, this still prevalent and dangerous disease
by those who have given it thorough trials
Make two small bags that will reach
from eur to car, and fill them with ashes and
4, salt dip them in hot water, and wiring then
out so they will not drip, and apply then
!, to the throat; cover up the whole with
flannel cloth, and change them as often a
! they become cool, until the throat become
irritated, near blisterng. For children, i
is necessary to put flannel cloths betweei
the ashes and the throat, to prevent blister
ing. When the ashes have been on sui
> icient time, take wet flannel cloth an'
rub it with CASTLE soap until it is covereC
' with thick lather, dip it in hot water, an,
y apply it to the throat, and change as the
q cool ut the same time use gargle made @
| one teaspoonfull Of Cayenne pepper, one G
:. salt, one of molasses, in @ teacupfull Of he
water, ard when cool, add one-fonrth q
much cider vinegar, and gsrgle every 6ftee
, minutes until the patient requires sleep.
II gargle made OF CASTLE soap is good to i
. used part Of the time