"V^/O--"! -- c 01^ f^n o e. fl di TEu f\ ec 1 1 ^ T~ /^oo// Pj L o n j'li^f^riaJ o O.^^f, G,^. 'lloHo^^o Kecs,^ r s /^O,.. ,dr) To '^^^ T, r-,^ c: We,, -. Jo/^Kl-^od /V(Ch/-| i-y '^( o ^ o O.. 9j^.4 c_ v9 (^ t^L^_ ^^ fT ? ■-■^- •■.<^i 1 THE WILLIAM R. PERKINS LIBRARY OF DUKE UNIVERSITY Rare Books CONFEDERATE "Vt' RECEIPT BOOK. A COMPILATION OF OVER ONE HUNDRED RECEIPTS, t ' -i ADAPTED to' THE TIMES. WEST & JOHNSTON, RICHMOND. 1863. Q. W. OAKY, Printer, 21 Pearl Street. M \ .'.^•^ai-:.' CONFEDERATE RECEIPT BOOK A COMPILATION OF OVER OIE HUIDRED RECEIPTS, ADAPTED TO THE TLMES. WEST & JOHNSTON, RICHMOND, VA- 1863. G. W. GARY, Printer, 21 Pearl Street. ADVERTISEMENT. The accompanying receipts have been compiled and publish- ed, with a view to present to the public in a form capable of pre- servation and easy reference many valuable receipts which have appeared in the Southern newspapers since the commence- ment of the war. With these have been incorporated receipts and hints derived from other sources, all designed to supply useful and economical directions and suggestions in cookery, housewifery, &c., and for the camp. Should the present pub- lication meet with favor, another edition with additional re- ceipts will be published, contributions to which will be thank- fully received by THE PUBLISHERS. CULINARY RECEIPTS. Biscuit. — Take one quart of flour, three tcaspoonfuls of cream of tartar, mixed well through the flour^two tablespoon- fula of shortening, one teaspoonful of soda, dissolved in warm water, of a sufficient quantity to moukl the quart of flour. For large families the amount can be doubled. Another Receipt. — Take two quarts of flour, two ounces of butter, half pint of boiling water, one teaspoonful of salt, one pint of cold milk, and half cup yeast. Mix well and set to rise, then mix a teaspoonful of saleratus in a little water and mix inl-o. dough, roll on a board an inch thick, cut into small biscuits, and bake twenty minutes. Soda Biscuit. — One quart of sour milk, one teaspoonful of soda, one of salt, a piece of butter the size of an egg, and fl.our enough to make them roll out. Pumpkin Bread. — Boil a good pumpkin in water till it is quite thick, pass it through a sieve, and mix flour so as to make a good dough. This makes an excellent bread. Nice Buns. — Take three quarters of a pound of sifted flour, two large spoonfuls of brown sugar, two spoonfuls of good yeast, add a little salt, stir. well together, and when risen work in two spoonfuls of batter, make into buns, set it to rise again, and bake on tins. Indian Bread. — One quart of butter milk, one quart of corn meal, one quart of coarse flour, one cup of molasses, add a little soda and salt. 6 Confederate To RAISE Bread "without Yeast. — Mix in your flour subcar- bonate of soda, two parts, tartaric acid one part, both finely powdered. Mix uj) your bread with warm water, adding but little at a time, and bake soon. Yeast. — Boil one pound of good flour, a quarter of a pound of brown sugar and a little salt in two gallons of water for one hour. "When milk warm bottle it close, it will be fit lo use in twent3--four hours. One part of this will make eighteen pouads of bread, A cheap and quick Pudding. — Beat up four eggs, add a pint of milk and little salt, and stir in four large spoonfuls of flour, a little nutmeg and sugar to your taste. Beat it well, and pour it into buttered teacups, filling them rather more than half full* They will bake in a stove or Dutch oven in fifteen minutes. Republican Pudding. — Take one cup of soft boiled rice, a pint of milk, a cup of sugar, three eggs, and a piece of butter the size of an egg. Serve with sauce. A Minute Pudding. — Stir flour into boiling milk to the con- bistenceof a thin hasty pudding, and in fifteeji or twenty mi- nutes it will be fit for the table. Serve with sauce to suit the taste. Peas Pudding. — Take about three quarters of a pint of split poas, and put them into a pint basin, tie a cloth over them (to give room to swell,) put them into boiling water, and let them boil two hours, then take them up, untie them, , add an ogg. beaten up, a liitle butter, with salt and pepper, then beat up, tie up again, and place them in