DOMESTIC ECOXOMY AND FAMILY RECIPES. 715 



means to indulge in, but it is presented to all to use or not u^e 

 as they may see proper. " ' 



Baked Indian PuDDiNG.—Eoil a quart of milk, stir into it 

 gradually, three gills of Indian meal and half a pint of molissc*' 

 and let it cool. Butter a dish, put into it half a pound of I.ecf 

 suet, chopped, and a spoonful of salt ; then turn in the puddin^r 

 and a quart of cold milk. Stir it up well, add a pint of cold milk! 

 Bake four or five hours. 



Lemon Custard.— The lemons grated, one pound of suo-nr. 

 eight eggs, a piece of butter the size of a walnut, Beat the yolks, 

 sugar, lemons, and butter together, the Avhites to a froth, which 

 are not to be added until ready for the oven. Bake on pie crusts. 



Solid Custard.— Half a box of gelatine boiled in one quart of 

 milk, and pour, while boiling, over eight eggs and tight spoonfals 

 of sugar well beaten together. Flavor to taste, and put in moulds 

 in ice. To be eaten with cream and sugar. 



Apple in Jelly. — Peal and quarter some good apples, and 

 take out the core ; cook them with just enough water to cover 

 them, some slices of lemon and clarified sugar, until they are soft. 

 Take out pieces of apple with great care, so as not to break them, 

 .and arrange them in the jars ; then boil the sirup until it will 

 jelly, and pour it over the pieces of apple. 



Lemon Butter — Fine. — One pound of powdered white sugar: 

 six eggs, leaving out the whites of two ; the juice and grated rind 

 of three lemons ; one quarter of a pound of fresh butter. Boil 

 these together till as thick as honey. One teaspoonful is enough 

 for a tart or cheese. Will keep well if tied up in jar.^, covered 

 with paper dipped in the white of eggs. 



Canning Fruit. — This we call a very simple process when 

 rightly understood. We always have an abundance of the small 

 fruits put up in glass jars. We think the trouble less, the fruit 

 better, and less expensive, than by the old process of preserving in 

 sugar, pound for pound. We use the Spencer jar with a japanned 

 cover, and a rubber ring around its edge. We heat the fruit to a 

 boil in a bright tin pan; have the jars filled with quite warm 

 (almost hot) water to warm them ; pour out the water, and dip the 

 boiling fruit rapidly into the jar, until it comes slightly above the 

 shoulder in the inside of the neck of the jar. The end of a string, 

 .about one-eighth of an inch in diameter, is dropped inside on the 

 fruit, retaining the other end in the hand. Now crowd in the 

 cover down on to the shonUler, at same time withdrawing string, 

 nnd the work is done. Any extra juice or air will follow oat with 

 the string. 



Those who fail in putting up fruit to keep, do not exclude the 

 air. This is done by having the fruit hot, and by being sure to 

 fill the jar, so that when the cover is pushed down a little of the 

 juice will be pressed out with the string. You may sweeten the 



