THE GEKESEE FARMER. 



127 



ORIGINAL DOMESTIC RECEIPTS. 



1 for the Genesee Farmer by various Correspondents.] 



TBARB Tarts. — Pe»l and slice the rhubarb, 

 m to taste, and fix as a gooseberry tart. They 

 xy delicious. 



TAED Pudding. — Two spoonfuls of flour, 

 53, one pint of cream, a little sugar, one nut- 

 Boil half an hour. 



LED Pudding. — One quart of milk, nine 

 (even spoonfuls of flour, a little salt. Put in 

 ag and boil three-quarters of an hour. 



ATO PuDDiXG. — Two pounds of potatoes, 

 and sifted, three-fourths of a pound of sugar, 

 ilf pint of cream, seven eggs and nutmegs. 



Peesekve Eggs. — Set them away in a dry 

 I standing on their ends, and turn the other 

 ), once a week. They will keep a year fresh. 



DEELAND PuDDiNG. — Six eggs, One pint of 

 , a little salt, four table-spoons of flour, and 

 g. Bake one hour, and eat with sweet sauce 



Keep Hams Nice for Summer Use. — Tie 

 securely in paper, cover closely with ashes. 

 keeps them sweet, and protects from all 

 s. 



king Honey. — Take ten lbs. of sugar, dis- 

 L in four pounds of water, two pounds of 

 When cooling, stir in ten drops of pep- 

 nt. 



Brown Coffee. — Coffee should be browned 

 ally, and only to a light chestnut brown, so 

 K^hen it is ground it will be lively and fly 

 .d the sides of the cup. 



E Pudding. — Quarter of a pound of rice, one 

 of milk. Stir well while boiling. When nearly 

 add one-quarter pound of butter, same of sugar, 

 jgs, spice to taste. Bake one hour. 



OK Apple Pie. — One teaspoonful of tartaric 

 one cup of sugar, one cup of bread crumbs, 

 gg, one pint water, and nutmeg or any other 

 to suit the taste. This will make three pies. 



KED Wheat Pudding. — Beat well three 

 add one tea-cup of sugar, two cups of sour 

 1, flour to make a stiff batter, one tea-spoon 

 itus, a little salt. Bake in a quick oven. Eat 

 sugar and cream. 



Inge Tart. — Squeeze two oranges and boil 

 ind tender, add half a tea-cup of sugar, and 

 uice and pulp of the fruit, an ounce of butter, 

 to a paste. Line a shallow dish with light 

 crust, and lay the paste of orange in it. 



I Excellent Liniment. — Take the whites of 

 3ggs, beaten to a froth, a wineglass of vinegar, 

 neglass spirits of turpentine, and a wineglass 

 cohol, beating it all the time. This liniment 

 . be put together in the order mentioned above, 

 will not be thoroughly incorporated. We find 

 very superior in -all cases of sprains, bruises, 

 on man or beast. 



Hair Oil. — Half a pint beef marrow, one-half 

 ounce bee's wax, and a few drops of Vanilla, or 

 other perfumery to suit. 



Vinegar Pie. — Take a gill of cider or vinegar, 

 one quart of water, a tea-cup of molasses, or sugar 

 enoughtomakeit sweet, stir in half a dozen spoon- 

 fuls of flour, put it on the fire and let it boil. Bake 

 with two crusts, or put the (op crust on in strips if 

 it is liked better. 



Indian Cakes. — Six well beaten eggs, one quart 

 of milk, warmed, a small lamp of butter, a tea- 

 spoon of salt, one of soda, two table-spoonfuls of 

 sugar, one pint and one-half Indian meal. Bake 

 in buttered tins about two inches thick. Better 

 than sponge cake for tea. 



Connecticut Doughnuts. — One quart of milk, 

 one pint of melted lard, one pint of yeast, one 

 and three-quarters pounds of sugar, five eggs, one 

 nutmeg, one tea-spoonful of saleratus, one table- 

 spoonful of salt. When wet, knead together and 

 set in a warm place to rise. 



Spruce Beer. — For three gallons, take one 

 quart of molasses, twenty drops oil of spruce, fif- 

 teen drops oil of sasafrass, fill the pail with hot 

 water, mix them well together, let it stand till 

 blood warm, then add a pint of yeast, let it remain 

 ten or twelve hours, then bottle it. In three hours 

 it will be fit for use. 



Curds and Whey. — Infuse a piece of rennet 

 in a little boiling water, as for making cheese ; let 

 it stand an hour or two ; then put a table-spoonful 

 to three pints of new milk warmed. Cover with 

 a cloth, and leave until the curd is thick. Press 

 out and use the whey, or sweeten and use both 

 whey and curd. This makes a very nice desert for 

 dinner. 



Lemon Pies. — Beat with the yolk of four eggs, 

 two table-spoonsful of melted butter, four of white 

 sugar, the juice and grated rind of two lemons. 

 Put into a rich paste and bake. Then beat the 

 whites to a froth, adding two table-spoonfuls of 

 grated sugar. Spread on the pies when done, put 

 them in the oven and bake again for three minutes. 

 The above is for two pies. 



Boiled Custard. — Flavor one quart of very 

 rich milk, ^ifith a Vanilla bean or Lemon, and 

 sweeten well with sugar ; boil it in an iron kettle. 

 Beat well the yolks of four eggs, if the milk is 

 very rich ; if not, use five eggs. When the milk 

 boils, pour it upon the eggs, stirring them all the 

 time; then put it again upon the fire, until it 

 thickens, stir it and be very careful not to let it 

 boil. Turn it into a pitcher until nearly cold, then 

 pour into custard cups or glasses. 



Parsnep Wine. — To each gallon of water add 

 four pounds of parneps, washed and peeled ; boil 

 till tender ; drain, but do not bruise them, for no 

 after remedy will make the wine clear ; to each 

 gallon of the liquor add 3 pounds of loaf sugar, 

 and one-half ounce crude tarter, and when it has 

 cooled to the temperature of 75 ° , put in a little 

 new yeast ; let it stand four days in a tub, in a warm 

 room ; then turn it, and bung up when the fer- 

 mentation has ceased. March and October are 

 the best seasons for making it. It should remain 

 twelve months in casks before it is bottled. 



