The Portland daily press., 1876-10-19
Domestic Receipts.
CitrOn Pre- serves.

S1tfOu EFescFScs'
First peel and cut the citron in pieces ian
inch square, then boil in water until soft;
drain off the water and add one pound of SUI
gar to each pound Of citron; to every five
pounds of the preserve add one pound of rails
ms, one lemon sliced, half an ounce of whole
cloves, one ounce OF stick cinnamon; dissolve
the sugar and when hot add the fruit and
simmer slowly for two hours.
Washing.
The German WasherWomen use mixture
of two ounces of turpentine and one ounce
OF spirits of ammonia well mixed together.
This is put into a bucket of warm water in
which a half pound of soap has been dis
solved. The clothes are immersed for twenty
four hours and then washed. The cleansing
is sale to be greatly quickened, and two or
three rinsings in cold water removed the tur-
pentne smell.
AQuick Pudding.
Pour pint of boiling milk on ten table,
spoonfuls of grated bread crumbs, let item
stand ten minutes; then add the yolks of four
sggs we'll beaten, six tablespoonful of sugar,
and two of butter, season with lemon eX-
tract. Stir well, add the whites of the eggs
previously beaten to stiff froth; pour into
buttered pudding dish and bake quickly. To
be eaten with wine sauce, or cream and
sugar.
One teacupful of butter or of the drippings
of salt pork; 2 cupfuls OF sugar, cuptul OF
sweet milk; teaspoonfuls of cream tartar;
teaspoonful of soda; add -four TO make a
dough. Roll thin and bake in quick oven,
but not scorch. In the absence OF sweet milk
a teacupful of cold water will be very well.
Tomato Custard.
This is made by straining finely stewed to-
matOes through coarse sieve, and adding
two pints of milk and one pint Of tomatoes to
four eggs and one teaspoonful of sugar. Bake
in small cups quickly. 1t is wholesome and
nutritious diet for invalids and feeble per-
sons.
Orange Cusfard.
| The Juice of six oranges strained and
| sweetened with loaf sugar; stir over a slow
| fire till the sugar is dissolved, take off the
| scum; when nearly cold add the yolks OF
six eggs well beaten and pint of cream or
milk. Return to the fire and stir till it thick.
ems; pour into glasses and serve when cold
| Potied Beef.
| The beef well boiled; all the fat taken off;
chop it very fine; season with sat, pepper,
| all spice, and little eggs. Melt butter
| enough to knead it well together. Pack it
| closely in bowls Ito turn out nicely, and
| pour melted butter over it, and it will keep a
| week in cool weather.
Village Cake.
One teacupful of sugar, two eggs, half q
cupful of butter, teaspoonful of cream tar
tar, half teaspoonful of soda, cupful o
cold water and two of flour. Flavor witt
lemon. The above quantity will make loa
for long tin.
Oyster Macaroni.
Boil macaroni iu cloth to keep it straight
| Put layer in dish seasoned with pepper
L colt and huttap then q LAYER 0f Ovsfers upti
the dish is full. Mix some grated bread with
beaten egg, spread over the top, and bake.
s.PhiIadeIphia Print BUTTER"
Great care, uniformity and system charac
terize all the processes for making the famous
and costly Philadelphia Print Butter. TIL,
milking is done quietly and rapidly, the SAM
milk-maid always attending to the same COW
the spring-housei is usually of stone, on sid
hill, the floor covered with running water
and therefore always cool and free from odors
Deep tin pans. painted on the outside, will
balls for handling, are filled to depth o
three inches, placed on an oak floor, sur
rounded with cool, clear water of tempera
ture of IS degrees. The cream is taken off il
"a hours, kept in deep vessels holding tw'
gallons, and stirred whenever new skim
ming is added. A barrel churn is used, tn
churning lasting an hour, when little coli
| mllk Is aQueu 10 cause tne Dutler 10 gamer
The buttermilk drawn of, ice cold water i
added, twice, few turns given to the churl
each time, and the last water is scarcely col
ored with milk. A gentle rocking of tn,
churn soon collects the butter, which is lief
two hours to drain off the remaining waite
through small hole made for the purpose
The butter is worked by corrugated wooder
roller revolving on shaft supported over thu
centre of the table, which also revolves unde
the roller. The roller does not quite toucl
the table, so there is no crushing of the parti
cles, but separation which permits the wate
or milk to flow away.