THE GENESEE FARMER. 



169 



faMcs' ilc]jartiuciit. 



ORIGINAL DOMESTIC RECEIPTS. 



Contributed to the Genesee Farmer. 



White Cake. — One-half cup of butter; one-half cup 

 of cream ; two cups of sugar ; three cups of flour, aud 

 the whites only of four eggs. Flavor with fresh lemon 

 juice. 



Corn Griddle Cakes. — Turn three pints of scalding 

 milk to one quart of meal and four tablespoonfuls of 

 flour; when milk warm add four eggs and a little salt. 

 Biike on a griddle. 



Best Mgthod op Preparing Coffee. — Put the quantity 

 of coS'ee necessary into as much water as will be needed 

 and let it soak over night. This extracts all the flavor, 

 and it will not require to boil but a few moments; and 

 great care should be taken on this point, as the aroma 

 escapes very rapidly while it is boiling. It will not do, 

 however, to let it only simmer, as the essence will not be 

 fully extracted. 



-^> . a » " 



FRYING. 



The New York Evening Post makes the following 

 extract from a lately published work on the "noble 

 art of frying, for which the author deserves, and ought 

 to receive," says the Post, "the great gold medal of 

 every Humane Society and Life-Saving Institute in the 

 world. In this country frying is so little understood that 

 the frying-pan is banished from nearly all well-regulated 

 households, as the poteut breeder of dyspepsias, ill-tem- 

 pers, nightmares and morbid hallucinations of many 

 kinds. And yet in the hands of a skilful cook this in- 

 strument is iis harmless as the gridiron, and is used to 

 produce manv dilicions dishes. Attend then, house- 

 kee[)ers of America, to the words of wisdom :" 



" It is a great art, too often sadly neglected. Frying 

 is, in fact, boiling in oleaginous matter; but if there be 

 too little liquid in your pun, only half your object is 

 boiled ; the other is vv:u-i)ied into a greasy mass of 

 half-done viand, by the drops that are thrown un and fall 

 on the ui)per tuirt'ace, there remaining to displease the 

 eye :ui<l disgust the palate. To fry, the object must be 

 totally immersed at once m the heated mas.s of liquid 

 oleaginous matter; for the rule is the same whether you 

 use lard, butter or olive-oil. The first and greatest care 

 of the good cook is to see that there be plenty of liquid 

 in the pan ; the second, that the liqnid be of a proper 

 temperature, and nothing, in fact, is easier if proper at- 

 tention be paid to what you are about, and a fault-like 

 negligence is inexcusable in so momentous a matter. 

 Having seen that a proper quaiititv of oil, butter or lard, 

 as the case may be, is put into your pan, place it on the 

 fire and let it heat till you have obtained the proper tem- 

 perature. To le;irn when this has arrived, have ready 

 several small sticks of bread and dip them from time to 

 time in the .li(|nid. When the heat is enough, you will 

 see that the bread, on being held for a few seconds, be- 

 comes of a clear brown color. When you have a small 

 object to fry, now is your time; plunge it in and lift the 

 pan a little above the fire, for the heat must not be al- 

 lowed to increase, or your object becomes too dark in 

 color — it is burnt, in short. When your object is laro-e, 

 then you must allow the color of your bread, when you 

 wiiluiravv it, to be more stiongly pronounced ; for theim- 

 mersion of a large object — a sole, for instance — will re- 

 duce the temperature to the jjroper tone, and at that vou 

 must regulate it, neither allowing it to be too hot nortoo 

 cold. By attending to this you will always find the color 



clear and bright, and not in the slightest degree greasy 

 in appearance. You should always take care, too, that 

 the egg for youi- jy«« should be very thinly and evenly 

 laid on ; to insure this, the white only should be used and 

 beaten for a long time, and when spread it should be al- 

 lowed to dry for a little before adding your bread-crumbs 

 or flour. For myself, I always prefer what I have used 

 to-day, namely, the flour of the haricot-bean very finely 

 ground." 



HINTS FOR BUTTER MAKERS. 



Mrs. Eliza A. Call, of Fiibius, N. Y., the author of 

 Tlie Young Housekeeper & Lairymmd's Liredory, fur- 

 nishes us the following hints in regard to butter making. 

 We should be glad of the experience of other ladies on 

 this important subject : 



Everything appertaining to milk things should be kept 

 perfectly sweet and clean. The milk should be strained 

 as soon as brought in. To secure the greatest amount of 

 cream set the milk in large tin ])ans, and place them on a 

 rack made for the purpose. The bottom of the pan thus 

 being exposed to the temperature of the milk -room, cools 

 quicker in summer and warms sooner in winter. The 

 milk-room should be separate from the kitchen pantry ; 

 nothing that will cause the milk to sour should be per- 

 mitted to stand in the room. The milk should be nar- 

 nowly watched, and as soon as it thickens the cream should 

 be taken off'. If suffered to stand long after it coagulates 

 there will be white specks in the butter, which will be 

 hard to wash out. A stone jar, that can be covered 

 closely, answers very well to keep cream in, but a large 

 tin pail (called the cream pail), we have found to be the 

 most convenient; it is easier handled, and in snmmer 

 the pail can be placed in cold water to cool the cream, and 

 in winter it is very nice to place in warm water to warm 

 the cream. For churning, the cream should be at a 

 temperature of sixty-five degrees. At each skimming 

 the cream should be thoroughly stirred from the bottom, 

 with a wooden stick, made on purpose. It mny be n.ade 

 something like a common pudding stick. The cream 

 should be covered from the beginning to the end closelv. 

 Leaving the cream exposed tojthe air is one way to make 

 poor butter. It should never stand over three days in 

 warm weather, nor more than "Six in cold. The cream 

 should be put down from the sides and cover of the churn 

 as soon as the butter begins to come. After the butter is 

 well churned, the sides of the churn should be rinsed 

 down, the butter taken with a butterqiaridle into a 

 wooden tray or bowl after they have been wvW scalded. I 

 say paddle, because if I were to choose from all the dif- 

 ferent kinds of laddies ever made, I should choose a 

 paddle. The butter should be washed in cold spring or 

 well water until the water comes oil" clear. After it has 

 been washed it should be salted. The salt should be 

 worked in well. Set it away and let it stand twenty-four 

 hours. Then it should be thoroughly worked and stand 

 another twenty-four hours before packing the last time. 



It will be a difficult task to give au exact rule for salting 

 butter — there are so many tastes; but btiiter for market 

 need not be salted as much as for family use. For family 

 use we put in a heaping tea-saucer full into eight ])Ounds 

 of butter, and the same quantity into tvv.elve pounds for 

 market. Foreign salt is the best to use for salting butter, 

 but we have found that a good article of Onondaga course 

 salt answers every purpose. We have found, by experi- 

 ence, that it is better than the fine salt made at the same 

 place for salting buttei\ 



