The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1871-03-24
AGRICULTURAL & DOMESTIC.



PEACH PoTPIE.-Put plain pie
crust round the edge Of pan; cut up
some peaches, and put layer of them
into your pan, then layer of sugar
and nutmeg cover with crust, and
bake slowly for two or three hours.
WHEAT-FLouR CAKES. Mix at
night, four pints bowlfuls of flour, or
half white corn meal one teaspoonful
Of salt; two and half bowls of tepid
warm milk one-half tumbler of yeast.
In the morning, add one egg, well beat.
en-; also add milk, If 1t is too thick
The cakes must be spongy.
HARTFORD PUDDING.-Take three
cups of flour, one cup of suet chopped
line, one cup of molasses, one cup Of
milk, one cup of currants, one.half cup
of citron cut fine, one teaspoonful of SO.
da, one teaspoonful Of salt; mix well
together and boil two and one-half
hours. Serve with cold or wine sauce.
APPLE SHORT CAKE.---Pare aud slice
tart apple enough to fill two round pie
plates, then make crust of one teacup-
ful Of cream, salt and soda, roll an up
per crust, put on and bake; when done
turn bottom upwards; put on sugar
enough to taste; then turn again and
so on. To be eaten warm.
HUNTING PUDDING. One pound OF
currants, one of raisins, one of suet,
half pound of sugar, quarter pound OF
citrou, ton eggs, one loaf of bread graf
ed, little mace, not quite half pint OF
milk, and enough flour to make it the
consistency of batter pudding; two
wine glasses Of brandy, and little salt.
YORKSHIRE biscuits. Three pounds
Of -four, one gill Of yeast, a quarter of a
pound of butter, three eggs, milk
enough to form dough. Rub the but
ter and flour together. Beat the eggs
and add them, then the yeast and milk
to form dough. Stand it away to rise,
when light make it out in biscuits, but
ter your tins, place the biscuits on
them, let them rise again and bake
them. t,.,,...-
SWEET PoTAToE PIE.-Take large
sweet potatoes, and steam them till
they are soft, slice them very thin.
1.-THE pastry is made in the usual way J
Lay the potatoes in deep pie pan,
sprinkle some flour over them, add two
tablespoonfuls of vinegar, one teaspoon
full Of butter, half teacup of water,
sugar and nutmeg or allspice to suit tho
taste. Sweet potatoe pies should be
eaten warm. t..A A--A' 'A
Ice CREAM CAKE.-Four eggs, one
cup sugar, beat together ten minutes.
Add two cups of flour. Bake quickly.
Take two cups Of sweet milk ana bring
to nearly boiling point. Beat one egg
with half cup of corn starch and stir
into the milk. Split open the cake, put
the custard inside, and close up again.
Frost the top little and you will have
a most delicious dessert. Eat it warm
for dinner with jelly.
A NICE PUDDING, cheap and whole
some, is made as follows: Scald one
quart of bread crumbs, cover closely 10
retain the steam, and let stand ten or
fifteen minutes to soak. Wash them
thoroughly, add Ono-half teaspoonful
OF salt, soda the size of large pea dis
solved In half pint of sweet milk,
and two eggs well beaten. Bake about
twenty minutes. For sauce, boil pint
OF new milk, and when cold sweeten
and flavor with cinnemon or nutmeg.
BORDEAUX SAUCE. Cabbage cut
two gallons, green tomatoes sliced two
gallons, onions sliced one dozen, one
ounce termeric, one ounce celery seed,
one ounce whole allspice, one ounce
whole black pepper, one ounce ground
ginger, one ounce whole cloves, one
gallon cider vinegar, one.half pound
mustard seed, one and three-quarter
pounds sugar, one gill salt. Mix and
boil together about an hour.
observation-disclosures will do
we'll to preserve the following first rate
receipt for sausage:
To every twelve pounds of meat take
three tablespoonsful of salt not much
heaped, three tablespoons black pepper,
eight tablespoons of sage and a table,
spoon half full of red pepper. .-..
Good sausage is splendid with buck
wheat cakes in winter, and ! got this
receipt from friend whose sausage is
always good as long as it lasts.
FRENCH PIcKLEs.-One half peck
green tomatoes. cut fine; large head
of cabbage, six large green peppers, six
onions, all cut fine; four teaspoonsful OF
salt, four of ground allspice, three OF
cloves, one half pound of black mus.
tard seed, two quarts of vinegar. Boil
all together two hours, one half hour
before taking it off the fire add two
spoonfuls of sugar. The vegetables to
be boiled half an hour in water and
drained before putting in the spice and
vinegar.
GOOD RUsK.-Two teacups of sugar
and one teacup of butter beaten to-
gether, with two eggs and one pint OF
sweet milk, and flour sufficient to make
a asponge. Add yeast and set it to rise
before going to bed. Next morning
make up as bread and let it rise again
then mould into biscuits, and wher
light bake them. Some cooks put in
nutmeg and brandy, and a friend o
mine fiavors them with grated orang'
peel, but prefer them without any
thing Of the kind.
How to Manage Coal Oil Lamps.