THE GENESEE FARMER. 



319 



ORIGINAL DOMESTIC RECEIPTS. 



Contributed to the Genesee Farmer. 



Turtle Bean Soup without Meat. — Take any quantity 

 [v t you wish of black beans ; boil them in water until 

 I jrAughly cooked ; then dip the beans out of the pot 

 .;d press them through a culeuder; return the flour of 

 .e beans thus pressed into the pot in which they were 

 oiled; tie up in a cloth some thyme; put it into the 

 mp and let it boil ; add a little butter, and season with 

 lit, pepper, parsley and sweet marjoram ; make some 

 >rce meat-balls ; add them to the soup, together with a 

 liced lemon, and wine to your taste a short time before 

 srving. This will approach so near in flavor to the real 

 irtle soup that few would be able to distinguish the dif- 

 irence. The beans must be soaked over night, j. o. 



Turtle Bean Soup with Meat. — One pint of beans 

 >aked over night in cold water; one gallon of water > 

 nit a pound of pork ; the same of beef; one or two 

 lions; a carrot grated fine, and all strained through a 

 rlender before serving. Add lemon and a hard-boiled 

 jg, sliced, placed in the tureen and the soup poured over 

 lera. If it boils too thick, add a little more water. 



J. D. J. 



Apple Meringue. — This is a simple dish, but very at- 

 ■active looking, and very pleasant to eat. Take some 

 «wed apple which has been carefully prepared and is 

 itirely free from lumps. It must be strained through a 

 ilander, if necessary. Put it into a pudding-dish ; beat 

 p the whites of two eggs with not quite as much sugar 

 * you use for frosting ; heap this upon the apple ; let it 

 and in a cool oven long enough to become slightly 

 rown. The apple may be flavored with lemon, wine or 

 rvnamon. Any other fruit may be used. This kind of 

 ostirig is often put on lemon and other pies which have 

 a upper crust. 



Chocolate Drops, or Caramels. — One eup of milk, 

 ro cups of molasses, one cup of sugar, one and a half 

 ikes of chocolate, and butter the size of a hen's egg. 

 rate the chocolate, and stir it into the milk when boil- 

 ig; then stir in gradually the other ingredients. Try 

 as you would molasse6 candy, and when properly boil- 

 i spread it out in pans to cool, cutting it up in pieces 

 bout half an inch square. This is considered a very de- 

 ciou8 kind of French confectionary. 



Elderberry Catsup. — On every pint of ripe elderber- 

 >?s stripped from the stalks, pour a pint of boiling vine- 

 ar and let it stand in a cool oven all uight. Strain 

 ithout pressing, and boil the liquor five minutes with 

 alf a teaspoonful of salt. To every quart put half a 

 ound of anchoreis, half an ounce of mace, half an ounce 

 f white pepper, half an ounce of ginger, twelve cloves, 

 rid two onions or garlicti. Bottle when cold with the 

 /ices. 



Soft Rusk. — One tea-cup butter, two tea-cups milk, 

 vo tea-cups sugar, two eggs and saleratus; add flour 

 nough to make it about as thick as loaf cake. 



Soda Biscuit. — A receipt that never fails for this easily 

 made but often spoiled bread is xory desirable, and many 

 think the following one meets this want : One quart of 

 flour, one teaspoon of cream-tartar, a small spoonfull of 

 soda, half a tablespoon of butter. Rub these ingredients, 

 except the soda, into dry flour, and mix with milk as soft 

 as you can put it into pans. The soda should be dis- 

 solved in the milk. 



Soft Gingerbread. — Two cups of molasses, one cup of 

 sugar, one of butter, one of sour milk, and five of flour ; 

 three eggs, one teaspoon of saleratus, and a tablespoon 

 of ginger. All the materials should be warmed before 

 being mixed. 



Fashions for October.— There is but little change, 

 even in bonnets, which are the most variable of all arti- 

 cles of ladies' dress. They are still very high on the top 

 and narrow at the sides, The trimming is worn on the 

 top and quite in front, or on one side of the crown. A 

 ribbon put straight down near the front, and then forming 

 the strings, is rery much worn. A black ribbon put on 

 in this way, just back of a bunch of gay flowers, which 

 should be direction the front of the bonnet, has a very 

 good effect. 



Black alapaca skirts, stitched with colored silk in a 

 pattern, or trimmed with braid, are very stylish, and 

 have quite taken the place of the balmoral. . They are not 

 at all equal for winter use to the heavier skirt which they 

 have superseded, bnt with a lining of flannel or a little 

 wadding they can easily be made sufficiently warm. 



Braiding, or soutache, is very much worn on everything, 

 even on silk dresses. Cloaks and mantillas are trimmed 

 in this way, and not made up plain as formerly. 



Sacques, moderately long for winter and short for fall, 

 are still the prevailing style. Mantillas made in the form 

 of a shawl-bias in the back, and trimmed with a ruffle of 

 the same or with gimpure lace, are very elegant ; but cloth 

 made in this way is rather stiff, and unless very hand- 

 somely trimmed, does not look as well as a sacque. Black 

 cashmere shawls, embroidered with silk and trimmed 

 with lace, are very stylish. 



Linen collars are exceedingly small ; indeed, a variation 

 of three extra threads from the established size bears so 

 large a proportion to the whole collar, that it is notice- 

 able. Several cords are stitched on the edge with black 

 or colored thread. 



Sleeves are worn much closer than formerly, and dress- 

 es are not made -so exclusively with round waists and 

 belts; but silks and very heavy materials are made with 

 waists pointed both on the back and front. "Garibaldi's" 

 are still in favor, and^are very convenient, as they can be 

 made of flannel and worn with skirts of a lighter material. 



The tendency of fashion seems, at present, to be toward 

 the sensible and convenient, in dress, and anything that 

 a lady wears, which is not showy nor unsuitable to her 

 age or occupation, will not look so old-fashioned as to be 

 odd. 



We take some pains to give our lady readers a few 

 words about fashions, now and then, not to encourage 

 extravagance in dress, but to aid those who live too much 

 alone to have many opportunities to gather ideas from 

 others, and are too tnuch occupied to spend much time 

 upon settling such questions for themsslves. 



