"^iO HOW TO MAKE THE FARM PA^. 



Tongue Toast. Take a cold smoked tongue that has been well 



boiled, and grate it with a coarse grater, or mince it fine ; mix it 

 with cream and beaten yolk of egg, and give it a simmer over the 

 fire- havino- first cut off all the crust, toast very nicely' some slices 

 of broad, and then butter them rather slightly ; lay them in a fiat 

 dish that has been heated before the fire, and cover each slice of 

 toast thickly with the tongue mixtm-e spread on hot, and send 

 them to the table covered. This is a nice breakfast or supper dish. 

 For tongue you may substitute cold ham finely minced. 



Soft Molasses Gingerbread. — Dissolve two teaspooufuls of soda 

 in a half pint of milk, add a teacup of butter or lard ; mix with a 

 pint of molasses, a tablespoonful of ginger, a pint of flour, and a 

 couple of beaten eggs. Fresh lemon peel, cut very fine, imi)roves it. 



Ginger Cake. — One "•'d of molasses, one cup of sugar, two- 

 thirds of a cup of butter, one cap of sweet or sour milk, two eggs, 

 one teaspoonful of soda, ginger to suit your taste. Make your 

 l»atter as thick as a common cup cake. 



Hard Gingerbread. — Two cups of flour, one of chopped suet, 

 one of raisins or any other dried fruit, one egg, two tablespoonfuls 

 of molasses, one teaspoonful of soda, one cup of new milk, spice 

 to suit the taste. Steam one and a half hours. Eat with liquid 

 sauce. 



Ginger Crackers. — One pint of molasses, one cup of sugar, 

 six ounces of butter, cloves and ginger to taste, flour enough to roll 

 out and cut. 



Rich Gingerbread. — Melt together three-quarters of a pint of 

 molasses and a half pound of butter, and pour them hot on a 

 pound of flour mixed with half a pound of sugar and three-quar- 

 ters of an ounce of ginger. When the paste is quite cold, roll it 

 out with as much more flour as will prevent its adhering to the 

 l^oard, and bake in a slow oven. 



Ginger Cookies. — Two cups of molasses, two-thiixls of a cup 

 of butter or lard, one teaspoonful of soda, one teaspoonful of alum, 

 dissolved in two tablespoonfuls of hot water and one teaspoonful 

 of ginger. Add the alum after stirring in all the other ingredients. 



To Ice a Cake. — ^For a good-sized cake use eight ounces of 

 finely sifted sugar, put it into a mortar with four spoonfuls of 

 rose-water and the whites of two eggs, beat and strain it well, and 

 whisk it ; then, when the cake is nearly cold, lay on the icing 

 evenly with a feather. Put it in the oven to harden. 



Hard Molasses Gingerbread. — One cup of molasses, half a 

 eup of butter, a large teaspoonful of saleratus, a little salt, a tea- 

 spoonful of ginger, same of cinnamon ; roll it about an inch thick ; 

 bake quickly. This is not really hard, but it is good. 



Sweet Potato Custard. — One pound of potato mashed and sifted 

 tine, one-half pound of sugar, a small cup of cream, and one-fourth 



