THE SOUTHE 



RN PLANTER. 



247 



fine sugar, or the syrup the fruit was preserved 

 in ; mix all well, and put it into glasses. 



Lemon Cream. — A large spoonful of bran- 

 dy, six ounces of loaf sugar powdered, the peel 

 and juice of two lemons, the peel to be grated. 

 Mix these ingredients well together in a bowl; 

 then add a pint of cream, and whisk it up. 



Barley Cream. — Two pounds of lean veal, 

 a quarter of a pound of pearl barley, boiled in 

 a quart of water very slowly till it becomes 

 the consistence of cream, which should be 

 passed through a fine sieve, and all salted to 

 your taste. 



Pompadour Cream. — Beat the whites of 

 six eggs to a froth with one spoonful of brandy; 

 sweeten it; stir it over the fire three or four 

 minutes ; pour it into a dish ; melted butter or 

 cream (boiling) over it. 



Rhenish Cream. — Boil one ounce and a 

 half of isinglass in a pint of water. Strain it 

 through a sieve, and add eight eggs well beaten, 

 half a pint of Rhenish or other white wine, 

 the juice of two lemons, and the peel of the 

 same, grated with as much pounded loaf sugar 

 as may suit the taste. Let them boil all to- 

 gether, very slowly, until the mixture is of the 

 consistence of custard ; then strain it through 

 thin muslin into china cups. It will not turn 

 .so well out of anything else as out of china. 



Ice Cream. — Sweeten the cream ; put it into 

 a tin for the purpose, with a close cover; set it 

 into a tub of ice that is broken to pieces; with 

 a good quantity of salt ; when the cream thick- 

 ens round the edge, stir it, let it stand as be- 

 fore till of a proper thickness, turn it out, first 

 dipping the tin in cold water; it must stand in 

 the ice four or five hours. 



Swiss Cream. — A pint of cream, sweetened 

 to your taste, and the peel of a lemon, to be 

 set over a slow fire till it boils; the juice of a 

 small lemon and a little flour beaten up with 

 it, to be mixed with the cream, and let it boil 

 a few minutes longer; then strain through a 

 sieve. Lay your cake in the dish, and pour 

 the cream upon it. It should be made the 

 day before it is wanted. 



Cherry Ice Cream. — Take half a pound 

 of preserved cherries, pound them, stones and 

 all; put them into a basin, with one gill of 

 syrup, the juice of a lemon, and a pint of 

 cream; pass it through a sieve, and freeze it 

 as usual. 



Blanc Mange. — To one quart of milk add 

 jne glass of isinglass, a quarter of a pound of 

 tugar, a quarter of an ounce of cinnamon, a 

 ttle grated nutmeg, half the peel of a lemon, 

 nd a bay leaf; simmer over a slow fire, stir- 

 ! ng it till the isinglass is dissolved ; pass it 



through a napkin into a basin, and pour into 

 a mould. This can be made of any color or 

 flavor that will not curdle the milk; the milk 

 of bitter almonds may be added to flavor it. 

 Soyer recommends Arney's blanc mange pow- 

 der as being excellent. 



Jaune Mange. — Dissolve one ounce and a 

 half of isinglass in a pint and a half of water, 

 add to it one pint of white wine, the yolks of 

 eight eggs, and the juice of three lemons ; boil 

 the peels in the liquor, beat the eggs with the 

 juice of the lemons, sweeten to your taste; 

 boil it all together, strain it, and put it into 

 moulds. 



Jacque Mange. — To two ounces of isinglass 

 add a pint of water, dissolve it over the fire, 

 and add the rind of two large lemons, grated. 

 When it has boiled a little, put in a pint of 

 white wine, then the yolks of eight eggs tho- 

 roughly beaten, the juice of two lemons, and 

 sugar to taste. The eggs, lemon juice, and 

 sugar should be previously mixed together with 

 a small quantity of the wine. Add the whole 

 together, and keep stirring it one way until it 

 boils. Then strain through muslin, and pour 

 into cups or moulds that have been well rinsed 

 in cold water. — Germantown Telegraph. 



MILK-PANS— SOILING COWS. 



Some experiments made in Germany for the pur- 

 pose of ascertaining what kind of material is best 

 for milk-pans, resulted as follows : 



Tinned milk*pans 7.07 Hanover lbs. butter. 



Glass 7.04 



Wooden " (not painted) •• 6.96 " " " 



Earthenware 6.92 " " " 



Wooden " (painted) 6-67 " " " 



In connection with the above experiments others 

 were made in relation to feeding cows, from which 

 it appeared that there was required for one pound 

 of butter — •* 

 Of milk produced by stall-feed- 

 ing with green clover, 15.00 Hanover qts. milk. 



With green tare and clover, •• • 15.67 " M " 



By pasturing, 12.84 " " « 



This shows that the cows gave the richest milk 

 on pasture. But the difference in the quality was 

 probably owing to a difference in the kind of food 

 eaten by the cows, and not to the manner of feeding. 

 The pastures, it is presumed, contained grasses in- 

 stead of clover — the former, as many dairymen 

 know, being best for the production of butter. — 

 Boston Cultivator. 



SHIPMENTS OF PRODUCE. 



On the 3d July the New York mail steamer Roan- 

 oke received on board, at Smith's wharf, Norfolk, 

 2270 barrels, principally potatoes, 470 baskets and 

 26 boxes tomatoes. On the 4th, the Jamestown 

 took in 1500 barrels, and being full, could receive 

 no more. On last Saturday, 1800 barrels potatoes, 

 &c, and 600 baskets tomatoes were shipped to New 



