296 



NEW ENGLAND EARTHIER. 



June 



HOUSEHOLD ECONOMY. 



CONTRIBUTED FOR THE NEW ENGLAND FARMER. 



Fried Potatoes. 

 Pare and cut the potatoes in thin slices over 

 night, let them stand in cold water. In the morn- 

 ing, shalie them in a dry towel, till perfectly 

 drained. Then drop them into very hot fot, enough 

 to float them. (The fat from Ijcef suet is best.) 

 Shake tmd turn them till brown, keeping them 

 very hot. Dip out with a skimmer and salt them 

 a little. If properly done they will be crisp and 

 delicious. 



in the morning instead of putting all into one loaf, 

 put it into the "cast iron roll pan,'' now sold every- 

 where. Bake half to three-quarters of an hour, 

 and you have a nice thing for breakfast, sure to be 

 light and wholesome. 



Dressing for Fowls. 

 A sausage cut up with bread crumbs, wet with 

 an tgg and a little boiling water, will be found to 

 be convenient and good. 



Indian Cakes. 

 Mix up Indian meal with water or milk, with or 

 without an egg, into a batter, rather thicker tlian 

 for griddle cakes, add a trifle of flour, salt well, 

 and pour it into the cast iron roll pan, previously 

 i well heated ; bake in a veiy hot oven. Success 

 greatly depends on having the pan and oven hot 

 enough. Wheat flour may be used in place of the 

 meal. 



Sponge Cake Pudding, 



Stale sponge or other plain cake may be made 

 into a nice pudding, by crumbing it into a little 

 more than a pint of milk and two or three beaten 

 eggs and baking it. Sauce — sugar and butter 

 beaten together. 



Orange Custard. 



Ptemove the rinds, thick cells and seeds from 

 four oranges. Add sugar and wine to the pulp till 

 it is agreeable. Place a layer of sponge cake 

 broken small on the bottom of a deep glass dish. 

 Pour over a part of the orange, wine &c. Then 

 another layer of cake, and the remainder of the 

 fruit. Just before it is served, pour over the whole, 

 cold, soft custard, made by stirring the beaten 

 yolks and a little of the white of three eggs into a 

 pint of boiling milk, with three table spoonfuls of 

 white sugar. / Mary. 



Parsonsjield, Me., 1867 



I find so much that is valuable in your depart- 

 ment of fanuly receipts, that it is but fair that I 

 should contribute my share towards keeping it 

 full. The great difficulty which we housekeepers 

 on a moderate income have, is to get up nice but 

 cheap dishes. One cannot help making good 

 things, who has plenty of eggs, butter, sugar, &c., 

 to draw upon ; the trouble is to suit the family on 

 an economical use of these staples. Such receipts 

 then should, I think, have the place of honor in 

 your columns. 



Brown Bread Breakfast Cakes. 

 Mix up brown bread over night as usual, then 



Graham Cakes. 

 Take nice Graham flour, with plenty of salt, wet 

 it with boiling water, into a thick dough, cut into 

 rolls about an inch thick. Bake in a hot oven. 



Troy Pudding. 



The following receipt was published in your 

 paper a long time ago ; it is so valuable as to bear 

 repetition, especially for the benefit of your many 

 new subscribers : — 



Two-thirds of a cup of pork or suet chopped 

 fine, two-thirds cup of molasses, one cup of sour 

 milk, one teaspoonful of saleratus, four cups of 

 flour, three cups of any kind of berries or chopped 

 apple. Steam three hours. Sauce — Butter, sugar, 

 a little boiled cider, flour and water. Indian meal 

 may be substituted for part of the flour with econo- 

 my. 



Cusk a la Creme. 



If any housekeeper desires to make the best dish 

 from fresh fish she ever saw or tasted, let her try 

 the following : — 



Take a fish weighing from two to three pounds, 

 rub it well with salt and put it into a kettle with 

 enough water to cover it. When it comes to a boil 

 set it oflT where it will cool. When cool enough 

 take out the bones. Take a pint of milk or cream, 

 and boil a large onion and a piece of mace in it. 

 Rub a quarter of a pound of butter into some flour, 

 strain off the onion from the milk, and mix 

 smoothly, adding a little pepper. Put it on the 

 fire and stir until like a thick sauce. Lay the fish 

 in a deep dish and pour the sauce over it. Have 

 some crumbs ready to sift thickly over the top. 

 Then bake from half to three-quarters of an hour. 



Gava. 



