1884.J 



THE LANCASTER FARMER. 



Ill 



Peruvian guano Is given previously, and this is 

 washed Into the'soil and of course adds to tlic effect. 

 It was Horace Greeley who Is reported to have re- 

 plied to au inquiring agriculturist who asked if 

 guano was good upon potatoes tliat it was a matter 

 of taste; but, for his part, he preferred butter and 

 pepper and salt. But guano is certainly good upon 

 strawberries, when it has passed through the bhemir 

 cal laboratory of the roots and leaves and has been 

 transloriued Into the delicious pulp of tlie fruit, al- 

 tliough tlie elements are the very same as those 

 which exist in the disagreeable fertilizer^ 



Household recipes. 



Fbesu MACKKitui..— Clean the lisb, scald a bunch 

 of herbs and chop them tine, aud put lliem with one 

 ounce of butter, three tabletpoonfuis of soup stock 

 Intoastewpan. Lay in the mackerel and simmer 

 gently for ten minutes. Lift them out upon a hot 

 dish ; dredge a little (lour, aud add salt, cayenne, a 

 little lemon juice aud finally two tablespoon fuls of 

 cream ; let these just boil, and pour over the tish. 



Boiled Tonoue.— If the tongue is not hard soak 

 Jt not more than three hours. Put it into a stewpau 

 with plenty of cold water and a bunch of herbs ; let 

 tt come to a boil, skin and simmer gently until tender ; 

 peel off the skin and garnish it with parsley and 

 lemon. If to serve it cold, fasten it to a board with 

 a fork through the root and another through the top 

 to straighten it ; when cold, glace it and dress with 

 tufts of parsley. 



Duc'iiESSE PoTATES.— Rub One quart of hot boiled 

 potatoes through a colander. Mix well with them 

 one ounce of butter, a scant teaspoonful of salt, a 

 pinch each of white pepper and grated nutmeg and 

 the yolks of two raw eggs. Pour the potato on a 

 plate, and with a knife form it into small oblong 

 cakes; lay them on a buttered tin, and brush them 

 over with beaten egg and color a golden brown iu a 

 moderate oven. 



New Potatoes.— Wash, scrape, boil ten minutes ; 

 turn off the water, and add enough more boiling hot 

 to cover, with a little salt. Cook a few moments, 

 drain aud set on the stove again. Add butter, salt, 

 pepper, and a gravy made of about two tablespoon- 

 fuls of iour to a pint of milk. Or, when cooked and 

 drained place in a skillet with hot drippings, cover 

 and shake until nice brown. 



Stbawbeurt Shortcake.— To one quart of self- 

 raising flour, or in the same proportions sifted, add 

 four tablesponnfuls of butter, and rub it thoroughly 

 through the dry flour by hand ; then add four table- 

 spoonfuls powdered sugar, two eggs, one cup and a 

 half of milk. Knead little as possible. Roll thin, 

 bake in a quick oven. After baking put the fruit be- 

 tween the layers, sprinkling them with powdered 

 sugar. 



Choclatina Ice Cream.— The following is the 

 receipt and makes, as our correspondent has found 

 out, a delicious ice cream. Take one-quarter of a 

 pound of the choclatina and boil it three or four 

 minutes in half a pint ol milk. Now have a quart of 

 the richest cream, to which add the boiled cbocla 

 tina and half a pound of sugar. Stir till the sugar 

 Is dissolved, then put it into the freezer and freeze in 

 the usual way. 



AsPERCiES AUX Petits Poib.— In selecting your 

 asparagus for the above dish, pick out that which is 

 slender and green. Cut it in half-inch lengths as far 

 as tender, dropping the pieces into a pan of cold 

 water. Now put in a saucepan a small piece of but- 

 ter, an onion (whole), pepper, salt and a half dozen 

 lumps of white sugar. Lift the pieces of asparagus 

 out of the cold water, and, without draining them, 

 put them into the saucepan with the other in- 

 gredients and cover all closely ; then set the sauce- 

 pan over the fire where the contents may stew brisk- 

 ly for fifteen or twenty minutes, or until tender. Be- 

 fore serving remove the onion, and serve hot. 



