The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ...

One cupfid of lard or butter, two cups of milk, one cup of yeast, three cups of sugar, four or five eggs, nutmeg and a pinch of salt. Warm together the milk and lard, then add the yeast ; stir in flour enough to make a batter, and let it stand over night ; then add the other ingredients. Knead soft and let rise again; then roll, cut out and let rise before frjdng. Custards an^ Si^llabubs Custard. Mrs. Sheldon One and one half pints milk, the same of cream, one cup sugar, seven eggs, a little salt, nutmeg on top. Raspberry Cream. Take a quart of thick sweet cream and boil it two or three wallops. Then take it off the fire and strain the juices of raspberries into it to your taste. Stir it a good while before you put your juice in, that it may be almost cold, and afterwards stir it one way for almost a quarter of an hour. Then sweeten it to your taste and when it is cold you can send it up. To make a fine Syllabub from the Cow. Sweeten a quart of cider with double refined sugar. Grate nutmeg into it. Then milk your cow into your liquor. When you have thus added what quantity of milk you think proper, pour half a pint or more of the sweetest cream you can get all over it. Whipped Cream. Take a quart of cream and whites of eight eggs beaten with half a pint of wine; mix them and sweeten to taste with double refined sugar; you may perfume it if you please, with musk or amber gum tied in a rag and steeped a little in the cream. Whip it up with a whisk, with a bit of lemon peel tied to the middle. Take off the froth with a spoon and put it into glasses. Calf's Foot Jelly. Scrape four feet clean. Boil in a gallon of water till it is reduced to a quart. Strain and cool. Take off the fat. Boiled with an equal quantity of milk it makes a good blanc mange. To make jelly add wine, sugar, juke of lemons, whites of several eggs. Boil and strain into glasses. [illustration: decorative element] Porridges ant) Mashes Porridges are always good for chUdrcn. They make an easy dinner for the women when the men folks take their dinners to the field ; and a hot dish of hulled com and milk, or rice porridge is relished by the men on a cold night for supper. Rag Toast. Brown all the broken bits of bread in the oven and put them in the bottom of a large dish. Make an ordinary milk porridge and pour over it. Mulled Buttermilk. Put buttermilk fresh from the chum to heat with a little salt and sugar. Crumb in a few slices of bread. Let it boil up once and serve. Hulled Com. Put three or four quarts of old com in a kettle of water. Tie a handful of ashes in a cloth and put in. Keep the pot warm, but not hot for two or three days. Then pour off the lye and wash the com thoroughly in many waters, rubbing it together with the hands to loosen the hulls. Let it soak in clear water until you are sure the lye is out. Then boil it slowly for four or five hours, or until it is soft. Samp. As soon as the new com is hard enough not to crush in the mill, have some cracked very coarse. Put as much as you wish for dinner in a pail and pour on cold water. The hulls will rise. Pour off the water carefully through a sieve into a pail, and throw away the chaff. Pour the water back on the com and stir it up. More huHs will come to the top. Repeat the process until the samp is clean and free from chaff. Boil it like hasty pudding, but longer, using the water you have poured on it to boil it in. |>re0er^0t Ci^er Apple Sauce ant> Pickles Economical people will seldom use preserves except for sickness. They are unhealthy, expensive and useless to those who are well. Barberries preserved in molasses, are very good for common use, Boil the molasses, skim it, throw in the barberries, and simmer them until they are soft.