THE LANCASTER FARMER. 



63 



1 1 I i.nNOTS.— Odb cup of melU'd lard, one pint of 

 ihi i , I ■lie cup of yeast; mix at iiiKlit, warm ; in the 



Ill:;, when perfectly littht, add two cups of 



-ugar, two egge, one tcaspoonful ol ciiina- 

 i it rise again, roll it about a quater of an 

 irk, and cut it; boil in very hot fat. 

 I (ilNOERiiREAD.— Twocups of browD sugar, 

 i|i of sour milk, one cup of molasses, three 

 , I liiee-quarters cup butter, one tablespoonful 

 I j;iiiu''r, one teaspoonful saleratus. 



Goi.D Cake.— One cup butter, one cup milk, two 

 cups sugar, three cups flour, yolks of five eggs, one 

 1 teaspoonful soda, two teaspoonfuls cream tar- 

 tar, flavor with nutmeg or vanilla. 



Silver Uake.— One half cup butter, one-half cup 

 sugar, one cup milk, two and one half cups flour, 

 wtiitcs of five eggs, one teaspoonful cream tartar, 

 one-half teaspoon soda. 



«s. K.'s Cup Cake. — Four cups flour, two cups 

 r, one cup butter, one cup milk, four eggs, 

 teaspoon cream tartar, one-third teaspoon soda, one 

 pound currants. 



Lady Cake.— One pound flour, one pound sugar, 

 half pound butter, five eggs, tumbler of milk, tea- 

 spoon soda, juice and grated rind of one lemon, 

 twelve bitter almonds blanched and pounded. Bake 

 thin in three email sheets. 



CocoANOT Cake.— One pound sugar, half pound 

 butter, three-quarters pound flour, six eggs, one 

 coc'ianut grated : beat butter and sugar to a cream, 

 add the yolks well beaten, then the whites, then 

 flour, and last the eocoanut. 



Composition Cake.— Two and aquarter pounds 

 of flour, one and three-quarter pounds of sugar, one 

 I half pounds of butter, three pounds of fruit, 

 six eggs, one pint of milk, one cup of molasses, two 

 glasses of wine, two glafses of brandy, two teaspoons 

 saleratus. Cloves, cinnamon, nutmeg, etc. 



ICE Cake.— One pound flour, one pound sugar, 

 half pound butter, four eggs, teacup cream, tea- 

 spoon soda, teaspoon cloves, one nutmeg, teaspoon 

 cinnamon, one pound raisins, one glass wine or 

 brandy. 



Ckeam Cake.— One teacup cream, two teacups 

 sugar, three well-beaten eggs, teaspoon saleratus, 

 dissolved in wineglass of milk, butter size half an 

 egg, flour to make as thick as pound cake ; add 

 raisins and spice to taste ; wine and brandy if you 

 like. 



Gingekhread.— One pound flour, half pound 

 sugar, the yolks of three eggs, half pound of butler; 

 ginger to taste. 



A PniLADKLPHiA .Spont.e Cake. — Take ten eggs, 

 e jiound suirar, half pound flour, and lemon juice 

 or extract to flavor. Beat the whites to a stiff froth, 

 warm and sift the flour; stir the yolks a.id sugar to- 

 gether, till light ; and add the whites and flour, half 

 St a time, alternately. Stir the whole gently, till 

 bubbles rise to the surface. Bake in a moderate 

 oven. 



Cider Cake. — Two pounds flour, half pound but- 

 ter, one pound sugar, teaspoon saleratus, dissolved 

 in one pint of cider ; fruit and spice to taste. 



SoiiA Cake. — Four eggs, one pint of suirar, one 

 teacup of butter, one cup of sweet milk, one quart 

 of flour, one teaspoonful of soda, two of cream of 

 irlar. 



White Cake.— Three cups of sifted flour, one and 

 half cups of sugar, one cup of sweet milk, one egg, 

 ivo tablespoonfuls of butter, two teaspoonfuls of 

 ream tartar, one teaspoonful of essence of lemon_ 

 Beat the butter and sugar to a cream, then add the 

 nilk, (in which the soda should be dissolved,) the 

 egg — well beaten — and the essence. Mix with the 

 above, two cups of the flour ; and lastly add the 

 third cup, in which the cream tartar has been stirred. 