Delicious Rhl'barb Jam.— To six pounds of 

 rhubarb add six pounds of lump sugar and six large 

 lemons ; cut the rhubarb into small pieces about the 



size of a walnut ; then the lemons should be sliced 

 an<l the peel cut very line. Put the fruit (taking 

 out the pips from the lemons) all into a large bowl, 

 then cover It with the sugar, broken small ; let It 

 stand twenty-four hours, after which boll It slowly 

 for about three-quarters of an hour, taking care It 

 does not slick to the pan, also not to stir much so as 

 to break the pieces of rhubarb, as the beauty of It Is 

 in being whole. 



Stuawhekuy Jelly.— In making this jelly judg- 

 ment should be used in the selection of the '.perries. 

 They should be fresh and not sandy or dirty, as they 

 will be if picked iu wet weather. Hull the fruit and 

 place it In an enameled preserving pan on the side 

 of a bright Hrc. The gentle heat will soon begin to 

 draw the juice from it, and when this flows freely 

 simmer ili until the berries begin to shrink, taking 

 care not to let them remain long enough upon the 

 Are for the juice to thicken. Have ready a dry sieve 

 which has been thoroughly cleaned aud scaldc<l, and 

 pour the fruit into this, and, after the juice has 

 entirely drained through, stralu It through several 

 thicknesses of muslin. After weighing it, put the 

 juice again in the preserving pan and boil it thickly 



for twenty minutes, stirring it frequently. Then 

 remove from the fire and put in the sugar (crushed 

 white sugar is the best for the purpose), allowing 

 for each pound of juice fourteen ounces of sugar, 

 adding the latter gradually as fast as it is dissolved, 

 and l)oil until done. To test whether it has boiled 

 enough, place a little upon a plate or saucer ; If it 

 becomes stiff, it is done sufficiently. Then remove 

 it from the fire, fill and cover your jelly jars, and sot 

 away for use in a dry, cool place. 



Sweetbread Salad — Boil six sweetbreads 

 thoroughly in salted water. Chop them up when 

 cold, and add to a mayonnaise sauce made thus: 

 Take the yelks of four fresh eggs and beat, adding 

 drop by drop enough of the best olive oil to make the 

 quantity of sauce you want. Add asaltspoonful each 

 of mustard and of salt, and lemon-juice to taste. 

 The sauce, as you continue to beat, will thicken 

 rapidly — resting the bottom of the dish on ice will 

 thicken it sooner. Beat with a silver fork. Just be- 

 fore serving wash and dry your lettuce, dress it 

 thoroughly with part of the sauce, and then pour in 

 the centre of the lettuce the sweetbread mixed with 

 sauce. This Is delicious. 



Rhubarb Mold for Desert.— Take one quart 

 of red rhubarb and cut it in pieces ; put it iu a sauce- 

 pan with a lid, and let it boil until quite a pulp ; 

 melt one-half ounce of gelatine in hot water ; when 

 dissolved put it with one pound of powdered white 

 sugar to the rhubarb, and boil for fifteen minutes; 

 add a few drops of lemon juice ; pour the rhutiarb 

 into a mold. Next day dip the mold into hot water, 

 turn out into a glass dish, pour round it some 

 custard made as follows ; The yelks of two eggs, a 

 tumbler of milk, four lumps of sugar ; simmer till 

 thick • add a few drops of essence of vanilla. 



Rhubarb Jelly. — Take some rhubarb, wipe it 

 with a clean wet cloth, peel it, and cut it into pieces 

 an inch long. To each pound of rhubarb add three- 

 fourths pound of white sugar. Put it to boll for 

 about ten minutes, or until the juice is well drawn. 

 Strain it into a preserving pan, let It boil quickly 

 until it clings to the spoon, skim it and put it into 

 jam pots or molds. The quickest way to know if it 

 will set is to drop a little on a plate to cool. 



Stewed Apple Pie.— Stew the apples and mash 

 them. Sweeten to taste. Stir In a teaspoonful of 

 good butter while the apple is hot, and season as 

 preferred. I)o not put the apple into the crust until 

 it becomes cool. Put strips of crust across the top. 

 Sift i>owdercd sugar over It. 



Apple Custard Pie.— Peel sour apples and stew 

 until soft, and not much water left In them ; the 

 rub through a cullender ; beat three eggs for each 

 pic to be baked, and put in at the rate of one cup 

 butter and one of sugar for three pies ; season witi 

 nutmeg. Less eggs and butter will make a good pi 

 not as rich as above recipe. 



