The Portland daily press., 1876-08-24
THE FARM AND HOUSEHOLD.


Uses of Blackberrles.
BLACKBERRY FRITrERs-Are made by
mixing thick batter of flour and sour milk
or cream as for pancakes, only quite stiff.
IT cream is used allow one more egg than for
sour milk, then stir thick with berries.
Have ready kettle of hot lard, dip a table,
spoon into the. lard, then take out spoonful
of batter and drop it into the boiling lard !;
the grease will prevent the batter from stick
ing to the spoon and will let it drop off in
nice oval shapes. Eat with syrup.
ANOTHER PUDDMG-One pint of milk,
two eggs, pinch of salt, one teaspoonful of
cream of tartar and half as much soda Tor
swo spoonfuls of baking powder), sifted with
enough Hour to make a stiff batter. Stir in
one pint OF berries. Steam one hour in a
buttered dish or mould.
PICKED BLACKBERRIEs.-One pound of
sugar, one pint of vinegar, one teaspoonful
each OF powdered cinnamon, allspice, cloves
and nutmeg. Boil all together gently fifteen
minutes, then add four quarts of blackberries,
and scald, but not boil ten minutes more,
The spices can be omitted il preferred.
BLACKBERRY WNE.-To every gallon of
mashed berries add one quart of boiling wa
ter. Let it stand "a hours, stirring OCCASION
ally; then strain off the liquor. having dissolv-
ed two pounds Of sugar in every gallon. Cork
tightly and let it stand till the following Oc-
tober, when it is ready for use.
BLACKBERRY JAM.-Allow three quarters
of a pound of sugar to one pound OF fruit
simmer the berries slowly for half an hour
then add the sugar and cook twenty minutes
longer.
Yeast Without Potato Water.
Wash and scrub clean two pounds of pota-
toes, good weight; cut nick in top and bot
tom Law them in tho mot and in hor "
sufficient cold water to cover them. Simmer
them only till nearly done. You can ascer-
tain by probing all through with fork
quicken the fire for the last five minutes.
When tender all through, remove the lid,
pour off all the water, pare and mash them,
and keep warm until needed. In this way
you retain the most nutritious part of the po
tato, which lies directly under the skin. In
a saucepan put good heavy half ounce o.
hops; DO not tie them in bag, for the pollen
an important fermenting property of hops, is
confined in that way. Pour two quarts o.
boiling water over them, and let them boi
not longer, for it makes them bitter. Put
pound OF flour. two large spoonfuls of white
sugar, weight two ounces; large spoonful o.
salt, weight one ounce, into large mixing
bowl; strain and pour in quart Of boiling
hop water; the -four must be thoroughly
cooked with the boiling hop water, rubbed
anu lniAeu smooIn lrom all lumpSs ADD thf
mashed potatoes and second quart of boiling
hop water. If you do not have two quarts
pour boiling water over the hops, squeeze ant
strain. To prevent the yeast chilling tot
soon, have your yeast crock and mixing bow
heated before using. Place the colander owe
the yeast crock, and strain your yeast into it
When a little more than lukewarm, add
large coffee cupful of yeast, keep it in moder
ly warm place Tor twenty-four hours, ther
put into the coolest part of the cellar. Use
two or three gallon earthern crock-tin, glass
or stone ware chill too soon-with lid fittins
well to the rim; it is easier to fill and to cleaI
than a jug.
Fruit Cake.
Twelve eggs. Il lbs. of sugar, Id. of butter
Id. of seized -four, lbs. of raisins lbs. o.
currants. II lbs. of citron, 1 cupful of molases
tahlesnoonfnl of cipna mon 4 toasnoonfnI nj