Year: 1874

Mrs. SMIrus CAKE. -Four eggs, two
cups of sugar. one cup butter half Il cup
of sweet milk, ten ounces Of flour.


HEALING VIRTUES OF THE GERANIUM. 1t
seems this popular plant has another claim
on our esteem aside from its beauty and
fragrance 1t is said that an application
OF one or two of its leaves, first bruised, to
a cut or abrasion, will heal the wound in
a very short time.


FISH CHowDER. One layer of thin slices
and sweet pork and one of fresh fish, season
with pepper, etc, one layer of split
crackers, and SO continue to repeat until
sufficient to cook. When done cover the
whole with cold water and boil slowly one
hour, keeping it Just covered with boiling
water After the whole once boils add
scalding new milk, let it boil up once and
serve hot. Thin slices of onions can be
added at first, if desired


PoTATo FOR BREAKFAST Take cold
boiled potatoes, slice them thin, put lit
tie butter into shallow fIying-pan, over
hot fire; spread the slices in pan, not
more than an inch in depth. sprinkle with
salt and pepper, and pour in a little boil
ing water Cook without stirring till
brown on the bottom, then turn over. The
fire should be hot enough to finish the po-
tato in eight OF ten minutes.


A SCorCH DISH. Cut up fresh Goldfish
in pieces four inches square; lay them on
the bottom OF the flying-pan; slice over
them very thinly 4 layer Of raw potatoes
and some bits of butter; if onions are liked
add some of them, chopped fine. and
sprinkling of salt and pepper. Fill up the
flying-pan with the layers, and finish with
a LAYER of hard crackers OF slices OF hard
bread. Fill up with boiling water, and let
it stew for twenty-f five minutes to half an
hour, or until the potatoes are thoroughly
cooked Cover it while stewing with
plate or tin.


TApIoCA PUDDING WITHOUT Eggs OR
MILK. Soak teacupful OF tapioca in one
and a half pints of water over night Pare
and punch out the cores of eighteen apples
and ill up the holes with white sugar,
crate lemon-peel oyer the whole, and pour
one large cotfee-cup of boiling water over
the apples Then turn over the tapioca,
having first thinned it to the consistency
of custard with boiling water Bake for
an hour, and serve with sugar and cream,
Il


GRAFTON BISCUIT. Boil and mash fine
two large white potatoes; add to Them one
small tablespoonful OF sugar; pour boiling
hot water over the potatoes until they are
about the consistency OF Cruel. When cool
enough add to it one small teacup OF yeast
and let it rise for three hours; then heat
pint of milk warm enough to melt two
dessert-spoonfuls of lard or butter; add
little salt; turn it to the potato yeast and
Stir enough flour into it to make stiff
sponge. When this is risen very light
mold it over for twenty minutes; then put
it back into the pan and let it rise again
Now roll out molding well first, into
thin sheet, and cut the cakes out with a
trmbler Rub little melted butter over
the surface, and turn one half over on the
other, making a half moon. Let them
stand until quite light; prick in half
dozen places, and bake tor twenty minutes
in hot oven. They are the best biscuit
You ever ate.


APPLE PUDDING. Pare and quarter ap
pies enough for two layers on the bottom
of your pudding dish, which we will sup
pose to be a yellow nappy. the bottom
about the size of breakfast plate; the
apples should be sour and juicy, and the
quarters should he nicely packed in, one
bv one Add teaspoonfal of water, half
a cup of sugar and a little piece of butter;
a little salt, spice to your taste. Make
a paste exactly like what you make
for strawberry short-cake, spread it on
the apples and bake. When done, cut
around the crust and turn the pudding
over. aDple upward, on to 4 plate Eat
with wine-sauce or sugar and cream.
When baked, the apples should be perfect
ly soft, but unbroken and adhering to the
crust Do not spread the crust too thick;
half an inch is thick enough. The crust
is sometimes shortened with chopped suet
instead of butter