THE GENESEE FARMER. 



129 



DOMESTIC KECEIPTS. 



Rochester Cake. — One pound of butter, one 

 and three-fourth lbs. of sugar, two lbs. of flour, 

 eight eggs, one pint of sour milk, (if you wish, 

 take half this quantity in cream, as it makes it rich- 

 er,) one tea-spoonful f«oda, two tea-spoonfuls cream- 

 tarter— put soda in the milk, cream-tarter in the 

 flour— nutmeg to your taste, and half wine glass 

 of brandy improves it. With the whole of this 

 quantity, you can have a fruit loaf, a loaf with 

 jellr, and a plain loaf. Bake slowly. 



Railroad Cake.— Two cups of sugar, half ciip 

 of butter, three cups of flour, one cup of sour milk 

 or cream, one tea-spoonful of soda, two tea-spoon- 

 fuls cream-tarter— soda in the milk, cream-tarter 

 in th« flour— nutmeg or cinnamon. For cake, I 

 always use the sourest milk or cream I have ; it 

 makes it lighter and whiter. 



Cream Cookies.— One pint of cream, two cups 

 of sugar, three eggs, two tea-spoonfuls of soda, four 

 t«a-spoonfuls cream-tarter. Mix as soft a.s possible 

 to roll. Nutmeg or cinnamon. Bake quick. 



Sugar Cookies.— One cup of sugar, one cup of 

 butter, one egg, a little nutmeg, and flour enough 

 to roll thin. Bake quick. 



Queen Cake.— One pound of sugar, one pound 

 flour, half pound butter, six table-spoonfuls sour 

 <Team, four eggs, three spoonfuls of rose Avater, or a 

 half wine glass of brandy. This is very nice with 

 ft-uit— one pound of currants, half pound of raisins. 

 This must be well beaten. 



Lemox Custaku Pik.— Grate the rind of a lemon, 

 and after scpieeziug it until you have all the juice, 

 wiwh the pulp in a tea-cup of clear w\ater, then 

 add the water to the juic«, with the grated rind, 

 and one tea-cup of sugar ; put over the fire, and 

 let it boil hard. When a little cool, add one egg 

 well beaten, and a table-spoonful of flour, or rolled 

 ci-aokers. Bake with an under crust. One lemon 

 makes one good pie. An excellent receipt. 

 ■ An Excellent Custard. — One quart of milk, 

 two table-spoonfuls of flour, two eggs, four table- 

 spoonfuls of sugar, half wine glass or two spoonfuls 

 of brandy, and nutmeg. Beat the eggs, sugar, and 

 flour well together, and stir into the milk while 

 boiling; add the brandy and nutmeg when almost 

 cold. You may separate the whites and yolks of 

 the eggs, and beat the whites to a stiff froth just be- 

 fore you wish to use your custard, I always add a 

 little white pulverized sugar to the froth, as it stifl> 

 ens it, but add it after the eggs are beaten. Lemon 

 can be used mstead of brandy — ^half tea-spoonful. 



Half Pat Pudding. — Four ouEoes of suet, four 

 ounces of flour, four ounces of bread cnambs, four 

 ounces of raisins, four ounces of currants, half pint 

 of sweet milk, two table-spoonfuls of molasses. — 

 Mix all well together, and boil in a mould for three 

 hours. Wine or brandy sauce. 



Swiss Pudding. — Put layers of crumbs of bread, 

 and stewed apples, and sugar and small pieces of 

 butter between, until the dish is full ; let the bread 

 crumbs be the uppermost layer ; then pour over it 

 a tea-cup of water, and bake. Eat with a butter 

 and sugar sauce. Any kind of frnit may be usod 

 for this. 



A Good Receipt for Citkox Preserves. — Pre- 

 pare the rind by taking off the two outer coats, cut 

 into any form you desire ; boil very hard thirty or 

 forty minutes in alum water, which may be toler- 

 ably strong; then put your citron out of tlie alum 

 water into some clear, cold water; then change 

 them again, and let them boil hard in water ; then 

 take from the fire again and lot them be again 

 covered with cold water, and allow them to stand 

 over night. In the morning make a syrup, allow- 

 ing one and a half pounds white sugar to a pound of 

 fruit. When your syrup is ready, add your fruit, 

 and let them boil until entirely done and of a green 

 color. When done, add a little race ginger and 

 lemon. 



The following is better than the above : — 

 Good Receipt for Citron Preserves. — Prepare 

 the rind, cut into any form you deaire ; boil very 

 hard thirty or forty minutes in alum water toler- 

 ably strong; take them from the alum water and 

 put into clear, cold water, allow them to stand over 

 night ; in the morning, change the water, and put 

 them on to boil ; let them cook until they have en- 

 tirely clianged color, and are (]uit« soft ; then make 

 your syrup, allowing one and a half pounds of 

 white sugar to one pound of fruit ; then add your 

 fruit, which needs but little more cooking. Race 

 ginger, or lemon, flavors nicely. This receipt is the 

 best I ever saw. 



Currant Marmalade. — Take a quart of currant 

 juice, sweeten to your taste, thicken with ground 

 Vice, boil it well, stirring all the while when boil- 

 ing, pour into mould. When cold, eat with cream. 

 Cottage Pudding. — Two tea-cups of sugar, five 

 table-spoonfuls of butter ; stir together two eggs 

 beat light, two t^a-cupfuls of milk, one quart of 

 flour, one tea-spoonful of soda, two tea-spoonfuls 

 cream-tarter, spice to your ta.ste. Bake in a deep 

 dish or pan. Wine sauce. 

 These are good and well-tried receipts. 



Oah Spring, near Oiiminnati, Ohio, C. M. GANO. 



A WOED TO FAEKERS WIVES ABOUT CHICKENB. 



Eds. Genesee Farmer: — The ladies, I see, are 

 sendincr us all sorts of excellent receipts for making 

 cakes, pies, puddings, etc., but I do not recollect 

 that they have said one word about chickens. Now, 

 I think no farmer's table complete without plenty 

 of chickens and eggs ; and these we can not have, 

 unless we take good care of them. Do not leave 

 them to the care of the ioys, or even your husband 

 — for the boys are apt to neglect them, and your 

 husband has plenty of other things to attend to — 

 but take care of them yourself, and take good care 

 of them, too, and you will find they will amply 

 repay you for your trouble. Give them a warm 

 house and plenty of grain, such as corn, wheat, 

 oats, etc., plenty of good water, and in winter, a 

 box of lime, sand, gravel, and aslies, to play in.— 

 Give them also a little meat, chopped fine, every 

 two or three days, crumbs from the table, boiled 

 potatoas, etc., and my word for it, you will have 

 nice fat hens and plenty of good fresh eggs, much 

 better than any put down in lime, salt, or bran. — 

 Some ladies may think this too much trouble, but I 

 don't, and I would say to snch, try it. 



GaUna, Laporte Co., Iiul. BETSEY A. DAVIS. 