the water to boil for about twenty minutes more, you will then have a well flavored and nice shaped pudding. Plain Potato Pudding. — Having pared a pound of fine large potatoes, put them into a pot, cover them well with cold water, RECEIPT BOOK. 7 .and ton them gently till tender all through. "When done lay €ach potato (one at a time) in a clean warm «apkin, and press and wring it 1^11 all the moisture is squeezed out, and the potato becomes a round dry lump. Mince as fine as possible a quarter of a pound of fresh beef suet, (divested of skin and strings;) crumble the potato and miz it well with the suet, adding a small salt spoon of salt. Add sufficient milk to make a thick batter, and beat it'well. Pip a strong square cloth in hot wa- ter, shake it out, and dredge it well with flour. Tie the pud- ding in, leaving room for it to swell, and put it into a large pot of hot water, and boil it steady foj an hour. This is a good and economical pudding. Potato Crust. — Boil six good-sized mealy potatoes, and mash them fine, add salt, a spoonful of butter, and two of wa- ter, while they are hot, then work in flour enough for making a paste to roll out, or put in two or three spoonfuls of cream, and no butter or water. This is a good crust for hot pies or dumplings. Paste for Pies. — Excellent paste for fruit or meat pics may be made wi;,h two-thirds of wheat flour, one-third of the flour of boiled potatoes, and some butter or dripping, the whole being brought to a proper consistence with warm water, and a small quantity of yeast added when lightness is desired. This will also make palateable cakes for breakfast, and may be made with or without spices, fruit, &c. Apple Pie without Apples. — To one small bowl of crackers, that have b^en soaked until no hard parts remain, add one teaepoonful of tartaric acid, sweeten to your taste, add some butter, and a veiy little nutmeg. Artificial Oysters. — Take young green corn, grate it in a dish ; to one pint of this add one* egg, well beaten, a small tea- cup of flour, two or three tablespoonfuls of butter, some salt and pepper, mix them all together. 8 CONFEDERATE A tablespoonful of the batter -will make the size of an ors- ter. Fry them light brown, and when done butter them.. Cream if it can be procured is better. Cottage Cheese. — This is a good way of using up a pan of milk that is found to be turning sour. Having covered it, set it in a warm place till it becomes a curd, then pour off the liquid, and lie up the curd in a clean linen bag with a pointed end, and set a bowl under it to catch the droppings, but do not squeeze it. After it has drained ten or twelve hours transfer the curd to a deep dish, enrich it with some cream, and pres.s and chop it with a large spoon till it is a soft mass, adding as 5'ou proceed an ounce or more of nice fresh butter. Slapjacks. — Take flour, little sugar and water, mix with or without a little yeast, the latter better if at hand, mix into paste, and fry the same as fritters in clean fat. Indian Sagamite. — Three parts of Indian meal and one of brown sugar, mixed and browned over the fire, will make the food known as ''Sagamite." Used in small quantities, it not only appeases hunger but allays thirst, and is therefore useful to soldiers on a scout. • ♦ RKCEirX BOOK. BEER. VINEGAR. &c. Table Beer. — To ci^^lit quarts of boiling w-atcr put a pound of treacle, a quarter of an ounce of ginger and two bay loaves, let this boil for a quarter of an hour, then cool, and work it Avith yeast as other beer. ; ' . Another Eeceipt. — Eight quarts water, one quart molasses, one pint yeast, one tablespoonful cream ^f tartaj, mixed and bottled in twenty-four hours; or, to two pounds of coarse brown sugar add two gallons of water, and nearly two ounces hops. Let the whole boil three quarters of an hour, and then work as usual. It should stand a week or ten days before being drawn, and will improve daiJy afterward for a moderate time. SrRUCE Beer. — Take Uu'ee gallons of water, blood warmth, three half pints of molasses, a tablespoonful of essence of spruce, and the .like quantity of ginger, mix well together with a gill of yeast, let it stand over night, and bottle in the morn- ing. It