Year: 1877

sour nii: anu TWO taDlcSpoOnfuls OF sou.
cream, tcaspocniul soda stir in buck wheat
Hour enough to make moderately thick
batter, and bake in a cake tin.


BAKED CUsTARD.--Beat four eggs and
two tablcspoonfuls sugar thoroughly, and
stir into one quart OF boiling milk pour
INTO cups, CRATE nutmeg over the top and
bake ten or twelve minutes in hot oven.-
To be eaten cold


CHEESE OMELET-Buttcr the sides of
deep dish, cover the bottom with thin
slices of bread well buttcrcd, a little red
pepper and mustard another layer of cheese,
aud, Just before putting in the oven, beas
the ye'k OF an egg IN cup OF cream and put
into tic dish. Bake half an hour, until
nicely Drowned.


Lemon PIE-Thc juice and rind of
lemon, one cup of sugar, yolks of two eggs,
three tabltspoontuls of -four, milk enough
to till the plates; line the plates with -four,
pour in tic custard, and bake till done
beat the whites of eggs, add four table
spoontuls OF powdered sugar, spread over
the pic, and brown lightly in an oven or
stove. Essence of lemon will do for fla
voring in the place Of fresh lemons


PEACH PuDDING--Fill baking dish
about thrce-fourths full of ripe iuicy
peaches, stoned, and cut in mcdium.sizcd
pieces Beat light the yolks of three eggs;
add four tablcspoonfuls of white sugar, three
tablespoonfuls of milk or cream, and the
same quantity of sifcd flour add the beat
| encd whites, and after sitting three table
spoonfuls of sugar over the fruit, pour on
the batter. Mix all well together, and bake
three quarters of an hour Eat hot, with
sauce.


BEEF AND VEGETABLE SoUp.-Two
pounds beef, good size bone, salt and pep
per, one trnip, one onion, one lcek. two
sprlSs parsley, one sprig celery, two toma-
toes, put tho beef (frcc from bones) in your
soup.pot with about two quarts water, put
the bones and marrow in a separate vessel
with two quarts waite: and when boiled strain
and add to the beef cut the vegetables in
small squares, and about half an hour be-
fore you want to use the soup put them in
with the beef; toast bread and cut it in
small squares; put in the soup jvst before
dishing.


- BLAcHHERgY WINE;-Put the berries
pour on one pint of boiling water. Bruise
them well with mallct, and let them remain
twcnty.tour hours; then strain through 4
thick cloth. To every gallon of juice add 81
pounds of sugar. Drain agail, and nut in
to a cask; cover the bung with muslin
then put in Il cool place; shake the cask
daily until fermentation ceases then strain
again and cork tight, and by September it
will be ready for use, but improves with
age. This receipt cannot be cxcelcd


SCRAP PUDDING Put the scraps Of
bread, crust and crumb, into bowl, with
sufficient milk to cover them we'll Cover
with saucepan lid or plate and put into
the oven to soak for half an hour. Take it
out and mash the bread with fork until it
is pulp; then add handful of raisins and
as many currants, a teaspoonful of brown
sugar, half cup of milk, some candicd le-
mon peel, and one egg Sir it up well,
grease pudding-dish, anu pour the pud-
ding IN. Crate over it little nutmeg, put
it into moderate oven, and let it bake for
an hour and half


How TO CAN PEAClEs.--As the time
has arrived to can peaches, many have asked
us how we canned them SO nearly whole
The secret is to never boil the fruit
before putting it into the can Select
perfect fruit just ripe, peel, and to cv-
cry pound OF fruit use one quarter of a
pound Of white sugar. Mix the sugar
with little water and let it come to boil
for fifteen minutes, to form syrup We
use 8 lass cans; put in the peaches and fill
up with the syrup not quite full. Place
III Kettle of cold water, the bottom rest
ing on pieces of wood to prevent the glass
from coming in contact with the bottom of
the hot kettle. Gradually fetch to boil,
having the water up to the neck of the can.
Boil twenty minutes, then fill the can with
hot syrup and seal up while the steam issues
from the can. See that the rubber is Oh
properly. They will keep well.


ASSORTED kIssEs.-A humorous friend
of ours used to be particularly enthusiastic
on the classic subject Of oscillation He de-
clared that there were few sciences" so
dlfhcult of acquisition. "Peoplc," said he,
twill kiss yet not one in hundred knows
how to extract bliss from lovely lips any
more than he knows how to make diamonds
from charcoal. He used to relate his expe-
rlence of good-nights kiss, imprinted on
the lips of his inamorata after having es-
corted her to and from New England for
, felt party, where the poor girl, being tho
1 | hol of th l.