1869. 



NEW ENGLAND FARMER. 



201 



latrks* Septirtijunt. 



LOVE LIGHTENS LABOR. 



A good wif^' rose from her bed one morn, 



And thought -with a nervous dread 

 Of the pil' s of clothes to be wiished, and more 



Than a dozen mouihs to he fed 

 There's the meal a to get for the men in the field, 



And the children to fix away 

 To t-cbool, and the milk to be skimmed and churned; 



And all to be done this day. 



It had rained in the niaht, and all the 'wood 



Was -wet as it oould be ; 

 i There were puddings and pies to bake, besides 



A loaf of cake for tea. 

 And the day was hot and her achirg head 



Throbbed wearily as she said, 

 "If maidens but knew what good wives know, 



They would be in no haste to wed I" 



"Jennie, what do you think I told Ben Brown ?" 



Called the farmer from the well ; 

 And a flurh crept up his bronzed brow, 



And his eyes half bashfully fell. 

 "It was this," he said, and coming near, 



He smiled, and stooping down. 

 Kissed her cheek — "Twas this, that you were the best. 



And the dearest iRife in town 1" 



The farmer went back to the field, and the wife 



In a smiling and absent way. 

 Sang snatches of tender little songs 



She'd not sung for many a day. 

 And the pain in her head was gone, and the clothes 



"Were white as the foam of the sea ; 

 Her bread was light, and her butter was sweet, 



And as golden as it could be, 



"Just think," the children all called in a breath, 



"Tom Wood has run off to sea I 

 He wouldn't, I know, if he only had 



As happy a home as we." 

 Tfie night came down, and the good wife smiled 



To herself, as she softly said : — 

 "'Tis BO sweet to labor for those we love, 



It 'a not strange that maidd will wed I" 



HOUSEHOLD ECONOMY. 



CONTRIBUTED FOR THE NEW ENGLAND FARMER, 



A correspondent desires a receipt for making 

 Lemon Pie. 



Messrs. Editors : — It was my good fortune 

 some ye.^rs ago to eat, what was called, a Yankee 

 lemon pie. It was delicious, and I have always 

 regretted that I did not obtain the recipe, and in 

 looking over your list of receipts for all sorts of 

 nice things, it occurred to me that you might be 

 able to obtain what I desire. This pie was very 

 delicious, as I said, but very simple in construction. 

 I know it contained apples (chopped), molasses 

 and other good things, but this is all I know. 

 Please make enquiries through your paper and 

 oblige A Reader and Subscriber. 



Irvington, N. T. 



Codfish.— With the advent of the cold of win- 

 ter, codfish comes into season. There aie those 

 who like this fi^h durmg the warmer months ; but 

 commend us to a deep sea-cod, caught in cold 

 weather — one which, when cooked, exhibits the 

 flesh separating from the bone in solid flakes that 

 retain their white curvatures as they are distrib- 

 uted by the carver. Even the very scraps left of 



the cod may be utilized, and made a most savory 

 dish. Pick the flakes of fish away from the. bones 

 and skin before they get cold. When wanted, put 

 thejn into a stewpan with what is kft of the sauce 

 (oyster, anchovy, or other) with which they were 

 originally served. Add a dozen or more fresh 

 oysters and their liquor. If those are not enough 

 to moisten the fish (and i: only requires to be just 

 moistened), make up the deficiency with a spoon- 

 ful or two of melted butter. Warm verj' carefully 

 over a gentle fire; when once hot through set it 

 aside. Surround your dish (previously well-heat- 

 ed) with a wall of delicate mashed potatoes, so as 

 to leave a hollow in the middle. In this hollow 

 deposit your warmed-up fish, with its sauc e. Sprin- 

 kle, over the fish only, grated bread crumbs or bis- 

 cuit raspings ; set it for a few minutes in a sharp 

 oven or under a salamander; and, when nicely 

 browned on the top, serve. 



Fried cod is not sufficiently used in this country. 

 Slices two inches thick, done with cgss and crumbs, 

 and fried a light brown, in plenty of fat, are deli- 

 cious. 



Fish Chowder. — The best fish for chowder aie 

 haddock and striped bass. Cut the fish in pieces 

 an inch thick and two inches square ; take six or 

 eight slices of salt pork ; put them in the bottom 

 of an iron pot. and fry them till crisp. Take out 

 the pork, leaving the fat ; chop the pork fine. Put 

 in thj pot a layer of fish, layer of split crackers, 

 some of the cliopped pork, a little black and red 

 pepper, a little chapped onion, then another layer 

 of fish, split crackers and seasoning. This do till 

 you have used your fish. Then just cover tha 

 "fish with water, and stew slowly till it is tender; 

 thicken the gravy with pounded cracker ; add cat- 

 sup if you like. Boil up the gravy once, and pour 

 over the fish; squeeze in the juice of a lemon. 

 Add salt if necessary. 



Cooking Dribd Apples. — "Wash sour dried 

 apples, being careful to do it quickly, and put in a 

 porcelain kettle. Have ready a tea-kettle of boil- 

 ing water, and pour over them, filling your pre- 

 serve kettle. Cover closely, and as they require 

 more water add boiling. When they are cooked 

 tender, ready to pour out, have about the propor- 

 tion of three pints of juice to three quarts of the 

 apple. If they are boiled too dry they will be 

 strong and unpleasant, if too much is left in it — 

 insipid. Do not sweeten while warm, but as you 

 wish them for the table — a tabkspoonful of sugar 

 to a vegetable dish full of the sauce. Dried ap- 

 ples, in this fruit-growing country, are not usually 

 counted among the luxuries of the table, but in 

 this year of scarcity they will be found exceed- 

 ingly palatable, prepared in the above manner — 

 having much the flavor of the fresh fruit. If you 

 wish them "extra" nice, add grated lemon peel, 

 from a lemon partly dried, at the same time with 

 the sugar. For pies, sift as pumpkins, adding 

 small bits of lemon or orange peel. — Germantown 

 Telegraph. 



Apple Roll or Apple Pudding. — Make a 

 paste with one-fourth ot a pound of butter to one 

 of flour mixed with water, not very stiflf. Peel 

 and slice rather thick, tart apples ; roll the paste 

 very thin, or as thin as the bottom crust of a pie, 

 spread the apples on a crust so as to cover it, 

 dredge on a little flour and roll it as tightly as 

 possible. Cut the ends even and p -t it in the 

 steamer, or wrap it in a thick cloth and boil it. 

 It will take one hour steady cooking. Serve with 

 butter and sugar. Cut it in thin slices from the 

 end when serving. — Western Rural. 



Delicious Breakfast Cake. — Sweet milk one 

 quart, one and a quarter pints of fine sifted Indian 

 meal, two eggs, and a little salt; bake forty min- 

 utes in a quick oven, bring to the table while hot, 

 and serve with butter. 



