Year: 1861

| Domestic Receipts.


INDIAN MrrrrSs.-One quart Of indian


meal, one quart Of wheat -four, eight


eggs, two giIls Of yeast, little salt, as


much warm milk as will make the whole


into thick batter, mix the Indian and


wheat -four together, stir in the milk;


then the yeast, and lastly the eggs after


they have been we'll beaten, when the bat


ter is light, grease the griddle snd muffin


rings, place the rings on the griddlc, pour


in the batter, bake them brown on both


sides and serve hot f; if for breakfast. set


to rise the night previous, if for tea,


about o'clock.


CALF's HEAD Soup-Take four good


calves heads and feet we'll cleaned, put in


saucepan With cold water, put it on the


fire to boil, with pepper, salt, fine herbs;


let it boil till the meat comes off the


bones, put in chopping tray oil the meat.


pick some off the lean part to make balls
of, the rest chop fine and then have the
gravy well strained; put all together in >
saucepan and let it boil for few minutes
make the lean meat into balls, and fry
brown in a little good butter, aud serve
with soup.


SPLIT PEA SoUp.-Take good slice OF
beef, say ten pounds; put in ten quarts OF
water, one dozen large carrots, one dozen
turnips, six large onions, handful of
salt: put it on good SLOW fire let it
boil for six hours; then strain all the
broth from meat and vegetables, and then
add three lbs. of split peas to the broth
set it on slow fire for two hours, stirring
often, so all the peas will dissolve; take
one lb. OF fresh sausage meat, fried to .
crisp, and fried bread crumbs put all to.
gether, add few fine herbs and serve
hot; you will find it fine soup.


White bean soup is made in the same
way.


BAKED PUDDISo.-Five tablespooiisfuf
of corn starch to one quart of milk, dfss
solve the starch in a part Of the milk,
heat the remainder Of the milk to nearly
boiling, having salted it little, then add
the dissolved starch to the milk; boil
three minutes, stirring it briskly; allow
it to cool, and then thoroughly mix With
it three eggs, well beaten, with three ta-
blespoonsful of sugar; favor to your
taste, and bake half an hour. One Of
the best puddings that ever was used in
the Metropolitan Hotel.


BLANC MASGE may be made by using
at least one pound of isinglass for two
quarts of milk Or cream, the peel OF two
lemons sugar and spice to suit the taste;
bring the whole to . boiling heat, strain
it, and when nearly cool stir it we'll to
mix the cream that will rise: while cool
ing pour it in moulds,. and when perfect
ly cold it may be turned out, and will
then be ready for use. The moulds
should be first wet with cold water, which
will prevent it from sticking to them.


SALT Goldfish. FISHERMAN STYLE
Take four pounds Of the best part of
good thick fish and put i'll cold water, set
1t on slow fire for two hours; don't let
it boil for that makes it hard and dry
When well soaked take and pick in small
threads, well cleaned, and take two quarts
Of best fresh cream put all in a well tin
ned copper saucepan, add little white
pepper, to your taste, and when it comes
to boil take it from the fire; have eight
good fresh eggs well beaten together, and
one-fourth of q pound of good fresh but
$ ir it well, and set it ON the fire for two
minutes, and stir all the while, and not
let it separate Serve on butter toast.