will bo in a good condition to drink, in twenty-four .hours. Ginger B]all with a flat bottom. Six inches of this candle elevated above the rest' will burn for fifteen or twenty minutes, and give a very pretty light, and forty 3'ards have sufficed a small family a summer for all the usual. purposes of the bed-chamber. RECEIPT BOOK. 13 REMEDIES. &c. For Dysentery. — Dissolve as much tabic salt in pure xlncgtir as will ferment and work clear. When the foam is discharged cork it up in a bottle, and put it away for use. A large spoon- ful of this in a gill of boiling water is efficacious in cases of dysentery and cholic. Cure FOR "Chills. — The plant, commonly called ho'arhound, is said to afford a certain cure. Boil it in water, and drink freely of the tea. Gargle for Sore Throat, Diptherla or Scarlet Feyer. — Mix in a common size cup of fresh milk two teaspoonfuls of pulverized charcoal and ten drops of spirits of turpentine. Sof- ten the charcoal with a few drops of milk before putting into the cup. Gargle frequently, according to the violence of the symptoms. To relieve Asthma. — Take the leaves of the stramonium (or Jamestown weed,) dried in the shade, saturated with a pretty strong solution of salt petre, and smoke it so as to in- hale the ftlmes. It may strangle at first if taken too freely, but it will loosen the phlegm in the lungs.. The leaves should be gathered before frost. Simple cure for Croup.— If a child is taken with croup ap- ply cold water suddenly and freely to the neck and che t with a sponge or towel. The breathing will instantly be relieved, then wipe it dry, cover it up warm, and soon a quiet slumber will relieve tlic parent's anxiety. 14 CONFEDERATE For a Troublesome Cough. — Take of treacle and the best white wine vinegar six tablespoonfuls each, add forty drops of laudanum, mix it well, and put into a bottle. A teaspoonful to be taken occasionally when the cough is trouble- some. The mixture will be found efficacious without the lau- danum in many crises. For Sick ' Headache. — One teaspoonful of pulverized chai'coal and one-third of a teaspoonful of soda mixed in very warm water. ' Cure for Toothache. — Powdered alum will not only relieve the toothache, but prevent the decay of the tooth. Salt may advantageously be mixed with the alum. Cure for a Burn. — "Wheat flour and cold water, mixed to the consistency of soft paste, is an almost instantaneous cure for a burn. Ecnew before the first gets so dry as to stick. Cure for C^mp Itch. — Take iodide of potassium, sixty grains, lard, two ounces, mix well, and after washing the body well with warm soap suds rub the ointment over the person three times a week. In seven or e'^^jht days the acarus or itch insect will be destroyed. In this r )cipe the horrible effects of the old sulphur ointment are obvia- ed. Cure for a Felon. — The SelmO Reporter says: A poultice of onions, applied morning, noon md night for three or four days, will cure a felon. No matto) how bad the case, splitting the finger will be unnecessary, if this poultice be used. We have seen it tried several times, an 1 know that the remedy is a sure, safe and speedy one. To cure Corns. — The cause of corns, and likewise the pain they occasion, is simply fi-ictior, and to lessen the friction you have only to use your toe as yo i do in like circumstances a coach wheel — lubricate it with g: me oily substance. The EECEIPT BOOK. 15 best thing to nse is a little sweet oil rubbed on the affected part (after the corn is carefully pared) with the tip of the fin- ger,, which should be done on getting up in the mornings and jnst before stepping into bed at night. In a few days the pain will diminish, and in a few days more it will- cease, when the nightly application may be discontinued- To Destroy Warts. — Dissolve as much common wash- ing soda as the water will take up, wash the warts with this for a minute or two, and let them dry without wiping. Keep the water in a bottle and repeat the washing often, and it will take away the largest of warts. lb CONFEDERATE MISCELLANEOUS RECEIPTS Preserving Meat without Salt. — We need salt as a i'elish to GUI' food, but it is not essential in the preservation of our meats. The