no 



THE LANCASTER FARMER. 



[July 



case when any great iudustry is taken hold of 

 enrnesUy, and is a trouble which soon rights itself 

 by the wealter brethren falling; out of the track. 

 From the same sources we note that it is believed the 

 quality has somewhat degenerated in the main, 

 and this also is a general result of over-production. 

 Many have an idea, when the market is poor, that it 

 does not pay to do things well. The sharp witted 

 take advantage of this. It is their golden opportu- 

 nity. Jtoat people who make money by farming or 

 gardening do it by always having a first.rate article. 

 The more poor stuff in market the better theirs sells. 

 Whatever is in general and steady demand will 

 always have an open market for the good article. 

 We do not expect butter-making of the right sort 

 will ever be overdone. 



Ways to Use Stale Bread. 



First dry all fragments of bread before they get 

 mouldy, in the open oven. When well dried, pound 

 the firead and put it away in a covered vesstl, where 

 it will be free from dust and moisture. 



A delicious, wholesome and cheap dish for break- 

 fast or tea can be made of salt codfish and this bread. 

 Chop the fish when well freshened, and place it in a 

 pudding-dish in alternate layers with the pounded 

 bread. Upon each layer place small bits of butter, 

 and a little pepper. Nearly cover with milk, and 

 bake brown. 



Bbead and Apple PnoDiNo.— One cup of 

 pounded bread and two cups of raw chopped apple. 

 Mix slightly, and add small bits of butter, nearly 

 cover with water and bake. Eat with liquid sweet 

 sauce, flavored with lemon. This 'pudding is very 

 simple, and easily made. The -'kuaek" is in baking 

 so that the bread shall neither be hard, nor soft as 

 mush. 



PouTided bread is nearly as good as cracker for 

 stuffing a turkey or other meal to roast, and if 

 always kept prepared, the labor of getting the meat 

 ready for the oven is much lessened. 



Hints on Cooking Poultry. 



Steaming is preferable to boiling for tough fowls. 



Remove the threads before sending roast fowls to 

 the table. 



In winter kill the poultry three days to a week be- 

 fore cooking. 



Poultry and game are less nutritious, but more di- 

 gestible than other meats. 



Singe with alcohol instead of paper— ateaspoonful 

 Is sufliicient for cither a turkey or chicken. 



Remember, much of the skill of roasting poultry 

 in the best mannerdepends upon basting faithfully. 



To give roast birds a frothy appearance, dredge, 

 just before they aie done, with flour and baste liber 

 ally with melted butter. 



When onions are added to stuffing, chop them so 

 fine that in eating the mi.xture one does not detect 

 their presence by biting into a piece. 



Ladies doing their marketing will do well to re- 

 member that young poultry may be told by the tip. 

 of the breast bone being soft, and easily bent be- 

 tween the fingers, and when fresh by its bright full 

 eye, pliant feet and soft moist skin. 



Farmers, Keep Accounts. 



A very successful farmer says: "Farmers who never 

 keep accounts are,of course, always in debt, at least, 

 most of the year, and have enormous store bills to 

 surprise them. They doubt the honesty of merchants 

 and families are berated for extravagance, lieceipts 

 and expenditures are never noted; the profits and 

 losses in any branch of farming are unknown. Un- 

 consciously debts multiply, for it requins much 

 less time and ability to dispose of than to acquire it. 

 Accounts properly kept would admonish them when 

 to spend and to check up. Carelesness in one par- 

 ticular is apt to foster or beget carelesness in others; 

 consequently such farmers have little system in the 

 buildiu- of residences, barns, or out-houses. Fences 

 are poorly kept up, and a systematic rotation of 

 crops is seldom practiced. 



Household Recipes. 



Macaroni with Tomato Sactce.— Melt two 

 tablespoonfuls of butter in a saucepan, put to 

 It one medium-sized onion chopped fine, a small 

 piece of celery and a little parsley. Let it 

 cook slowly, but carefully, lest it scorch, which 

 would spoil all. Wlien the onion is delicately brown 

 put it in a pint of canned tomatoes, if in winter, or a 

 quart of fresh tomatoes in their season and boil for 

 an hour ; then strain through a fine sieve into a 

 clean sauce-pan, cook until as thick as catsup ; 

 season with salt, pepper and butter. This should 

 be all ready before cooking the macaroni, but keep 

 gently simmering to keep hot till the macaroni is 

 done. 



Put half a pound of well-washed macaroni into 

 boiling salt water, cook twenty minutes, then drain 

 it in a colander. Place a layer of macaroni in a hot 

 dish then place over it a layer of the tomato sauce, 

 then another layer of macaroni, then a layer of 



sauce, having the sauce on the last thing. Set in 

 the oven for five minutes and then serve very hot. 



Potato Puff. — Take cold roast meat— beef or 

 mutton, or veal'and ham together — clear from gris- 

 tle, cut small and season with pepper and salt, and 

 cut pickles, if liked. Boil and mash some potatoes, 

 make them into a paste with an egg, and roll out, 

 dredging with flour. Cut round with a saucer; put 

 some of the seasoned meat upon one-half and fold 

 the other like a puff; pinch neatly round and fry a 

 light brown. This is a good method of warming up 

 meat which has been cooked. 



