Rapides gazette. (Alexandria, La.) 1869-187?, 1873-07-19
FIELD AND FAMILY.

one pound su gar, JnTcc-qudrler-pOunu
butter, one pound currants, one pint of
cider, six eggs, one teaspoOnful soda.
Spice to your taste.
LIGHT FRUIT CAKE. - Three-fourths
pound butter, one pound sugar, one pound
eggs, one pound flour, one pound raisins,
stoned and chopped little, half-pound
citron, small teaspoonful soda, no spice.
Will keep all summer.
FRUIT CAKE.-One and two-thirds cups
of butter, five cups of flour, three cups of
sugar, one cup of wine, one teaspoonful
of soda, one pound of raisins, one pound
of currants, quarter-pound of citron,
five eggs. Spice to your taste.
PLIM DoUGHNUTs.-Take one cup of
sugar and one cup of sweet-milk, two tea
spOonfuls of cream-of-tartar and one of
soda, the latter dissolved in half cup of
hot water, little salt and spice with nut
meg. Mix with flour until hard to roll,
and fry in hot fat.
SOFT GINGERBREAD.-One cup of sweet
milk, one cup of molasses, and table
spoonful of shortening must be melted in
half cup of hot water in which tea
spoonful of soda has been dissolved. Add
three cups of flour, little ginger, and
salt. Mix all these ingredients together,
and bake in a shallow pan.
SOME of the Greenfield Massachusetts,
farmers market their butter in Boston put
up in one pound tin boxes. These are
packed in ice and arrive at the Hub as
fresh and nice as they leave the dairy. 1t
is the gilt-edged butter that receives this
treatment, and it brings seventy-five cents
or more a pound.
To prevent horses from rubbing the hair
off of tail and name, take half teacupful
of sharp cider vinegar, pour on the spot
where the rubbing is done, and card 1t in
while pouring on, and it will be found
that this simple thing will stop rubbing
down fences, or spelling the looks of the
tail In the stable.
MOLAssEs-CURED HAMs.-MOisten every
part Of the ham with molasses, and then
for every hundred pounds use one qua
of fine salt and four ounces Of saltpeter,
rubbing them in very thoroughly in every
point. Then put the hams thus prepared
in tight cask for four days. Then rub
again with mOlasses and one quart of salt,
and return the hams to the cask for four
days. Repeat this the third and the fourth
time, and then smoke the hams. This
process takes only sixteen days, while
other methods require five or six weeks.
To Boil GREKN-CoRN.-Trim off all
the husks, and put the ears into boiling
water, with tablespoonful Of salt to a
dozen ears. If the fire is brisk, tender
corn will be done in fifteen or twenty
minutes, otherwise in half an hour. Lay
a napkin on large dish, and, after drain
ing off the water from the corn, lay it on,
turning the corners of the napkin over it
to keep it hot. Some housekeepers prefer
20 steam the ears of corn, or to wrap them
in linen towel while boiling.
BRIDGEPORT CAKE.-One cup of butter.
two cups of fine white sugar, three and half
cups of flour, two cups of currants, one
cup sweet milk, in which dissolve one half
teaspoonful soda, four eggs; stir one tea
spoonful cream-of-tartar into the flour.
Bake in two sheets in a quick oven; frost
If you choose. By substituting chopped
raisins, one cup in one-half the above
quantity, you have two kinds of cake at
one baking; or you can slice citron for
the fruit, which is very nice.
To CAN TOMATOES. = They are just
sufficiently steamed, not cooked, TO scald
or loosen the skin. and are then poured
upon tables and the skin removed, care
being taken to preserve the tomato in as
solid state as possible. After being peeled,
bottoms perforated with holes, so as to
strain off the liquid that emanates from
them. From these pans they are care
fully placed by hand into cans, which are
filled as solidly as possible - in other
words, all are put in that tie can will
hold. They are then put through the
usUal process, and Theoretically sealed.
COTTAGE PUDDNG.-Rub into one pint
of flour, two tea-spOonfuls of cream OF
tartar; rub together one tablespoonful
of butter, and one tea-cupful of sugar.
and add to the flour; dissolve one tea
spoonful of soda in tea-cupful of sweet
milk beat one egg to froth and add to
the milk then stir the latter briskly into
the flour, etc., turn into a buttered pud-
ding-dish and bake half an hour in quick
oven. AS sauce beat together the yolk
Of one egg, tea-cupful of sugar; and hall
tea-cupful of melted butter. To this
add half a tea-cupful Of wine and the same
of boiling water. While this Is cooling
and then stir into the same.
How TO CAN CoRN.-First boil it fif-
teen minutes on the ear. This hardens
the outside of the grains, so that they
may be readily shelled. The grains are
to be dried for an hour In the oven, at a
moderate heat, or allowed to remain one
day spread out in the open sunshine. The
next step is to salt it just so much as
will season it for the table; fill tin cans
with it, leaving half inch of space; put
gill or so of water in each can, seal up.
leaving only an aperture the size of a
large pin for the escape of gas. Place the
cans in a flat-bottOmed kettle, having
enough water in it to reach within half
an inch of the tops of the cans; then boil
moderately three quarters of an hour,
and with drop of solder seal up the vent
in each can as 1t is taken from the kettle.
Corn prepared and canned in this man.
ner and set away in cool place will keep
perfectly sweet and good.
CREEN-coRN PUBDNG.-Allow one
long ear of sweet-ccirn for each person.
Take half a pint of n,ilk, one egg, des-
sert-spoonful of whitasugar, ore of sweet
hutfar and q asnoonf1I of salt IN avary