Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1878-10-31
U.eful Family Hsn.ts.


Economical FTuit Cuke-Two cups of
sugar, one Of butter. three of -four, one
of m TX. two of chopped raisins, one of
currants, one of citron, two eggs, one
teaspoonful of soda, two OF cream of tar
tar, two teaspoonfuls each Of cloves,
cinnamon, nutmeg, one teaspoonful of
mace, and two teas oonfuls OF brandy.
Dandy Cake. Two cups of sugar, one
cup of butter, three cups of -four, one cup
OF milk, three eggs, three teaspoonfuls of
baking powder; in which put three table
spoonfuls of molasses. one teaspoonful Of
cloves, one teaspooufui of allspice, one
teaspoonful of raisins; put together with
iceing Hilary Fl. Fl.
The following is good recipe for har-
ness backing; Isinglass. IA ounce indi-
go, in fine powder, IA ounce; soft soap, 4
ounces; glue. ounces; logwood, A ounces;
vinegar, 2 pints; ground iropblack. l-2
ounce. lnfuse the logwood in vinegar
for some time, with gentle heat, strain
and add the other ingredients. boil until
the glue is dissolved, and then put into
jars.
To PreserUe Cnron.-Peel the citron,
cutting it in thin slices. and make in
fancy pieces if liked; boil the pieces and
Feelings together in plenty of water
to cover until quite tender; take out cit
ron, strain liquor, weigh fruit, and take
,'ound for pound; place the sugar in the
water in which the fruit wss boiled;
slice two or three lemons; boil, skim
ming it until clear; then lay in the citron
boiling 10 or Is minutes until the syrup
has penetrated the fruit and looks trans
PARENTS.
Preserved Citron MeyIons Pare, core,
and cut the melons into slices; weigh
them. and to every six pounds of melon
allow six pounds Of white sugar, and the
juice and yellow rind-pared off v;ry
thin-of four large fresh lemons; also,
half Mound of rece ginger; put the
slices into a preserving kettle, cover with
water, and a layer on all Of peach leaves;
boil about halt an hour, or until clear,
and a broom whisk will pierce them;
drain them. spread them in pan of cold
water, and let them stand all night; next
morning tie the ginger in thin muslin
cloth and boil it in three pints of water;
put in the lemon-peel and boil and skim
it till no more scum rises; take out the
lemon peel, put in the citron slices and
juice of the lemon, and boil all IN the
syrup till the slices are transparent and a
straw will 60 tn. ouyf them; put the
slices. while warm, into jars and pour the
syrup on slowly; cover closely with pa
per which the air cannot penetrate, or
air tight jars.-O. II.
Black Puddings For black buildings,
the method in Cher t, Belgium, is 60 take
one pound of fat of pork to one quart Of
blood. (Which must he rapidly stirred
while pouring out of the animal, to pre-
vent c"ngealing), a number Of onions. to
be chopped to pulp, as we'll as the fat;
put III pepper, salt, summer savory. and
sweet tnarjoram, mixed all together: witt.
as much -four rs will make thin batter:
then put in well-clesned skins, tied every
few inches apart with string: put them
in we'll filled boiler of cold wather, and
let it come near to boiling; then take
them out and put in fresh cold water. and
that may be suffered % boil an hour, un~
less the skins show signs of bursting;
then cool off the water little before they
are done. They are feast tor an cpl
cure. The En- glish method for black
pudding is simply the fat of pork chop
pea into small Jumps, with a very small
quantity of onion, and greats of consis;
tency. / suppose they should be boi.ed
previous to the mixing with the blood
add little salt, and boil as directed