THE GENESEE FAEMER. 



221 



\ f aMtB' gc^arimcnt. 



ORIGINAL DOMESTIC RECEIPTS. 



"Written for the Genesee Farmer by various Correspondents.] 



To Dry and Cook Sweet Corn. — Soon as the 

 3orn is fit for the table, husk and spread the ears, 

 n an open oven, or some last drying place. When 

 he kernels loosen shell the corn, or shell soon as 

 TOM can. Then spread upon a cloth to dry in the 

 ,un, or on paper in a warm oven ; stir it otten that 

 t may dry fast and not overheat. It more resem- 

 )les tlie undried by its being whole, is sweeter, and 

 •etains more of its natural fiavor by drying faster. 

 When all dried, expose it to the wind by turning it 

 ;lowly from dish to dish ; the wind blows ofi' all 

 hat troublesome white chaif. 



In the morning of the day it is wanted, look it 

 )ver and wash it; tiien boil gently in water suffi- 

 sient to cover it. Eefill with hot water if more is 

 leaded. A short time before you dine (it should 

 low be tender and nearly dry), add some sweet 

 ailk, or cream, pepper and salt to taste; a little 

 ugar is an improvement. If the cream is not per- 

 fectly sweet, it curdles. 



How TO Cook Asparagus. — "Wash, and tie it in 

 I bunch ; put it in boiling water and let it cook 

 ill tender ; then remove it with a skimmer to a tur- 

 een, and add butter to suit the taste. Serve with 

 dnegar as for greens. 



Another Way. — Cut the asparagus in small pie- 

 les and put in a frying-pan ; cover with water, 

 ,dding a little salt ; have ready light bread, toasted 

 ,nd buttered ; when the asparagus is tender, pour 

 t with tlie broth over the toast, and serve imme- 

 iately. This is a nice dish for the sick. 



Green peas can be cooked in the same way very 

 icely. 



To MAKE Hard Soap. — One of your correspond- 

 nts — 0. A. Chase, Ohio — wishes a recipe for mak- 

 tig hard soap. I think if he will try this one he 

 7ill be pleased with it. Take six pounds of soda, 

 even pounds ot grease, three pounds of unslaked 

 me, and four gallons of water. Put the soda, 

 me and water in a pot, and boil until they are 

 issolved ; let the dregs settle ; pour oflf the liquid 

 nd throw away the dregs ; add the grease to the 

 quid and boil until it is of the consistency of hon- 

 y ; then pour it off to cool ; set it in a dry place, 

 nd in a few days it will be dry enough for use. 



Floating Island. — A nice dish for tea may be 

 lade in tlie following way: Beat the whites 

 f two eggs to a stiii' foam, which pour upon a 

 uart of milk previously set to boil ; when the milk 

 oils, the tV)am is done and you may take it off. 

 leat the yolks of five and whites of ihrfee eggs to- 

 ether, with sugar and salt to taste, and stir into 

 ife boiling milk ; let it boil aud place in your sauce 

 ish, with the foam floating on the top. You may 

 jason with lemon or vanilla. 



"'Steam Pudding. — One cup sour milk, one tea- 

 ioonful cream tartar, one-half teaspoonful soda, 

 yo eggs, t)ne teaspoonful salt; make as thick as 

 laddle- cakes, and steam one hour ; add whatever 

 uit you like. 



Fancy Biscuits. — One pound of almonds, one 

 of sugar, and some rose water. Beat the almonds 

 fine and sprinkle with the rose water; when they 

 are smooth to the touch, put in a pan with flour 

 sifted through a fine sieve; put the pan on a slow 

 fire to dry the paste till it does not stick to the fin- 

 gers ; keep stirring to keep it from burning ; then 

 take it ott* aud make it into fancy shapes ; you may 

 ice them, or not. 



Blackbery "Wine. — Measure your berries and 

 bruise them ; then to every gallon add one quart 

 of water. Let the mixture stand twenty-four 

 hours, stirring occasionally ; then strain off the 

 liquor into a cask, to every gallon adding two 

 pounds of sugar. Cork tight, and let it stand till 

 the following October, and you will have wine 

 ready for use without any further straining or 

 boiling. 



To Clean Silk. — I have seen a good receipt for 

 cleaning all kinds of silk, which I have used with 

 good efiect. Take equal quantities of alcohol, 

 wood ashes, soft soap, and molasses. Mix them, and 

 rub with a cloth on the silk; afterward rinse in 

 clear water with a little salt or alum. 



Your silk will look as good as new if it has never 

 been washed before. 



Cauliflower, — This vegetable sufifers worse in 

 the hands of the cook, if possible, than in those of 

 the gardener. 



Put a good firm head in a sauce-pan of boiling 

 soft water ; cover closely, and not cook one minute 

 after a fork will pass readily through the stem; 

 drain aud pour over melted butter. 



Drying Unpared Peaches. — "Wash the peaches 

 thoroughly, until the down is rubbed off". Cut 

 them from the seed, and lay them skin downward 

 on earthen ware or new tin. Heat them in the 

 oven until they are scalded, not browned; then 

 dry in the sun, or by the store. 



Coooa-nut Cake. — One ponnd sugar, one-half a 

 pound butter, three-quarters of a pound flour, five 

 eggs, one-half a teaspoonful soda, one grated cocoa- 

 nut. 



Batter Pudding. — One quart of sweet milk, five 

 eggs, fiour enough to make a thin batter; bake 

 half an hour. Serve with hot wine sauce. 



Lemon Pie. — Two lemons, two eggs, two cups of 

 sugar, two-thirds of a cup of cream ; grate the rind 

 of the lemons and cut the pulp fine. 



Coffee Cake. — One cup strong coffee, one cup 

 butter, one cup molasses, one cup sugar, one tea- 

 spoonful soda ; spices to your taste. 



Crullers. — One tablespoonful butter, one table- 

 spoonful sugar, one egg, one-half teaspoonful soda 

 in three tablespooonsful of milk. 



Crumpets. — Two pounds of flour, two eggs, one- 

 half teacup of yeast, one pint of sweet milk ; a 

 little salt. 



Currant "Wine. — One quart currant juice, two 

 quarts soft water, four pounds best brown sugar. 



Sausage. — Ten pounds of meat, three ounces of 

 salt,. one ounce of pepper; sage to your taste. 



