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USEFUL RECIPES. 
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of brandy, 3 nutmegs, 1 tablespoonful of cloves, 1 of 
cinnamon, 1 of mace, 1 ounce of charcoal, 8 eggs. 
Patten Honey. —■Take 4 pounds of sugar, one- 
half pint of water, 2 teaspoonfuls of alum; boil 5 
minutes; strain; then add 1 teaspoonful of flavoring 
composed of 3 drops oil of rose in 1 gill of alcohol, 
and it is fit for use. 
Puffs. —One quart of milk, 6 eggs, 16 tablespoon¬ 
fuls of flour, and a little salt; bake in small tins or 
cups. 
Sponge Cake. —Four eggs, one and one-half cups 
of sugar, 1 teaspoonful of butter, 2 tablespoonfuls of 
sweet milk, 2 teaspoonfuls of baking powder, and 
one-half cup of corn-starch; finish with flour ; do not 
make it stiff. 
Cocoannt Cake. —Two cups of sugar, one-half cup 
of butter, the yelks of 4 eggs and 1 whole one, 
beaten until very light; add one-half cup of sweet 
milk, one-half cup of corn-starch; finish with flour; 
bake in jelly tins. Beat the 4 whites to a stiff 
froth, add 1 cup of sugar, 4 tablespoonfuls of corn¬ 
starch, spread layers, and sprinkle plentiful with 
cocoannt. 
Cocoanut Pie.— Grate one cocoanut; add 1 pint 
of sweet milk, 3 eggs, 1 cup of sugar, a little salt; 
add the cocoa milk first. For two pies. Baked 
without a top crust. 
Pie Crust. —One and one-half cup of lard, 1 cup 
of sweet milk, 1 teaspoonful of baking powder, salt 
one-lialf teaspoonful; stir the baking powder and 
lard in the flour first. 
Mince Pie.— Five pounds of beef well boiled, 3 
pounds of chopped suet, 3 pounds of raisins, 2 pounds 
of citron, 1 tablespoonful of lemon, 2 of cinnamon, 
4 nutmegs, 1 teaspoonful of ginger, 1 of salt, 4 
pounds of currants, 6 pounds of sugar, 12 apples, 
one-half pound of butter. 
Artificial Oysters. —On e pint of grated sweet corn, 
one-lialf cup of sweet milk, 1 teaspoonful of salt, 
one-half teaspoon of pepper, 2 cups of flour, 3 eggs. 
Beat well and fry like griddle-cakes. 
Jelly Roll. —One cup of sweet milk, 1 tablespoon¬ 
ful of butter, 4 eggs beat separately, 2 teaspoonfuls 
of baking powder, one and one-half of sugar, two and 
one-lialf cups of flour; bake in a square pan, roll, 1 
spread, and roll while hot. 
Christmas Plum Pudding. —One pound of rai¬ 
sins, 1 pound of currants, three-quarter pound of citron, 
6 eggs, 1 teaspoonful ginger, one-half of nutmeg, 1 
gill of whiskey, 1 small loaf of baker’s bread, 3 
ounces of sugar. Boil from three to four hours, and 
do not let it stop boiling. Do not tie too close. It 
is to be eaten with a brandy sauce. 
Sponge Ginger Cookies. —One cup of butter, 
one-lialf cup of sugar, 1 tablespoonful of soda, 1 
tablespoonful of ginger, 2 cups of molasses, 2 eggs. 
Rolled and cut like cookies. 
How to Can Corn. —To each quart of corn add 
1 small teaspoonful of tartaric acid; boil 15 min¬ 
utes and seal; when prepared for the table add to 
each quart 1 small teaspoonful of soda. 
Steamed Pudding. —One quart of flour, 1 cup of 
raisins, 1 of currants, 1 cup of chopped suet, one- 
half cup of molasses, one-half cup of sugar, 1 tea¬ 
spoon of soda, 2 cups sweet milk, a little salt; mix 
and steam three hours. Served with sauce. 
A Dish of Snow. —Select very juicy apples, pare 
and core, and stew r them in clear water till soft; then 
pulp them through a sieve, and sweeten to taste with 
powdered sugar. Spread this when cold in a deep 
glass dish. To every apple allow the white of one 
egg; beat these whites with powdered sugar to a 
stiff froth, and pile it high upon the top of the apples. 
Any flavoring preferred may be used in the apples 
and snow. 
Elderberry Pie. —Two cups of berries, 1 teacup of 
sugar, 1 tablespoonful of vinegar, 2 tablespoonfuls 
of water, 1 tablespoonful flour. Baked with two 
crusts. 
