THE GENESEE FARMER. 



193 



To Peeserve Eggs. — Put one hundred dozen into 

 I barrel carefully ; take a vessel that will hold six 

 aails of water, put in a half peck of unslacked lime, 

 ind slack it as j'ou would for whitewash ; while 

 iiot, put in three quarts rock salt ; till up the barrel 

 (vith cold water, stir it up well, and pour over the 

 ggs ; keep them in a cool cellar. 



To Cook Stukgeox. — Take three or four pounds 

 jf fish, put into cold water over the fire, and let it 

 3oil ten minutes ; repeat this process three times ; 

 hen place it in a pan witli a little butter spread 

 )ver it, and bake three-fourths of an hour; while 

 lot, pour over a tea-cup of sweet cream ; as soon as 

 t boils, serve. If the fish is fresh, some salt must 

 )e added while parboiling. 



To Oo^K Codfish. — Take a piece of fish two 

 nclies square, and let it freshen five minutes in boil- 

 ng water; pour otT the water and shred the fish 

 ine ; then add one quart milk, two spoons cream. 

 ^Vhen io boils, add a spoonful of flour for thicken- 

 ng, and a little butter and pepper. 



Blanc-itange. — One quart wate , one ounce isin- 

 jlass, and let i^ boil till it is reduced to a pint ; then 

 idd whites of four eggs, two spoons ricewfter, and 

 weeten to taste; add two ounces sweet and ore of 

 )itter almonds, and scald ; then strain. 



Greeit Apple Pie. — Stew and strain the apples, 

 rate the peel of a fresh lemon, or rose water and 

 ugar, to your taste. Bake in a rich paste half an 

 lOur. 



Boiled Wheat. — Pick over and wash a pint of 

 vhite wheat, boil it four hours, put in salt the same 

 13 for rice ; re-fill with boiling water, if more is 

 leeded ; stir often the last half hour, being careful 

 lot to let it burn ; cook it dry. Sometimes it looks 

 starchy when first dished, but that soon disappears, 

 serve hot or cold, with sweetened sweet cream. 

 This Ave think an excellent dessert, and very fine for 

 nvalids. 



Another very rich dish, for dessert, can be made 

 )f a pint of wheat, cooked lilve the above, then boil 

 n a quart of sweet milk, one cup of sugar, one cup 

 )f raisins, currants, or any fruit, (raisins are prefer- 

 ible,_) two beaten eggs ; cook slowlj^, and stir until 

 t boils ; serve cold or hot, without s'auce. Or, after 

 he wheat is washed, soak it in warm water over 

 light, keep it wet till time for use, then simmer the 

 vater all out of it ; then add the milk and other 

 ngredients, and cook as above. 



Lemox Cake.— One tea-cup of butter, three tea- 

 ;ups of white sugar, beat them to a cream ; then 

 idd the yolks of five eggs, well beaten ; dissolve a 

 ;ea- spoonful of saleratus in a cup of sweet milk, and 

 idd one grated lemon, four tea-cups of flour, and 

 ;he whites of the eggs beaten to a froth. 



Baked Rice Puddixg. — Flavor and sweeten to 

 ;aste, two^ quarts of milk, one tea-cup of rice, one 

 ;ea-cup of raisins, two well beaten eggs, a table- 

 spoon of butter, and a little salt. Bake two hours. 



Quick Ginger Beer. — To a pail of water, add 

 ;wo ounces of ginger, one pint of molasses, and a 

 jiU of good yeast. In two hours it is fit for use. 



Lemon Beer. — To a gallon of Avater, add a sliced 

 emon, a spoonful of ginger, a half pint of yeast, and 

 sugar enough to make it quite sweet. 



Puff Pudding. — One quart of milk, six eggs., 

 seven table-spoonsful of flour, half a tea-spoon ot 

 saleratus, a salt-spoon of salt. Bake twenty min- 

 utes; serve soon as baked, with maple syrup, or 

 butter and sugar. 



Drying Raspberries. — Spread the berries on 

 earthen plates, place them on a hot oven until they 

 are scalded ; them turn them on drying boards, or 

 hurdles, and dry in the sun. 



Drying Blackberries. — Place them in a hot 

 oven, until they are thoroughly heated. Lay news- 

 papers on your drying scaflb'ld, spread the berries 

 thinly on it, and dry thoroughly. 



Currant Apple-Sauce. — Take the strained juice 

 of ripe currants and boil it till it has evaporated one- 

 third ; skim from it all sediment that may rise to 

 the top while heating ; Avhen reduced to the proper 

 quantity, cool and set it away in proper vessels in a 

 cool place. It is then ready for use, and will keep 

 any length of time without fermenting. To three 

 quarts of juice add one quart of water; take sweet 

 apples, either dried or green, and cook the same as 

 with boiled cider; sweeten to taste. It is pro- 

 nounced by good judges to be fully equal if not su- 

 perior to the best boiled cider apple-sauce. 



LADIES, WHITE FOR THE GENESEE FAEMER. 



Messrs. Editors : — I have often felt like express- 

 ing my gratitude to the editors of the Farmer^ and 

 also to its numerous able contributors, on account 

 of the [jleasure its perusal has aflbrded myself as 

 well as husband. It contains so much that is prac- 

 tical and interesting, that it cannot fail to be of vast 

 importance, especially to those who are tilling a 

 spot of ground. This Is the very thing we want — 

 some practical hints exchanged, and the experience 

 of others to guide us. We Avant to knoAv hoAV to 

 make good productive gardens and orchards, that 

 our cui)boards may be full, and our hearts merry for 

 our abundance. We want your advice, hoAv to 

 make a nice yard, there to rear some creeping vines 

 and fragrant flowers ; their presence seems to 

 breathe of contentment and happiness. There are 

 a thousand things we Avaut to Icnow. For instance, 

 we Avant to hear some practical hints on house- 

 keeping ; for we verily believe it to be a science^ 

 one too that requu-es much skill and judgment. 



I hope more ladies will contribute to the pages of 

 the Genesee Farmer^ than formerly. An exchange 

 of sentiment and practical knowledge might open 

 the eyes of many a housekeeper, who is oppressed 

 with labor, all perhaps because she does not know 

 some important things that would, if practised, en- 

 able her to perform her duties Avitli ease and pleas- 

 ure. Come, sister housekeepers, let us hear from 

 you. As for myself, I am a young hand at the 

 business, but would like to become thorough and 

 good. charlotte. 



Chetter County, Pa., 1S5S. 



"What are the Proper Duties of a Farmer's 

 Wife?" — I Avould answer in the Avords of the wise 

 man — Prov. xxxi: 27 — "She looketh Avell to the 

 ways of her household, and eateth not the bread of 

 idleness." It Avould be useless to add more. N. 

 CoNEXiN. — Clarence, jSf. T. 



