Year: 1876




ity of the thread and the roughness of the
surface gives its soft folds much the charm
of Russia crash, and its hue warns the
light Of cool, north windows almost to the
glow of sunshine. ne.-HoAsekeeper


CRANBERRY RoLL.--Stew quart of cram
berries in sufficient water to keep them from
burning. Make it very sweet, strain and
COOL Make paste, and when the cram
berry is cold, spread it on the paste about
an inch thick, roll it, tie 1t close in a flannel
cloth, boil two hours, and serve with sweet
sauce.


RYE AND INDIAN MusH.-Use two parts
rather coarse corn meal and one part rye
meal, stirring in the corn meal first and
cooking awhile ii desired, then adding the
rye meal, stirring very carfully; cover close
and cook slowly one hour or more.


MEAT AND RUsK PuDDING.-C Chop any
kind ofcold meat with salt pork or ham, sea-
son Wellwith butter, pepper and salt. addtwo
or three beaten eggs. Then make alternate
layers of wet rusk crumbs, with milk, or
cold boiled hominy or rice, and bake
half or three quarters of an hour. Let the
upper layer be crumbs, and cover with a
plate while baking, and when nearly done
take it off to brown the top.


SHORT CAKE.-One cup porridge. one cup
water, and one and a-half cups barley
meal or wheat meal Graham flour) Make
into cake not more than half an inch
thick and bake fifteen or twenty minutes in
a hot oven.


i GINGER SNAPs.-One pint of molasses,
one cup of sugar, one cup OF butter or lard
one tablespoonful Of ginger and cloves
each, one tablespoonful of cayenne pepper.
flour enough to roll out very thin. Bake
on flat tins.


PoTATo PuFFs.-One pint of milk boiled,
one-fourth pound of butter, or lard, one table,
spoonful of sugar, six good potatoes mashed
hot, flour to make thick batter. Let risef
very light, then knead into soft dough. roll
thin, put two together; let rest two hours
and bake in hot oven.
BREAD BALL.-Break the bread in small
pieces, and moist with milk or a little warm
water, season salt, pepper and nutmeg, adj
ding little fine sage or parsley, and a small
peice of butter, mix and form into fine cakes
or balls roast with beef or chicken, or fry
| after meat in skillet.


Mock CREAM.-Boil a pint and a-half OF
milk, sweeten and flavor to taste. Beat
three eggs very light; add to them three
heaping teaspoonfuls of flour, and tea
spoonful of salt Stir this into the boiling
milk. Spread this, when cold, between
two layers of the cake as made for Washing
ton pie, and you have nice cream pie.
GINGER BREAD.-I send..a good rcipe for
ginger bread lone pint molasses, one-half
cup butter, one-half cup sour milk, two
teaspoonfuls ginger, one of soda, two eggs,
four cups -four.


BEAN PORRIDGE.-When the beans are
skinned from the kettle to be put baking,
leave a teacupfnl or more Of the beans in
the kettle. Set the kettle on the top of the
stove where the beans will slowly cook fine.
Then season the broth with sufficient salt,
pepper and butter, to make it relish, AMI,
with good Graham bread, makes soup
fit for king or dyspeptic.


GERMAN PoTAToEs.-Mashed potatoes
well seasoned and plenty of cream. Make
in little cakes about an inch thick, (made
some hours beforehand they are betterl,
beat an egg and dip them In it brown NICE
ly on both sides.


Fowls should be carved before being
brought to the table.