Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1875-02-05
USEFUL RECEIPTS.

HOlasses Cake.-Take two cups mo-
lasseS, one cup butter, one cup sweet
milk, teaspoon of saleratus, tablespoon
of ginger, three eggs, five cups of sift-
ed -four.
Ginger Nuts.-One pound of -four,
three-quarters pound of lard and but
ter mixed. three-quarters pound of su-
gar, one-quarter pound of ginger, two
ounces of allspice, one ounce of CARA
way ed and one pint of molasses.
Cream Pie Crust.-Take equal
quantities Graham and white -four,
wet with thin, sweet cream, roll thin,
bake in a hot oven, as COMMON pie
crust. Or take piece of breafdough,
after it has sisen, and roll in small
piece butters roll ont as pie crust.
Bedbng Restroyer.-Although these
pests do not annoy one in winter, still
it is well to look after them. Boil in
one gallon Of water one half pound of
alum. Wash the bedsteads with this
mixture while hot, two or three times
during the season and you will exter-
inmate them.
To Rensm Wrinkled Crope.-Stretch
over basin of boiling water, holding
it smooth but not tight, over the top,
and shifting as the sream fairly pene-
trates it. Fold, while damp, in the
original creases, and lay under hea-
w book to dry. 1t will look almost
as we'll rs new.
Pumpk'in Pie.-Stew, sift, add as
much boiling milk as will make it
about one-third thicker than for COM
mon pumpkin pie; sweeten with sugar
or molasseS, bake in hot oven. Or
add rolled cracker or -four to the sift-
ed pumpkin: add milk to the thickness
of common pumpkin pie. Squash and
sweet potato pies are made in the same
way.
Chestnut Pudding.-Take clean
boiled chestnut kernels and pound
them in mortar or rub them through
a sieve. To one cup of this add three
cups of chopped apple, one cup chop.
ped raisins, and one-half cup of sugar
and one cup of water. Mix thoroughly
and bake one-half hour, or until the
apple is tender. Serve cool.
70matoes-.1 -New Dish.-Slice ripe
! tomatoes rs thin as you can convent.
emily, dip them in flour, both sides
with pepper and salt; have some boil
ing lard ready in pan and fry them
nice brown; then add little butter
if you like, and serve hot for breakfast.
Some prefer the green ones done in the
same way; both are a substitute for
eggplants.
Sausage 1heat.-The proportions for
sausage meat are pound of lean fresh
veal and a pound Of lean fresh pork, a
Glove and piece Of nutmeg. Chop the
meat fine, or run it through chop
ping machine CRATE in little nutmeg
and Glove, also II small piece of cinna-
mon, if liked; mix them, and also salt
and pepper, with the meat; two yelks
of eggs may also be added, if handy.
You then know with what kind OF
meat your sausage is made. More
veal and less pork may be used, and
vice versa, according to taste.
To Shoe An Uuruly Horse.-A gen.
tleman long resident in Mexico says
that "a good way to manage horse that
will not be shod is to take a cord the
size of common BEDFORD; put it into
the mouth of the horse like bit, and
tie it tightly on the animals head,
passing his left ear under the string,
not painfully tight, but tight enough
to keep the ear down and the cord in
its place. This done, pat the horse
gently on the side of the head and
command him to follow. 1t subdues
any horse, and he becomes as gentle
and obedient as dog.