286 



THE GENESEE FARMER. 



fairies' gfjraitimtt 



ORIGINAL DOMESTIC RECELTTsT 



Contributed to the Genesee Farmer. 



In giving our usual receipts we have had both this 

 month and last our sick soldiers in view, and hope that 

 some of the ladies who are cunning in the art of cookery 

 will remember them too. That raspberry wine and black- 

 berry syrup— for the making of which we gave such plain 

 directions last month— won 1 d be particularly acceptable 

 to the fevered lips of the wounded in the Virginia hospi- 

 tals. Marmalade and jars of nice pickles would render 

 the dry bread which many are now obliged to eat more 

 palatable. Those who have an abundance of tomatoes 

 can put them up in stone jars as well as in the more expen- 

 lire cans, and they will be fully as acceptable to the brave 

 men who have suffered so much for their country-suffer- 

 ings that those of us who stay at home know nothing of. 

 There was, at one time, an overplus of hospital dainties' 

 but that was before the fighting actually commenced ; 

 now they are it! need of those very things which were then 

 wasted. The time has now come when anything that is 

 sent will be appreciated, and we hope that the want ot 

 those luxuries which we enjoy so plentifully at home will 

 not long be felt by the inmates of our hospitals, now that 

 their wants are known. 



Pickled PEACHEs.-Take a peck of peaches -wipe 

 them carefully. Cook them with four pounds of sugar, 

 one quart of vinegar, one ounce of cinnamon and one of 

 cloves. 



The California larmer suggests to all who are fond of 

 a "dish of greens" to try the clippings taken from the 

 grape-vines. It is said that they are esteemed by some 

 better than spinage, mustard, or any other article. 



Spice Cake.— One tea-cup of molasses, one of sugar, 

 one of butter, three and a half of flour, one cup of sour 

 milk, four eggs, one teaspoonful of saleratus, one of cin- 

 namon, half a teaspoonful of cloves and the same quantity 

 of nutmeg. 



Another Wat.— Pare and halve your peaches, and to 

 five pounds of fruit allow two pounds of sugar and a pint 

 of vinegar, with spice to your taste. Cassia buds are 

 often used as a substitute for cinnamon. Plums may be 

 pickled in the same way. 



Apple Marmalade.— Break up four pounds of loaf 

 sugar. Put it into a preserving kettle, and pour on a 

 quart of cold water. When the sugar has melted,.stir it. 

 Set the kettle over the fire and let it boil for a quarter of 

 an hour, skimming it thoroughly. Have ready four 

 pounds of apples, pared, cored and sliced. Put them iDto 

 the syrup, adding the grated rinds of four large lemons 

 Let it simmer, stirring it constantly until the apple is en- 

 tirely dissolved and forms a smooth mass. Then add the 

 juice of the lemon. Boil very fast, continuing to stir it 

 until it becomes a thick marmalade. It will generally 

 require simmering an hour and boiling fast half an hour. 

 When it is done put it, while hot, into jars, corking and 

 sealing them closely. This is the best substitute for 

 <^aoge marmalade. 



Cream Biscuit.— One pint of thin cream, tvi 

 flour enough to make it as stiff as pound-cake, 

 small cupsi 



Puffit.— One cup of sugar, one cup of butti 

 eggs, one pint of milk, three pints of flour, two t< 

 iuls of cream-tartar, one of soda, and a little sal! 

 n a loaf like cake. Serve when hot for breakfas 

 Tomatoes.— There is no difficulty in preservin 

 toes during the winter, and enjoying them as i 

 January as in August. It is only necessary to b« 

 thoroughly, and put them up while hot, sealing 

 so that they shall be air tight. If tomatoes do n 

 before the frost comes, cut off the stalks on whic 

 green fruit and put them in a cellar, hanging 

 with the tops down, and they will gradually ripe 

 Peach Leather.— To each pound of peaches al 

 a pound of sugar. Mix them together, and put tl 

 a kettle with just water enough to keep them fro 

 ing. Pound and mash them with a wooden be. 

 then boil them three hours or more, skimming 

 ring them nearly all the time. When done, spres' 

 on dishes, and set them in the sun for three or fo 

 Finish the drying by loosening the leather from tl 

 and setting them in an oven moderately heated. 



Hints for Clear Starching.— Collars, uudersl 

 handkerchiefs, of very fine muslin or lace, will 

 much squeezing or rubbing when washed. The 

 made perfectly white and clean without either by 

 lowing process: Rinse them carefully throug 

 water, then soap them well with white soap, plat 

 a dish or saucer, and cover with water ; place 

 the sun. Let them remain two or three days, c 

 the water frequently and turning tbem. Once ev 

 take them out, rinse carefully, soap, and place 

 water. The operation is a tedious and rather 

 some one; but the finest embroidery or lace co 

 perfectly white, and is not worn at all, where, in < 

 washing, it would be very apt to tear. When 

 white, rinse and starch in the usual manner. 



Pickled Cucumbers. — However numerous ma] 

 varieties of fancy pickles in the store-room, cue 

 will retain an honored place — provided they ar 

 and brittle. In order to have them so, it is on! 

 sary to follow a few simple directions : Put the 

 bers— the smaller the better— into a jar, placing 

 of salt between each layer of cucumbers, and a< 

 little alum. Over the whole put a cloth, lettin 

 closely on the last layer. Every two or three d 

 move this cloth, which will be wet with the brine, 

 it and replace it until the greenish matter is thoi 

 extracted. In this way you can keep the cucuml 

 winter, only pickling a few at a time, as they beco 

 by lying in vinegar. When you wish to pickle th< 

 them into a brass kettle with vinegar enough tt 

 them, and let them simmer, but never come to the 

 point until they are sufficiently cooked. JIauy co 

 that they lose their cucumbers while lying in s; 

 there is no difficulty in keeping them if the cloth 

 covers them is removed often enough and kept 

 Mangoes should never be allowed to boil in the H 

 but cooked in the same way as cucumbers. 



