, 1872-04-25
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BUNs.-One cup butter, one cur
sagsr, half-cup Of yeast, half-pint milk
make it stiff with -four; add, if you like
Autmeg.
BATTER PuDpno.-One quart milk,
nix eggs. twelve tablespoons -four, nut.
meg. Bake and serve with sauce.
WnE wHEr.-Take . pint of milk,
let it come to boil, take it Of the fire,
adj two wine glasses of wine. let it re-
main perfectly still till it curdles; strain
i and let it cool.
To CLEAN WHITE OsTRIcH FEArHERs.
Wash them well in soft water with
white soap and blue. if You gan get the
blue, if not, use the white soap-stone;
rub them through white, clean paper,
beat them on the paper. shake them be-
fore the FIRE, dry them in the air by
waving them with the hand to and fro.
Afterwards curl them.
"PEcuL1ARs," Or GRAHAM PUrTs.-To
one pint of Graham -four. add one pint
Of milk and one egg; stir in the -four
slowly, till it becomes q smooth (not
thick) batter. Use no soda, nor yeast.
Bake Immediately. The best bake
pans are of cast iron, with twelve sock
cts which must first be heated, then
creased, filed, and instantly returned
to the oven. If new; the pans should
be secured with soap and sand. then
creased, heated and rewashed. Puffs
may also be made without the egg. with
milk and water. They may also be made
of rye flour or corn meal. The corn
meal requires an egg. This receipt
is sufficient for twenty-four puffs.
INK STAINS FROM Books. First wash
the paper with warm water. using a
eamel's hair brush for the purpose,
by this the surface ink is got nd of; the
paper must now be wet with solution
Of oxalate of potash, or better still,
exalic acid in the proportions of one
ounce to half pint of water. The ink
stains will Immediately disappear.
Finally, agsin wash the stained place
with clean water, and dry it with blot
ting paper.
To Hull CoRN.-Take one quart of
strong lye, prepared. as for making soap,
and two quarts of water. Put the corn
into this for boiling, and let it boil till
the hulls begin to start, which You can
find out by washing q few kernels in
cold water. Then take the corn out,
and rinse it in one or two eaters. Put
it in cold water again. and let it remain
over the fire until it boils; after boiling
five minutes rinse it till all the lye is
removed. To cook it, boil four hours
slowly, add salt to your taste, and let it
boil half an hour more.
RICE MERINGuE.-Pick over one tea
cup of rice wash clean, and boil in water
until it is soft. When done, drain all
the, water from it. Let it get cool and
then add one quart of new milk. the
well-beaten yolks of three eggs, three
table spoonful Of white sugar and lit
tie nutmeg; pour into baking dish and
bake half an hour. Let it get cold;
then beat the whites stiff, and add two
great spoonfuls of sugar, flavor with
emon and vanilla, and spread it over
the pudding. and slightly brown it in
the oven. Be careful not to let it
scorch.
SAUsAGE.-A farmers wife writes:
This is . recipe that has descended in
our family, and never ate sausage
that was better. Those who do not
like pepper might diminish the guam
tity; For 80 lbs, of meat. well cut, add,
II OF. fine salt, 6 OF, pulyerized sage
4 Or. black pepper, 2 table-spoonfuls of
mustard, and summer savory to- the
taste. The mustard prevents the
seasoning from rising in the stomach.
SO that savory can be Used with safety.
Picked eggs are easily prepared and
most excellent as an accompaniment for
cold meats. Boil for half an hour three
dozen eggs, remove the shells, and pack
them when entirely cold in wide
mouthed jar large enough to let them
in or out without MASKING or breaking.
Turn as much vinegar as you think will
cover them entirely, and boil in it white
pepper, allspice, little root-ginger,
and, if desired, a very small quantity
of garlic. Salt to taste. A few tiny
onions put in the jar some may think
an Improvement. When the vinegar
has boiled enough to extract the spices,
take them out and pour it over the eggs,
cork tightly when cold, and in = month
they are ready to use.
A Job Of Wood Saving.