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OUR
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COOK-BOOK.—-OUR
GARDEN
FOR
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JUNE.
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Apri'citr.—-l’:tro your apricot-1. and thrust out the stones with a skewer; to every pound of apricots put a pound of
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Mufli/is —To a pint of warm milk take one-eighth of a pound of butter, four eggs and a little salt.
Mix it into a
loaf sugar; strew part of it over them and let them stand
elill batter, and heat it smooth; add a little good yeast, and
till the next day; then give them a gentle boil three or four different times, and let them become cold between each time. Take them out of the syrup one by one: the last time you boil them, skim your syrup well; then boil it till it looks clear and thick; pour it over your apricots, and Cover them for use.
let the batter rise. Butter some muffin rings, and till then a little more than half full. They must- be baked yellow and crisp. When served, do not pile them up one upon another, for fear they will loose their crispness. Ovrn Mu_[fins.—lngedients: One-half pint of corn meal, a handful of wheat flour, one quart of milk, four eggs. a lump of butter the size of a walnut, and a small portion of salt. Put the milk into a saucepan, cut the butter into it, warm
Rasp'mrry Jam.—l'rocnre raspberries that are ripe and dry—select tin-m carefully, rejecting the dead ones—and then crush them in a bowl. with a silver or wooden spoon. As soon as you have crushed them, strew in their own weight of sugar, and half thcir Weight of currantjuice, (boiled and strained as for jelly.) then set them over a clear, slow tire, boil half an hour, skim them Well, and keep stirring them at the same time. When cool, put them in glasses for use.
it until the butter is soft, but not melted; tin-n add the
other ingredients and beat all together till quite light. Bake them in rings. WNMIVWIII
OUR GARDEN'FOR JUNE. Tran.‘pIanting should now be done, where the different kinds of annuals have been too thickly sown, but it is no cessary to do this in moist or cloudy weather, and for several days they should be shaded from the inlt‘ti‘w heat of the sun. Water should also be given frequently till the plants are Vl'll rooted. As much earth should be taken up about the roots as possible. Wherever seeds are sown too thick and the young plants are not cared for to transplant, the least healthy should be picked out, in order to give the others liberty to grow well. Take advantage of the first moist weather that happens after the middle of this month, in which to clip and dress your box edgings; for if done in dry or parching weather they are apt to turn foxy. and consequently, lose much of their beauty. The edgings should be cut very nI-at. even at top and both sides, and ought not to he suffered to grow higher than two or three inches, nor broader than two. When the edgings of box are kept near that size, they look extremely neat, but if permitted to grow to the height of four, five, or six inches. and perhaps near as much in breadtly
Raspbcrrtcv.—Aftcr the fruit is liulled and picked over, Weigh it. and take pound f r pound of fruit and sugar; place alternately a layer of fruit and sugar in a large,<leep ‘csst‘l;
let them remain over night. The following day put all into a kettle togethor.and when it comes to a boil let it continue to boil for twenty minutes. For seven pounds of fruit. pul YeriZe a piece of alum about the size of a hazel nut, and stir it in while boiling. Apricot Marmuladr.—i'hen you preserve apricots, pick out all the bad ones, and those that are too ripe for keeping; boil them in some
rnp till they will mash; then beat them
to a paste. Take half their weight of leaf sugar, and put as much water to it as will dissolve it; boil and skim it well.
Then boil tho fruit and syrup together till it looks clear, and like a tinejelly. and then put it in glass jars for use.
Apricot, or Peach hum—Pare the ripest apricots, or peaches, you can get, and cut them thin. To every pound and a half of fruit add a pound of double-refined sugar. and three spoonfuls of Water; boil your sugar to a candy height, then put in your apricots or peaches; stir them over a slow tire till they look clear and thick; but do not let them boil,
they then assume a clumsy and heavy appearance, and de
only simmer.
prive the beds and borders of that apparent roundness filo necessary to set them oil to advantage. Watering should I). particularly attended to in this month. The plants which have been kept in-doors during the win ter, being now out and fully exposed to the air, will require a constant supply of water; it is impossible to say how often it ought to be administered, or how much should be given at
CAKES.
Lapland—Make into a batter one pint of flour, one pint of cream. thrco eggs, beaten separately, and a small quantity ofsalt.
llavo ready some small tin forms, flour them well,
pour in the dough and bake them in a quick oven. Twice this quantity Would be necessary for a large family. This is a nice bread for breakfast. Striwlins.—Take six eggs and three pints of sweet milk, and make the batter rather richer than for flannel cakes, adding two spoonfuls of slots. Make them about tWo o'clock, and they will be ready to bake for tea. Pass them through a funnel into boiling lard. Loaf (lUffi—IIIgI'HllUDLSZ Three quarts ofmilk,two pounds of butter. two pounds of sugar, three eggs. one gill of brandy. Bake in an earthen cake-dish. and paint the outside of the loaf with the yolk of an egg and a little milk. To be eaten
a time, as the state of weather, the ditfrrcnt constitution! and habits of the plants. and also the size of the pots or tubs
as well as of the plants themselves, make a material ditfeb ence in that respect. The only true guide is the state of the earth in the pots or tubs, which should always be kept moist and in a proper condition to promote and encourage W‘gclle tion.
within the pots or tube. it might. to be a general rule tokecp
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Marylou/l Biscuit—lngrulicnts: Eight howlfnls of flour, “WI I IJ> J'IJ .f/NIJ'I I IJ’ I
half pint of milk and water, one tcacnpfnl of lard. and a
little salt. Work and heat up the vholo for a long time. Make it up into little cakes without rolling or cutting out the dough. Potato (hive—Boil six or eight potatoes, and when cool grate them; mix the potatoes with half a pound of butter, then add a pint of warmed milk, halfa teacnpful of yeast and as much flour as will make a dough. Bake them like short-cakes. MIN.- Biscuit—To one pound of flour add a quarter of a pound of butter. one egg. a little salt. one glass yeast: knead them up with six ounces flour and one teacupful of milk. Set the whole to rise, and bake in tins.
In very hot weather. the plants that are in small pots
will require some water both morning and evening. at other times once allay will be sufficient: but as tluI plants have no other nourishment but what they extract from the earth it constantly moist, but not too wet. The host water for this purpose is such as is taken from rivers or pon-ls where it is fully exposed to the sun and air, so that if you have no other than spring or well water, it should always be exposed in cisterns. do, to the sun and air at least twenty-flair hours
before it is used. No kind of manure should be put in the water, as is practised by many persons to the great injury of their plants; for tin-so strongly impregnated waters, it) stead of affording nourishment. cause the leaves to change to a pale. sickly color, and ultimately bring on a general debillty; they opcrnto like hot liquors on human bodies, which. at first taking. seem to add new vigor, yet, after some time. leave the body weaker than before. If mowings of short grass, or some moss. be spread on the
surface earth of the large tube or pots of oranges, lemons,
