Connecticut western news., 1878-09-05
DOMESTIC RECIPES.

Potato Douglbputs.-One pint-bowl of mashed potatoes, one pint-bowl of sweet milk, one egg, piece of shorten ing as large as an egg, one large, table spoonful of yeast set to rise in half the milk, cloves; mix thin, and cover with cloth till cool, after cooking.
 Apple za1Soco Pudding. Soak one large teacup of tapioca over night in three pints of water i; next morning pare and core six sour apples, add to the tapioca and water and one cup of brown sugar, and bake till the apples are we'll done. Sauce, sugar and cream.
 7Ep-top Puodimg.-One pint of bread crumbs, one quart of milk, four yolks of eggs well beaten, one cup of sugar, the grated rind of one lemon, one spoon full of butter bake, and when cold spread over the top with jelly or jam, or any preserve beat the four whites of eggs to stiff froth add juice of one lemon and four spoonfuls of sugar j; spread over the pudding and brown.
 Corn Bread.-One pint of sour or buttermilk, two tablespoonfuls of butter or cream, two ditto of syrup, two eggs, one teaspoonful of soda, one-third cup of wheat flour; add corn meal to make a heavy batter (not too thick; beat we'll; butter two-quart basin and pour in j; steam two hours and bake one hour-not too brown. This is good enough for a farmer or king.
 Beef Soup.-Take four pounds of fresh beef, or what is better and more economical, nice beef shank or " "soup bone ;" put it into four or five quarts of water salt it and let it boil slowly five or six hours skim we'll half an hour before you wish to take it up put in a cup partly full of rice, a small quantity of potatoes, carrots, onions and celery, cut in small pieces.
 Kentucky Corn Cakes.-Take one quart of corn meal and two tablespoon fuls of common wheat four (not pre- pared); add salt to taste, and mix thor oughly with a sufficient quantity of but termilk to form batter. Next melt a heap1ng tablespoonful of lard, stir it with the batter we'll, and bake on hot griddle, pouring them thin. By this recipe the full flavor of the corn meal is molasses, which many people mistakenly deem necessary to cause the cakes to bake brown. .-,.- ......r...
 OKRA SoUP.-Put gallon of water on the fire let it boil /; cut into it two double handfuls of tender okra. Half an hour afterward put in handful of Lima beans, three cymlings, and bit of fresh meat, or a fowl, which is better than anything except beef or veal. About an hour afterward put in five large tomatoes cut into slices, or more, if you choo se also add little butter rolled in flour, but not enough to thicken the soup. Add sparingly red pepper and salt. It is better to maks okra soup in stone vessel, if convenient, and stir with wooden spoon, as metal turns it black. Put it on very early, that it may simmer over the fire.
 PoKEBERRY JEL1Y.-This jelly will be found very useful by persons who like ornamental. dishes, as 1t is. much better and cheaper than cochineal when beau tiful pink color is desired for iel4ies, creams and icings. The berry is not at all poisonous, as is sometimes supposed; we have used it for years without any injurious effect whatever Gather the ripe berries just before frost falls, and to pint of juice put pound of sugar. Boil just like any. other jelly, and put away in small glasses for dee. A tea spoonful will color gallon of cream, and the above quantity will last an ordi- nary family for several years.
 To PRESERVE OUNCES. large smooth spec1mens of the fruit, and re- move the skins with sharp knife; some persons scald them for the purpose of rendering them more easy to peel, but others find this only increases the diff culty. Gut out the cores, laying aside all those that are not rotten, with the sound peelings, to use afterward in mak- ing jelly. Leave the pieces for preserv- ing as large as you can, and carefully extract with the point of your penknife every dark spot or bit of decay. Weigh your fruit, and to each pound allow three-quarters of pound of any fair sugar. Put the fruit into the preserving kettle without sugar, and, covering with water, parbo1l well, keeping the lid of the kettle closely down all the time. When tender enough tobe stuck through with straw, pour off most of the water, leaving only enough to form syrup, and add the sugar. Simmer slowly for at least two hours, with perforated pre- serving ladle lifting out the fruit, few pieces at 8 time. every now and then, and exposing it to the air on large flat dishes. When quite tender, and of bright red color, the preserves are done If the syrup looks at all thin, you can boil it down, somewhat, and add after ward to the fruit which has been already removed from the kettle, pouring it over while still boiling hot. Be sure not to throw away the water used in parboil1ng, but pour it over the peeliugs and cores laid away for jelly.
 A Sad Grave.