1860. 



NE^V ENGLAND FARMER. 



465 



For the New En?limcl Farmer. 



DOMESTIC KECEIPTS. 



Apple Puffs. — Take sour apples that cook 

 well ; stew, sweeten, and spice with lemon, nut- 

 meg, or cinnamon. Add a little butter, while the 

 apple is hot. Make a good puff paste, roll it 

 quite thin, and cut it in strips about three inches 

 wide. On one-half of the strips put the apple, 

 a spoonful in a place, leaving room enough be- 

 tween to cut the paste. Cut small openings in 

 the upper crust directly opposite the apple ; lay 

 these strips over the others, and cut through both 

 thicknesses of paste, either with a glass tumbler, 

 or a common cake-cutter. Bake in a moderate 

 oven, and if the paste is good it will be very light. 



Jelly Cake. — Take three eggs, one cup flour, 

 one cup white sugar, two teaspoonfuls cream tar- 

 tar stirred in dry, and one teaspoonful supercar- 

 bonate of soda dissolved in warm water ; this 

 should be mixed with the eggs and sugar, before 

 stirring in the flour. Prepare square baking tins, 

 and pour in enough of the batter to cover the bot- 

 tom ; bake in a moderate oven, though not too 

 cold ; watch it closely, as it burns easy ; as soon 

 as done take it out, and spread on either apple 

 or currant jelly while the cake is warm ; roll it 

 up and lay it away to cool. Cut through in slices, 

 and it will resemble round cakes Avith two rings 

 of jelly. When properly made it looks tempting, 

 and the taste is by no means disagreeable. It 

 may be baked in any other form, and by making 

 the cakes thicker, and baking about twenty min- 

 utes in a hot oven, it makes a very good sponge 

 cake, without the jelly. 



Pumpkin Sauce, No. 1. — Prepare pumpkin as 

 for stewing, only cut finer ; put in the kettle, and 

 pour over it the same quantity of boiled sour 

 cider as you would if it were apples ; cook the 

 same as for apple-sauce. If you wish to use it 

 at tea-time, stir in a little sugar previous to send- 

 ing it to the table. It can hardly be known from 

 apple-sauce. 



No. 2. — Prepare the pumpkin as in No. 1 ; add 

 three pounds of brown sugar to ten pounds of 

 pumpkin ; pour on it a little water, and stew un- 

 til the raw taste disappears ; but not enough to 

 break the pumpkin much. When done, flavor 

 with lemon. 



No. 3. — Same as No. 2, only use molasses in- 

 stead of sugar, and spice while hot, with cinna- 

 mon. This sauce answers a very good purpose, 

 and when apples are scarce, is well worth a trial. 



Steamed Indian Pudding. — Two cups full of 

 sweet milk, one tablespoonful of molasses, two 

 eggs, one teaspoonful of soda, two cups full of 

 Indian meal, one of flour, and one of dried cher- 

 ries, currants, or other fruits, all thoroughly 

 mixed. Have a tin dish ready, into which pour 

 the batter ; set it in a steamer, and cook it an 

 hour and a half. Send it to the table hot, and 

 serve with any good sauce. 



Johnny Cake. — Two cups full of Indian meal, 

 half a cup full of flour, two cups full of sweet 

 milk, one tablespoonful molasses, and one tea- 

 spoonful soda. Bake in a hot oven ; it will be 

 Tery light. 



Minced Pies. — One cup full of finely chopped 

 meat, and two of pickled beets ; mix over night, 



and add spices to suit the taste. Pour on it some 

 West India molasses, and a little good cider vin- 

 egar ; lot it stand till morning ; then add one cup 

 full of raisins, and one of currants, half a cup 

 full of sugar, and hot M'ater enough to make the 

 mass of a proper consistency. Add a teaspoon- 

 ful of butter to each pie before putting on the 

 upper crust. Equally as good as pies made with 

 apples, and in a scarcity of fruit, is well worth 

 trying. 



Imitation Apple Pie. — Take dried pumpkin, 

 and cut it in pieces about the size of a quarter of 

 a small apple ; stew it till soft, but not enough 

 to fixll to pieces. Add one cup full of currants, 

 or other dried fruit, to pumpkin enough for three 

 pies ; mix well, and put on plates the same as 

 apple ; then pour on each pie a teaspoonful of 

 sharp vinegar ; strew on some sugar, and spice 

 to taste. Put on the upper crust, and bake. A 

 good substitute for apple pie. 



Another. — Take ripe pumpkin, cut it in small 

 pieces, and stew until soft enough to beak easy 

 with a spoon. Take it up, and add sugar and 

 lemon, or other spice to suit the taste. Bake with 

 or without upper crust. 



Tomato Pie. — Take ripe tomatoes, scald, skin, 

 and take the seeds out. Line the plates with 

 paste, and slice on tomatoes enough to cover each 

 about as thick as you would for a tart ; spice with 

 lemon, nutmeg or mace ; add a little butter, and 

 cover with a good puff paste ; bake well, and you 

 will have a pie good enough for the best man in 

 town. 



Squash Pie. — Stew squash the same as you 

 do pumpkin, allowing all the water to dry away 

 before taking it from the fire. Pass it through a 

 colander, and add a little butter, or sweet cream, 

 and some new milk, but not as much as for pump- 

 kin pies ; stir in a small tablespoonful of flour 

 and one egg tq each pie ; flavor with ginger and 

 nutmeg. Pies thus made of the marrow squash 

 have a close resemblance to sweet potato pie. 



E. H. V. 



Salt and Fence Posts. — A correspondent of 



the N. H. Journal of Agriculture says: 



I have just been to examine some that I set 30 

 or 31 years ago. I found them all sound and 

 erect. That is, I tried every one of them, and 

 found them to stand firm. They are white oak, 

 about 12 inches square, with the part set in the 

 ground unshaved. After setting, I bored into 

 each post about three inches above the ground, 

 with a two inch auger, at an angle of about 45°, 

 and filled the hole with salt, and plugged it up. 

 The plugs are all in, and the posts look as sound 

 as when set. I put in about one-half a pint of 

 salt to a post. As I tried none without salt, I 

 cannot say whether it was the salt or something 

 else that preserved the posts. 



Winter Wheat. — Mr. John Steele, of Stone- 

 ham, Mass., showed us some winter wheat of his 

 raising, where he obtained at the rate of thirty-six 

 bushels per acre. It was very handsome. He 

 thinks wheat can be raised easily and profitably 

 in this State. 



