THE GENESEE FARMER. 



257 



OKIGINAL DOMESTIC RECEIPTS. 



To Prkskk\-e Larok Cujumiucus — T;ike large and 

 freslily-gatlicred ciicurahers. Sjjlit them down, mid 

 take out all the seeds. Lay th.Mn in salt and water 

 that will bear an egg, three day;'. Set them on a fire 

 with cold water, and a small lump of alum, and boil 

 them a few minutes, or till tender. Drain thcni, and 

 ponr on them a thin syrup. Let them lie two days. 

 Boil the syrup again, and put it over the cucumbers; 

 repeat it twice more. Then have ready some fresh 

 clarified sugar, boiled to a blow. Put in the cucum- 

 bers, simmer it five minutes, and set it by till next 

 day. Then boil the syrup and cucumbers again, and 

 set them in glasses for use. 



To Preserve Small Cuccmbers. — Weigh equal 

 portions of small green cucumbers and of fine loaf 

 sugar. Rub the cucumbers with a cloth, scald them 

 in hot water, and put them into the syrup, with some 

 white ginger and the peel of a lemon. Boil them 

 gently for ten minutes. The folio .ving day just let 

 them boil, and repsat this three time, and the last, 

 boil them till tender and clear. 



To Preserve Damsons. — ^To every pound of plums, 

 rflow three-quarters of a pound ot pounded loaf 

 sugar. Put into jars, alternately, a lajer of damsons 

 and one of sugar. Tie them over with bladder or 

 strong paper, and put them into an oven after the 

 bread is withdrawn, and let them remain till the oven 

 is cold. The following day strain off the syrup, and 

 boil it till thick. When cold, put the damsons, one 

 b.y one, into small jars, and pour over them the syrup, 

 which must cover them. Tie them over with wet 

 Wadder. 



To Preserve Damsoxs — Another Way. — Prick 

 them with a needle, and boil them v.ith sugar, the 

 same proportion as in the above receipt, till tiie syrup 

 will jelly. Carefully take off all the scum. 



To Preserve Green- Gages. — Put the plums into 

 boiling water, pare off the skin, and divide them. 

 Take an equal quantity of pounded loaf sugar, and 

 strew half of it over the fruit Let it remain some 

 hoars, and, with the remainder of the sugar, put it 

 into a preserving pan. Bail till the plums look quite 

 dear, take off the scum as it rises, r.nd, a few minutes 

 before taking them off the fire, add the kernels. 



To Preserve Apples. — Pare, core and quarter 

 fix pounds of good, hard baking apples. Finely 

 pound four pounds of loaf sugar, and put a layer of 

 each, alternately, with half a pound of the best white 



finger, into a jar. Infuse, for half that time, in a 

 ttle boiling water, half a pound of brui.sed white 

 ginger. Strain, and boil the liquor with the apples 

 till they look clear, and the syrup rich and thick. I 

 which may be in about an hoar, 'i'like off the scum 

 as it rises. When to be eaten, pick out the whole 

 ginger. 



To Pkeservb Apples — Another Way. — Weigh 

 equal quantities of good brown sugar and of apples. 

 Peel, core, and mince them small. Boil the sugar, 

 allowing to every three pounds a pint of water. Skim 

 it well, and boil it pretty thick. Then add the ap- 

 ples, the grated peel of one or two lemons, and two 

 or three pieces of white ginger. Boil till the apples 

 fall, and look clear and yellow. Apples preserved 

 iu this way will keep for yeara 



To Preserve Peaks. — Pare the fruit, and pnt it 

 into a kettle with a little water, and boil. When 

 quite soft, take (he sams quantity of loaf sugar and 

 melt it into a syrup, taking care not to have it boil. 

 Put the fruit into the syrup, and set away in jars. 

 When pi'eserved iu this way, they retain their nato- 

 ral flavor and color. 



PuMpKT>r Batter. — AVash the pumpkins clean, 

 take out the seeds, and scr.apc the inside out with a 

 strong iron spoon. Boil till soft, and rub it through 

 a coarse seive. When strained, put into a kettle and 

 boil slowly all day, stirring it often. Put in a large 

 handful of salt. When nearly done, add a pint of 

 molasses, or a pound of brown sugar, to each gallon 

 of pumpkin. Before it is quite done, add allspice, 

 cinnamon, ginger and nutmeg, one or all, as you may 

 fancy. Put it into jars, when done — large ones are 

 best. Tie it up tight, and it will keep until April or 

 May, in a cold place, if you scald it when spring 

 corns on. It is a good sauce for table u,se, and ie 

 always ready for pies, with the usual addition of eggg 

 and milk. It is much less trouble, and far better, 

 than " dried pianpkin." 



To Bake Apples — Gouge out the eyes, and fill 

 them with sugar. Set the apples iu a pie plate, poor 

 in a tea-cupful of water, and bake. Eat with cream, 

 and the juice found in the dish when done. 



To Remove New Fruit Stains. — Hold the cl«th 

 tightly over some vessel, and pour boiling water 

 through it, and they will soon disappear. 



Delicate Cake. — Add to the whites of sixteen 

 eggs, beaten to a a stiff fioth, three-fourths of a pound 

 of flour, one pound sugar, ten ounces butter. Flavor 

 with lemon or rosewater. 



GixGER Cookies. — One cup sugar, one of butter, 

 one of molas,ses, one table-si^oonful ginger, one of 

 cinaamon, and two tea-spoonsfuls of saleratus dis- 

 solved in three table-spoonsful of hot water. Bake 

 quickly. 



Rye Drop Cakes. — One pint milk, three eggs, one 

 tab!&-spoonful sugar, a little salt. Stir in rje floar 

 till about the consistency of pancakes. Bake in bat- 

 tered cups or saucers, half an hour. 



HoNEV Cake. — One cup nice sugar, one cup rich 

 sour cream, one egg, half a tea-spoonful of soda, two 

 cups flour. Flavor to the taste. Bake half an hour. 

 To be eaten while warm. 



CoMMOx Soft Ginger Bread. — One cup molasses, 



one cup Pour cream, one and a half tea-spoonsful gin- 



I ger, one heaping tea-spoonful salerulus, three cups 



i flour, a little salt. Bake in a moderately heated oven. 



ri.AiK EicE PuDDixG. — Swell a tea-cupful of rice 

 , in a (|uurt of boiling water; add a cup of sugar, 

 i three quarts of milk, and a little salt. Bake three 

 hours. 



To TAKE Wagon Gf.eask from Clothes. — Lay tlie 

 article on a linen towel, pour a little spirits of tnr- 

 p^'utine on a cloth, and rub it until quite dry. This 

 will not injure the most delicate colors. 



To Clean Floors and Erase ( rKK^isK Spots — To 

 a paili'ul of hot son.p sud.=, take three table spoonsful 

 of spirits of turpentine, and you will have a clcac 

 floor. 



