Mexico weekly ledger., 1876-11-30
RECIPES.

Eqq-P 2amt.-Cut slices half an inch
thick, and pare, when first starting
breakfast. Rub salt lightly over the
top of each slice and let stand in a pile
till the brine starts. Then shake off the
salt and dip each slice, both sides, into
flour well. Stand in a pile till the flour
is moist, then fry in a little lard in the
frying-pan, like n would griddle-
cakes. When brown, take up and
spread a little butter on top of each
slice. This is a much better way than
with ~egg-batter.
Cream CaEe.-1 cup of sugar, 1 egg,
& cup of sweet milk, II cups of flour, 2
tablespoonful baking-powder, Cheap
ing tablespoonfuls of butter. Bake in
2 cakes. Cream for the cake: J pint
of sweet milk, l egg, l tablespoonful OF
corn-starch, l tablespoonful of sugar
flavor as desired. Boil these ingredi-
ents to a thick custard and spread be-
tween the cakes. It will be better if
eaten the first or second day.
Scrap-6ook Paste.-Dissolve a teas
spoonful of alum in a quart of water;
when cold stir in as much flour as will
give it the consistency of thick cream,
being particular to beat all the Jumps;
stir in as much powdered resin as will
lie on a dime, and also add 6 cloves, a
teacupful of boiling water on the fire,
pour the flour mixture into it, stirring
we'll all the time. 1t will be soon like
mush. Let it cool, and keep it cool; lay
a cover on it; for use, soften with warm
water. 1t will keep IL months.
Pumpkin Marma1ade.-Take ripe,
yellow pumpkins, pare and cut them in
to large pieces and scrane out the seeds;
weigh the pieces, and to every pound
allow 1 pound of white sugar and a
small orange or lemon. Crate the
pieces of pumpkin on a coarse crater
and put it into the preserving-kettle
with the sugar and the rind of the
orange grated and the juice strained.
Let all boil slowly, stirring it frequent
ly and Swimming it well until it is a
smooth marmalade. Put it warm into
small glass jars, or tumblers; lay a
double round of tissue paper, with a
bladder Of waxed paper.
Old Fashioned Mozasses Candy.-Into
a kettle holding at least 4 times the
amount of molasses to be used, pour a
convenient quantity of good molasses.
Place over a slow fire, and boil J hour,
stirring all the time, to diminish as
much as possible the increase of bulk
caused by boiling, and checking the
fire or removing the kettle if there is
any danger of the contents running
over. Be very careful not to let the
candy burn, especially near the close OF
the boiling. When a little dropped in
cold water becomes quickly hard and
snaps apart like a pipe-stem, add a tea.
spoonful of carbonate of soda, free from
Jumps, to every 2 quarts. Stir quickly
to mix, and pour on creased platters tc
cool. When the candy is sufficiently
cool to handle without burning the
hands, it is pulled back and forth, the
hands being rubbed with q little butter
to prevent the candy from sticking tc
them. Flour is sometimes used for this
purpose, but gives an unpleasant taste
to the candy. The more the candy is
worked the lighter it will be in color
but if made from molasses only, it vii
be of a bright yellowish brown shade
and never so white as that sold by con
fectioners for molasses candy. Ere
q~uently some flavor is added, as vanilli
or lemon, but the natural flavor of The
boiled molasses is generally preferred