Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-08-07
HOUSEHOLD.

From the Germanton Telegraph
| DRY ToAsT.-There is as much art and care
necessary to make this simple article properly
as to roast hare or fowl. The slices of bread
should be thin thick as liked, and the crust be
cut off. 1t should be held little distance from
the fire to draw the steam ont of it, and be turn
ed before it hardens or begins to brown then
be toasted on both sides till of light golden
brown, ard be placed in a toast-rack, or be stuck
upright on fork till it is cold. The next piece
must be put at the other end of the toast-rack,
otherwise the steam from this will make the first
piece leathery.
An EXCELLENT BREAD PUDDING.-Soak two
pounds of pieces of dry stale bread or toast all
night in plenty of water, with plate laid on the
top to keep them under the water. Next morn
ing pour off and squeeze out all the superfuous
water; then mash fine the pieces of bread, mix
with half pound of -four, quarter of pound
of cleaned currants, a quarter of a pound Of
moist sugar, four ounces of suet chopped fine,
and two teaspoonsful of fresh ground allspee
grease the inside of baking dish with bit of
suet, put in the pudding, and bake for two
hours.
ECONOMICAL RICE PUDDING WITHOUT EGGs.-
Two large tablespoOnsful of rice TO one quart Of
milk, one small cup Of white sugar, one cup of
cut-up raisins. Let it stand in a warm place
three hours, and bake one hour. However para
doxcal it may appear, the addition of one or
two eggs spoils the pudding, rendering it firm
and dry. Half dozen eggs and half the rice,
previously boiled, will make delicious custard,
50 fr;o fb ba
To MAKE PAsTIFs.-Make paste of -four and
lard, or suet if preferred, with sufficient cold
water to mix it take some meat-beef, or NUT
ton, or portland cut in small pieces; roll out
the paste and put the meal into it ; add pepper
and salt sufficient to season it, onions cut up
small if liked, peel some potatoes, cut them in
slices and put them in with the meat make the
paste in the shape of turnover or pasty, and
bake for one hour.
APPLE TARTLETs.-Peel six large puddng-ap-
pies, boil to pulp, mix with sugar, cloves, and
lemon-peel to taste; let this mixture stand till
quite cold, then mix with it two ounces Of dried
currants. Make a light puff paste, obtain q
large fat baking-tin, and pour the mixture in.
Cover it with the pastry and bake half an hour
III u very uOG ONCn
GREEN WALNUT PREsERvE.-In July take the
green walnuts you wish to preserve, put them
into stone jar with two pounds of moist sugar
to every hundred nuts, set the jar in a saucepan
of water over the fire, taking care the water
does not get in the jar let it keep simmering
three hours. When cold, cover the jar close and
set it by for six months.
TOMATO CHowDER.--SOak peck of green to-
matoes for twenty-four hours in salt water; chop
them quite fine in the ehopping- bowl adding
three or four onions mix with them q teaeup-
full of white mustard seed scald sufficient good
vinegar to cover them, spieing it with pepper
corns, cloves and allspice, tied loosely in thin
muslin bag pour the vinegar upon the toma-
toes, tie up the mouths of the jars in which it is
put away. One of the hest pickles ever made.