The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-05-05
Domestic Receipts.

ALMOND Blanch and pound
fine quarter of pound of almonds,
and boil them in quart of milk, sweet
ening them to the taste. Beat eight
eggs five will answer and strain them
turn the milk and almonds boiling hot
on the eggs, stirring them all the while
and boil in pitcher set in hot water
till thickened.
COFFEE CUsTARD.-Mix one egg with
q cup of fresh-ground coffee, and pour
on it pint Of boiling water boil five
minutes, pour in a cup of cold water,
and let it stand ten minutes. Pour it
off clear into a saucepan, add pint OF
cream, and boil. Beat from five to eight
eggs with one a half cups of sugar, and
pour the boiling mixture over this, stir
ring it we'll. Set the whole in boiling
water, and stir till it thickens. Serve
in cups TO eat cold.
CURDs.-Freshly soured and thicllen-
ed milk is esteemed by the doctors very
wholesome and easy Of digestion. Fami-
lies in the country may make this SER
viceable by stirring several spoontuls Of
orange wine or native port into dish
of sour milk before it sets. then leaving
it TO curdle, and eating with powdered
sugar and nutmeg. The wine quite dis
guises the unpleasant taste of sour milk,
and makes it a delicacy. When cream
is churncd, as it should be, every morn
ing, the buttermilk may be treated in
this way, and will be found very rich.
CURING MEAT.-The following method
has been thoroughly tested, and al
ways proved satisfactory To one gal
lon Of water add one and half pounds
of salt, half a pound Of sugar, half an
ounce of saltpetre, half an ounce Of pot
ash. In this ratio the pickle can be IN
creased to any quantity desired. Let
these be boiled together until all the
dirt from the sugar rises to the top and
is skinned oil. Then throw it into
tub to cool, and when cold pour it over
your beef or pork, to remain the usual
time, say four or five weeks. The meat
must be we'll covered with pickle, and
should not be put down for at least two
days after killing, during which time it
should be slightly sprinkled with pow
dered saltpetre, which removes all the
SuIldCc DlOOi, cue, leaving tue meat
fresh and clean. Some omit boiling the
pickle, and find it TO answer we'll
though the boiling purifies the pickle
by throwing off the dirt always to be
found in salt and sugar.
INvALID's LUNCH.-Stew half pound
of large raisins, the dried peel of one
orange and the juice of six, together
in porcelaine kettle for an hour with
plenty of water. Then strain and set
away in the ice.box. For use, take half
a pint of this, and half a pint of rich
milk, with the whites of two eggs beat
to a froth beat together with three
spoonsful of native wine, and eat with
this kind of cracker: One pound of
Graham flour of the best quality. one
cup of cold water, teaspoontul of
salt, the boiled raisins chopped and
stirred in with quarter of pound of
blanched sweet almonds chopped fine.
Mix these to stiff dough, roll thin, and
bake on hot iron sheets before the fire.
or on the floor of the oven. Nuts and
raisins in this way are not only easy of
but very nourishing, and the
Graham cake in this way is made palat-
able to those who like no other way.
The success and notify richness of the
cracker depend on its baking by an in
tense heat.