252 



NEW ENGLAOT) FARMER. 



May 



and the unhealthfulness of sewing. — Oju- Girls, 

 by Dio Lewis, A. AI., M. D. 



DOMESTIC RECEIPTS. 



Lari>. — Leaf lard is the iiieest for all cook- 

 ing purposes ; skin all the fat that is to be 

 tried into lard, and conunence by frying gent- 

 ly a little leaf lard, or your fat will seoreh ; 

 let it eook slowly, and dip oil' the fat as fast 

 as it is liquefied, and strain it through a cloth ; 

 when all is straiiu'd that can be dipped oil", 

 squeeze the remainder by itself in the cloth. 

 If the lai'd is to be used for cooking, salt it a 

 trille when first put on ; nnu-h of the salt will 

 be found at the bottom of the kettle undis- 

 solved, still, it would seem to be better that 

 salt should be used. If the lard is to be used 

 for burning in lard lamps, salt would be in- 

 jurious. If the fat is not skinned before try- 

 ing, the gluten in the skin will make tlie lard 

 impure and frothy. Save the scraps and skins 

 for soap grease. 



Buckwheat Caices. — One quart of buck- 

 wheat flour, mix with lukewarm water, rather 

 thicker than you will wish it when ready to 

 bake. A cup of Graham meal added is, we 

 think, an improvement ; stir in a cup of family 

 yeast, or half a penny's worth of bakers', and 

 a teaspoonful of salt ; mix in an earthern bowl, 

 or a large earthern pitcher ; the latter is the 

 most convenient as the batter can be poured 

 from the lip of the pitcher more neatly than it 

 can be dipped out of a bowl ; set it where it 

 will keep warm all night. The batter should 

 be made early in the evening, as it takes fully 

 ten hours in winter to rise ; when ready to 

 bake in the morning beat half a teaspoonful 

 of soda into a great spoonful of molasses and 

 stir into the batter, adding also enough luke- 

 warm water to make it thin enough to fry 5 

 bake quick ; the thinner the cakes can be 

 baked the better they will be. 



French Mode of Fryixg Potatoes. — 

 Cut them in whatever shape you wish above a 

 bowl of cold water so that the\- will drop into 

 it. Then drain and wipe them dry. This 

 nmst be done quickly, so as not to allow the 

 potatoes to become reddish. Have a coarse 

 towel ready, then turn the potatoes into a col- 

 ander, and inmiediatcly turn them into the 



towels, shake them a little, and quickly drop 

 them into hot fat. When done turn them into 

 a colander, sprinkle salt on them and serve 

 hot. If you wish them light or swelled, leave 

 the potatoes in the colanrfer only about half a 

 minute, then put them back in the very hot 

 fat, stir for about a minute, and put them 

 again in the colander. If the fat is very hot, 

 when dropped into it for the second time, they' 

 will swell. 



Orancje Puddin'g. — Peel and cut five good 

 sweet, juicy oranges into thin slices, taking 

 out all the seeds. Pour over them a coflfee- 

 CUJ1 of white sugar. Let a pint of milk get 

 boiling hot by setting it into some boiling 

 water ; add the yolks of three eggs, well beat- 

 en, one tablespoonful of corn starch, made 

 smooth with a little cold milk. Stir all the 

 time, and as soon as thickened pour it over 

 the fruit. Beat the whites to a still' froth, 

 adding a tablespoonful of sugar, and spread 

 over the top for frosting. Set it into the oven 

 for a few minutes to harden. Eat cold or 

 hot for dinner or tea. Substitute berries of 

 any kind, or peaches, if you like them better 

 than oranges. 



Cold Veal. — Mince the veal very fine, 

 with a little ham, a tablespoonful of flour, 

 three well-beaten eggs, one small onion, 

 scalded for five or ten minutes to remove the 

 coarser flavor, and then chopped fine ; sweet 

 herbs, pepper, and salt, to suit the taste. 

 Butter a deep pie-plate ; set a small cup in the 

 centre, and fill the plate all round the cup 

 with the mince-meat. Bake of a delicate, 

 brown ; then remove the cup, and fill its place 

 with some nice sauce — apple, cranberry, or 

 jelly, or, if you please, some scolloped oys- 

 ters. Beef, lamb, or chicken prepared in the 

 same way is very good. 



Apple Snow. — Stew some fine flavored 

 sour apples tender, sweeten to taste, stram 

 them through a fine wire sieve, and break in- 

 to one pint of strained apple the white of an 

 egg ; whisk the apple and egg very briskly, 

 till quite stiif, and it will be as Avhite as snow ; 

 eaten with a nice boiled custard it makes a 

 very desirable desert. Season with a very lit- 

 tle nutmeg and cinnamon, add a little butter, 

 and bake in good pastry ; and you Avill have a 

 very good apple pie. 



