120 



THE GENESEE FARMER. 



gairiis' JcMrimcni 



ORIGINAL DOMESTIC EECEIPTS. 

 Contributed to the Genesee Farmer. 



A Boiled Pudding.— Remove the crust from a loaf of 

 •bread, put it in a cloth tied tightly, and boil it an hour; 

 then serve with a nice warm sauce. This is very cheap 

 and a very good pudding. 



A vert Nice Pudding.— A loaf of cake made with 



soda, rather plain, steamed thoroughly, and eaten with a 



warm sauce made of wine or cider, is very good. If the 



butter and sugar are thoroughly mixed by long stirring 



before the wine or cider is added, it will look creamy, and 



greatly improve the taste ot the sauce. 



J* 

 Indian Bread. — Take two quarts of sifted meal, pour 



on boiling water enough to make the meal quite moist. 

 When cool, add a quart of wheat flour, half a pint of ris- 

 ings, two-thirds of a tea-cup of molasses, and a little salt. 

 Mix well together, put into large basins and let it rise. 

 When light, bake in oven one hour, and then steam two 

 bonrs over a pot of boiling water. 



How to Trt Lard.— The trying of lard is an impor- 

 tant branch of economy, requiring a little care and some 

 direct information. Water, be it remembered, should 

 never be made use of in this process, since it cooks the 

 fat and makes it soft, and causes it to become speedilv 

 rancid. Put a lump of fat into a pot, and let a little of 

 the fat try out over a moderate fire ; after which, put the 

 fat over the fire, with such precautions that there is no 

 danger of the lard scorching, and no need of water. The 

 lard, when fully cold, will be found quite firm and solid, 

 which can not be the case if water is made use of in try- 

 ing out. 



Rennet. — It is now decided by the best judges that the 

 calf should be taken from the cow sixteen or eighteen 

 hours before killing it. When the rennet is taken out, 

 pick out the straws if there be any, and fill it with salt. 

 Never wash it in the least, inside or out. Place a layer 

 of salt on the bottom of a large stone jar, then put in the 

 rennet that has been filled with salt; add auother layer 

 of salt, and so on until the jar is filled. Be sure and have 

 so much salt that there will be no brine. Cover it tight, 

 and set it in a cool place. When wanted for use, make a 

 strong brine, throw in a few sprigs of sage, and put in 

 the rennet— one, two, or half a dozen, according to the 

 number of cows in the dairy. They should be put to 

 soak two or three days before needed for use. When 

 soaked a day or so, they should be turned wrong side out 

 and thoroughly rubbed. One gallon of brine is sufficient 

 for two rennets. A teacup two-thirds full, where two ren- 

 nets have been soaked, should bring one milking of thirty 

 cows. But be sure and use rennet enough to bring the 

 milk the first time; better have a little too much than not 

 enough. If you get in a little too much, and it is sweet, 

 it will not hurt th'e cheese in the least, as it will work off 

 in the whey. Never use sweet whey to soak rennet, for it 

 has a tendeucy to sour the curd. Never use a drop of 

 rennet but what is perfectly sweet. The best vessel to 



soak rennet in is a stone jar, set in a cool place all 

 ered tight. When the liquor is used off, mor$ 

 should be added, but a greater quantity will be ne* 

 bring the cheese. One very important fact should 

 be remembered, and that is t to have the rennets i 

 well salted. 



Boiling Vegetables and Meats.— In boiling ^ 

 bles, they should not be put into the water until it i 

 heated, and then there should be no cessation o 

 until the cooking is done. But when meats areH 

 boiled, quite an opposite proceedure is to be obs 

 They require to be put into the water while it is col 

 in the case of fowls, while the water is a little warm 

 then, instead of rapid boiling, the water should be i 

 simmered. By this process, the meat is made I 

 while by fierce boiling it is hardened and made 

 Potatoes should be put into boiling water and boi 

 quick as possible— not over twenty minutes. Even 

 potatoes will become mealy boiled in this way. 



[So writes an experienced housekeeper. We 

 however, that in the case of boiling meat, it is be' 

 put the meat into boiling water, and let it remain 

 few minutes to harden the outside. Then pour in 

 cold water and keep the water below the boilingi 

 till the meat is done. This will keep all the goodm 

 the meat, and it will be fender. If put in cold wai 

 will make good soup, but the meat will not be so 



American Women.— A German writer, J. G. KoH 

 undertaken to describe American women.. The pic 

 not a flattering one. As to good looks, he thinjj 

 great majority of American women are moderately] 

 but " their charms are concentrated more in their fe 

 than in their demeanor, figures, or corporeal shape, 

 thinks the reverence tor women in America has parol 

 and spoiled them. They do not make good help-meet 

 pities the poor husbands. "If a lovely America: 

 sinks into the arms of a man, to be bound to him ft 

 she does so much in the same way as she throws h< 

 into her easy chair. Marriage is her pillow, her so 

 which she intends henceforth comfortably to repose, 

 on it she confidently throws all the burden of her 

 and troubles; she regards her husband as her facti 

 who has to provide for all her wants. He must pr 

 her a house according to her fancy; he must furnisl 

 house exactly as she wishes it; he must arrange ai 

 minister kitchen and cellar, and even go every moi 

 before breakfast to make the necessary purchases fo 

 day's meals." 



"Even farmers' wives often bold themselves mucl 

 high for business of chis sort, and scenes of the folio 

 nature may be seen at market: A young farmer's w 

 once saw sitting in a little one-horse chaise and hoi 

 the reins. In her elegant dress she could not, of cot 

 be expected to go into the dust and confusion of 

 market, so she had sent off her husband. # He was I 

 among the stalls, like a swallow collecting insects 

 its young, and presently appeared again laden wit! 

 sorts of boxes and parcels. These the farmer's v 

 naturally, could not take on her silk lap, so the bust 

 had to hold them carefully in the chaise." 