Omelettes. — Six eggs, yelks and whites beaten 
separately, 1 tablespoonful sugar, flour, with lemon. 
Bake fifteen minutes. 
Chicken Salad. —One common-sized chicken, 2 
hard-boiled eggs, 1 pint of fine-chopped cabbage, 3 
pickles, 2 bunches of celery chopped fine, all chop¬ 
ped separately very fine; add salt and pepper, then 
mix well together, and make in little balls, and it is 
ready for the table. 
Cookies. —Two cups of sugar, 1 of butter, one-half 
cup of sweet milk, 2 teaspoonfuls of baking powder. 
They are very good. 
Lemon Pie. —One tablespoon of corn-starch, one 
cup of boiling water, 1 cup of sugar, 1 egg well 
beaten, the grated peel and juice of 1 lemon; bak¬ 
ed between two crusts. 
Black Cake. —One pound of butter, 1 pound of 
sugar, 1 pound of citron, 1 pound of figs, 4 pounds of 
currants, 1 pound of raisins, 1 cup of molasses, 1 cup 
Crullers. —Four tablespoons of butter, 1 cup 
sugar, one-half cup of sweet milk, 2 eggs, 1 and one 
half teaspoon of baking powder, one half of a nut¬ 
meg. 
Fruit Cake. —One cup of butter, 2 cups sugar, 
one-half cup of brandy, one-half cup of milk, 1 pound 
raisins, 1 pound currants, one-half pound of citron, 
2 teaspoonfuls of baking powder, one-half cup of 
molasses; sift 'flour over the fruit, and rub them in it 
to prevent them from settling while baking, and use 
your own judgment about the flour. It is very 
good. 
Spiced Cherries. —One gallon of seeded cherries, 
4 pounds of sugar, 1 pint of vinegar, 1 ounce of cin¬ 
namon, 1 ounce of mace, one-half ounce of cloves, 
one-half of allspice ; cook slightly, then seal them. 
Rusks. —One quart of bread sponge, 1 cup of 
sugar, one-lialf cup butter; make in a stiff, soft 
dough. When very light roll about an inch thick. 
Cut and let them rise again, then bake. 
Buns. —One cup of butter, 1 cup of sugar, one- 
t, one-half pint of sweet milk; make 
r: add allsnice and nutmeg, let rise 
half cup of yeast, one-nan pint __ .. .._ 
it stiff with flour; add allspice and nutmeg 
and bake. 
How to Cook Cranberries.—One teacup of 
cold water to 1 quart of cranberries; after cooking- 
10 minutes add 2 cups of sugar. Cook ten minutes 
longer. Stir while cooking, then mould; you will 
find them very nice indeed. 
Marble Cake. —For the white part. —One-half 
cup of butter, 3 cups of white sugar, 4 cups of flour, 
one-half cup of sweet milk, 2 full teaspoon fills of 
baking powder, the whites of 8 eggs; flavor with 
lemon. 
For the dark part. —One-third cup of butter, 2 
cups of brown sugar, 1 cup of molasses, 1 cup of milk, 
2 teaspoonfuls of baking powder, 2 cups of flour, yelks 
of 8 eggs. Spices of all kinds. First a layer of the 
dark, then a layer of the white, and finish with the 
dark 
Corn-Starch Cake. —One cup sugar, one-half 
cup of butter, 5 eggs, 1 and one-lialf cup of flour, 
one-lialf cup of sweet milk, 2 teaspoonfuls of baking 
powder. 
Crystallizing Flowers and Grasses. —Put 18 
ounces of alum into a quart of water, keeping the 
same proportion for a greater or less quantity, in 
close, tinned vessel over a moderate fire, stirring it 
frequently with a wooden spoon. When the solution 
is completed, it must be poured in a deep glazed jar ; 
as it cools, the subjects intended to be crystallized 
should be suspended in it by a piece of thread or 
twine from a stick laid across the mouth of the jar, 
where they must remain for twenty-four hours. 
When taken out they are to be hung up in a shady 
place to dry. Then arrange as you like. 
A Recipe for Removing Grease. —Scrape a 
small cake of soap in a quart of cold water. When 
dissolved add 2 ounces of spirits of ammonia, J tea¬ 
spoonful of saltpetre. Shake them well in bottles, 
and cork tightly. Wet the places to be cleaned well 
with the eradicator, rubbing briskly with a sponge or 
brush; rinse with cold water. 
Pudding Sauce. —Four ounces of butter, 6 
ounces of sugar, 1 nutmeg. 
