Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1875-07-01
Domestic Recipes.

BREAD AND BUTTER PUppG>G.-Cu
slices OF thin bread and butter. lay them in
a dish with currant, or marmalale be-
tween them, aud cover with 4 thin cu>larl
rather sweet: bake about half an hour
HARVARD PrppI>G.-Sx ounces Of
flour, six ounces of butter beatc, to a
cream. four eggs, xix ounces Of ra.-iu>
chopped very fine, six ounces OF pounded
loaf sugar. Favored according to taste
with either lemon or almond: boil three
hours.
To MAKE GINGER BEEAp.-One pint Of
mola>>es. half pound OF brown sugar. =
half pound of butter. one Tablespoonful OF
Of cinnamon. one OF cloves and OH. of gin
ger. hour to make L stin paste; roll thin.
cnt IN squares. or stlips, and bake in Il
quick oven
Castle Pudding: Two eggs, one-quar-
ter pound OF sugar. one-quarter pound of
butter. one-quarter pound OF -four; beat
butter 10 cream with the sugar finely
pounded. then add eggs and flour. Bake
three-quarters Of an hour in moderate
oven in small cups; when done, turn out
on a fiat dish and cover with thick. white
sauce favored with wine or essence.
-Custard FritteIs: Boil half Il pint of
milk with cinnamon lemon and bay leaves
add two ounces Of sugar. one of -four a
little salt and three eggs; beat all togethe
and steam this custard in plain mould or
basin. previously spread inside with but
ter. When done firm, and quite cold. cut
In square pieces, and dip in frying barter:
drop separately in boiling fat, fry light
brown color, and dish them up on a nap
kim.
Irish Dat Meal Crisps: Make cruel
of any good oatmeal takin. about one-half
pint OF meal in two quarts of water. Stir
1t until ii sets. and then let il cook a long
time-two or three hours if convenient.
Thed take one quart of the coarsest oat
meal that comes into market, add two
spoonluls of sugar. and wet il with the
Cruel. using just As little OF the latter as
viii be needed to make stick together
slightly. Then dip out. off-hand and
rough, level spoonful upon pan Slightly
oiled. If flattened down. or if too thick.
they will be less brittle and harder Bake
in moderate oven until dry and slightly
brown. Put away in a dry place, and
serve as crackers. or for a lunch with
sweet fruits.
Improved Starch: beautiful finish
can be given to articles TO be starched by
taking one-fourth of pound of starch. and
working it over and kneading it with a
little water, then placing five or six pints
of water in pan, and adding to this very
small quantity of powdered borax. a small
piece of sugar, and a fragment of white
wax about the size Of hazel nut. and
heating the whole sufficiently. This water
is then to be added to the starch, with con-
tinual stirring, mixing the two together
until the whole is as thick as is convenient
for application. If the articles are to be
made quite stiff, the strength of the starch
may be increased two or three fold.
Hay dried too much is injured almost
as much as when not dried enough. The
process of drying in the sun converts
portion of the nutritious elements into in
oluble. woody fibre which is a total loss.
the hay is made dry, so that the stalks
will snap and break easy when bent. a
arge part OF the nutritive elements, have
cen rendered indigestible and useless to
ne farm animals. Cattle do no like such
az and will not eat it when they can ge
1ything else. Dry the hay just enough |
keep it and no more.