Page:New Peterson magazine 1859 Vol. XXXV.pdf/343

 ’If’m IIINI‘I’I ff! rm”

336

1m”

OUR. I

-_MvNNJ/.'.'J/.’J.’/IJ‘I-'JJ-Iv'J‘IJJJJII-v'w‘h-A'NN WJJJJ-II/IIIIINN

GARDEN

FOR

APRIL.

M’MNf/Nlr I IM‘KN-‘M’Mvwy‘ MVW'/~V~“N‘J‘J-l' /'-"/ IINI-I‘I‘I INIIJWJ/l {III-I

Tea Cream—To half a pint of milk put a quarter of an ounce of ﬁne Ilyson tea; boil them together, strain the

~‘/I-'J’‘/IM'IJJ'I I/lf/JI If.‘¢/'n“JI¢~V/lNMW‘J'/fI .‘/f,I /{Ifl/Iv‘u!J' -lJ/

Jilly-III,

Cqfﬁc China—Into one pint of sweet milk put quarter of a pound of good butter. and four ounces of sugar: stir it over

Place it in the dish you intend to

the tire When it boils, stir half a pound of ﬂour into it, and work it with a spoon until it becomes smooth; then let

send it to table in, cover it with a tin plate, and set it over

it get cold, and when cold stir six eggs into it, one after am

some hot embers until it thickens.

other. Butter some tins. and drop the batter on them any size you please. Beat the whites of three eggs, and wash the cakes with it, strewiug loaf sugar over them. Bake

leaves out, and add to the milk half a pint of cream, and

tire spoonfuls of runnet.

Serve it garnished with

swcetmeats.

Rice Flummcry.—-Have ready one pint of milk sweetened to your taste, and four spoonfuls of ground rice, mixed with milk about as thick as good cream. Stir the rice- into tho pint of milk while it is boiling; let it boil till it becomes thick. You may add rose-water or spice, as you may prefer. Put the flnmmery into cups, and let it stand until it becomes cold. Spanish Guam—Boil one ounce of gelatin in one pint of new milk until dissolved; add four eggs, well beaten, and half pound of sugar. Stir it. over the fire, until the eggs thicken; take it off the ﬁre, add a full wiueglass of peach water, and when cool pour it into moulds. Servo it with

them in a moderately heated oven. SIoIIen—A Famous German Cake—Ingredients:

Four

pounds of ﬂour, one and three-quarter pounds of butter, one

pound and a half of sifted loaf sugar, half pound of sweet, and quarter of a pound of bitter almonds, six ounces of citron, four eggs, well beaten, one pound of raisins, one pound of currents, one quart. of milk, warmed; rosewater

and spices to your liking. To be set to rise with good yeast; the butter and other ingredients to be worked in afterward. Dutch Collin—Ingredients for four loaves: Two and a half pounds of ﬂour, three-quarters ofa pound of sugar. one pint of milk, six ounces of butter, (the milk and butter must be warmed together.) one tablcspoonful of yeast, four eggs. one tablespoonful of cinnamon, one winsglasJ-rful of bra ndy, half a pound each ot' currants and raisins. Work all together into a good dough, and bake in earthen pans. To be eaten

cream. a

CAKES.

Crumpets.—-Ingredients: Two pounds of sifted flour, four eggs, three tablespoonfuls of brewers yeast, and a pint of milk. Mix a teaspoonful of salt with the ﬂour, in a pan. and set the pan before the ﬁre. Then wartn the milk, and stir into the ﬂour so as to make a stiff dough. Beat the eggs

(‘Oltl Willi t‘ollt‘t‘.