 Then bake in pans or basins in a quick oven. 



Whios.— Mix half a pound of sugar with six 

 ounces of butter, two eggs, teaspoonful cinnamon. 

 Stir in two pounds flour, a teacup of yeast, milk 

 enough to make a stiff batter; when light, bake in 

 cups. 



VVeddinu Cake Pudding.- Two-thirds of a cup 

 of butter, one cup of molasses, two cups of milk, 

 two teaspoonfuls saleratus, four eggs, two pounds of 

 raisins, stoned and chopped, one pound of currants, 

 a quarter of i. pound of citron ; flour to make a bat 

 ter as thick as pound cake ; salt, and all sorts of 

 splces. Boil or steam five hours. To bo eaten with 

 wine sauce. 



Indian Baked Pudding— Always Goon.- One 

 quart milk, four eggs, flve large teaspoonfuls of In- 

 dian meal, nutmeg and sugar to your taste. Boil 

 the milk, and scald the Indian meal In it ; then let it 

 cool before you add the eggs. Bake three-quarters 

 of an hour. 



CocOANUT Pie.— One good sized eocoanut peeled 

 and grated, one quart of milk sweetened like cus- 

 tard, a piece of butter the size of a walnut in each 

 pie ; four eggs to the quart. 



Mince Pies — Meat finely chopped, five pounds, 

 good apples seven pounds, sugar three pounds, 

 raisins three pounds, currant jelly one pound, butter 

 four ounces, mace or cinnamon one ounce. When 

 this is prepared, make a crust of two-thirds the 

 usual quantity of lard, and one-third of fat salt pork 

 very flncly chopped ; all of which should be rubbed 

 in the flour and wet with cold water. Bake in a 

 slow oven one hour. 



Pineapple Pie. — Pare and grate large pineapples, 

 and to every teacupful of grated pineapple add half 

 a teacupful of fine while sugar ; turn the pine- 

 apple and sugar into dishes lined with paste, 

 put a strip of the paste around the dish, cover the 

 pie with paste, wet and press together the edges of 

 the paste, cut a slit in the centre of the cover, 

 through which the vapor may escape. Bake thirty 

 minutes. 



Fannie'sCake.— Half a pound of butter, three- 

 quarters of a pound of sugar, one pound of flour, 

 four eggs, one cup of milk, one teaspoon ol soda. 

 Cloves, cinnamon, mace to taste, with or witnout 

 fruit, as you choose. Bake in a slow oven. 



Ladra Keene's Jelly Cake. — One teacup of 

 sugar, one teacup of milk, one teaspoon of cream of 

 tartar, one pint of flour, two teaspoons of soda, one 

 egg, one tablespoon of melted butter ; salt, spice and 

 bake in thin sheets ; when baked, spread jelly of any 

 sort between the sheets. The receipt makes one 

 cake, in three small divisions. 



German Puffs. — One pint milk, five eggs, two 

 ounces butler, ten spoonfuls flour. Bake in cups. 

 Sauce. 



Mrs. Meacham's Boiled Indian Pudding.- 

 Two cups Indian meal, two cups flour, one egg, half 

 cup molasses, one teaspoon soda, two t.easpoans 

 cream tartar. Wet with milk till about as thick as 

 cake. Steam three hours. Never lift the cover 

 while it is cooking, or it will not be light. Sauce. 



Poor Man's Pudding.— Two quarts milk, one cup 

 uncooked rice, half cup sugar, piece of butter size of 

 a walnut, two teaspoons salt. Spice to taste. Bake 

 three hours, and stir several times during the first 

 hour. 



Apple Saoo Pudding.— One cup sago, in water 

 enough to swell it, t. «., about six cups. Put it on 

 the stove and swell it. It the mean time stew ten 

 or twelve apples, mix with the swelled sago, and 

 bake three-quarters of an hour. Eat with cream and 

 sugar or wine sauce. 



Dedham Cream Pie.— Bake your paste, not too 

 rich, in a common pie -piaXe first. Boil one pint of 

 milk ; when boiling, stir in half cup flour, one cup of 

 sugar, and the yolks of two eggs ; beat well together. 

