The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1878-07-03
RECIPES.

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ginger, four ounces cream tarter;
boil the sugar and ginger previously
pound the latter;l when it has boiled
fifteen minutes strain it through q
flannel cloth into a large crock, put in
the cream tarter, slice also the lemon
into it.; let it stand until milk warm.
then add teacup of yeast;,let it stand
a little then bottle it tightly in stone
bottles; in three days it will be fit
for use.
Oranges FILLED aciM JelXy.-Take
some very fine oranges, and with the
point of knife cut out from the top
of each round hole about the size of
two cent piece then with spoon,
empty them entirely, taking care not
to break the rinds Throw the rinds
into cold water and make jelly Of the
Juice, which must be well pressed
from the pulp and strained as clear as
possible. Color one half red with
prepared cochineal and leave the other
very pale: when the jelly is nearly
cold, drain and wipe the rinds, and
fill them with alternate stripes of the
iellies when they are perfectly cold,
cut them in quarters, and dispose
them tastefully in dish, with few
lunches of myrtle between them
Different blanc-mange may be used
to fill the rinds the color should con-
trast as much as possible.
Cream Cake.-Four cupfuls flour,
three cupfals sugar, one of cream,
five eggs, one teaspoonful soda.
J1m6les.-One cupful butter, two
cupfuls sugar, one cupful sour milk,
one egg, soda, nutmeg, flour enough
to mold.
Peach Marmolade. Peaches too
ripe for preserving answer for mar
malade. Pare and quarter them, al
lowing three quarters Of pound Of
sugar to each pound of fruit, and half
a pint of water to each pound OF
sugar Boil one hour and ahalf stir
ring constantly.
Baked Peach PuddSng.-Line
deep pudding dish with puff paste;
put in a layer of peaches, pared and
sliced, then sprinkle with sugar, and
add a few bits of butter and little
corn starch then peaches and so OIL
until the dish is nearly full. Add ,
teacupful OF understanding TO your
dish, Of hot water, and cover the
whole with the paste ; prick well
with fork and bake one hour.
Peach P,tdaing.-Pare and quar-
ter nice, ripe peaches and line the
bottom Of deep dish; sift three
tablespoonful of pulverized sugar
over them. Take one pint of milk.
two tablespoonfuls corn starch, yolks
Of three eggs, one cup sugar, and
make boiled custard pour one half
of the custard over the peaches; Their
another layer of peaches and sugar.
and the rest of the custard. Beat the
whites of the eggs to a froth, flavor
with lemon, and cover the top of the
pudding; set into the oven to brown.
Patching.-A Massachusetts wo-
man gives the following useful hints
on patching "a round or crooked
patch will inevitable thrust itself into
notice, as it is impossible to match
the threads. Then patch should
never be laid on but always set in
To this end first cut away carefully
by a thread all that is in the least
worn, and turn back and bast down
an even seam all around. The cor
ners may be slashed slightly in di-
agonal direction to keep them square.
Then to this opening fit the patch ex.
actly, with the edges turned and
basted; and sew it over and over on
the wrong side with thread of the
precise shade and very fine, sewing
alternate opposite sides to avoid
trouble with the corners. The extra
thickness caused by the folded corners
of the patch itself should be cut out
after sewing, and little fine darning
added to keep them secure. Now
alightly dampen and press on the
wrong side, and you have neat piece
of mending which cannot be seen q
few feet away Figures and striped
goods must of course be carefully
matched; heavy wooden fabrics, such
as men and boys wear, need not have