The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1885-06-04
FARM, FIELD and FlRgSIDR
For the CDVk.

FRUIT CAKR.-Four pounds OF rahslns,
three pounds Of currants, one pound 81
6itr6n; one POUND 6f -four, one=and-a
half pound Of brown sugar, one pound
Of bitter, 12seggs, two nutmegs. one
teaspoonful of mace, one each OF Gin.
namon, allspice and cloves, one tea
spoonful soda in the molasses: Leave
out six eggs, weigh them, take their
weight in New Orleans molasses. Use
only six eggs: Stone raisihs, clip them
with iscissbrs fine, -four the currants,
bake from two and "a half to three hours.
HOME MADE CANDY. Nearly all chill
dren are found of candy, all the more so
if they know it is a prohibited article.
But the colored candy of the confec-
TONERS is often hurtful, and it is safest
to make your own. ION Dec. IA last, two
tons of colored candy were dumped
into the Hudson River by the Health
Board of New York City, having been
seized from the confectioners who had
used deleterious matters to color it,
ED. I find the children really delight
In watching the operation of boiling and
Phjoy tbs necessary testing, cooling and
tasting.
! EvERroN ,.TAFEY Boil d pound OF
brown sugar, an ounce of butter, and
two tablespoonful of cold water to-
gether. When cooked enough, add a
tablespoonful of vinegar, and boil up
again, stirring briskly all the while.
BosroN BAKED BEANS. Soak them
overnight, in the morning drain, then
cover with warm water, and add one
pound Of pork. Boil gently half an
hour, then turn them in u colander, and
rinse with three quarts of cold water,
then put half of then, in the bean-pot,
then the pork, then the rest Of the beans.
Pour over them one teaspoonful of
mustard, a tablespoonful of salt, ana a
tablespoonful of molasses mixed in q
cup Of water, then cover with boiling
water. Bake slowly for 10 hours, add
ing little water, as it cooks off.
MINCED PuRK:--Mince two pounds Of
cold roast pork, freeing 1t from any fat
or akin, and seasoning it with pepper
and salt and little dry mustard; Gut
up six or eight large, tart apples, mine
ing them very fine, first removing the
skins and cores. Put the minced ap-
pies into q saucepan with a quarter of
u pound Of good butter, and four
mcdium-size onions, also minced.
Set the saucepan over moderate fire
and cook the contents until tender,
stirring them to prevent burning.
When tender, add half cupful of the
roast pork gravy (or the same quantity
of good stock), two tablespoonful OF
vinegar md little brown thlckening.
When the sauce has boiled for five
minutes, stir in the minced pork. and
when it becomes thouroitgh1y hot
squeeze in d little lemon juice and servo
1T once:
spicED BEEr.-Take about twenty
pounds of beef, which rub we'll with
about three ounces Of coarse brown SUI
gar, and put into pan for twenty four
hours. Pound up to powder two ounces
Of saltretre, two ounces Of allspice,
little nutmeg, one blade of mace and six
cloves. Mix this with twelve ounces
of common salt and the juice of four
ounces of pounded juniper berries, and
rub we'll into the beef, repeating this
daily for three weeks. When ready to
be cooked, wash in cold water and place
in deep-covered pan the size of the
meat, to which add quarter. pint of
water. Cover it with beef suet chopped
very fine, over which put common
paste crust. Place on the cover and
put into the oven; when done let it get
cool before taking off the crust and suet.