ssdt 



THE GENESEE FARMER. 



faMts' Jlt|arimnit. 



OBIOmAL DOMESTIC RECEIPTS. 



[Written fbr the Oeneeee Farmer by various Correspondents.] 



Baked Quince. — Bake until perfectly tender. 

 Pare, core, butter, and sugar while hot, thorouglily 

 mix. Excellent. With care in picking and storing, 

 quinces may be saved for baking until mid-winter. 



Sweet Potato Pie. — Boil the potatoes very soft, 

 then peel and mash them. To every quarter of a 

 pound, put one quart of milk, three table-spoonfuls 

 of butter, four beaten eggs, together with sugar 

 and nutmeg to the taste. It is improved by a glass 

 of wine. 



Muffins. — Mix a quart of wheat flour smoothly 

 with a pint and a half of lukewarm milk, half a 

 tea-cup of yeast (family), a couple of beaten eggs, 

 a heaping tea-spoonful of salt, and two table-spoon- 

 fuls of lukewarm melted butter. Set the batter in 

 a warm place to rise. When light, butter your 

 muflin cups, turn in the mixture, and bake the 

 muflins light brown. 



Shrewsbury Cake. — Stir together three-quarters 

 of a pound of sugar, and half a pound of butter. 

 When white, add five beaten eggs, a tea-spoonful 

 of rose-water, and a pound of flour. Drop it with 

 a large spoon upon flat tins that have been buttered. 

 Sift sugar over them. 



TuNBRiDGE Cake. — Six ounces of butter, six of 

 sugar, three-quarters of a pound of flour, two eggs» 

 and a tea-spoonful of rose-water. Stir to a cream 

 the butter and sugar, then add the eggs, flour, and 

 spice. Roll it out thin, and cut it into small cakes. 



Measure Cake. — Stir to a cream a tea-cup of 

 butter, two of sugar, then stir in four eggs beaten 

 to a froth, a grated nutmeg, and a pint of flour. 

 Stir it until just before it is baked. It is good 

 baked either in cups of pans. 



Muffins. — One quart of milk, three eggs, one 

 cup of melted butter, five table-spoons of yeast, 

 one tea-spoon saleratus, stir in flour until it is a 

 thick batter. To be baked on a gridle. 



Essence of Celery. — Steep an ounce of celery 

 seed in half a pint of brandy or vinegar. A few 

 drops of this will give a fine flavor to soups and 

 sauce for fowls. 



Fkuit Cake. — One pound and a half of flour, 

 one pound of sugar, one-fourth of a pound of but- 

 ter, one pint of sweet milk, six eggs, Iruit and spice 

 as much as you please. 



Jelly Cakb. — One pound of butter, one of sugar, 

 one of flour, twelve of eggs, nutmeg and rose water. 

 Batter a dinner plate and bake thin ; trim the edges 

 with a pen-knife. 



French Loaf. — One pound of flour, one of but- 

 ter, one of sugar, gill of milk, gill of brandy, gill 

 of wine, seven eggs, as much fruit as you please. 



Cookies. — Five cups flour, two of sugar, one of 

 butter, one tea-spoon saleratus, three eggs, and 

 caraway. Baked thin. 



A rich Corn Bread. — Take two quarts 

 meal, one quart wheat flour, a little salt, anj 

 eggs; add sour buttermilk enough to form j 

 batter; mix well; then add two tea-spponfi 

 soda dissolved in a little warm water. Stir r 

 and pour it iuto greased pans, so that it w 

 about two inches thick when baked. Bak« 

 hot oven till done — say about half an hour. 



To make Good Bread. — First, get good 

 Second, take one quart of flour, scald it by 

 ing over it some boiling water. Then f(jr eaci 

 of bread you want to make, add one i)iut ol 

 water; stir in flour till it is as thick as can c 

 niently be stirred. Then put in one lialf pi 

 good hop-yeast for every four loaves. Set ir • » 

 over night. In the morning make up by 

 flour till it is stiff dough. Knead well, nuiu 

 loaves, and, when light, bake it well, and yo 

 have good bread. 



Mince Pie, salt beef. — Boil the beef till 

 tender, take from the bone, and chop fine; 

 to every pound of meat, add one pound and t 

 of apples, pared and cored. Chop both tog 

 until the apples are fine, then to every five pi 

 of the mixture, add two tea-spoonfuls of 

 pepper, two table-spoonfuls of alkpice, half a j 

 of raisins, one cup of vinegar, one of mol 

 one of dried blackberries, stewed, and one ]» 

 sweet cream. 



Pumpkin Pie. — Halve the pumpkin, take or I 

 seeds, wash it clean, and cut it into smsjll p | 

 These are to be stewed, gently until soft, 

 drained, and strained through a seive. T( ! 

 quart of the pulp, add three pints cream or i 

 six beaten egss, together with sugar, mace, nni i 

 and ginger, to the taste. When the ingredien , 

 well mixed, pour them upon pie-plates, hav 

 bottom crust, and bake forty minutes in a hot > 



Baked Beans. — To have a nice dish of I 

 beans, parboU half an hour, adding a little soda; 

 pour off the water and rinse them. Add 

 pork already notched, cover them with water 

 let them boil an hour, adding a tea-spoonf 

 sugar to every quart of beans. Then put th( 

 a baking dish, and let them brown nicely. 



Indian Toast. — Place two quarts of milk 

 the fire. When it boils, add a spoonful of floi 

 thicken, a tea-spoonful of salt, a small lum 

 butter, two table-spoonfuls of sugar. Have rea 

 a deep dish six or eight slices of light Indian I 

 toasted. Pour the mixture over them. Serve 



To make a boiled Indian meal Pudding. — 

 one quart of buttermilk, two eggs, one tea-spd 

 of soda, add meal enough to make a thick bf 

 tie it tightly in a bag, drop it in a kettle of bo 

 water, and let it boil one hour. Eat it with { 

 to suit the taste. 



For a baked Pudding.— Set to boiling one i 

 of sweet milk, then add two eggs well beaten, 

 three table-spoonfuls of Indian meal and oD' 

 flour. Bake it three-quarters of an hour. S 

 with cream and sugar. 



Common Cake. — One cup of sugar, two of cr 

 one tea-spoon of saleratus, three eggs, and floi 

 make it stiff. 



