Syrup of Cream.
To a pint of fresh cream, put a pound and a quarter of loaf sugar; boil it in an earthen pot or saucepan; pour it into a jar or basin, and let it stand till it is cold; then put it into phials and cork close. It will keep good for several weeks, and is convenient to carry to sea.
To raise a Thick Cream.
Put new milk into an earthen pan, and set it on a stove, or over clear embers till it is quite hot. Then set it aside till the next day, and it will produce excellent cream for coffee or fruit.
CONVENIENT COMMON DISHES, AND WAYS OF USING REMNANTS.
Baked Pork and Beans.
For a family of six or seven, take a quart of white beans, wash them in several waters, and put them into two or three quarts over night. In the morning (when it will be easier to cull out the bad ones, than before they were soaked), pick them over, and boil them until they begin to crack open; then put them into a brown pan, such as are made for the purpose. Pour upon them enough of the water they were boiled in almost to cover them. Cut the rind of about a pound of salt pork into narrow strips; lay it on the top of the beans, and press it down so that it will lie more than half its thickness in the water. Bake several hours; four or five is not too much. Where a brick oven is used, it is well to let beans remain in it over night. If they are baked in a stove, or range, more water may be necessary, before they are done.
Many persons think it a decided improvement to put in a large spoonful or two of molasses. It is a very good way.