 Cook long enough not lo have a raw taste ; add juice 

 and grated rind of one lemon and a little salt ; beat 

 the whites of the two eggs, with a cup of sugar to a 

 stiff froth ; spread over the pie when filled, and 

 brown in the oven. 



Jane P.'s Lemon Cream Pie.— One cup sugar, 

 one cup water, one raw potato grated, juice, grated 

 rind of one lemon; bake in pastry top and bottom. 

 This will make one pie. 



Carrot Pudding.— Half pound grated carrot, 

 half pound grated potato, half pound suet, chopped 

 fine ; half pound flour, spices of all sorts, salt, raisins, 

 and citron to taste. Steam flve liours. To be eaten 

 with wine sauce. 



Green Corn Pudding.— Take half a dozen ears 

 of green sweet corn, (good size,) and with a sharp- 

 pointed knife split each row of kernels, and scrape 

 from the ear. Mix with this pulp, two eggs, well 

 beaten, two table-spoons sucar, one of butter, one 

 salt-spoon of salt, half pint sweet cream (milk may 

 be substituted, with an extra spoonful of butter,) 

 and one dozen crackers, grated or pounilcd very fine. 

 Mix well together, and bake three hours if in a 

 pudding dish— or two in custard cups. Use the corn 

 raw. 



Augusta's Lemon Pies.— Juice and grated rind 

 of three lemons, three eggs, and three table-spoons 

 sugar to a lemon. Bake in puff paste. 



Ink Stains.- Housewives who are horrified at the 

 sight of ugly ink stains will like to get hold of a re- 

 ceipt for removing them : The moment the ink Is 

 spilled take a little milk and saturate the stain ; soak 

 it up with a rag, and apply a little more milk, rub- 

 biiiL'it well in. In a few minutes the Ink will be com- 

 pletely removed. 



To Clean Decanters.— Cut some raw potatoes 

 in pieces, put them in the tiottle with a little cold 

 water; rinse them, and they will look very clean. 



Cut Glass should be rubbed with a damp sponge 

 dipped in whiting ; then brusli this off with a clean 

 brush and wash the vessel in cold water. 



To Restore Crape.— When a drop of water falls 

 on a black crape veil or collar it leaves a conspicuous 

 white mark. To obliterate this spread the crape on 

 a table (laying on it a large book or a paper-weight, 

 to keep it steady), and place underneath the stain a 

 piece of old black silk. With a large camel-hair 

 brush dipped in common Ink go over the stain, and 

 then wipe off the ink with a hit of soft silk. It will 

 dry Immediately, and the white mark will be seen no 

 more. 



An Ant-Trap. — Procure a large sponge, wash it 

 well, and press it dry, which will leave the cells quite 

 open ; then sprinkle over it some fine white sugar, 

 and place it near where the ants are most trouble- 

 some. They will soon collect upon the sponge, and 

 take up their abode in the cells. It Is then only 

 neceessary to dip the sponge in scalding water, which 

 will wash them out "clean dead " by ten thousands. 

 Put on more sugar, and set the trap for a new haul. 

 This process will soon clear the house of every ant, 

 uncle and progeny. 



Live Stock. 



Exercise for Stallions. 

 If a stallion is kept during his time of service shut 

 up in a stable or small yard without proper exercise, 

 his muscles relax, his flesh becomes flabby, and 

 leaves him in a miserable condition to get strong, 

 serviceable colts, however sound he may he. His ex- 

 ercise during service should never be long nor at a 

 fast pace. He ought to be walked or gently trotted 

 every morning at least three lo four miles, and an 

 equal distance in the evening. Some horses will re- 

 quire more than this, even twice as much, so judg- 

 ment must be used In taking them out, as well as in 

 regard to their feed. 



Stallions thus kept are more sure foal-getters, and 

 their stock will come healthy and vigorous, provided 

 the mare is equally well-conditioned. Of course, no 

 one will breed loan unsound horse, unless he desires 

 I to perpetuate heaves, ringbone, spavin and curbs. 

 The careful breeder will avoid a horse whose hoofs 

 are not tough, clear, of fair size, and well set up at 

 I the heels, and one whose eyes are too prominent or 

 I deeply sunken. Every stallion ought to be able 10 

 I show a certificate of health and soundness from a 

 competent veterinary surgeon before the season be- 

 gins. — -1. B. Allen in Philadelphia I'rett.. 