Walnut Catsup— As this is the time to make 

 Walnut Catsup, I will give you my receipt. Gather 

 the Walnuts when they are so young that, you can run 

 a pin through them ; pour boiling salt and water on ; 

 change every third day, for nine days, then pound 

 them fine; to every dozen walnuts, put one quart of 

 good vinegar; stir them well every day for at least a 

 week; put them through a bag; to each quart of 

 liquor put one teaspoonful of ground cloves, one of 

 mace, half a nutmeg ground or grated ; garlick if 

 you like it; boil it twenty minutes, and bottle it. 

 Leoline. 



To Make Good Cottage Cheese.— Take 12 

 quarts thick milk, scald it; stir it well while it is 

 scalding^ so that every part is done, now press it 

 through a bag, put it in a pan while it is still warm; 

 make it apart, and now sprinkle over it 1 teaspoon- 

 ful of fine salt, 2 of baking soda heaped, have your 

 hands clean, and work it with your hands, till it gets 

 all soft; now pour over it a cupfull of sweet milk 

 and cream mixed, put it on the fire, and stir it till it 

 becomes stringy ,which it will do iu 10 or 1.5 minutes, 

 pour it in cups or deep dishes to get cold. It will be 

 stiff when cold, and is very good, if the directions 

 are followed. Leoline. 



Fruit Pudding.— One bowlful of nice thick 

 cream, 3 eggs, teaspoon saleratus ; mix and roll it 

 nearly an inch thick, then spread with fruit and roll 

 up and boil or steam in a sack for two hours. Eat 

 with cream and sugar. 



Cottage Pudding.— Two eggs, half cup sugar 

 well-beaten together, add five tablespoons melted 

 butter, stir well, then add cup of sweet milk, tea- 

 spoon of soda, two of cream-of-tartar, 2}^ cups of 

 flour ; bake in square tins, and serve with sauce 

 made as follows, which is nice for almost a:ny pud- 

 ding: teacup of sugar, teacup of vinegar ; teacup 

 of water ; set over the fire and when it boils add 

 a tablespoon of flour and butter rubbed together. 



Tapioca PuDDiNo.—Put eight large spoonsful of 

 tapioca to three pints of milk and let it become 

 milk warm and soak till it becomes soft, then mix 

 with it two spoonsful of butter, three eggs, well- 

 beaten, half cup of sugar, half a nutmeg and bake 

 immediately. Excellent, hot or cold. 



Steamed Pudding.— Take about a quart of 

 buttermilk, add one teaspoonful of salt, one of 

 soda, and if in the season of berries I add nearly a 

 teacupful, if not 1 slice and pare one or two apples 

 into my dish, then thicken with either flour or 

 corn meal as thick as it will stir easily with a 

 spoon ; then I put it in a dish and set in the 

 steamer over my boiling dinner to cook ; it wants 

 to cook from one to two hours ; eat with sweetened 

 cream or butter and sugar, whichever is preferred. 



To Cook Pumpkin.— Pare and cut up the same 

 as for stewing ; put It in a steamer and" set it over 

 a kettle of boiling water until it is soft, then empty 

 into a pan, take a potato masher, mash it fine; if 

 too juicy let it stand in the stove-oven for a short 

 time and it will soon be ready for use. I think 

 it it much less trouble than the old way. 



Potato Cutlets with Tomatoes.— Cut some 

 small slices of cold mutton; spread mashed potatoes 

 nicely flavored with pepper and salt on each side of 

 them, and fry a nice light brown. Then take some 

 ripe tomatoes; remove their skins by plunging into 

 boiling wafer, when the skins will become loose and 

 peel off easily; stew the tomatoes in a small sauce- 

 pan, and break into them one or two eggs— one egg 

 to lour large tomatoes— stirring the mixture well 

 round until it is of the consistency of scrambled eggs. 

 Pile up the tomatoes iu the centre of the dish, ar- 

 ranging the potato cutlets round it. These should 

 be of a golden brown color, and the tomatoes of a 

 bright pink. 



Potato Currt.— (1) Mash cold potatoes with 

 minced onion, salt, pepper, and curry powder to 

 taste; form into small balls with egg and bread- 

 crumbs, fry crisp, and serve with rich gravy flavored 

 with curry powder in mashed potatoes, allowing 

 rather more butter and milk than usual. This last 

 is a nice accompaniment to cutlets. 



Tarragon Vinegar.— Take some tarragon; dry 

 it in the sun, and then put it into a jar, which fill 

 with vinegar. Let it infuse for a fortnight, then 

 draw it off, express all the liquid from the dregs, and 

 filter the whole; bottle it, cork tightly, and keep in 

 a cool place. 



Stewed Pears.— Cut a number of pears In halves, 

 peel them and trim them so as to get them all of a 

 size ; put them in an enameled saucepan, with just 

 enough water to cover them, and a good allowance 



of loaf-sugar, the thin rind of a lemon, a few clovep, 

 and sufficient prepared cochineal to give them a gord 

 color. Let them stew gently till quite done. Arrange 

 them neatly on a dish, s'.rain the syrup, let it reduce 

 on the fire, and then pour it over the pears. 



