60 



NEW ENGLAND FARIVIER. 



Jan. 



about ten minutes before they are done. Shelled j 

 beans, green peas, and green corn, that have been 

 dried, should be soaked overnight and then boiled 

 precisely as when first gathered. 



A very good addition to a dinner of boiled beef 

 is a dish of beans— the common dried white beans 

 —boiled in a bag with the meat. They should be 

 soaked over night, the water turned off. Butter 

 them before taking them to the tab'ie. 



Bean or pea soup needs generally three hours to 

 cook it well. One hour before it is done boil in 

 another kettle a piece of salt pork, and, if you 

 like, the same of corned beef, and just before tak- 

 ing up the soup mix the contents of the two ket- 

 tles. Some persons pass the soup through a hair 

 sieve. With pea soup this is always necessary, 

 unless the hulls have been carefully skimmed 

 from the surface of the liquor when they are first 

 separated from the peas. 



To bake beans or peas, soak them over night in 

 cold water ; turn this off in the morning, and par- 

 boil them in double their measure of fresh, soft 

 water till their skin cracks. Then skim them into 

 a deep carthern or iron pan, pour in a little mo- 

 lasses— a tablespoonful to a quart of beans— and 

 enough boiling water to cover them. Then place 

 among them, sinking it so that only the rind is 

 visible, half a pound of salt pork, both fat and 

 lean, the rind cut in strips. Bake them three hours 

 at least, in a steady oven ; they are better if baked 

 six or even ten hours. 



Succotash, or corn and bean soup, is made of 

 dried corn and beans, in the same way as bean or 

 pea soup. It is sometimes made of green corn and 

 beans. In that case the cobs, after the corn has 

 been cut from them, are boiled an hour to extract 

 their juices, and in this liquor the corn and beans 

 are stewed. Only the sweet corn should be used. 



For the Xew England Farmer, 



DOMESTIC BECEIPTS. 



Keceipt for Lincoln Pie, or Cake. 



Take two-thirds cup of sour milk, two-thirds cup 



of cream, one-half cup of sugar, one teaspoonful 



each of salt and salcratus, flour enough to make a 



stiff batter, bake in a hot oven. While it is bak- 

 ing stew one and one-half cups dried raspberries, 

 sweeten well and have plenty of juice. When the 

 cake is done cut with a thin knife into two or 

 three layers according to the thii kness of your 

 cake ; put one on a warm plate and put on a layer 

 of sauce, another of cake, till all is prepared, send 

 to the table and help yourself. 



Blackberry or raspberry jam, or even dried 

 apple sauce can be used instead of the dried rasp- 

 berry. Mrs. J. E. D. 



GOOD DOMESTIC EECBIPrS, 



An Economical Dish. — Steam or boil 

 some mealy potatoes ; mash them with some 

 butter or cream, season them, and place a 

 layer at the bottom of a pie dish ; upon this 

 place a layer of finely chopped cold meat or 

 fish of any kind, well seasoned ; then add 

 another layer of potatoes, and continue alter- 

 nating these with those until the dish is filled. 

 Smooth down the top, strew bread crumbs 

 upon it, and bake until well-browned. A 

 small quantity of meat serves in this manner 

 to make a nice presentable little dish. 



Pheasant, Partridge, or Grouse Pie in 

 A Dish. — Pick and singe two pheasants, or 

 four partridges or grouse ; cut off the legs at 

 the knee ; season with pepper, salt, chopped 

 parsley, thyme and mushrooms. Lay a veal 

 steak and a slice of ham at the bottom of the 

 dish ; put the partridge in, and a pint of good 

 broth. Put puff daste on the edge of the 

 dish, and cover with the same ; brush over 

 with egg, and bake an hour ; or place them in 

 a raised crust. 



Clam Fritters. — Take twenty-five clams 

 and chop them fine, leaving out the juice ; four 

 eggs beaten, one cup of sour cream (if you 

 have no cream, use one cup of buttermilk, and 

 a piece of butter the size of an egg, melted 

 and well mixed) ; one cup of flour, one small 

 spoonful of saleratus. Then fry in butter, 

 and spread them well with good sweet butter 

 when you take them out of the frying-pan. 



