1869. 



XEW ENGLAND FAEjNIER. 



299 



tnre boil thoroughly three times; stir it well be- 

 tween the boiliijgs, thtn add six drops of lemon, 

 vanilla, or almond extract. Pour it into a wet 

 blancmange mould and set it in a cool place. 

 In quartir of an h(jur turn it out and take it 

 to the table, with milk and sugar and preserved 

 fruit or jelly. In winter, a fanciful dish for 

 dessert called snow flummery may be made thus : 

 Beat two eggs (one will answer) with two spoon- 

 fuls of sugar; add to this a pint of milk, flavored 

 with lemon. Thn stir in new fallen snow till 

 it is thitk enough to take form. Put it into a 

 crockeiy mould. Let it stand two or three min- 

 utes ; then turn it out and take it to the table. 



In making whips, the eggs should be rapidly 

 stirred in strokes from left to right, (not all around 

 the dish)— jutt under the surface ; the foam taken 

 off as it atcumulates, then lightly mixed with 

 jelly. Powdered sugar and cream may accompany 

 them, or sugar may be whipped with the eggs. 



Frozen puddings are of nice batter or custard, 

 thoroughly scalded by heating to a boil and kept 

 thus five minutes ; then frozen in the same manner 

 as icecream. If you have no freezer, a tub, or 

 large pail, with a closely covered smaller pail will 

 answer. Put the material to be frozen in this 

 smaller pail— rbe sure that its cover fits tightly, or 

 the salt i'lcezivg mixture will get in and spoil it. 

 Set this in the centre of the larger vessel. Put your 

 ice in a thick bag and chop it there with the head 

 of a hatchet, or pound it with a hammer, to pieces 

 the size of a large egg, — the greater part of it 

 somewhat smaller. Take of this six parts, and 

 mix with it one part of coarse common salt. Fill 

 this in between the two pails, till within two inches 

 of the top of the smaller one. After it has stood 

 five minutes begin to move the inner pail around, 

 and from left to right, holding it firmly by the 

 handle of its cover. Keep up this movement a 

 few minutes ; then (being careful that none of the 

 icewater gets in at the time) open the pail, and with 

 a knifo loosen the frozen portion adhering to the 

 sides and stir it lightly with the unfrozen ; then 

 close it again, and go on shaking the pail around 

 and opening it occasionally to loosen and stir the 

 material till the whole mass is frozen. Keep the 

 tub covered with something woolen — an old shawl, 

 or blanket— till the pudding is wanted at tabic. 

 Ice-creams, as mentioned above, are frozen in the 

 same way. They are only custards, in which com 

 starch may be entirely substituted for eggs — one 

 spoonful for one egg — or, half of each may be 

 taken. Flavor it wiihlhe juice of fruit or extracts. 

 Take it into moulds a few minutes before it is 

 wanted ; from which turn it when carried to the 

 t ble. 



It is sometimes so difficult to get real cream that 

 an imitation article is acceptable. It is made thus : 

 Heat a quart of milk to boiling. Beat two eggs, 

 (one will answer, using more flour) a tablespoon- 

 ful of flour or cornstarch, a piece of butter an inch 

 square, and a teaspoonful of sugar, till thor- 



oughly mixed ; then pour the hot milk upon it — 

 stirring it well. Keturn it to the kettle, let it t)oil 

 once, and then set in a cool place till wanted tor 

 the table. Cream sauce, for puddings, is made i>y 

 scalding a pint of milk and stirring into it two 

 eggs that hai^e been beaten with a cup of sugar. 

 Two peach leaves may be boiled in the miik; or 

 rose water (a teaspoonful), or a tew dro;(s of any 

 fruit essence added. 



Berry sauce : To a cup of cold wa*er put a quart 

 of cranbeiries, blackberries, raspberries, or straw- 

 berries. Boil them till they can be mixta easily 

 with the water. Rub ihrougb a hjir sieve, — 

 sweeten it to your taste. To make a hot sweet 

 sauce: Mix a tablcspoonfal of flour with two of 

 cold water; pour upon it half a pint (^fOoiiing wa- 

 ter. Then boil it three minutes. Add next one 

 cup of sugar and a teaspoonml of buMcr. Bull 

 this the same time. Then squeeze in the juice of 

 a lemon or orange, or flavor with two tablcspoon- 

 fuls of currant wine, or a tew drops of any extract. 

 Cold sauce: Beat together for five minutes two 

 eggs, two cups of sugar, and one cup of butter; 

 with a few drops of essence or extract. 



These different methods of making puddings and 

 their sauces (all of which I have found excellent) 

 will certainly lurnish any family with sutii ient 

 variety to place a nice and wholesome dish every 

 day upon their dinner table. No ma'ter what 

 other food may be indulged in, this stiould be a 

 sure thing to be anticipated, especially by the chil- 

 dren. The chapter upon cooking vegetables and 

 meats, and the making of pickles, etc., mui-t be 

 deferred for the present. Next month we will talk 

 about House Cleaning and its attendantoperations. 



For the ITew England Farmer. 

 FABMEES AND FARMERS' DAtJQH- 



Mr. Editor :— I notice in the Farmer of April 

 3, an extract from one of your correspondents, re- 

 lating to girls on the farm, with some remarks by 

 yourself. I like your comments very much, and 

 although unaccustomed to wr.te for publication 

 would like to say a few words. 



The idea seems to be very prevalent that farmers 

 and farmers' families must necessarily be inferior 

 in intelligence, refinement and social position to 

 other classes. If a farmer's daughter chance to 

 go away to school, to play the piano, lo embroider, 

 be versed in any of the fine arts, she is thought to 

 be getting "above her position." Is a farmer's 

 daughter supposed to have no nobler powers, no 

 loftier aspirations than are required for washing 

 dishes or scrubling floors ? Is she, reared among 

 nature's wonders, finding on every side side food 

 for thought and study, ever called upward by na- 

 ture's ten thousand voices around her, supposed 

 to have no love for the beautiful ? If she has tal- 

 ents, why not cultivate them ? Not to the exclu- 

 sion of other duties, but giving due attention to 

 i household affairs, and employing leisure hours ia 