PtTDDiNG-PiES.— To make pudding-pies, boil for 

 fifteen minutes five ounces of ground rice in one 

 quart of new milk; when taken from the fire, stir 

 in an ounce and a half of butter, four ounces of 

 sugar, add four well -beaten egg-s, a pinch of salt, 

 and half a small nutmeg. When nearly cold, line 

 some saucers with thin puff paste, fill three parti 

 full, strew thickly with currants, and bake gently 

 from fifteen to twenty minutes. 



Coffee Cake.— One and one-half cups sugar; 

 one-half cup butter; two eggs ; one half cup strong 

 coffee; one teaspoonful saleratus, dissolved in the 

 coffee; two cups flour; fruit if you like. Bake in 

 very sloin oven. 



Omelette Souffle.— One cup flour; one pint 

 milk ; one spoonful sugar ; small piece of butter, 

 size of a walnut. Scald the milk, flour, and but- 

 ter together. After the batter is cold stir in the 

 yolks of flve eggs, and stir in the beaten whites 

 just before baking. Bake in a quick oven. Eat 

 with butter and sugar, or sugar and cream. 



Little Puddings.— Beat four eggs very light ; 

 make a batter of two teacups flour, one teacup of 

 cream, and three teacups milk, add the beaten 

 eggs to the batter, beat well together, put in a 

 spoonful of melted butter; bake "in cups twenty 

 minutes, in a quick ov^n. 



In-growing Nails, Again.— It seems to be the 

 unanimous opinion that the nail must be flied down 

 Now, poor sufferer, don't do any such thing. Take 

 the advice of one who "has been there," and do 

 this: With a sharp knife, commence at the root of the 

 nail, about the sixteenth of an inch from the side 

 that is growing down, and cut gently to the point. 

 Care must be t-iken not to go too deep, to touch the 

 flesh. Work the point of the knife under the piece 

 as much as you can, to loosen it. Take a pair of 

 tweezers or small pincers, get a firm hold of the 

 piece, shut your eyes, grit your teeth, and give a good 

 strong, quick, jerk. Tou will have to do all your 

 groaning immediately, for that nail will trouble you 

 none afterward. I used to be a sufferer, and tried 

 the filing until I was sick of it. It has never troubled 

 me m the least since I dealt with it as above de- 

 scribed. A. I. Powers. 



Sponge Gingerbread.— Melt a piece of butter 

 the size of a hen's egg ; mix it with a pint of nice 

 molasse.s, one tablespoonful of ginger, and a quart 

 of flour. Dissolve a heaping tablespoonful of soda 

 m half a pint of milk, and mix it with the rest of 

 the ingredients. The above makes a soft glno-er- 

 bread— but if you wisli a douarh, add sufficient 

 flour to enable you to roil out easily ; roll about 

 half an inch thick. Bake in a quick oven. We 

 have found this recipe very convenient. 



Puff Pudding.— Three eggs well beaten, nine 

 tablespoonfuls of flour, one pint of sweet milk; 

 bake in cups in a quick oven ; serve with sauce. 



Sponge Cream CkKr-.—Mlitora Farmer: As I 

 have seen so many sending receipts, I thoueht I 

 would send one I know to be good ; it is a sponge 

 cream cake: One and one-half cups of sugar, three 

 esgs, one-third cup of water, two tablespoonfuls of 

 cream, one tablespoonful of baking powder. Bake 

 in jelly cake pans. Dressing : One pint of milk, one 

 egg, two tablespoonsfuls of corn starch, one-half 

 cup of butter, one cup of sugar ; boil until thick 

 enough to spread. Millie. 



New Wat op Cooking Oysters.— Take mashed 

 potatoes, mix a canful of oysters with the potatoes, 

 and with a knife cut the mass up fine; add one-half 

 pound of powdered crackers: fix off with butter, 

 pepper and salt, and moisten the whole with oyster 

 juice; take little pats of this, roll them into powder- 

 ed cracker crumbs, and fry till brown in butter, and 

 the result when served warm is delicious. 



Oil for Sewing Machines.- Do not use any ani- 

 mal or vegetable oil, such as lard oil, whale oil, or 

 sweet oil; they all become rancid and gummy, and 

 if you do not use your machine for a few months it 

 will stick fast, and you will have to take it apart to 

 cleaait. The best cleanser, by the way, is benzine. 

 The best lubricating oil lor sewing machines, and all 

 kinds of small maclunery.is crude filtered petroleum 

 of the heavy and thick kind, such as is found in 

 Western Virginia. The heavy petroleum obtained 

 by high temperature distillation, after the kerosene 

 has been driven off. is not so good. 



Live Stock. 



The Value of Sheep. 



Farmers as a rule, eat too much salted meat both 

 in summer and winter. There is certainly no reason 

 whatever why this should be the case during six 

 months of the year, and no valid reason, except 

 predjudice, why fresh meat should not be used in 

 summer to a far greater extent than it is. 



