THE GENESEE FARMER. 



331 



f aliixs' J)^|j(iitiinit. 



OKIGINAL DOMESTIC EECEIPTS. 



[Written for the Genesee Farmer by various Correspondents.] 



An English lady sends us the following, and we 

 have no doubt it is excellent : 



Hins'TiXG PuDDiiSrG. — To a pint basin half a 

 pound of good raisins, do do currants; with the 

 same quantity of stale bread grated very fine, the 

 same of suet chopped very fiae^ about a quarter of 

 a pound of brown sugar, candied peel, four yolks 

 and two whites ol fresh eggs well heaten^ one good 

 wine glass of French brandy. Mix the ingredients 

 all well together, and boil it four hours. Melted 

 iMitter, with moist sugar and brandy for sauce. 



Economical Pie Crust. — "When boiling beef, 

 before you put in vegetables, skim the grease into 

 a dish and set aside to cool. When cold, scrape off 

 tlie under side. Take one tea cup of melted beef 

 fat, two cups of sour milk, two tea-spoonfuls of 

 saleratus, mix quickly, flour your board well when 

 YOU roll it out, bake in a quik oven, brown it a 

 little, and you wiU admit it to be better than when 

 shortened with lard. 



To Pickle Gree^st Tomatoes. — Chop the toma- 

 toes fine, adding a few green peppers, (and onions 

 If you like them,) add one tea cup of fine salt to a 

 gallon of tomatoes ; let it stand twenty -four hours ; 

 then drain it through a cullender, adding two table- 

 spoons of black pepper, three of fine mustard, two 

 erf cloves, and one of cinnamon. Put in a jar and 

 cover with vinegar. 



Buck "Wheat Cakes Improved. — Stir half pint 

 corn meal in a quart of boiling water ; let it boil 

 half an hour, and when cool, add three pints water 

 or sour milk, a tea cup of yeast, and some salt. 

 Stir in buckwheat flour to make a thick batter. If 

 Bour milk is used, put in a large tea spoonfull of 

 soda. Bake when light, on hot griddles. 



Tomato Catsup. — Peal and cut two quarts toma- 

 toes, add one table-spoonful of salt, two of ground 

 black pepper, one of allspice, two of mustard, half 

 a spoonful of cayenne pepper, and one pint good 

 cider vinegar. Strain through a wire seive, and 

 boil down to one quart; bottle and seal. Add 

 vinegar as it is needed for use. 



Another. — Half bushel tomatoe?, scald and press 

 through a seive, boil down one half, add two table^ 

 gpoonfals salt, one cayenne pepper, one of black 

 pepper, half a spoonful each of cloves, cinnamon, 

 and mace, and one tea cup of vinegar, Boil, seal, 

 and set in a cool place. 



Tomato Figs. — Take a peck of plum tomatoes, 

 scald and peel. Use 6 pounds of sugar or its equiv- 

 alent of good syrup, cook the tomatoes in the syrup, 

 dry them in the sun, and pack in boxes with pow- 

 dered sugar between the layers. They will keep 

 as long as figs. Bottle the syrup to eat on buck- 

 wheat cakes. 



Starch Cake. — Take 1 cup of butter, 2 cups of 

 sugar, \\ cups of starch, 1^ cups of flour, the white 

 of 8 eggs, 1 cup of cream, sweet or sour ; if sweet, 

 use 1 tea-spoonful of cream tartar; if sour, omit 

 the cream tartar, \ of soda. 



To Make Yeast. — Equal quantities of corn meal 

 and flour, a little salt. Boil a quantity of hops, 

 and pour the liquor on the meal boiling hot, stir- 

 ring it well ; and when cool, add some yeast. 

 When well fermented, put in a stone jug, and keep 

 in a cool place. The last will be the best when 

 kept a number of weeks, summer or winter. Be- 

 fore using, pour oflf the water that rises, and soke 

 the whole well. "When necessary, add a little soda. 



Good Fritters. — To a pint of good buttermilk, 

 add a little salt and a tea-spoonful of soda ; stir in 

 flour enough to make a thick batter. Fry in hot 

 lard. 



A FicE Desert. — Three even tea-spoonfuls of 

 corn starch, 3 eggs AveU beaten, 1 cup of sweet 

 cream, sweeten to taste. Lemon. 



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

 egg, one wine glass milk. 



THE FARM GIELS OF NEW ENGLAND. 



Simon Brown, editor of the New England 

 Farmer^ in speaking of the women in the farm- 

 ing districts of New England, says: — 



" I find a large proportion of the young women 

 willing to remain upon the farm so long as broth- 

 ers will stay, and society is made up of two sexes 

 instead of one. 



" On their part they are fitted to adorn society, 

 are usually well educated, and read papers and 

 current books, and are often acquainted with clas- 

 sical literature ; they are quick to catcli the man- 

 ners of living as they rise, and prove that Paris is 

 but a step from their rural homes. Honitons, and 

 talmas, and crinolines rustle on the hills or by their 

 crystal streams with more unaffected grace than on 

 the dusty paves of Boston and iSTew York, while 

 their fair occupants are buoyant with health and 

 elastic spirits, and fitted to dignify and bless exis- 

 tence. Such should become the mothers of our 

 land. 



"In all my rambles I find parents left childless 

 upon large farms, deploring the absence of sons at 

 California or the "West, and the once productive 

 acres and tidy buildings neglected and going to de- 

 cay. I said to the only child remaining at home of 

 a large and prosperous family : 'The farm has its 

 advantages and charms as well as the city, and 

 there is less temptation to err.' 



"'Yes,' said Rebecca, 'the farm has its attrac- 

 tions, but it lacks society ; it is a life of confine- 

 ment ; the dairy demands constant attention and 

 hard work, and the hired men are sometimes diffi- 

 cult to please, after we have labored carefully to 

 provide for them. Society is broken and meagre; 

 the young men flee to the city, or wander to dis- 

 tant lands, leaving the young women in charge of 

 the farm and to sooth and comfort the declining 

 days of their parents.' Such was the language of 

 a highly intelligent, affectionate and noble woman, 

 and it represents the sentiments of a large class. 



" "Who has eloquence and persuasion sufficient to 

 arrest the attention of young men and convince 

 them that in leaving the homes of their fathers 

 and their old childhood, they leave privileges and 

 advantages already established, w^hich it may take 

 a life of labor to acquire in distant lands." 