Indians used little or no salt, yet they pre- served meat apd even fish in abundance by drying. This can be accomplished by fire, by smoke, or by sunshine, but the most rapid and reliable mode is by all of these agents combined. To do this select a spot having fullest command of sunshine. Erect there a wigwan five or six feet high, with an open top, in size proportioned to the quantity of meat to be cured, and protected from- the winds, so that all the smoke must pass through the open top. The meat cut into pieces suitable for drying (the thinner the better) to be suspended on rods in the open comb, and a vigorous smoke made of decayed wood is to be kept up without cessation. Exposed thus, to the combined influence of sfinshine, heat and smoke, meat cut into slices not over an' inch thick can bo thoi'oughly cured in twenty-four hours. For thicker pieces there must be, of course, a longer time, and the cuwng of oily meat, such as pork, is more diffi. cult than that of beef, venison or mutton. To cure meat inthe sun hang it On the South side of your bouse, as near to the wall as possible without touching. Savages cure fish by pounding it fine, and exposing it to the bright sun. To CURE Bacon with little Salt. — Take five gallons water, seven pounds salt, one pound sugar, or one pint molas- ses, one teaspoonful saltpetre, mix, and after sprinkling the flesh side of the hams in the salt, pack in a tight barrel, hams first, then shoulders, lastly middlings. Pour over the brine, and if not enough to cover, make another draft of the above, and RECEIPT 3B0OK. Vt ■if tep«at till all is covered, leaving the meat in brine from four to seven weeks, according to size. To PREVENT Skippers in Ham. — In order to avoid tlie skipper, and all worms and bugs that usually infest and destroy bacon, keep your smoke house (far^-, and the moth that deposits the eggs will never enter it. Smoke with green hickory, this is important, as the flavor of the bacon is often destroyed by smoking with improper wood. Method of curing bad Butter. — Melt the butter in hot water, skim it off as clean ns possible, and work it over again in a churn, add salt and fine sugar, and press well. To Clarify Molasses. — To free molasses from its shai-p taste, and to render it fit to be used, instead of sugar, take twelve pounds of molasses, twelve pounds of water, and three pounds of charcoal, coarsely pulverized, mix them in a kettle, and boil the whole over a slow wood fire. When the mixture has boiled half an hour, pour it into a flat vessel, in order that the charcoal may subside to the bottom, then pour off the liquid, and place it over the fire once more, that the supcrflous water may evaporate, and the molasses be brought to their for- mer consistence. Twelve pounds of molasses will produce twelve pounds of syrup. Substitute for Cream in Tea or Coffee. — Beat the white of an egg to a froth, put to it a very small lump of but- ter, and mix well, then turn the coffee to it gradually, so that it may not curdle. If perfectly done it will be an excellent sub- stitute for cream. For tea omit the butter, using only the egg. Substitute for Coffee.— Take sound ripe acorns, wash them while in the shell, dry them, and parch until they open, take the shell off, roast with a little bacon fat, and you will have a splendid cup of coffee. 2 13 CONFEDERATE To JUDGE OF THE QUALITY OF LaMB. — If fresll tllG VeiK in the neck of a forequarter is bluish ; if greerr or j-ellow it m stale. In the hindquarter if the knuckle is limp, and the part under the kidney smells slightly disagreeable, avoid it. If the eyes are sunken do not buy the head. To TEST Flour. — Knead a small quantity byway of ex- periment. If goody the flour immediately forms an adhesive elastic paste, which will readily assume any form that may be given to it without breaking. To PREPARE Salt. — Set a lump of salt in a plate before the fire, and when dry pound it in a mortar, or rub two pieces of salt together. It will then be free from lumps, and in very fine povvdcr. (. Soft Water. — If you are troubled to get 'soft water for washing fill a tub or bauel half full of wood ashes, and fill it up with water, so that you may have Ij'e