298 



THE SOUTH 



ERN PLANTER. 



then pour it into the midst of the three 

 quarts of flour; knead it well, with as much 

 warm water as will make it into a moder- 

 ately stiff dough; let your bread rise till at 

 least twice its size; then, after again knead- 

 ing a great deal, mould out your loaves 

 or rolls into smooth, regular forms, wet 

 them over with cold water, to prevent 

 cracking, and set them to raise again under 

 a clean cloth, till by touching on one side, 

 they will quiver on the opposite side, then 

 wet again with cold water and bake imme- 

 diately. If the fermentation has not ar- 

 rived at this point, the bread will not be 

 sufficiently light — if it is suffered to go be- 

 yond this point, the bread will lose its 

 sweetness. A tin kettle with a closely 

 fitting cover, is best to set your bread to 

 raise in, particularly when it is set to raise 

 over night, to be baked for breakfast in the 

 morning. Your bread should be set to 

 raise in a moderately warm place, in win- 

 ter, and a cool place in summer. I use 

 yeast cakes, as more convenient, more 

 easily kept sweet, and less expensive. I 

 make them thus : — Boil as many hops as I 

 can grasp in one hand, in a quart of water, 

 down to three half pints, then pour it over 

 a cupful of sifted flour, through a seive or 

 cullender; let it get cold; then add a pint 

 of well risen yeast, and as much Indian 

 meal as will make a stiff dough ; set it by 

 to raise, and when quite spongy and light, 

 sift your board over with meal, make your 

 cakes thin and lay them on it to dry; turn 

 them frequently while drying. After they 

 are thoroughly dry, hang them in a clean bag 

 in your kitchen, to insure from moisture. 

 Do not dry them in the sun or near a fire, 

 either will destroy their life. I usually put 

 my board of yeast cakes to dry on the 

 highest shelf in the kitchen, after sifting 

 them over with meal, which can be skaken 

 off with the dust, which will unavoidably 

 fall upon them. — In Dollar Newspaper. 



Valuable Eeceipts. 



We are requested to insert the following 

 recipes by a kind correspondent .to whom 

 we are indebted for some seed of the Mar- 

 tinoe and vegetable egg. 



A friend has handed us the subjoined re- 

 ceipts for publication, with the remark that 

 they will be found satisfactory in every 

 respect by good housewives. 



Soda Biscuits. — Take two quarts of flour, 



one pint of sour milk, two pieces of butter 

 the size of a walnut, two teaspooftfuls of 

 cream-tartar, two teaspoonfuls of soda ; 

 mix cream-tartar with the flour, and soda 

 with the milk. 



To Pickle Martinoes. — Soak in brine : 

 take them out and drain them ; put them 

 in an iron pot and cover with weak vine- 

 gar; simmer slowly until they turn dark 

 and are tender enough for a straw to run 

 through them; drain them and put them 

 in a jar with some sliced onions ; boil 

 strong vinegar, cloves, allspice, red pep- 

 per, and horse radish, and pour it over 

 them boiling hot; tie up closely, and in a 

 few weeks they will be ready for use. Su- 

 gar is a great improvement ; if used, it 

 must be boiled in the spices. 



French Pickles. — Take one peck of 

 green tomatoes, one-fourth peck of onions, 

 one-fourth pound of white mustard seed, 

 one ounce of cloves, one ounce of allspice, 

 one boltle of mixed mustard, two table- 

 spoonfuls of black pepper, one table-spoon- 

 ful of cayenne pepper, one ounce of cele- 

 ry seed, one pound of brown sugar. Slice 

 the tomatoes and lay them in salt for 

 twelve hours, pour off the brine, slice your 

 onions and put a- layer of tomatoes, onions, 

 spices and sugar, in a bell-metal kettle, 

 until the ingredients are all in. Pour on 

 vinegar until the tomatoes are covered, 

 and boil hard for one hour. 



Sweet Mango Pickles. — Fill a gallon jar 

 with mangoes and cucumbers, and cover 

 them with strong brine ; after letting them 

 stand for several days, pour off the brine 

 and boil it and pour it hot over the pick- 

 les ; do this every third morning until you 

 have scalded them three times; you are 

 then to mix equal quantities of water and 

 vinegar, and scald them three times as be- 

 fore, keeping them closely covered with 

 cabbage leaves to keep in the steam. The 

 filling for mangoes, cucumbers and pep- 

 pers : One tea-cup of black pepper, one 

 tea-cup of allspice, half tea-cup of race 

 ginger, one ounce of cloves, one ounce of 

 mace, one pint of black mustard seed, one 

 pint of white mustard seed, two cups of 

 scraped horse radish, two and a half 

 pounds brown sugar. Beat the spices, but 

 not fine ; one small cabbage chopped fine ; 

 mix all well and fill your mangoes. Take 

 two pounds more sugar and boil with the 

 vinegar ; pour it hot over your pickles. If 



