Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1873-03-29
DOMESTIC RECEIPTS.


cup of yeast or one yeast cake, half cup
full of butter, one of white sugar, flour
enough to make the dough,of the consis-
tcncy of biscuit. After the sponge of milk
yeast and Aour is light, add the other in7
gradients. Let it rise again, then mould
into small round cakes put in buttered
tins. and bake half an hour. Beat the
yolk ofan egg in yolk, and rub over tho
top Of each rusk as soon as baked.
COUNTRY PUDDING.-Mix the yolks of
three eggs smoothly with three heapcd
tabespouniuls of hOur thin the batter
with new milk till it is Of the consistency
of cream; whisk the white Of the eggs sep-
arately, stir them into the batter, and boil
the pudding in tiOured cloth or basin for
and hour. Before il is served, cut the
. top quickly in cross bars. pour over it a
small pot of raspberry or strawberry jelly
or jam. and send quickly to table.
CHICKEN AND HAM PIE.-Cut two
chickens into joints, season them with
salt, black and Cayenne pepper, little
powdered mace and tablespoonful OF
chopped mushrooms. Then make balls of
force meat and the hard boiled yolks of
eggs, and lay them in the dish between the
joints Of the chickens, with few slices OF
lean ham in between, and add Nttlc wa
ter with mushroom eciled ii i , cover is
with pull paste, bake.
GINGER BEER.-Take three pounds Of
crushed sugar, two ounces OF bruised GIN
ger, one ounce of cream of tarter, ooe-haf
pint of yeast and four lemons sliced. Add
tour gallons Of boiling water 10 the above,
let it stand four days, and then bottle, TAX
iug care to have good cOrks and securely
tied down.
SPRUCE BEER.--Tak six pounds OF sn-
gar, four ounces Of essence OF spruce, eight
Ounces Of yeast, and ten Gallcns of water,
mix thoroughly and bottle it Immediate
ly.
CEMENT FOR CHINA, ErC.-Oue of the
cheapest and most durable of cements can
be made by taking small quantity of curd
of milk and grating into it a sufficient guam
tity of quicklime TO give it pasty cousistep-
cy. Use while it is warm. ..... ..
VEAL CUTLETS.-Cut them hall an inch
thick from the tllet, or large part of the
thigh. If not tender, beat slightly with u
wooden meat-mallet ; flour them, or dip
them in egg, and roll in fine bread crumbs,
and fry them in hot lard. For gravy. pour
of the fat, put in tablespoonful OF butter
in the pan, stir in Il heaped tables spoonful Of
flour until it browns, add half a tuubler of
boiling water Season with catsup, and
pour over the outlet. Serve on hot dish.
~ IHNSlClAN' > RHCEtTE FOR BEEF L EA
FOR INYALIDS.--Have the beef washed
and chopped line. Let it stand in cold wa
ter for half an hour, then put it on the fire,
and rs it heats the water will finish absorb
ing the strength of the beef. 1t must not
boil, as the most nourishing portion eyr-
pOrates. Strain and use it. Anothe, way
is to cut the beef fine and put il in bottle
without water Cork it tight and put it in
n saucepan of water, which let boil until
the bottle contains the juice from the beef
FRIED OYsTERs.-Scald them well in
their own liquor; wipe them dry i; make
thin batter, and drop tile oysters into it
take up each oyster In spoonful of batter,
and fry in boiling lard; whea Of light
brown color they are dOne. Lay soft
napkin in Il Hat dish, aud serve tho oys-
ters upon this, otherwise they VIII be too
greasy.
WINE JElLY.-To two ounces OF gela-
tine add one pint of cold water, a pound
and a quarter of sugar, one ounce of stick
cinnamon, the Juice of three lemons, tho
rind Of one, a pint of cider or wine let it
stand an hour, then pour on il one quart Of
boiling water, strain and put in tho mould
leave in cold place till stiff.
a rOmping four-year old had been deni-
cd some triaing qualification By his mother,
but It did not seen so trilling TO him as 10 )
her, for no said, with tho utmost gravity,
"MOther wire you cver bny ~