whenever 30U want it. A gallon of strong lye put into a large kettle of bard water will make it as soft as rain water. Nutmegs. — The largest, lieaviest, and most unctuous jiutaj.egB are the best. If you begin to grate a nutmeg at the stalk cud it will prove hollow throughout. lliCE Glue. — Mix rice flour smootlil}^ with cold water, and simmer it 'over a slow fire, when it will form a delicate and diiruble cement, not only answering all the purposes of common paste, but well adapted for joining paper and card board orna mental work. To CEMENT BROKEN CiiiNA OR Glass. — Bcat lime to the finest powder, and sift it through fine muslin, then tie some into a thin muslin, put on the edges of the broken china some white- of egg, dust some lime quickly on the same, and unite ihem exactly. RECEIPT BOOK. 19 Ink. — To make five gallons of good cheap ink, take lialf a pound of extract of logwood and dissolve it in five gal- lons of hot water, and add half an ounce of bichromate pot- ash. Strain and bottle it. To IMPROVE PALE Black Ink. — To a pint of black ink add one drachm of impure carbonate of potassa, and in a few minutes it will be jet black. Be careful that the ink docs not run over during the etforvesconcc caused b}' the potassa.' To PRESERVE Steel Pens. — Metallic pens may be pre- served i'mjm rusting by thi-owing into the bottle containing the ink a few nails or broken picoes of steel |>«ns if not varnished. The corrosive action of the acid which the ink contains is ex- pended on the iron so introduced, and will not therefore affect the pen. Fire Balls for Fuel. — Mix one bushel of small coal or sawdust-, or both, with two bushels of sand and one bushel and a half of clay, make the mixture into balls with water, and pile them in a dry place to harden them. A fire cannot bo lighted with these balls, but when it burns strong put them on above the top bar, and they will keep up a strong heat. To PURIFY River or Muddy "Water. — Dissolve half an ounce of alum in a i)int of warm water. :nl stirring it about in a puncheon of water from the river, all the impurities will soon settle to the bottom, and in a da}" or two it will become quiti^elcar. To give a cool taste to Water. — A. few leaves, of sheep mint held in the mouth, or chewed, just before drinking water, will seemingly impart a degree of coolness to the draught. To prevent Thirst. — Coffee grounds chewed at intervals on a march, or during any arduous service, will repress thirst, 20 CONFfiKERAi'E and satiate the cravings of hunger. . When boiled over again, and the decoction becomes cool, it will quench thirst more ef- fectively than water. Charcoal Tooth Powder. — Pound charcoal as fine a;^ possible in a mortar, or grind it in a mill, then well sift it, and apply a little of it to the teeil) about twice a week, and it will not only render them beautifully white, but will also make the breatl\ sweet, and the gums firm and comfortable. If the char-^ coal is ground in a mortal', it is convenient to grind it in wa- ter to prevent the dust from frying about. Indeed the powder is more convenient for use when kept in water. • • Wax for sealing Bottles. — Take equal parts of rosin ^nd beeswax and melt over a fire, stir in some Spanish Brown, and while hot dip in the bottles. Cheap Blacking.— -To a tea-cup of . molasses stir in lampblack until it is black, then add the white of two eggs, well beaten, and to this add a pint of vinegar or wdiiskey, and put it in a bottle for use. Shako it before using. Chinese method of rendering Cloth Waterproof. — To one ounce of white wax, melted, add one quart of spirits of turpentine, in which, when thoroughly mixed and cold, dip the cloth and hangup to dry. Try it. To CLEAN Kid Gloves. — First see tliat your hands arc clean, then put on the gloves and wash them, as though you were washing your hands in a basin of turpentine, then h|ing them up in a warm place, or where there is a good current of air, which will dhrry off all smell of turpentme. This method was brought from Paris, and thousands of dollars have been made by it. To bleach Straw Hats, &c. — ^Straw hats and bonnet* are bleached by putting them, previously washed in puie wa- BECEIPT BOOK. * 21 ter, into