One pound of flour, half a pound of butter, two eggs well beaten. Mix all to- gether with milk and a tablespoonful of baking powder ; beat till quite smooth ; pour the mixture into a well-greascd drip ping tin, sprinkle sugar on the top, and
bake in a moderate oven.
Beat up six eggs well for five minutes, then add six ounces of castor sugar, and whisk for about twenty minuted, or till thick and frothy. Next add very lightly six ounces of sieved flour and three ounces of pineapple cut into shreds. Pour the mixture into a tin lined with greased paper, and bake in a quick oven for about
Boil ¾lb. sugar in half a pint of water, pour it boiling hot over three pints of strawberries placed in an earthen vessel, add the juice of two lemons, cover close- ly, and let it stand twelve hours. Then strain through a cloth (flannel is the best thing); mix the juice which has run through with 2½oz. of gelatine which has been dissolved in a little warm water, and add sufficient cold water to make the mix- ture one quart. Pour into a mould, and
set to cool.
Take one cup butter, three cups flour, two cups sugar, five eggs, leaving out the whites of two for icing, one small cup of milk, one small teaspoonful of carbonate of soda, two small teaspoonfuls cream of tartar. Rub the butter and sugar to- gether; add the eggs and the milk with the flour, in which the soda has been mixed. Bake for twenty minutes in long flat tins, and when cold cut into small blocks, and ice all over with an icing made as follows : —¼lb. butter, 1lb. icing sugar, beaten well together. Add the whipped whites of two eggs with three large tablespoonfuls of grated choco- late (or cocoa of a dark colour), essence of vanilla to taste. Cover the blocks all over, and immediately roll them in desic- cated cocoanut.
Wipe inside and out with a damp towel. Make a stuning of one cupful of bread-
crumbs, one teaspoonful of powdered sage, one tablespoonful of chopped onion, one teaspoonful of salt, and half a tea- spoonful of pepper ; mix well, and fill the body of the duck with it. Put in a bak- ing pan, corer the breast with thin slices
of fat bacon, add half a teacupful of boil-
ing water, with a teaspoonful of salt, and bake an hour and a quarter, basting every ten minutes. Serve with onion
sauce. To make the onion sauce, peel one dozen small onions, put them into a saucepan, cover with boiling water, add a
teaspoonful of salt, and boil half-an- hour; drain and pour through a sieve. Make white sauce, add the onions, let boil up once, and serve.
be added till it is nearly done. To
quarter-pound of macaroni allow foi] eggs; two ounces of butwr; lour ounci ot loaf sugar powdered:-well mix the lah three ingredients, then add the boihu milk and macaroni by linio and hide put the whole in a buttered didi, £«.« nutmeg at tcp, and baks immcdiui.-l? riot suffering the mix-.uti» tocjtol boiWei is put iu the oven ; when thc loy u ii^hi ly urowmd. thc whole is ÜOÜC.
Sonic Us'^s for Buttermilk.
It is not generally known tJmt buttei milk can bo used for ina::y purposes ii I domestic affairs ; and in consequence :
is often thrown away or given to pigs New buttermilk as a drink is cooli.¡a ant moist, the best remedy for a hot. thirst; stomach, good for hoarseness. cxceJleir in consumption and fevers, and also foi constipation of thc bowels. When siai' and sour it may be used in combinador with bi-carbouatc of soda for thc making of broad, pastry, etc. Thc bread, hims, and rolls made with it are excellent, keep- ing moist and Rood much longer thai
those made with yeast.
Take of white flour, two pounds; bi- carbonate of soda, quarter of an ounce : sugar, two ounces: butter, two ounces: sour buttermilk, twenty ounces, or on« pint. Rub tho Boda, butter and sugar well into the flour, and mix with the but- termilk: roll out and make into cakes, of any convenient size, and bake in a mode- rate oven twenty ruiutcs.
Take of white flour, onc'pound . bicar- bonate of soda, two drachms; sugar, three ounces ; butter, three ounces ; sour buttermilk, half-a-pint. or ton cuneos. Mix as above, and bake in a quick oren, in a tin, one hour.
Take of white flour, two pounds; bi- carbonate of soda, two drachms; salt, quarter of a ouuee; sour buttermilk, one pint or twenty ounces. Stix and bake thc same as for tea cakes.
Take of fine flour, two pounds ; bi-car bonate of soda, six drachms ; sugar, eight ounces; butter four ounces; eggs, two; buttermilk, three-quarters of a pint, or fifteen ounces ; essence of lemon, twelve drops. Mix the same as tea cakes, and bake fifteen minutes. The addition of six ounces of currants would make these excellent plum buns.
Take of fine flour, one pound ; bi-car bonate of soda, two drachms; currants, four ounces; egos, two; sugar and but-
ter, each throe ounces ; sour buttermilk, ' half-a-pint, or ten ounces. Mix the flour, soda, currants, sugar, and butter well together, then ..beat up tile eggs, and mix with the buttermilk. Mix the whole together, and bake in a tin, one hour and a quarter.
Pastry for Tarts, etc.
Tike of fine flour, one pound; bi-car bonate of soda, two drachms ; butter, six ounces ; buttermilk, enough to bring it to the consistence required. This paste is much superior to that made in the