The Columbian

AGRICULTURAL & DOMESTIC

Recipes.

PEACH POTTIE.—Put a plain pie crust round the edge of a pan; cut up some peaches, and put a layer of them into your pan, then a layer of sugar and nutmeg: cover with crust, and bake slowly for two or three hours.

WHEAT-FLOUR CAKES.—Mix at night, four pints bowlfuls of flour, or half white corn meal; one teaspoonful of salt: two and a half bowls of tepid warm milk; one-half tumbler of yeast. In the morning, add one egg, well beaten; also add milk, if it is too thick the cakes must be spongy.

HARTFORD PUDDING.—Take three cups of flour, one cup of suet chopped fine, one cup of molasses, one cup of milk, one cup of currants, one-half cup of citron cut fine, one teaspoonful of soda, one teaspoonful of salt: mix well together and boil two and one-half hours. Serve with cold or wine sauce.

APPLE SHORT CAKE.—Pare and slice tart apple enough to fill two round pie plates, then make a crust of one teacupful of cream, salt and soda, roll an upper crust, put on and bake; when done turn bottom upwards; put on sugar enough to taste; then turn again and so on. To be eaten warm.

HUNTING PUDDING.—One pound of currants, one of raisins, one of suet, half pound of sugar, quarter pound of citron, ten eggs, one loaf of bread grated, a little mace, not quite half pint of milk, and enough flour to make it the consistency of batter pudding; two wine glasses of brandy, and a little salt.

YORKSHIRE BISCUITS.—Three pounds of flour, one gill of yeast, a quarter of a pound of butter, three eggs, milk enough to form a dough. Rub the butter and flour together. Beat the eggs and add them, then the yeast and milk to form a dough. Stand it away to rise, when light make it out in biscuits, but ter your tins, place the biscuits on them, let them rise again and bake them.

SWEET POTATO PIE.—Take large sweet potatoes, and steam them till they are soft, slice them very thin. (The pastry is made in the usual way.) Lay the potatoes in a deep pie pan, sprinkle some flour over them, add two tablespoonfuls of vinegar, one teaspoonful of butter, a half teacup of water sugar and nutmeg or allspice to suit the taste. Sweet potato pies should be eaten warm.

ICE CREAM CAKE.—Four eggs, one cup sugar, beat together ten minutes. Add two cups of flour. Bake quickly Take two cups of sweet milk and bring to nearly a boiling point. Beat one egg with a half cup of corn starch and stir into the milk. Split open the cake, put the custard inside, and close up again. Frost the top a little and you will have a most delicious dessert. Eat it warm for dinner with jelly.

A NICE PUDDING, cheap and wholesome, is made as follows: Scald one quart of bread crumbs, cover closely to retain the steam, and let stand ten or fifteen minutes to soak. Wash them thoroughly, add one-half teaspoonful of salt, soda the size of a large pea dissolved in half a pint of sweet milk, and two eggs well beaten. Bake about twenty minutes. For sauce, boil a pint of new milk, and when cold sweeten and flavor with cinnamon or nutmeg.

BORDEAUX SAUCE.—Cabbage cut two gallons, green tomatoes sliced two gallons, onions sliced one dozen, one ounce turmeric, one ounce celery seed, one ounce whole allspice, one ounce whole black pepper, one ounce ground ginger, one ounce whole cloves, one gallon cider vinegar, one-half pound mustard seed, one and three-quarter pounds sugar, one gill salt. Mix and boil together about an hour.

SAUSAGE.—Housekeepers will do well to preserve the following first rate receipt for sausage: To every twelve pounds of meat take three tablespoonsful of salt not much heaped, three tablespoons black pepper, eight tablespoons of sage and a tablespoon half full of red pepper. Good sausage is splendid with buckwheat cakes in winter, and I got this receipt from a friend whose sausage is always good as long as it lasts.

FRENCH PICKLES.—One half peck green tomatoes, cut fine; a large head of cabbage, six large green peppers, six onions, all cut fine; four teaspoonsful of salt, four of ground allspice, three of cloves, one half pound of black mustard seed, two quarts of vinegar. Boil all together two hours; one half hour before taking it off the fire add two spoonfuls of sugar. The vegetables to be boiled half an hour in water and drained before putting in the spice and vinegar.

GOOD RUSK.—Two teacups of sugar and one teacup of butter beaten together, with two eggs and one pint of sweet milk, and flour sufficient to make a sponge. Add yeast and set it to rise before going to bed. Next morning make up as bread and let it rise again, then mould into biscuits, and when light bake them. Some cooks put in nutmeg and brandy, and a friend of mine flavors them with grated orange peel, but I prefer them without anything of the kind.

How to Manage Coal Oil Lamps. Scarcely a day passes that we do not hear of some accident caused by the explosion of coal oil lamps, many of which might have been prevented, had the proper caution been taken in handling them. The following rules, if properly regarded, will no doubt save many such accidents:

1. Never turn the wick down low under any considerations. This is the great peril, because the cotton of the wick becomes hard and carbonized, actually charcoal. When the wick is turned down the charcoal or crust remains burning at a red heat. Now, at the edges of the wick, within the tube, the inflammable vapor rushing up strikes upon this red coal, takes fire, ignites the oil in the lamps, and the explosion follows.

2. When you wish to put out the light, if being at full head blow one quick, forcible breath, directly upon the chimney, wait an instant, and then turn down the wick to stop the disagreeable smoke from coming out.

3. Keep the top of the wick trimmed clean every day.

4. Keep the plate with the little holes in entirely clear of the black refuse matter which falls on it from the burning wick.