The weekly Arizona miner., 1869-07-17
Domestic Receipts.

COTTAGE PUDDISG.-k cup of sugar, 1 egg, cup of sweet milk, two teaspoonsful of cream tartar, teaspoonful of soda Bake twenty minutes and serve with sweetened cream.
 ALMOND CkKE.-Take nine eggs, one pound of sugar, half pound of flour; beat well to- gether; then blanch half pound of almonds add to the mixture with half teaspoonful of lemon extract; bake quickly. FRUIT CAKE.-Soak two cups of dried ap pies over night; in the morning stew them in two cups of molasses until about half done; when cold, mix in two cups of four, half cup of butter, two eggs and half a teaspoon ful of soda; bake slowly. and you viii find this very nice and cheap.
 ToMATo SALAD. Take ripe tomatoes, slice them thin, chop two onions fine, sprinkle ever the tomatoes, then add pepper, salt, vim egar and oil.'
 SHRUB.-Every one in the country can make shrub. Take two quarts of currant juice, two quarts of rum, dissolve in 1t one pound and half of loaf sugar, stir and strain; when clear, bottle it for use.
 GUMBo.--Boil fowl until almost tender, then cut quart of green okra, one quart Of ripe tomatoes, season with pepper and salt and one pint of onions, add parsley, and boil until the whole is boiled perfectly tender, in about two quarts of water.
 A BOILED PUDDwG.-Two cups of flour, half cup of molasses, large teaspoonful of lard, one cup of entrants, or chopped raisins, little salt, one cup of milk, teaspoon of bak- ing powder; boil in cloth or steam; to be eaten with rich sauce.
 PRUsE PUDpNG.-Take three eggs to one quart of milk, and make batter with four, mix in pint of prunes, boil one hour, pour when served.
 SAUCE FOR PUDDINGs.-Mix one cup of pulverized white sugar with half cup of good butter, flavor with anything that may suit taste.
 SPONGE CAKE.-Five eggs, l l cups of su' gar, 2 cups of flour, teaspoonful of cream tartar, teaspoonful of soda.
 To CooK CUcUMBERs.-Pare off the rind then cut the cucumber into slices, lengthwise dnst either side of those slices with corr meal or wheat four, pepper and salt them tc please your taste; this done, fry them brown and you will have one of the most delicious dishes that you can imagine, combining il their flavor those of the oyster plant and eel plant. Of their healthfulness, thus cooked there can be no question, and of their palat ableness, it is only necessary for you to tr, them to say, with us, they are exquisite.
 BREAD PUDDIxG.-Crumble enough stal bread to fill pint bowl, boil one pint of mill with a stick of cinnamon in it. Pour the mill boiling over the bread. Three tablespoons ful of sugar, two tablespoonful of butter four well beaten eggs, added when the mix ture is lukewarIn. Juice and the grate rind of lemon. Rasins or not, as you prefer Bake threequarters of an hour. Sauce.
 SPRUCE BEER.--Take four ounces of hop boil half an hour in one gallon of watel strain it, add sixteen gallons of warm watel two gallons of molasses, eight ounces of ef sence of spruce dissolved in one quart of ws ter; put it in clean cask, shake it we'll tC gether, add half pint of yeast, let it stan and work one week; if warm weather le' time will do when drawn off add one spoor ful of molasses to each bottle.
 FRENCH ToAsT.-Beat four eggs very lgh and stir with them a pint of milk; SiC some bakers bread, dip the pieces into th egg, then lay them into a pan of hot lar and fry brown; sprinkle litIe powdered sr gar and cinnamon on each piece, and serv hot. If nicely prepared, this is an exceller dish for breakfast or tea; quite equal to wa nes