THE GENESEE FARMER. 



379 



falius' gcpartniMit. 



ORIGINAL DOMESTIC RECEIPTS. 



Messrs. Editoks: — I am much interested in the 

 Gcncscc Farmer, especially in the Ladies' Depart- 

 ment. The receipts you publish are most of ihem 

 new to me, and those which I have tried have proved 

 excellent. I do not know that I can send any that 

 are " original," but I have concluded to write out a 

 lew which I know to be good, and which I have used 

 for some time. M. T. 



Berkenhead, Eng., Oct. 10, 1857. 



Lkmon Cueese Cakes. — One lb. of sugar broken 

 small, six eggs, leaving out the whites of two, the 

 juice of three finejemons, and the rinds of two grated, 

 and one-fourth of a pound of fresh butter. Put 

 these ingredients into a pan and boil them gently 

 over a slow fire until as thick as honey. Pour it in- 

 to a small jar and tie it down with brandy paper. — 

 One tea-spoonful is sufficient for a cheese cake. It 

 ■will keep good two years. 



Winchester Pudding. — Half pound of suet, half 

 pound of sugar, and half pound of bread crumbled 

 with four eggs and the rind and juice of one lemon. 



Mince Meat. — Four pounds of suet, four pounds 

 currants, two pounds raisins, three pounds sugar, 

 eight lemons, one-fourth of a pound ot candied peel 

 and a few apples. 



Calves Foot Jelly. — Four feet, one gallon of 

 water boiled to one-half do., and stew all night; add 

 the juice of four lemons, and the rind of one cut very 

 thin ; the whites of nine eggs and shells well beaten 

 together; one-half pound lump sugar; a pint and a 

 half of sherry, one-fourth of a pint of brandy. 



French Rolls. — Eub an ounce of butter into a 

 pound of flour; mis one egg beaten, a little yeast that 

 is not bitter, and as much milk as will make a dough 

 of a middling stiffness. Beat it well, but do not 

 knead; half fill the tins, let it rise, and bake till brown. 



Tea Cakes. — Six tea-cupfuls of flour, two ounces 

 butter, two ouncessugar, two table-spoonfuls of yeast, 

 and one ounce of caraway seeds; dissolve the butter 

 in half a pint of new milk, let it heave half an hour; 

 then stir it lightly till wall mixed; half fill your tins, 

 and let them rise until quite full, then bake in a quick 

 oven till brown. 



Apple Marmalade. — Cut apples (all of the same 

 kind and that will become clear in boiling) into long 

 thin slices; put them into cold water, take them up, 

 weigh them, and put them into the preserving pan, 

 with an equal quantity of sugar broken into small 

 pieces; to every three pounds of apples add the peel 

 of one lemon, chopped very fine, and two thirds of an 

 ounce of ginger, cut in pieces the size ot a small nut- 

 meg; boil over a slow but clear fire, keeping them 

 stirred until the apples are quite clear; cayenne pep- 

 per is an improvement. 



Soda Cake. — One pound of flour, three eggs, three 

 teaspoonfuls of carbonate of soda, half a pound of 

 butter, half a pound of raisins, half a pound of cur- 

 rants, one-fourth of a pound of lump sugar, some 

 nutmeg and candied lemon peel. Mix the above 

 with half a pint of new milk. You may add a table 

 spoonful of brandy or-eherry. 



Maccarooxs. — Haifa pound of lump sugar, half a 

 pound of almonds, and the whites of two eggs; wafer 

 paper nmst be used. 



The following receipts have never before been pub- 

 lished. They are furnished us by a lady who pro- 

 nounces them excellent. 



ITashei) MrTTON. — Mutton and beef should be 

 done very rare, they are so much better to hash. — 

 Take two or three slices of pork, fry them out, take 

 them out. slice two onions into the pork fat, flour the 

 fat and let it brown; turn in all the gravy left, add 

 catsup and wine to your taste, and simmer the muli- 

 ton till boiling hot. 



Excellent Clam Cakes. — Twenty nice clams 

 washed and put over the fire in a pot till they open; 

 then take them out and chop them fine; add two egga 

 and thicken the liquor with flour as thick as pancake 

 batter; fry in lard. 



Scrambled Eggs. — Put a tea cup full of milk on 

 to boil; put in a piece of butter the size of a walnut; 

 salt and dredge in a little flour; have three eggs well 

 beaten and stir them in quickly when it boils; stir till 

 it is thickened, not curdled — it is much improved by 

 being turned over buttered toast in a deep dish. 



Bread Cake. — Five tea cups well-raised bread 

 dough, three heaping cups of sugar, two even cups of 

 butter, five eggs, a glass of brandy and a nutmeg; 

 fruit as you like. 



Dough Nuts. — One pint bowl of raised dough wet 

 with milk; knead in a tea cup of sifted sugar, two 

 eggs, and a heaping tablespoonful of butter; let it 

 rise again, roll and fry; fresh-chopped orange peel is 

 the best seasoning. 



Exeter Gingerbread. — One cup butter, one do. 

 sour milk or cream, one do. sugar, two do. syrup — 

 molasses will do, three^ eggs, five cups flour, one tea- 

 spoonful of saleratus in the milk, ginger to your 

 taste. 



Indiah Cake. — One coffee-cup buttermilk, one do. 

 sour milk, one teaspoonful of saleratus; salt and 

 three eggs. Make a tolerably thick batter of Indian 

 meal 



Cocoa Nut Cakes. — To two grated nuts, an equal 

 weight of powdered white sugar, the whites of three 

 eggs well beaten ; make them the size of a half dol- 

 lar and bake on buttered tins. 



Delicious Drop Cakk. — One pint of cream, three 

 eggs, and salt; thicken with fine rye till a spoon will 

 stand upright in it, and drop on a well buttered iron 

 pan, which must be hot in the oven. They may be 

 made thinner and baked in buttered cups. 



Sauce for Miss Hannah. — Half a teacup full of 

 butter, one and a half of sugar well worked together, 

 and a glass of wine; turn boiling water to this a little 

 while before it is wanted. 



Another. — Drawn butter, not very thick, sweetened 

 well, season with nutmeg and rose water; it must boil 

 after the sugar goes in. 



Mrs. Cornelius' Wheat Biscuit. — One pint well 

 raised bread dough, one egg, and a piece of butter 

 the size of an egg, well worked in; cut the biscuits, 

 let them rise an hour or two before baking. 



