THE GENESEE FARMER. 



289 



ORIGINAL DOMESTIC RECEIPTS. 



Contributed to the Genesee Farmer. 



loP Beer.— We have the pleasure of giving this 

 ath .1 receipt for beer which is really valuable. The 

 f is easily made, and will keep six or eight months, 

 ree uionths after it is fermented, it is almost equal to 

 This receipt is for fifteen gallons: Twelve ounces 

 hops, six quarts of molasses, ten eggs. Put the hops 

 i, baa;, and boil them fifteen minutes in three pailfuls 

 water. Put in the molasses while hot, and pour im- 

 ;diately into a strong ale cask, which can be made per- 

 tly air-tight, and put in the remainder of the water 

 d. Let the mixture stand until cool, and then add the 

 Ts. This beer will not ferment in cold weather unless 

 t in quite a warm place. 



jBmon Pie.— (Mrs. Long.)— One lemon, one cup of 

 jar, two eggs, three tablespoonfuls of flour, one cup 

 milk ; grate the rind of the lemon ; mix the whole to- 

 ther, leaving out the whites of the eggs; pour in the 

 Ik last. Bake in a deep plate lined with pastry. Beat 

 i whites of the eggs to a stiff froth; sweeten with 

 ar tablespoonfuls of sugar; put it on the top when 

 ked, and return the pies to the oven and brown lightly. 



Preserving Peaches in Vinegar.— To twelve pounds 

 peaches tnke six pounds of cofiee sugar; add one pint 

 st cider vinegar, and simmer the sugar and vinegar to- 

 ther; pouv boiling water upon the peaches; remove 

 em in two minutes; pour off the water and wipe them 

 ■y without breaking the skin ; put them into the sirup 

 id boil gently until the fruit is cooked through. This 

 •eserve is very good, but will not keep long. 



Cream Cake.— One cup of sugar, one and a half cups 

 ■ flour, two eggs; break them into a teacup; fill up the 

 ip with sweet cream; add one teaspoonful cream-t^artar, 

 le-half teaspoonful soda, one-quarter of a nutmeg, and 

 little salt. This cake is very good when successful. It 

 lould be eaten while fresh. 



Soft Jumbles.— Two cups of sugar, one cup of butter, 

 le cup of milk, four eggs, one-half teaspoonful salera- 

 13 flour enough to make the cake a little thicker than 

 ound cake. Pour into deep tins an inch thick. Bake in 

 quick oven. When cold cut in squares. 



Loaf Cake without Yeast.— One and a half cup of 

 utter, three cups of sugar, one cup of milk, five cups of 

 our, four eggs, one teaspoonful of soda, three teaspoon- 

 uls of cream-tai-tar, rasins, nutmeg, and a glass of wine 

 if brandy. 



Baked Flour Podding. —Six tablespoonfulsof flour wet 

 18 for starch and mixed with a quart of boiling milk, 

 ive esi^s and a piece of butter the size of an egg. Bake 

 lalf an liuur. 



Clove Cookies.— Three pounds of flour, one pound of 

 lugar, one pound of butter, one ounce of cloves. Wet 

 with Tril:i--.~"-= pnnn^h tn roll out thin. Buke quipk. 



Rice Balls. — Boil rice in wat^r as usual ; put it into 

 teacups, and turn out on a deep platter; when cold take 

 a pint of milk, a little cream, two eggs, two tablespoon- 

 fuls of -wine, and sweeten like custard. Whip it all to- 

 gether, and turn over the balls. 



Pork Cake,— Fifteen ounces salt pork chopped fine; 

 pour on it a pint of boiling water; one teacup of mo- 

 lasses, two of sugar, one tablespoonful of soda or salera- 

 tus, cloves and cinnamon, one pound of fruit, nine cup3 

 of flour. 



Tomato Sot.— Take smooth, ripe tomatoes; put them 

 in salt water for three or four days ; drain them ; prick 

 each one, and lay them in a jar with sliced onions and 

 spices until the jar is filled, then cover close. 



Delicate Cake.— (Mrs. Beach.)— One-half pound of 

 butter, one pound of sugar, one pound of flour, one tea- 

 cup of milk, the whites of seven eggs, one teaspoonful 

 of cream- tartar, one-half teaspoonful of soda. 



PiCALiLLT.— Take green tomatoes, cabbage, green pep- 

 pers and onions; chop them, and press them for twenty- 

 four hours; add salt and spices, and put into a jar; pour 

 on vinegar enough to moisten them. 



Mrs. Garrett's Cake.— Three cups of sugar, one cup 

 of butter, four cups of fliour, five eggs, one-balf teaspoon- 

 ful of soda. Just before setting in the oven add the juice 

 of one lemon and the grated rind. y 



Clove Cake.— One pound of flour, one pound of sugar, 

 one-half-pound of butter, one pound of ra.sins, four eggs, 

 one nutmeg, one tablespoonful of cloves, one teaspoonful 

 of cinnamon and one of saleratus. 



Cologne.— (Mr.s. Bean.)— Five drachms garden laven- 

 der, five drachms lemon oil, three drachms oil of Berga- 

 mot, three drops oil of cloves, three drops of musk, one 

 quart alcohol (proof) 



Naples Biscuit.— One-half pound of sugar, one-talf 

 pound of flour, four eggs. Drop on buttered paper; 

 sift sugar over them ; flavor with lemou ; bake quick. 



Mrs. Wollcott's Cake.- Two cups of flour, one cup of 

 sugar, one-half cup of butter, one-half cup of cream, 

 two eggs, a little saleratus. 



Pickled Plums.— Seven pounds of plums, four pounds 

 of sugar, one quart of vinegar, and one ounce each of 

 cinnamon and cloves. _ 



Sausages.— Forty pounds of meat, one pound of «Alt, 

 a teaspoonful .of pepper and two of herbs to each pound 

 of meat. 



Curing Hams.— Four quarts of salt, two quarts of mo- 

 lasses, six ounces of saltpetre, to one hundred pounds of 

 meat. 



Blackberry Wine.— Eiaht quarts of juice, twenty 

 pounds of sugar. Add water enough to make six gal- 

 lons. 



Raised Biscuit.— Five' pints of flour, one quart milk, 



onP-qn!'rtp'-P''urrl nf h'i'*o-, <^r"-'---'f ""T- of vpast. . 