a box with burning sulphur, the fumes which arise unite with the water on the bonnets, and the sulphurous acid thus formed bleaches them. To EEMOVE Grease from Cloth. — Take soft soap and fuller's earth, of each half a pound, beat them well together in n mortar, and form cakes. Tlie spot first moistened with wa- ter is rubbed with the cake and allowed to dry, when it is well rubbed with a little warm water, and afterwai-ds rinsed or rub- bed clean. To REMOVE Grease from Books. — Lay upon the spot a little magnesia or powdered chalk, a'nd under it the same, set on it a warm flat iron, and us soon as the grease is melted it will atl4>e absorbed, and leave the paper clean. To make old Silk look as well as new, — Unpick the dress, grate two Irish potatoes into a quart of water, let it stand to settle, sirain it without disturbing the sediment, and sponge the silk with it. Iron on the wrono- side. Poavder to clean Gold Lace. — Rock alum (burnt and finel}- powdered.) five parts, levigated chalk one part, mix. j\p- ply with a dry brush. To keep Arms and Polished Metal from Rust. — Dis- solve one ounce of camphor in two pounds of hog's lard, ob- serving to take off the scum, then mix as much black lead as Avill give the mixture an iron color. Fire arms, &c., rubbed over with this mixture, leit twentj'-four hours, and then dried with a linen cloth, will keep clean for many months. To make economical Wicks for Lamps. — When using a h^mp with a flat wick, if you take a piece of clean cotton stock- ing it will answer the purpose as well as the cotton wicks which are sold in the shops. 22 CONFEDERATE To Dry Herbs. — Dry the gathered crop, thinly spread out and shaded from the sun, tie the herbs in sinjdl bunJles, and keep them compactly j^ressed down and covered with ■white paper; or, after drj'ing them, put each sort into a small box, and b}" means of boards fitted in it, and a scrow-pross, press the herbs into cakes or litlle trusses. These should be afterwards carefully wrapped up in paper and be kept in a drj- place, Avhcn thej' will retain their aroma as perfectly as when they were put into the prt s , for at least three years. By the common method of hanging up herbs in loose bin lies the odor soon escapes. An Illuminated Bottle. — By putting a piece of plios- ]diorus the size of a pea into a phial, and adding boiling oil un- til the bottle is a third full, a luminous bottle is formed, for on taking out the cork to admit atmospheric air, the empty space in the phial \^ill become luminous. Whenever the stopper is taken out at nighl, sufficient light is evolved to show the hour upon a watch, and if care bo taken to keep it generally well closed it willpreserve its illuminative power for several inonths. A CHEAP Taper for a stck 'room. — Take a piece of soft pliant paper, part of newspaper for example, and form a circle of it, then gather the centre together and twist it into a Avick, immerse the wdiole in a saucer of lard and light it, and you have a taper that will last some hours. To prevent Blisters on the Feet. — Blistering or sore- ness of the feet may be prevented on long marches by covering the soles of the stos'cings with a coating of the cheapest brown soap. Coarse cotto i socks are the best for walking. Tough Meat. — Those whose teeth are not strons: enougrh to masticate hard beef should cut their steaks the day before using into slices about two inches thick, rub over them a small quantity of soda, wash off next morning, cut them into sui^»- RECEIPT BOOK. 23 able thickness, and cook nccording to fancy. The sanae pro- cess %vill answer for any description of tougli meat. Cheap Door MATS.