THE GENESEE FARMER. 



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ORIGINAL DOMESTIC RECEIPTS. 



Contributed to the Genesee Farmer. 



Raspberry Jam.— Allow three quarters of a pound of 

 gar to a pound of fruit Press the berries with a 

 ioden spoon in an earthen dish. Add the sugar and 

 il fifteen minutes. 

 Raspberries.— This fruit, though delicate, can be put 



in cans with a quarter of a pound of sugar to a pound 

 fruit. The air being expelled as perfectly as possible 



setting the cans in hot water and then sealing them 

 tile hot in the usual way. 



roMATOES. — Take large, smooth tomatoes, and cut them 

 the top, carefully taking out the seeds. Prepare some 

 jad crumbs with pepper and salt, and add a little butter. 

 1 each tomato with as much of this stuffing as possible 

 I bake in a pan as you do apples. 



Pine Apple Ice Cream. — Pare a ripe, juicy pine apple, 

 >p it up fine and pound it to extract the juice. Cover 

 ivith sugar. When the sugar has entirely melted, strain 

 ! whole into a quart of cream, and add about a pound 

 sugar. Whip the cream, and freeze in the same man- 

 r as common ice cream. 



Black Currant Wine. — Mash up the currants and let 

 mi stand twenty-four hours. Then press out the juice 

 straining it through a cloth, and to each quart of juice 

 1 two quarts of water and three pounds of sugar. Put 

 into a barrel and allow it to ferment in the usual way. 

 e wine is almost equal to port. 



Broiled Tomatoes. — In order to have tomatoes nice, 

 )ked in this manner, the largest ones must be selected- 

 it them into rather thick slices, seasoning each piece 

 th pepper and salt. Use an oyster gridiron to broil 

 3m on — a common one will answer — and cook them but 

 ew moments. When sent to the table add butter. 



Water Ices. — These are made with the juice of any 

 id of fruit sweeteued and mixed with water. A little 



the pulp carefully strained may be added, and sweet- 

 ed with sugar boiled to a syrup. It will require a full 

 it of the mixture to fill a quart mould. The white of 



egg added is an improvement. The mixture must be 

 ry rich, adding only a pint of water to two quarts of 

 b juice. 

 Raspberry Wine. — As home-made wines are becoming 



deservedly popular, that made from raspberries will 

 ie a high place. It is made like currant wine, only 

 ing rather less sugar. If carefully bottled, it is very 

 od the second year. It is often forgotten that domestic 

 nes require age to perfect them as well as imported 

 ,es. When new they are too sweet to be either healthful 



palatable. 



Blackberry Syrup. — This should be prepared in every 

 mily on account of its efficacy as a remedy for summer 

 mplaints. 



To two quarts of blackberry juice add one and a half 

 s. of sugar, half an ounce of cinnamon and cloves, and 

 larter of an ounce of allspice: Boil it thoroughly, and 



while cooling add one pint of the best brandy. 



Dose.— For an adult, half a gill to a gill : for a child, a 

 tea spoonful or more, according to its age. 



Tomato Pudding. — Slice the tomatoes, place a layer of 

 them iu the bottom of an earthen dish, cover with bread 

 crumbs profusely seasoned ; add another layer of toma- 

 toes and cover with bread crumbs as before, and when 

 the dish is filled place on the top a piece of butter. Put 

 the dish into a moderate oven, and if two layers of toma- 

 toes fill it twenty minutes will be long enough for them 

 to be sufficiently cooked. 



Tomatoes are very nice stewed with bread crumbs, as 

 they are so juicy that without the crumbs they have not 

 sufficient consistency. 



SKELETON FLOWERS- 



These exquisite boquets do not deserve so lugubrious a 

 name. A mystery seems to hang about them. They are 

 not natural, and yet they are too delicate to be art. One 

 could fancy them to be the ghosts of flowers, but not the 

 skeletons. This is the month when the most beautifnl 

 selections can be made, and we take pleasure in giving 

 some directions for making them, from Godey's Lady's 

 Book, which seem as clear as any we have seen : 



Directions. — The leaves should be steeped in rain 

 water in broad open bowls, and exposed to the sun and 

 air until all the soft parts are perfectly decayed. The 

 water should not be changed, but the bowls filled as the 

 water evaporates. Some kinds of leaves will be ready to 

 clean in the course of three or four weeks, others will 

 require a much longer time ; but as it depends very much 

 upon the heat of the sun and the age of the leaves when 

 gathered, no precise period can be named. In some leaves 

 the skin will peel off in small particles, in others it can 

 be peeled off entire, or it may decay altogether. 



The bowls should be examined occasionally, and the 

 leaves ready for cleaning removed to a basin of soft 

 water ; they should then be gently rubbed in the water 

 with the fingers till every particle of skin or green pulp 

 is removed from the fibre : should this not succe^p, the 

 stronger leaves may be cleaned with soap and flannel. 

 This will finish the skeletonizing process. The fibres 

 should then be carefully dried, having first pressed 

 them in a soft towel, in order to remove the moisture. 

 They are now ready for bleaching, and may be laid away 

 until a sufficient quantity is collected. 



The liquor for bleaching is prepared by pouring a quart 

 of boiling water upon a quarter of a pound of chloride 

 of lime, in the powder. This should be allowed to stand 

 until cold, and the clear liquor strained off, which may 

 be bottled for use. When wanted for bleaching, mix with 

 cold water in about the proportions of one partof the 

 liquor to twenty of water, in shallow dishes ; lay the 

 leaves in, and let them remain unnil perfectly white, 

 when they must be removed immediately and dried in 

 blotting paper. If this solution should not be strong 

 enough to bleach them in ten or twelve hours, a little 

 more of the liquor must be added, but care must be taken 

 not to use too much, or the finer fibres will be destroyed. 



Iu the dissecting process, the leaves invariably come 

 off their stems ; they may be mounted, when bleached, 

 either among some branched stalk, previously dried and 

 bleached, or on fine wire, covered with white tissue 

 paper. 



The leaves should be gathered when fully grown, or 

 the fibre is not sufficiently strong, and some leaves dissect 

 much better than others. Among these are the poplar, 

 maple, pear, ivy, holly, magnolia, etc. ; the seed vessels 

 of the large oriental poppy, the thorn, apple and henbane 

 dissect well, and many smaller seed vessels, after they 

 have shed their seeds, may be dried, and then bleached 

 without steeping in water, as first directed. 



