1867. 



NEW ENGLAND FARMER. 



355 



soap, less water and less wood, than any other 

 way I ever tried, and think no one who has given 

 them a thorongh trial would part with them for 

 twice their cost, if they could not get more like 

 them. A Farmer's Wife. 



Dudley, Mass., 1867. 



Brown Bread. 



A pint basin twice heaping full of corn meal, 

 which is ground very coarse, scald with boiling 

 water, using as little water as you can, with much 

 stiiTing, get the meal all wet ; when cool add a 

 pint dish not quite even full of rye meal ; one tea- 

 cup of hop, or hop and potato yeast; one cup and 

 a half of molasses. Mix very soft, with tepid water. 

 Rise about two hours or till it cracks, then bake 

 four or live hours, very slowly at the last. o. 



Randolph, Vt., 1867. 



Bice Pudding. 



Four tablespoons of rice ; one quart of sweet 

 milk ; boil until tender, and the milk is 

 absorbed ; then stir in the j'olks of four eggs, 

 well beaten, and three tablespoons of sugar, with 

 the grated rind of one lemon. To the whites 

 of the eggs, well beaten, add eight tablespoons of 

 powdered sugar, with the juice of the lemon; lay 

 it over the pudding and return to the oven until 

 slightly browned ; cat cold. 



Queen of Puddings. 



One pint of bread crumbs ; one quart of milk ; 

 teacup of sugar ; yolks of four eggs ; a little salt ; 

 a small piece of butter. Lemon improves it. When 

 baked, spread over this a layer of jelly, or any 

 sweetmeat. Beat the whites to a froth ; add a 

 little white sugar ; spread over the pudding, and 

 return to the oven until slightly brown. To bo 

 eaten cold, with sweet cream. 



"White Cake. 



One and one-half cups of sugar ; three of flour ; 



one-half cup of butter; one cup of milk; two 



teaspoons of cream tartar ; one of soda ; three eggs ; 



beat the whites separate, sugar and yolks together. 



Sponge Cake. 



Seven eggs ; beat the whites and yolks separate ; 

 one half pound of flour ; three-fourths pounds of 

 sugar ; one tumbler of cold water ; boil the sugar 

 and water together until it boils clear ; let it cool 

 before puttmg it with the eggs. This is suflScient 

 for two loaves. 



Feather Cake. 



One cup of sugar; one-half cup of sweet milk; 

 two eggs ; not quite half a cup of butter ; one tea- 

 spoon of cream tartar ; one half teaspoon of soda ; 

 two cups of flour ; nutmeg ; bake in shallow tins. 

 Soft Cookies. 



Two cups thin cream ; two cups of sugar ; three 

 eggs; caraway; flour, sufficient to make it as 

 thick as pan-cakes ; two even teaspoons of salera- 

 tus ; drop with a spoon on buttered tins, and bake 

 fifteen or twenty minutes. 



Cookies, 



One cup of butter, well mixed with two cups of 

 sugar ; three eggs ; one cup of milk ; one teaspoon 

 of salcratus ; salt and spice to your taste ; flour 

 enough to mould it. Nellie. 



Hardwick, Mass., Feb. 17, 1867. 



Rejiarks. — Several other correspondents have 

 our thanks for favors which will soon find a place. 

 Ed. 



For the New England Farmer. 

 KHUBAKB. 

 The season has nearly come for the general use 

 of this delicious article, and perhaps a few hints to 

 young housekeepers, about its preparation may 

 not come amiss. 



Most people like rhubarb, and it is very exten- 

 sively used ; and still but few know how to prepare 

 it properly. 



Sauce. 



Wipe the stalks very carefully with a damp 

 cloth, and then with a dry one. Never peel it. It 

 destroys the flavor to remove the peeling, and 

 spoils the color. Cut into pieces about half or 

 three-quarters of an inch long. Put into a por- 

 celain lined kettle or a new, bright tin, not an old 

 black one ; add as much white sugar as your judg- 

 ment dictates ; cover with boiling water ; put a 

 plate tightly over the dish and cook until quite 

 soft, never touching it, as stirring it mashes it all 

 up. When done (if cooked in a porcelain-lined 

 kettle) ; set in a cool place, undisturbed, till tea 

 time, then slide it carefully into your glass dish, 

 and you will have a nice looking sauce with a 

 clear pink jelly-like syrup, making it look very 

 diflfcrent from the mass of little strings, usually 

 called rhubarb sauce. If cooked in a new tin, it 

 must be slid out into a bowl or pudding-dish as 

 carefully as possible and not transferred to your 

 glass dish until cold. 



Pies. 



Wipe as for sauce, line a deep plate with good 

 crust, rolled very thin, and cut the rhubarb in as 

 you sometimes do apples. Add one cup of white 

 sugar to a pie ; three tablespoons full of water, two 

 of flour, sprinkled over the top ; cover very tight 

 — tucking in the edges to keep in the— juice and 

 bake brown. Eat for tea or the next morning. Rhu- 

 barb pie over one day old is poor eating. White 

 sugar is very much better to use with rhubarb 

 than bi-own, as it makes a richer syrup and gives 

 a very different flavor. By cutting your rhubarb 

 and putting boiling water to it, and letting it cook 

 about five minutes, and then pouring off" the water 

 and filling your pie with the rhubarb thus de- 

 prived of half its acidity you need use only a large 

 half cup of sugar. Many prepare it so, but I 

 think it makes the pie flat and takes away the 

 good flavor. 



Bhubarb Dumpling. 



Wipe your rhubarb and cut as for sauce. Make, 

 up a soft dough as for cream tartar biscuit ; one 



