Year: 1873

| - hASooANbS hEMlNISCENCro."L lOuu'
fault some time ago with Maria AIMS Gus
tard pie, and tried to tell her how my mother
made them. She made one after my recipe
1t lasted longer than any pie we ever had
Maria set it on the table every day for din
ner, but you see could not eat it because
had forgotten to tell her to put in any egg:
or shortening. 1t was economical, but in 9
ut OF generosity, | stole it from the pantry
and gave it to poor little boy in the neigh
borhood. The boys funeral was largely at
tended by his former playmates; did not
go myself.


| Then there were the buckwheat cakes.
told Maria Ann any fool could beat her
making those cakes, and she said | had bet.
ter try it. did. l empted the batter all
out OF the pitcher one evening, ard set the
cakes myself | got the -four, and salt, and
water, and warned by the past, put in q
liberal quantity of eggs and shortening. |
shortened with tallow from roast beef. be.
cause | couldn't find the lard The batter
did not look right, and lit my pipe and
pondered; yeast, yeast, to be sure, had for
gotten the yeast. L went and woke up the
baker, and got six cents worth of yeast. |
set the pitcher behind the sitting room
Stove, ana went TO bed.


In the morning | got up early and pre-
pared to enjoy my triumph; but l didn't
That yeast was strong enough to raise the
dead, and the batter was running all over
the carpet. 1 scraped it up and put it into
another dish then got fire in the kitch-
en- and put on the griddle. The first lot of
cakes stuck to the gridde. The second
dittoed, only more. Maria came down and
asked what was burning, She advised me
to grease the griddle. did so. One end
of the griddle got too hot, and I dropped
the thing on my tenderest corn, while trying
to turn it round


Finally the cakes were ready for break
fast. Maria got the other things ready, and
we sat down. My cakes did not have ex-
actly the right flavor. One mouthful salts
fed me. Maria would not let me put one
on her plate. | think those cakes may be
reckoned dead loss; the cat would not
eat them; the dog ran off and stayed three
days after one was offered him; the hens
won't 60 within ten feet of them. | threw
them into the back yard, and there has not
been a pig on the premises since. l eat
what Is set before me now, and do not allude
to my mothers system of cooking.


BEEF SoUP.-Take rich marrow bone
with a little meat on it, wash and put into
cold water, over the fire; let it boil, and
skim; then boil three or four hours, accord
ing to age of beef. Pare the potatoes and
cut in four or five pieces, in Jumps, not in
slices. We like our soups best favored
with carrots, but sometimes use onions or
parsnips. We use about the same quantity
OF carrots as of potatoes, scrape and wash
them, and split three or four times length
wise. Boil them one hour. Boil the pota-
toes three-fourths of an hour. We some
times have potatoes that will not bear quite
SO long boiling. Cut the meat from the
bone and put it with the marrow in YOUR
soup kettle; have all thoroughly covered
with water, and more; season to taste, with
salt and cayenne pepper, not too much, for
it will boil down. When my soup boils af-
ter putting in the potatoes, dip out the
liquor, leaving hardly enough to cover the
vegetables, and keep it warm to make the
gravy. Put the dumplings in directly, and
cover tightly till done. For dumplings
make my dough as for sour biscuit, shorten
ing with cream, cut them out like biscuit
and lay as closely as possible over the soup.
Be careful to dip cut the liquor SO the dump
lings will not lie in it, but on the vegetables.
Cover tightly and boil slowly but steadily
until done; when done take out the dump
lings, pour in the warm gravy, and water,
if needed, and a small piece of butter, or
not, just as you like, season if needed, thick
en- a little with flour, and serve up.


RICE PUDDING WITHOUT EGGs.-This we
consider the best pudding that comes to our
table. Take a teacupful of rice to three
pints of cold milk, add little salt and sugar
and set it into cool oven soon after break
fast. Let it swell and cook slowly till half
an hour before dinner, then lift the light
crust that will have formed, and pour in a
cupful of cream; when this has come slowly
to the scalding point, it is ready for the
table.


BREAKFAST BISCUIT. a piece of
risen bread dough, work into it one beaten
egg and teaspoonful of butter or lard;
when it is thoroughly amalgamated, -four
your hands and make it into balls the size
of an egg rub a tin over with milk, and set
them in a tin oven for twenty minutes, and
serve them hot for breakfast. When eaten,
break them open; to cut would make them
heavy.


To REMOVE M1LDEw SPoTs.-Wet the
spots with solution of chloride of soda, or
with chloride Of lime, and they will disap-
pear. Starched linen will require an ap-
plication each day, for two or three days
rinsing out and bleaching in the sunshine
after each application.


CREAM CAKE.-Three teacupfuls of sugar
three of thick sour cream, FIVE well-beaten
eggs, two even teaspoonsfuls of soda. -four
enough for batter, favor with lemon. This
will make two good-sized cakes.


CHEAP CAKE.-Two cups -four, one ol
sugar, one of sweet milk, five tablespoonful
of butter, two eggs, one teaspoonlul ol
cream tartar, one-half of soda.