126 



THE GENESEE FARMER. 



A CHILD'S SMILE. 



" For I say unto you, that in heaven the angela do always be- 

 hold the face of my Piither which is in heaven." 

 A child's smile — nothing more ; 

 Quiet and soft and grave, and seldom aeen; 



Like summer's lightning o'er 

 Leaving the little face agam serene. 



I think, boy well-beloved, 

 Thine angel, who did grieve to see how fer 



Thy childhood is removed 

 From sports that dear to other children are. 



On this pale cheek has thrown 

 The brightness of his countenance, and made 



A beauty like his own — 

 That while we see it, we are half aftald. 



And marvel, will it stay ? 

 Or, long ere manhood, will that angel fair, 



Departing some sad day. 

 Steal the child-smile and leave the shadow, care? 



Nay, fear not. As is given 

 Unto this child the father watching o'er, 



His angel, up in Heaven, 

 Beholds our Father's face for evermore. 



And he will help him bear 

 His burden, as his father helps him now; 



So may he come to wear 

 That happy child-smile on an old man's brow. 



[Bi/ the Author qf-John Ifalifax. 



ORIGINAL DOMESTIC KECEIPTS. 



Contributed to the Genesee Farmer. 



This receipt for buckwheat cakes was omitted last 

 month by mistake. It was sent to us by a lady, who says 

 it is too good to be limited to private life ; 



Buckwheat Cakes. — Take two quarts of warm water; 

 add flour enough to make a thin batter ; one teacup of 

 bop yeast; two tablespoonftils of salt. This should be 

 mixed early in the evening; next morning add two table- 

 spoonfuls of molasses and a teaspoonful of pearlasb ia a 

 little warm water. 



Bbead and B0TTEB PuDDiNO. — Cover the bottom and 

 sides of a deep dish with moderately thick slices of 

 bread thinly spread with butter, and then fill the dish 

 with any kind of sweetmeats. Over this place another 

 layer of bread and butter, and let the dish stand until the 

 bread is thoroughly soaked with the sirup. Make a cus- 

 tard and pour it over the whole. Bake for about twenty 

 minutes, and after it is cold turn it out on the dish in 

 which it is to be served. Send it to the table with a hot 

 liquid sauce. 



Good Coffee. — One-half the usual quantity of coflee 

 and one-half carrots. Slice the carrots dry, and brown 

 like coffee. Put the carrots into the coffee-pot with a lit- 

 tle cold water; then add the coffee, and when warm put 

 in more water, and as soon as it boils it is ready for use. 

 Do not grind the carrots. We have used carrots ten 

 years, and prefer this beverage to clear coffee. It re- 

 quires less sugar. — C. A. R , in Oermantown Telegraph. 



Spon'ob Cake. — (J/>#. R '« Jieoeipt.) — One pound of 



•agar; twelve eggs; a little more than half a pound of 

 flour. Beat the yolks and sugar together a long time, and 

 then add the whites. Flavor with lemon or bitter almonds. 



A LADY sends the following receipt to the TF« 

 ^arm^, and the editor says "bo b«ttar cake was 

 made in America, or anywhere else :" 



Mountain Cake. — One pound of flour, one pou 

 sugar, one-half pound of butter, six eggs, one c 

 sweet milk, one teaspoonful of creum-of-turtur, on 

 teaspoonful of soda. Flavor with vanilla. Bake ii 

 pans, and while a little warm put the several cal 

 gether as you would jelly cake, but with frosting. 



CocoA-NDT Podding — One cocoa-nut; two soda- 

 ers, rolled; half a teacup of butter; seven tables 

 fuls of sugar; one pint of milk; four eggs. Sti 

 butter and sugar as for cake, and add the other 

 dients, the cocoa-nut last. Pour the mixture into 

 pie dishes lined with pastry. 



Wine or Cider Sauce tor Puddings. — One c 

 sugar and two tablespoonfuls of butter. Bei 

 thoroughly like hard sauce. Stir in gradually, ji 

 fore using, a quarter of a glass of wine. Set it in 

 of hot water until softened, and when turned out 

 be white and smooth like cream. 



Corn Starch Blanc Mange. — Boil a sufficient ai 

 of corn starch in milk to make a soft pudding; j 

 out while hot into molds, and when cold serve ii 

 cream flavored with wine, bitter almonds or vauilU. 

 corn starch itself will not require any flavoring, > 

 little salt. 



Yeast. — Take six good-sized Mexican potatoes; 

 and boil them until tender ; mash them and rub thro 

 cullender; add a pint of water and two tablespoouf 

 siigar ; when it is about lukewarm add one gill of j 



FASHIONS FOR SPBING. 



Gray alpacca dresses are something new, and 

 i very desirable style. Made with a very narrow 

 plaited ruffle around the bottom of the skirt, stitchi 

 tween the facing and the dress, and a short, full 

 trimmed in the same manner, they make very stylis 

 convenient street dresses. Braiding is used as inu 

 ever, both for childrens' and ladies' dresses. ^ 

 picque dresses, braided with black or with a dark 

 are still worn. Worsted braid, a quarter of an inch 

 is also put on in points on picque and other dresses, 

 children some color is used with black in braiding, 

 waists of dresses are made with a little jacket at th« 

 and points in front, the trimming running quite i 

 the bottom of the waist. Dress skirts are again gatl 

 at the waist with two box-plaits at the back. SIcevi 

 worn either quite close to the hand, or are very snia! 

 not admitting the use of the large, full under-sle* 

 much worn formerly. . 



Straw bonnets will be worn more this season thai 

 merly. They will take the place of all made-up 

 Still there is nothing settled in styles as yet, and tb' 

 but little indication of any decided change. 



A new style of jewelry has come in fashion quite lal 

 initials, set in diamonds, pearls or in enamel on on; 

 gold. Sleeve-buttons are wrought in pearl or 

 colored and white, with a letter in black en<rraved 

 them. These are for gentlemen or ladies, but are 

 worn ia undress by either. 



