THE GENESEE FARMER, 



65 



fKVm' g^iartnuiit. 



ORIGINAL DOMESTIC RECEIPTS. 



[■\Tritt«n for Uie Genesee Farmer by Tarious Correspondents.] 



BoTTERXTJT Pie. — One quart of milk, two eggs, 

 la coffee-cupfnl of pulverized butternut meats, and 

 a little sugar and nutmeg. 



To Remove Ink from Linex. — Dip the soiled part 

 in pure melted tallow. Wash out the tallow, and 

 the ink stain will be removed with it. 



Ai.MOND Custards. — Blanch a quarter of a pound 

 of almonds, beat fine; add a pint of cream, two 

 spoonsful of rose water, and the yolks of four eggs. 

 Sugar to taste. 



"NVioGS. — Half a pint of warm milk, three-quar- 

 ters of a pound of flour, three spoonsful of yeast. 

 Let it rise, and work into it four ounces each of 

 sugar and butter, and a few carraway seeds. Bake 

 quick. 



An Excellent Common Fried Cake — One cup- 

 ful of sugar, one cupful of cream, three eggs, some 

 cinnamon or nutmeg, and a tea-spoonful of salera- 

 tus. Cut in jumbles or in strips, and twist and fry 

 m lard. 



Doughnuts without Yeast. — One cupful of su- 

 gar, two eggs, one cupfui of fresh butter, three 

 cupsful of buttermilk, flour enough to form a dough 

 (not too stiflP), and one tea-spoonful of saleratus. 

 Fry in lard. 



Bannock. — Two cupsful of meal, two cupsful 

 of flour, one tea-spoonful of salt, one tea-spoonful 

 of ginger, and four spoonsful of molasses. "Wet up 

 with buttermilk, adding a tea-spoonful of saleratus. 

 Bake one hour. 



Milk Toast. — Boil a pint of rich milk with a 

 table-spoonful of butter, and one of flour. Have 

 ready, in a dish, eight or ten slices of bread, toasted. 

 Pour the milk over them hot, and cover it until it 

 goes to the table. 



How to Render Ladies' Dresses Non-oombtjs- 

 tible. — Add a little powdered alum to the starch 

 used in preparing them. The alum will prevent 

 them from bursting into flame when placed in con- 

 tact with any burning <?ubstance. 



Lowell Brown Bread (Capital). — Three tea- 

 cnpsful of Indian meal, two tea-cupsful of rye, one- 

 half a tea-cupful of molasses, one tea-spoonful of 

 salt, and one tea-spoonful of saleratus. Mix in one 

 quart of new milk. Bake two hours. 



Baked Indian Pudding. — Take three pints of 

 new milk, and scald half of it. Stir in meal until 

 quite thick ; then add the remainder of the milk. 

 Beat four eggs, and stir into the batter. Spice and 

 sweeten to taste, and bake two hours. 



Raised Biscuit. — To three pints of sifted flour, 

 add one quart of boiling milk. "When milk-warm, 

 stir into the batter one cupful of potato or home- 

 brewed yeast, and a tea-spoonful of salt. "When 

 light, add one tea-spoonful of soda, four spoonsful 

 of melted butter, two table-spoonsful of white su- 

 gar, with flour stiff enough to mold. Make into 

 small cakes. "When light, bake in a quick oven. 



Cream Biscuit. — Four tea-cupsful of cream, one 

 tea-spoonful of saleratus, dissolved in a cupful of 

 milk. Both milk and cream should be sweet, or 

 both sour. Add one egg, if you choose. Mix soft 

 as you can, and not mold it much. Bake in a quick 

 oven. 



Cookies. — One cupful of butter, two cupsful of 

 sugar, four eggs, two table-spoonsful of sour milk, 

 and one tea-spoonful of saleratus, dissolved in the 

 milk. Do not work them stiff, only so as to roll. 

 Bake in a moderate oven. "When half done, strew 

 them with grated loaf sugar, 



Crutxers, — One cupful of sagar, one cupful of 

 milk, half a cupful of butter, two table-spoonsful 

 of cream (if not too thick and rich — if rich, one 

 table-spoonful is suflicient), two beaten eggs, and 

 one tea-spoonful of saleratus. Work well, but not 

 stiff — only so as to roll. Fry fast. 



Rice Pudding, with or without Raisins. — One 

 pint of cooked rice, one pint of milk, one tea- 

 spoonful of salt, and the yolks of four eggs. Bake 

 till done ; then add the whites of the eggs, beaten 

 to a froth, with four table-spoonsful of sugar. Bake 

 again five minutes. Serve with liquid sauce. 



Brown Bread withottt Yeast. — One quart of 

 Indian meal, one pint of white or brown flour, one 

 tea-spoonful of salt, one-half a cupful of molasses, 

 and one tea-spoonful of soda, dissolved in hot wa- 

 ter, stirred into one quart of sour milk, warmed. 

 Beat all together into a batter, and bake slowly two 

 hours, 



Indian Meal Puffs. — Into one quart of boiling 

 milk stir eight table-spoonsful of meal, and four 

 spoonsful of sugar. Boil five minutes, stirring con- 

 stantly, "When cool, add six well-beaten eggs. 

 Bake in buttered cups half an hour. Try them 

 with a little butter and maple molasses, and see if 

 they are not good. 



Ginger Nuts. — Ten cupsful of flour, three cups 

 ful of molasses, one cupful of melted butter or pork 

 gravy (it is good half and halfX one cupful of sour 

 cream, two table-spoonsfnl of saleratus, dissolved 

 in half a cupful of warm water, and one table- 

 spoonful of ginger. Make soft as can be rolled, 

 and bake quick. This keeps well. 



Drop Biscuit. — One quart of sifted flour, one 

 tea-spoonful of salt, one beaten egg, one small tea- 

 spoonful of soda, dissolved in a little hot water, 

 one cupful of cream, two cupsful of sour milk, or 

 buttermilk, and a spoonful or two of white sugar. 

 Stir thoroughly to a thick batter. Drop with a 

 spoon on buttered tins. Bake in a quick oven. 



Rabbits and Raccoons can be made excellent 

 by dressing nicely, and soaking over night in a 

 plenty of cold water. Then parboil in fresh wa- 

 ter; then boil in a second water, with some salt 

 and saleratus. "When tender, take out to cool; 

 then cut off the fat, and cut the meat into nice 

 slices. Then heat some butter in a frying-pan, 

 place in the slices, sprinkle on salt and pepper, and 

 fry slowly till a delicate brown. This way of pre- 

 paring them removes all the wild taste, making the 

 meat perfectly sweet, tender and nutritious. By 

 trying and straining the fat, you have a nice, 

 white oU, 



