Year: 1871

II PreSeyrcd PedchcS.-A lady contrib
utes the following to the Western Rural i.
Take the free-stOne yellow peaches, pare
them, and weigh after the skin is re-
moved. Allow one pound of white sugar
to one pound of fruit. Place a layer of
fruit at the bottom of the preserving ket-
4 tie, then layer of sugar, then fruit, and
so on. Stand it over hot ashes or Goals
until the sugar is entirely melted; then
boil them until they are entirely clear !:
remove them, piece by piece, and spread
them on a dish free from syrup. Boil
the syrup alone until it jellies. When
the peaches are cold fill the jars half full
of them, and fill up with the boiling
/ syrup. Set them away for a short time,
covered with a thin cloth, then put on
brandy paper, and cover them close with
cloth, paper or skin. 1t usually takes
from thirty to forty minutes to preserve
them.


Sdreh the APples.-Thes scarcity and high
/ price of genuine cider vinegar makes it
always a profitable articleOf manufac-
ture on farms which possess an orchard,
as every farm should. At this season
apples begin to fall from the trees, and
/ the quantity that might be saved by a
/ few minutes work each day is some
/ thing worth consideration. 4 small eli



chased for ten dollars and upwards, and
where there are twenty trees in the or
chard, the amount saved by its use the
first year would equal its cost After
every high wind sufficient apples might
be gathered for a grinding, the Juice
might be turned into a cask and addi-
I tions occasionally made until it is filled,
when, after being properly converted
into vinegar and racked off from the sed-
iment, 1t would find a good market in
any town of considerable size. The POM
ace would be excellent for the hogs, and
a small quantity placed in wide-mOuthed
bottles or shallow pans and covered with
water would make very efficient traps
for moths of all kinds. We have found
this method of trapping insects success
ful.-Hedrth and Home.


HOSU to Make Brcad.-I dissolve one
hop yeast cake in one pint of warm wa
I ter. Then / take five potatoes, Just
boiled, skin them, put them in separ-
ate dish, throw cup of flour upon them
while hot; mash the potatoes and flour
/ fine, working them with the hands, if
necessary, to remove all the Jumps.
/ When cool enough, so as not to scald it,
add the yeast cakes and the water i'm
which they have been dissolved, beating
/ the whole together vigorously n few
minutes. 1t is then a moderately stiff
batter. Set this in Il warm place for an
hour or so-Or even let it stand over
night. When it has risen, sift the flour
/ into the bread pan, pour in the yeast
Then add salt, dissolved in warm water
and knead your bread If the yeast does
not moisten it sufficient to work it into
paste, add more warm water. When ii
Is kneaded stiff leave it in the pan to
rise again, and when it is up to the top
l OF the pan, add "a little sirted -four, and
bnead it over, working into lOaves, fill
ing your baking pans a little over half
full. Let it rise, and in ten or fifteen
minutes they will be ready for the oven.
BY preparing the yeast cakes you can
use yeast of your own manufacture in
stead over night, your bread can be
baked and set away to cool by nine in
the morning. This plan never fails to
insure light, sweet bread.-COr. Western
RUral.


/ Teal CIkc.-Boil six or eight eggs
hard; cut the yolks in two, and Law some
of the pieces i'm the bottom of the pot:
shake in Il little chopped parsley, some
slices of veal and ham; then add eggs
again, shaking in after each some chop /
ped parsley, with pepper and salt, till
the pot is full. Then put in water
enough to cover it, and lay on it about 4
an ounce of butter; tie it over with .
double paper, and bake one hour Then .
press it close together with a spoon, and .
and let it stand till cold. If put in
mold, ii will make beautiful dish for
tea.


Q,tdking P,dding.-Scald a quart of .
cream; when almost cold put to it four
eggs well beaten, a spoonful and a half
of flour, nutmeg and sugar TO taste; tie 4
close in buttered cloth; boil one hour; /
turn out carefully, or it will crack I
Serve with sweet melted butter.


Sensation Prdding.-Six ounces of
grated bread; ditto, of currants; ditto, /
of beef suet, finely shred; ditto, chopped
apples and coffee sugar; six eggs, half
a nutmeg, pinch of salt; the rind of a
lemon, and a spoonful each of candied
citrOn, orange, and lemon cut thin.
Mix thoroughly, and put i'm a basin;
cover very close with Toured cloths, and
boil three hours. Serve with pudding
sauce, favored with lemon.


Everlasting Cakes.-NIix two pounds
of flour, one pound of sugar, and
eight ounces of currants with five
eggs, and n few spOonfuls of water,
to make n stiff paste; roll it thin,
and cut in any shape. While they are
baking, boil one pound of sugar in a
/ pint ofwater to a thin syrup; while both
are hot, dip each cake into the syrup,
and put them in the oven to dry for
short time; when the oven il cool, re-
turn them again, and let them stay four
or five hours.