Lemon Cream Pie.— One tcacupful [>owdered 

 sugar, one tablespoonful butter, one ege , the julco 

 and grated rliid of one lemon, one teacupful boiling 

 water and one tablespoonful corn starch dissolved in 

 cold water. Stir the corn starch Into the boiling 

 water, cream the butter and sugar and |)Our over 

 them the hot mixture. When quite cool add lemon 

 Hud the beaten egg. Take the inner rind off the 

 lemon aud mince very small. Bake without top 

 crust. 



Good and Cheap Pie Cudst.- One quart siaed 

 (lour, one teaspoonful salt, two heaping tcas|HX>nfulB 

 Rumfonl Yeast Powder; mix thoroughly together 

 while dry, and sift. Then add cold sweet milk 

 enough to make a stiff dough, and roll out as usual. 

 Uhc the " Pie Crust Gla^e " on both the Ixiltom and 

 t..p crusts, as per following recipe. Some prefer less 

 of the Yeast I'owder In pie crust ; a trial will deter- 

 mine what quantity best suits your taste. 



Pie Crust Glaze.— To prevent the julco soaking 

 through into the crust and making it soggy, wet the 

 crust with a beaten egg, just before you put In the 

 pic mixture. If the top of the pie Is wet with the egg 

 It gives it a beautiful brown. 



Puff Crust for Pies and Tarts.— One pound 

 (lour, one-half pound butter, one-half pound lard. 

 Cut lard and butter together ; rub one third of the 

 shortening into the (lour and wet with one egg beaten 

 with enough cold water to make the dough the same 

 consistency of the shortening, according to the 

 weather. Roll the remainder of the shortening Into 

 the crust, and set Into a cold place until thoroughly 

 cooled. 



Apple Pie.- Take sour apples and pare, core and 

 slice them. Put the crust in the plate and then a 

 layer of sliced apples, and sprinkle over them a thick 

 layer of light brown sugar, then another layer of 

 apples and more sugar, and so on until the dish is 

 full. Put on a top crust and bake. Powdered sugar 

 sifted over the top when done Is liked by many. 



Biscuit.— Take one quart sifted flour loosely put 

 in, two heaping teaspooufuls Rumford Yeast Pow- 

 der, one teaspoonful salt, sulllcient sweet milk and 

 water, or milk alone, to make a slack dough just 

 stiff enough to handle ; shape with a siJOon and the 

 floured hand. 



Bread.— Follow the above directions, adding one- 

 half gill more water. Cover the pan, which should 

 lie deep enough to allow the bread to rise without 

 touching the cover (a flat piece of sheet iron answers 

 very well as a cover) . When nearly done, the cover 

 may be removed to brown the top of the loaf. 



Graham Rolls.— As Graham flour should not be 

 sifted, take one and one-half pints Graham flour, 

 two heaping teaspooufuls of Kumford Yeast Powder. 

 Add one teaspoonful salt. To one pint of water add 

 half a gill of molasses, with which wet the flour. A 

 well-beaten egg improves these rolls. Bake like 

 while rolls in Gem pans. 



Waffles.- Take one quart of Hour, a teaspoonful 

 salt, a tableepoonfal melted butter and milk enough 

 to make a thick batter. Mix thoroughly. Add two 

 wellbeat.cn eggs, and two heaping teaspoonfuU 

 Rumford Yeast Powder ; stir well and bake at once 

 in waflle irons. 



Muffins.- With one pint of milk aud sufflcleul 

 wheat flour, make a thick baiter ; add a little salt, a 

 tablespoonfuls melted butter, two well-beaten eggs, 

 two heaping teaspooufuls Kumford Yeast Powder, 

 and bake quickly In mullln rings. 



Strawberry or Peach Short Cake.— To one 

 <|uarl of flour add two heaping teasixjonfuls Rumford 

 Yeast Power, ouo tablespoonful white sugar and a 

 little salt. Mix thoroughly while dry. Chop up 

 three tablespoonfuls butU-r in the flour thus prepared. 

 To one large cupful of sweet milk add one egg. 

 Tlicn put the whole together as (juickly and with as 

 little handling as possible, lioll Into two sliceis, 

 each about half an Inch thick. Bake In a wcU- 

 greascd pan, laying one sheet on top of the other. 

 When done, and while yet warm, separate them and 

 put between the two crusts a thick layer of straw. 



