I860.] 



THE SOUTHERN PLANTER. 



573 



very superior in all cases of sprains, bruises, 

 &c, on man or beast. 



Potato Apple Dumplings. — Boil any 

 quantity of white, mealy potatoes ; pare 

 them and mash them with a rolling pin; 

 then dredge in flour enough to form a dough ; 

 roll it out to about the thickness of pie- 

 crust, and make up the dumplings by put- 

 ting an apple, pared, cored and quartered, 

 to each. Boil them one hour. 



Spruce Beer. — For three gallons, take 

 one quart of molasses, twenty drops oil of 

 spruce, fifteen drops oil of sassafras, fill the 

 pail with hot water, mix them well together, 

 let it stand till blood warm, then add a pint 

 of yeast, let it remain ten or twelve hours, 

 then bottle it. In three hours it will be fit 

 for use. 



Indian Cakes. — Six well beaten eggs, one 

 quart of milk, warmed, a small lump of 

 butter, a teaspoon of salt, one of soda, two 

 tablespoonfuls of sugar, one pint and one- 

 half Indian meal. Bake in buttered tins 

 about two inches thick. Better than sponge 

 cake for tea. 



Vinegar Pie. — Take a gill of cider 

 vinegar, one quart of water, a teacup of 

 molasses, or sugar enough to make it sweet, 

 stir in half a dozen spoonfuls of flour, put 

 it on the fire and let it boil. Bake with two 

 crusts, or put the top crust on in strips if 

 it is liked better. 



Newton Short Gingerbread. — Eight cups 

 flour, three cups sugar, one of ginger, one 

 of butter, six eggs, one teaspoonful of soda. 



Baked Apple Pudding. — Boil one pound 

 and a half of good apples with a gill of 

 water, and half a pound of brown sugar, till 

 reduced to a sriiooth pulp'; stir in one gill of 

 sweet cream, a tablespoonful of flour or fine 

 bread crumbs; flavor with a little lemon 

 juice, or grated lemon, and bake forty 

 minutes. 



Cheap Sponge Cake. — Two eggs, one 

 cup of flcur, one cup of sugar, one spoon- 

 ful of sweet milk, half a spoonful of soda, 

 one teaspoonful of cream of tartar, and a 

 little salt; grate in some rind of lemon, and 

 add part of the juice, and a teaspoonful of 

 butter. Bake fifteen minutes. 



To Restore Sour Milk or Cream. — Milk 

 or Cream, when it has turned sour, may be 

 restored to its original sweetness by means of 

 a small quantity of carbonate of magnesia. 



When the acidity is sligjjt, half a teaspoon- 

 ful of the powder to a pint of milk. . 



Orange Tart. — Squeeze two oranges and 

 boil the rind tender, add half a teacup of 

 sugar, and the juice and pulp of the fruit, 

 an ounce of butter, beat to a paste. Line a 

 shallow dish with light puff' crust, and lay 

 the paste of orange in it. 



Loaf or Tea, Cake.-— One cup of sour 

 milk, one cup sugar, one teaspoonful rose- 

 water, a little nutmeg, one tablespoonful of 

 butter, one teaspoonful of soda, one and a 

 half cups flour. 



Lemon Dip.— -Thin two tablespoonsful of 

 flour with water; stir it into a pint of boil- 

 ing water; let it boil once; take it up and 

 stir in four tablespoonfuls of sugar, a little 

 butter and the juice of one lemon. 



Deborah's Batter Pudding.- — Sixteen 

 tablespoonsful of flour, one quart of milk, 

 six eggs, salt; beat the eggs to a froth on a 

 plate, and after it is mixed beat it fifteen 

 minutes. Either boil or bake. 



Pice Pudding. — Quarter of a pound of 

 rice, one quart of milk. Stir well while 

 boiling. When nearly cold, add one-quarter 

 pound of butter, same of sugar, six eggs, 

 spice to taste. Bake one hour. 



Salem Cookies:— -Three and a half pounds 

 of flour, one and a half of sugar, one of 

 butter, one teaspoonful of caraway seeds, 

 one and a half cups of milk, and a tea- 

 spoonful of soda. 



Tea Cake.— -Three cups of sugar, three 

 eggs, one cup of butter, one cup of milk, a 

 spoon of soda and four cups of flour, well 

 beat up. If it is so stiff it will not stick 

 easily, add a little more milk. 



To Brou-n Coffee. — Coffee should be 

 browned gradually, and only to a light 

 chesnut brown, so that when it is ground it 

 will be lively and fly around the sides of the. 

 cup. 



Potato pudding.— -Two pounds of pota- 

 toes, boiled and sifted, three-fourths of a 

 pound of sugar, one-half pint of cream, 

 seven eggs and nutmeg. 



To Preserve Eggs. — Set them away in a 

 dry cellar, standing on their ends, and turn 

 th£ other end up once a week. They will 

 keep fresh a year. 



Boiled Pudding. —-One quart of milk, 



