THE GENESEE FARMER. 



129 



f ahrs' $)tpaiimciit. 



ORIGINAL DOMESTIC RECEIPTS. 



Bread No. 1, — To Maice Turke Loaves. — At 

 night add to three quarts of sitled flour one table- 

 spoonful of salt, two quarts of sweet milk scalding 

 hot; stir to a batter; when milk warm add one cup of 

 good hop yeast, or; less if brewer's; in the morning 

 early, mould thoroughly with flour, not stiff'; stand 

 till well cracked open in the pans; bake one hour. 



Bread No. 2. — At noon, boil and mash six or eight 

 potatoes, turn over them nearly one quart of boiling 

 water, half pint flour, one table-spoonful of salt, and 

 one of sugar; when milk warm add one cup of good 

 yeast; at night stir this with one quart of warm water 

 to two and a half quarts of flour; mould in the morn- 

 ing as above. 



Soda Cracker Puddinq. — To one quart of warm 

 milk add three pulverized crackers, three eggs, salt- 

 spoonful of salt, (or four crackers and two eggs;) 

 spice to your taste; bake thirty minutes; served with 

 sugar and butter. 



Oystbr Socp. — Two quarts of water, one of milk, 

 one table spoonful of salt, two full spoona of flour 

 stirred in a little cold water and add when boiling; 

 then add tv/o quarts of oysters; when boiling turn it 

 over six or eigit pulverized crackers, with half cup 

 of butter; pepper to your taste. 



To Pickle Ripe Cucumbers. — Pair the cucumbers 

 «nd take out the seeds; turn oyer them a weak brine; 

 let them stand twenty-four hours; rinse them; then 

 turn boiling alum water over them; cover with cab- 

 bage and peach leaves and let them stand till cold; 

 slice them ; to two quarts of vinegar add one pound 

 of sugar, and cloves, cinnamon and ginger root to 

 your taste. Turn the vinegar over hot. 



Preserved Pumpkin. — Cut a good pumpkin in 

 Btrips like citron; sprinkle sugar on them over night, 

 pound for pound, and the juice of four lemons, in the 

 morning; boil the peel and a little ginger root, and 

 add to the syrup. Boil the pumpkin till tender, then 

 turn on the syrup boiling hot. 



Soda Cake without Egos or Butter. — ^Threecups 

 of flour, one and a half of sugar, tv/o small tea-spoons- 

 ful of cream of tartar, one tea-spoonful of salt, one 

 cup of cream — all added to the flour with extract of 

 lemon, one tea-spoonful of soda dissolved in hot water; 

 Btir briskly; bake in a quick oven. 



Fr.uiT Cakk without Eggs. — One cup of molasses, 

 one cup of brown sugar, one cup of butter, — heat to- 

 gether suEEiciently to melt the butter; two tea-?poons- 

 lul of cloves, two of cinnamon, one of nutmeg, one 

 coffee-cupful of raisins, (with or without currants,) 

 citron; than add one tea-spoon(ul of soda dissolved 

 in hot water; one cup of sour milk or butter- milk 

 and one quart of flour; bake one hour. 



Lemon Pie, No. 1. — Seed and chop one cup of 

 raisins, with one large lemon; pulverize tour soda 

 crackers, one cup of sugar, a little salt; stir into one 

 quart of boiling water, a small lump of butter; this 

 quantity will make_^two pica; bake with upper and 

 under crust 



Lemon Pie, No 2. — To one cuj) or half a pint of 

 scalding milk add one soda cracker rolled fine; four 

 table-spoonsful of sugar; three or four eggs, a small 

 lump of butter; put in cold milk enough to (ill a plate 

 that holds one quart, then add the grated rind of one 

 lemon; bake with under crust. 



Good Pumpkin Pie without Eggs. — One quart of 

 boiling milk; two soda or Boston crackers rolled fine, 

 put to the boiling milk; two tea- cups of strained 

 boiled pumpkin; little salt; one cup of sugar; ex- 

 tract of lemon; little ginger. If this quantity will not 

 make two pies put in a little cold milk. Bake in a 

 hot oven. H. H. M- 



Liverpool, JV. Y. 



Receipt for Rusk. — To one quart of milk add one 

 pound of sugar and half poundof butter; onepintofthe 

 milk must be warmed to make a sponge of, with yeast 

 and flour, about as thick as pancake batter, let it rise 

 all night. When risen enough warm the other pint 

 of milk with the sugar and butter, put it into the 

 sponge; knead it, but not very stiff. Let it rise again; 

 when risen enough, mould it into cakes as large as 

 biscuits, place them in tins and let them rise; rub 

 them over with sugar and milk. Bake them in a 

 quick oven. When baked rub them again with 

 sugar and milk to give thim a gloss. 



Molasses Cookies. — One coffee cup of molasses; 

 half a cup of butter; three tea-spoonsful of soda; one 

 and a half of cream of tartar; flour enough to roB 

 out. 



Cracker Pie. — Two soda crackers soaked in onf 

 cup of warm water; one small tea spoonful of tartar 

 ic acid, or lemon juice; one cup of sugar. Season 

 and bake as an apple pie. 



My Wedding Cake. — One pound of flour; one 

 pound of sugar; one pound of butter; two pounds of 

 raisins, stoned; three poundsof currants well washed; 

 one and a quarter ounce of mace ; one ounce of nutmeg ; 

 one and a quarter pound of citron; half gill of bran- 

 dy; a few cloves. Bake in large loaves three hours. 



Sxow Ball Pudding. — Pare and core large, mel- 

 low apples, and enclose them separately in a cloth 

 spread with boiled rice; boil them one hour; dip 

 them in cold water before turning out. Serve them 

 with cream sauce. 



Crackers. — Four tea-cups of flour; half cup of 

 butter; half tea-spoonful of soda, in a spoonful of 

 boiling water; one pint of milk and water; knead it 

 as hard as dough; roll thin and prick with a fork. 



Yak Preserving Citron. — Soak them insalt water 

 three days; change the water every day. Let them 

 remain in clear water one day, after which boil them 

 in water with oyster shells until tender; take them 

 out and put them in alum water, let them soak one 

 hour. Make syrup, allowing one .pound and a quarter 

 of suorar to a pound of citron. Let them boil in the 

 syrup half an hour. The citrons are best kept until 

 the month of February before preserving. 



Molasses Pie. — Take nine table-spoonsful of mo- 

 lasses; six table-spoon&fi\l ot good vinegar; one and 

 a half table- spoonful of flour; a small piece of butter; 

 a few slices of lemon, or grated lemon-peel ; cover 

 with a rich paste. This is decidedly the best substi- 

 tute for apple pie. J. L. 

 Westmoreland, Oneida Co., JV. Y. 