(‘hacI:nds.——To a pint of rich milk put about two ounces of butter and a good spoonful of yeast. Make it just warm,

very light. and stir them into the yeast. and beat all Well

and mix into it as much ﬁne ﬂour as will make it a. light

together; if it is too stiil‘ add a. little more warm milk, cover the pan, and set the dough to rise near the tire. When quite light bake. your crumpets. Have your baking iron hot. grease it, and put on it a ladlel'ul of the dough. ' Let it bake slowly. and when done on one side turn it on the other. Cut the cakes crosswise, butter them, and send them to table hot. . Crwm qf Tartar Cake—Sill: dry, and rub well together two tv-aspooufuls cream of tartar, with one quart of ﬂour; then dissolve three-quarters of a teaspoonful of super car bonate of soda in a. sufﬁcient quantity of sweet milk—about

dough; roll it out very thin, and cut it into long pieces two

inches broad. Prick them well, and bake them in a slow oven upon tin plates. VWINI_WIJIINNMII,M

OUR GARDEN FOR APRIL. Out-of- Donrs Work—All the varieties of annual ﬂower seeds that are capable of bearing in the open air, and bloom

ing Well in our climate, may be sown in this month. In the early part of April, annual and ten-weeks stock, winged, sweet and Tangier peas, lupins, larkspurs, heart’s-ease, cy press, candytuft, chinaoastcrs, &c., &c. About the middle,

half a pint—~mlding as much salt as you may deem proper.

Mix all the ingredients well together and work it hard. The dough must not be too stiﬂ'; it must be formed into cakes

and baked immediately. If you have a suil‘it-ient quantity of milk with which to mix the compound, it will require little or no shortening. If water is used instead of milk, shortening will be required. If you have sweet, white lard, it will answer instead of butter; or else take part butter and part lard. Galena—Always have your materials quite ready before you begin to make your cke. Beat your eggs well. and do not leave them till you have ﬁnished your cake. else they will go back again, and the cake will not be light. Wine. nose-water, and brandy must be put in cakes before thoeggs. When you use butter. be sure to beat it to a ﬁne cream

be fore you add your sugar. Bake all kinds of cake in a good oven, according to the size of your caka and follow the directions of your receipt. Noto.—An accomplished himse keeper says. that, as a general rule, it is best, in making cake. to stir in the ﬂour lightly after all the other ingre dienls are well mixed. Buns.-—lngredients: One and a half pounds of flour. (a quarter of a pound must be left out to sift in last.) half a pound of butter, (cut up fine) four eggs. (beat to a light froth) four teacupfuls of milk. half a wineglassful of brandy. halfa wincglassful of wine. halfn wineglassful of rose-water. and one wineglassful of yeast. Stir all together with aknife,

and add half a pound of sugar, stirring in also the reserved quarter of a pound of ﬂour. When the lumps are all beaten line, set the cakes to rise in the pans they are. to be baked in.

If you prefer it, you may etrew a few currants over the

cakes.

J I{If ll llrxrr. Ill/l ‘l-'./ NI'lJNf/v'JIflAi/I-lFJfMN/l'IJW!/

sweet alyson, love-lies-blooding. prince‘s feathers. mignic» nette, amaranthus, cock’s-comb, cape marigold. china holly hock, and china pinks, marvel of Peru, &c.. &c., may be

sown. All the preceding sorts may be sown in small patches in the borders, but they should be so interspersed as to form a pleasing variety and long succession of bloom. If the weather is dry. the beds should be frequently watered. both before and after the plants appear, and when they have been up a few weeks, the larger ones should be thinned where they have grown too thick; and should it be desirable. you may transplant into another place the ﬁner kinds of those you have pulled up.

Bimnal- and Perennial ﬁbrous-rooted flowers of various sorts may be sown with good success this month. The seeds may be sown in borders. or in beds of rich earth. three. or four feet wide. and covered evenly with ﬁne. light earth. The largest seeds should not be more than from half to three-quarters of an inch deep. and the smallest from an eighth to a quarter of an inch. In sowing these or any other kinds of seeds, you must make shallow drills. propor tioning the depth to the Filo of the seeds, and after the semis are in. draw the earth lightly over them. always remember» ing that it is better to cover too light than too deep; for if covered lie-ht. they will come up when moist Weather ensues, but if covered too deeply. you will probably never see them. If the weather should be dry. it will be necessary to water the beds lightly. frequently. both before and after the plants appear: and remember to keep them free from weeds. Some of the more delicate kinds of plants. when up, may not be able to bear the heat of the mid-day sun at first. These