^Cut any old woolen articles into long strips, from one to two inches 'broad. Braid three of these together, and sew the braid ronnd in gradually increasing circles till large enough. Economy in Carpets. — In buying a carpet, as in every- thing else, those of the best quality are cheapest in the end As it is extremely desirable that they^ should look as clean as possible, avoid buj'inga carpet that has any white in it. Even a small portion of white inters]t3rsed*through the pattern will in a short time give it a dingy appearance. If you cannot obtain a hearth rug that exactly corresponds with the carpet, get one entirely different, for a-decided contrast looks bcttey than a bad match. Various Hints. — One flannel petticoat will wear nearly as long as two, if turned behind part before, when the front begins to wear out. If you have a strip of land do not throw away soapsuds. Both ashes and soap suds are good manure for bushes and young plants. See that nothing is thrown away which might have served to nourish your own family, or a poorer one. " Brewis" is made of crusts and dry pieces of bread soaked a good while in hot milk, mashed up, and eaten with salt. Charcoal powder will be found a very good thing to give knives a polish. A bonnet and trimmings may be worn a much longer time if the dust be brushed well off after walking. A bowl containing two quarts of water, set in an oven when baking, will prevent pies/cakes, &c., from being scorched. CONFEDEBATB 2^ APPENDIX. RECIPES FOR MAKING BREAD, &c., FROM RICE FLOUR. ■ RussEL County, Ala., September 8th, 1862. Editors Columbus Sun : — I read an article in one of your pa- pers lately in which recipes for making different kinds of bread with rice flour were enquired for, and having a few that I think will be found very good I send them to you. They weri> printed in Charleston, S. C, several years ago. ELizfABETH B. Lewis. To MAKE Loaf Rice Bread. — Boil a pint of rice soft,, add a pint of leaven, then three quarts of rice flour, put it to rise in a tin or eathern vessel, until it has raised suftioiently; divide it into three parts, and bake it as other bread, and you will have three large loaves, or scald the flour, and when cold mix half wheat flour or corn meal, raised with leaven in the usual way. Another. — One quart of rice flour, make it into a stiff pap, by wetting with warm water, not so hot as to make it lumpy, when well wet add boiling water, as much as two or three quMi'ts, stir it continually until it boils, put in half pint of yeast when it cools, and a little salt, knead in as much wheat flour as will make it a proper dough for bread, put it to rise, and when risen add a little more wheat flour, let it stand in a warn* 26. RECEIPT BOOK. place half an hour, and bake it. This same mixture only made thinner and baked in rings make excellent muffins. JouRXEY_ OR JoNXY Cake.?. — To three spoonfuls of soft boiled rice add a small tea cip of water or milk, then add six spoonfuls of the rice flour, wliich will make a large .Tonny cake or six wafHcs. Rice Cakes. — Take a pint of soft boiled rice, a lia'lf pint of milk or water, to which add twelve spoonfuls of the rice flour, divide it into small cakes, and bake them in a brick oven. Rice Cakes like Buckwheat Cakes.— Mix one-fourth wheat flour to three-fourths superfine rice flour, and raise it as buckwheat flour, bake it like buckwheat cakes. To MAKE Wafers. — Take a pint of warm water, a -tea- spoonful of salt, add a pint of the flnur and it will give you two dozen A\',afers. To make Rice Puffs. — To a pint of the Hour add a tea- spoonful of salt, a pint of boiling water, beat up four eggs, stir them well together, pat from two to three spoonfuls of lard in a pan, make it boiling hot and fry as 3'ou do common fritters. To make a Rice I^udding. — Take a quart of milk, add a pint of the floui-, boil them to a pap, beat up six eggs, to which add six spoonfuls of Havana sugar and a spoonful of butter, which when well beaten together add to the milk and flour, grease the pan it is to be baked in, grate nutmeg over the mix- ture and bake.it. • Rice Flour Sponge Cake. — Made like sponge cake, ex- cept that you use three-quarters of a pound of rice flour, thirteen eggs, leaving out four whites, and add a little salt. Rice Flour Blanc Mange. — Boil one quart of milk, CONFEDERATE 27 season it as to your taste -with sugar and rose water, take four table-spoonfuls of the rice flour, mix it very smooth with cold milli, add this to the other mills while it is boiling, stirring it well. Let all boil together about fifteen minutes, stirring occa- sionally, then pour it into moulds and put it by to cool. This is a vcrj' favorite article for invalids. lliCE Griddle Cakes. — Boil one cup of whole rice quite