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286 



THE GENESEE FARMER. 



faMcs' |lrprimciit. 



OKIGINAL DOMESTIC EECEIPTS. 



[■Written for the Genesee Farmer by various Correspond enU.] 



Boiled Fiuht Pudding.— Take enough flour for 

 a crust ; tuld dry to the tiour a little salt and sulera- 

 tus made fine; wet with sour cream; roll the 

 crusi, and line the inside of a buttered bowl; put 

 in a layer of any kind of fruit or preserves, (I pre- 

 fer preserved currants;) then crust and fruit alter- 

 nately, until the bowl is full; cover the top with a 

 crust, press tight'y the edge, tie it in a ck)th, then 

 plunge in boiHng water and boil two hours. If 

 more water is needed, replenish with boiling water, 

 as it should be kept covered with it and constantly 

 boiling, if a light, dry crust is desired. It should 

 be frequently turned to prevent its sticking to the 

 ketile. Wlien done, run a knife around the sides 

 of the bowl, that it may turn out whole. Serve 

 hot with sweet cream. 



Canadian "Whasp. — One quart of warm water 

 (not scalding), the size of a pea of salt; mix with 

 flour to a thick batter in a three quart kettle ; set 

 in a pot of warm water six or seven hours, and if 

 the flour is good it will be as light as a sponge ; 

 when light, take one cup of sweet milk, grate half 

 an nutmeg into it, one cut of fine mashed potatoes ; 

 mix them gently in the batter, and let it stand and 

 rise again. Bake on a gridle. They are delicious 

 for tea; eat with sugar and butter. 



Indian Queen Cake. — One cup fat, one cup sour 

 milk, one cup corn meal, one cup shorts, one cup 

 potatoes (mashed through a fine wire seive), one 

 cup white flour, one cup maple sugar, one egg, tea- 

 epoonful soda, teaspoonful salt, half an nutmeg, 

 half of one lemon peel (grated fine). Pour in a 

 buttered tin ; baste with tlie white of an egg over 

 the top ; bake half an hour in a hot oven ; cover 

 ■with crushed sugar. Eat hot, for tea. 



For making Citron-melon Preserves. — Cut 

 the melon in what form you please; place in a 

 kettle with water enough to cover, and boil until 

 soft, previously adding a piece of alum ; when done 

 put to drain, and then place in a jar with sugar, 

 an alternate layer of each : a pound of sugar to a 

 pound of melon. When the sugar is dissolved, 

 boil, adding lemon and ginger root to suit the taste. 



GiPSET Queen Cake. — One cup fat of fowls, two 

 cups white flour, one cup shorts, one cup sour milk, 

 one egg, one cup brown sugar, one cup mashed po- 

 tatoes, half an ounce ground grape seed, six drops 

 cinnamon, teaspoonful soda, teaspoonful salt. W\x 

 ■well ; bake in buttered tins in hot oven, half an 

 hour; baste the top with the yolk of an egg, laid 

 •with white sugar. 



Corn Cookies. — One cup of sour cream, half cup 

 of butter, one cup of sugar, one cup of flour, two 

 cups of corn meal, one teaspoonful of soda (rub in 

 the flour dry), lialf-teaspoonful of salt, one egg, 

 half of one nutmeg. Put all in together, mix with 

 a spoon until it becomes a light foara ; bake in a 

 hot oven 25 minutes. Eat with tart preserves for 

 tea. They are delicious. 



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HoNET Dew Biscuit. — One onp fresh butter' 

 cup loaf sugar, one ounce honey (melted with 

 comb), six drops oil cinnamon, one cup sour cr* 

 two cups flour, one teaspoonful soda (rubbed ^ 

 the flour), half-teaspoonful salt in the creami 

 egg. Mix thoroughly; bake in a hot oven 25 

 utes. Eat with cold fruit and cream. 



Tea Flips. — ^Two cups of corn meal, one chh 

 flour, one egg, one cup of the fat of fowls, J 

 cups of sour milk, one teaspoonful of soda, I 

 spoonful of salt, half-spoonful ground cake f 

 (pine apide or lemon is very nice.) Mix to aj 

 foam; bake on a gridle; eat hot, with honf 

 maple molasses. 



Tomato Pickles. — Chop green tomatoes finej 

 one gallon of tomato add one tea-cup of salta 

 it stand twenty-four hours and draw off the liqi 

 put in a few onions (chopped fine), two tr 

 spoontuls of cloves, of mustard seed, of pej 

 of allspice, each, and pour on boiling vinegar. 



Rice Pudding. — The yolks of four eggs;i 

 tea-cup of boiled rice; one pint of milk and a] 

 salt. Take the whites of the four eggs andf 

 pound of white sugar, a few drops of lemon jt 

 make a frosting, and just as the pudding is i 

 spread it on, and set it in the oven to harden. 



Tomato Catsup. — Scald and peel the tomatj 

 then place them in a dish to boil a few mintl' 

 when cool, rub through a seive, adding pe| 

 salt and cloves, to the taste ; after which boil ; 

 and add one tab'espoonful of brandy to one 

 of the catsup. Cork and seal while hot. 



Labor Saving Soap. — Take four pounds of b 

 soap; put in water enough to dissolve it. Th 

 after dissolving an ounce of borax, stir in, and ) 

 in a pan to cool. Then cut in pieces convenv 

 for use, and rub on stains and dirt before boili 



Wine Panada. — Put two table-spoonfuls of gt 

 port wine into a bowl and pour on it a pint of bi 

 ing water ; sweeten to the taste. Eat warm, w 

 crackers broken in it. In case of fevers, it can 

 prepared cold. 



Corn Beef. — Fresh beef, boiled in very b 

 water, is nicer, sweeter, and tenderer, than tJ 

 which has been pickled before cooking — and a 

 family that can get fresh beef, may corn it as tb 

 want it. 



Red for ten pounds. — Seven pounds redwoo 

 three-fourths of a pound of fustic; boil two hon 

 Take out the dye stufl'; add two pounds of alu 

 Put in the goods and let them remain till mornii 

 For carpet rags, good and cheap. 



Blue for ten pounds. — Prepare with one oun 

 bichromate potash, one ounce alum ; boil two hou 

 Then boil one pound logwood one hour; put in t 

 goods, and boil half an hour. 



To MAKE Honey. — One pound strained hone; 

 eight pounds brown sugar; eight drops essen 

 peppermint. Steep together a short time. 



Puff Pudding. — Stir nine eggs and twelve tab' 

 spoonfuls of flour together; one quart of milk a> 

 a little salt. Bake fifteen minutes. 



Fob making Soap. — Five quarts of water ; Oi 

 quart of soft soap; one pound of sal soda. 