soft in milk, and while hot stir in a little wheat flour or rice flour when cold, add two eggs and a litllc salt, bake in small thin cakes on tjie griddle. In every case in making rice flour bread, cake or ])uddiiig, a well boiled pap should be first made of all the milk and water and half the flour, and allowed to get perfectly cold before ^hc other ingredients are adled. It forms a support for them, an(J j)revents the flour from settling at the bottom, stir the whole a moment before it is set to cook. HINTS FOR TPIP: LADIES. Some of the more economical readers may be glad to have a little advice as how to freshen up a dress of which they have got tired, or which may be beginning to lose its beaut3\ Those which are soilerd, or worn at the bottom may be made up so as to look very well at very small expense, and with little trouble. Thus, for a dress of fancy material, a band of alapaca between tive and six inches in Avidth will suffice to renew it. This band should bo waved at the top, and piped with a thi^ck blue or red piping. The sleeves must have a similar reverse, and- a little Swiss body, trimmed also with a piping, will complete the cos- tiyne. For taff'etas dresses the band should be of tlio same material, but black, and finished off at the top in the same man- ner ; or, if a more simple arrangement bej^referred, it may be headed with two or three rows of narrow ribbon plated in the ^8 RECEIPT BOOK. middle. A band might be replaced with two flounces, or pink- ed black taffetas ; these will have a better effect if placed a lit- tle distance from another, and with a heading. If it should happen that a skirt of taffetas requires widen- ing, and all thought of matching the dress has been given up the only resource left is to insert pla-n bands. If the dress be of a deep shade, we would advise that the bands be made of black taffetas, not quite eight inches wide, and put in between each breadth ; in this style the skirt will have no trimming at the bottom, unless it be a band of black taffetas in wide scollops or festoons, one scollop reaching just across the breadth of the taffetas from one black band to the next ; this should be head- ed by a narrow ruche of libbon, and a similar ruche placed up eaeh black band un the skirt. In setting this dress on to the skirt, care should be taken to so arrange the plates that the black band may be folded under so as not to show at the waist. A Swiss sash should be added as a finish to the bod}-, and plain . turned-back cuffs. If the dress be a light-colored plain taffe- tas,, the best arrangement will bo to make the bands of the game color, but of a deeper shade, and the little ruche should he composed of narrow guipure instead of ribbon. — LeFoIlef ^ liNDEI. Apple Pie without Apples, 7 Gloves, To Clean Kid 20 Apple Water, 10 Grease, To Remove 21 Asthma, To Relieve 13 Gold Lace, To Clean 21 Biscuit, 5 Headache, Cure for 14 Biscuit, Soda 5 Ham. To Preveirt Skippers in 17 Bread, Punii)kin 5 Heibs, To Dry 22 Bread, Indian 5 Hints for Ladies, 2'r Bread W'thout Yeast, C Ink, To Make 19 Buns, 5 Ink, To Improve 19 Beer, Table 9 Illuminated Bottle. 22 Beer, Spruce 9 Jelly. Cider, 10 Beer, Ginger 9 Lambs, To .Judge 18 Blackberry Wine, 9 Meat, To Preserve V'i Burn, Cure for 14 Molasses, To Clarify 17 Bacon, Curing IG Meat, Tough • 22 Butter, To Cure Bad 17 Mats, Cheap 28 Blacking, 20 Nutmegs, To Choose 22 Bleachhig Hats, 20 Oystei's,- Artificial 7 Bhsters on Feet, To Prevent 22 Puddings, c, Bre'.vis, 23 Potato iJrust, 1 Cottage Cheese, 8 Paste for Pies, 7 Catsuj), Tomato 10 Rust, To Prevent 21 Candles, 12 Rico Flour, Receipts 24 Chills, Remedy for 13 Slajjjacks, 8 Crouji, Remedy for 18 Sagamite, S Cuugn, For a 14 ^oa]i, To Make n Camp Itch, Cure lor 14 Scnrlet Fever, Gargle for 18 Corns, Cure for 14 h' alt,. To Prepare 18 Cream. Substitute for* 17 Steel Pens, To Preserve 19 Coffee, Substitute for 17 Thirst, To Prevent 19 Cement for Glass, 18 Tooth Powder, 20 Cloth, Wajerproof 20 1 apers, (gheap 22 Cloth, To Remove Grease from 21 Vinegar, To Make 10 Cart)ets, Economy in Cto Vari()Ui Hints, 28 Dysentery, Y AT WEST A JOH If S T O WJfe. I 145 MAIN STREET. 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