158 



THE LANCASTER FARMER. 



[ October, 



twelve hours. It is best for tea and coffee. Double 

 cream stands on its milk for twenty-four hours, and 

 cream for butter frequently stands forty-eight hours. 

 Cream that is to be whipped should not be butter 

 cream, lest in whipping it change to butter. 



There is a greenness in onions and potatoes that 

 renders them hard to digest. For health's sake put 

 them in warm water an hour before cooking. 



Good flour is not tested by its color. White flour 

 may not be the best. The test of good flour is by 

 the amount of water it absorbs. 



A few dried or preserved cherries, with stones out, 

 are the very best things possible to garnish sweet 

 dishes. 



Nelson's gelatine is the best, be.jause it is stronger 

 than any other kind. 



To beat the whites of eggs quickly put in a pinch 

 of salt. The cooler the eggs the quicker they will 

 froth. Salt cools and also freshens them. 



In boiling eggs hard put them in boiling water ten 

 minutes, and then put them in cold water. It will 

 prevent the yolk from coloring black. 



Facts About Flour. 

 Flour is peculiarly sensitive to the atmospheric 

 influences, hence it should never be stored in a room 

 with sour liquids, nor where onions or fish are kept, 

 uor any article that taints the air of the room in 

 which it is stored. Any smell perceptible to the 

 sense will be absorbed by flour. Avoid damp cellars 

 or lofts where a free circulation of air canrot be ob- 

 tained. Keep in a cool, dry, airy room, and not ex- 

 posed to a freezing temperature nor to intense sum- 

 mer or to artificial heat for any time above 70° to 

 75° Fahr. It should not come in contact with grain 

 or other substances which are liable to heat. Flour 

 should be sifted and the particles thoroughly disinte- 

 grated and then warmed before baking. This treat- 

 ment improves the color and baking properties of 

 the dough. The sponge should be prepared for the 

 oven as soon as the yeast has performed its mission, 

 otherwise fermentation sets in and acidity results. 



Chinese Cookery. 

 Americans who dine with the Chinese are surprised 

 at the perfection to which they have carried their 

 cooking. During a recent Chinese banquet at San 

 Francisco, an orange was laid at the plate of each 

 guest. The orange itself seemed like any other 

 orange, but on being cut open was found to contain 

 within the rind Ave different kinds of delicate jellies. 

 One was at first puzzled to explain how the jellies 

 got in, and In a worse quandary to know how the 

 pulpy part of the orange got out. Colored eggs 

 were also served, in the inside of which were lound 

 nuts, jellies, meats, and confectionery. When one 

 of the Americans present asked the intrepreter to 

 explain this legerdemain of cookery, he expanded 

 his mouth in a hearty laugh, ajid shook his head 

 and said: '"Melican man heap smart ; why he not 

 findee out'"— III. Ch. Weekly. 



A Cheap Ice-House. 

 He lays down some rails for the bottom, on which 

 he places a fifteen-inch layer of sawdust. He then 

 pack" his ice, leaving around the outside a space of 

 fifteen inches, to be packed with sawdust. Straw or 

 boards can be used to prevent (he sawdust from 

 escaping through the cracks between the rails. Two 

 or three feet of sawdust should be placed on the top 

 of the ice ; and finally four posts or forks should be 

 set up, one at each corner, to support some planks 

 for a covering. It would be well to place the whole 

 under a good shade-tree, and with such a device one 

 may have ice throughout summer. — Rural Jfem 

 Yorker. 



Household Recipes. 



To Polish Steel. — Kub it with a piece of emery 

 paper from which you have removed some of the 

 roughness by rubbing an old knife with it. 



Salad Dressing. — Three tablespoonsful of oil, 

 half a spoonful of tarragon vinegar and same of 

 common vinegar, a little black pepper, a toaspoonful 

 of salt. Mix very smooth. Do not stir until used. 



Rancid Butter. — I know of nothing that will 

 make bad butter good ; but it may be reformed and 

 improved somewhat by churning "it awhile iu good 

 new buttermilk, then working the buttermilk out of 

 it, as at first. 



An English florist says that quassia and soft soap 

 will destroy the aphides found upon roses; used by 

 steeping four ounces of quassia chips half an hour 

 iu about one gallon of water. Strain, and when 

 cold adding two more of water and six ounces of 

 soft soap; with this syringe the bushes. 



Gumbo Soup (as made in Florida). — One chicken, 

 fried brown ; one gallon water, four slices of ham ; 

 put this on the tire to cook slowly from 8 o'clock to 

 lli M.; have ready one quart of okra, chopped fine, 

 one pint green corn, one pint tomatoes, peeled, one 

 onion, chopped fine ; salt and pepper to taste. Let 

 all cook till done. 



Apple Omelette. — Take about six large apples, 

 pare and stew them as for sauce, beat them smooth 

 while hot, adding one tablespoonful of butter, five 

 tablespoonsful of sugar, nutmeg to taste, or lemon 

 should you prefer ; when cold add the beaten yelks, 

 and lastly the whites of three eggs ; pour into a but- 

 tered dish, and bake in a moderately hot oven, and 

 serve for tea with graham bread. 



Coffee Ice Cream.— Three pints of cream, one 

 cupful of strong, clear coffee, two cupsful of sugar, 

 two tablespoonsful of arrowroot wet in cold milk; 

 heat half of the cream to boiling; stir in the sugar, 

 and, when this is dissolved, the cofl'ee; then the 

 arrowroot; boil all together about five minutes; when 

 cold, beat up very light, whipping the rest of the 

 cream by degrees; then freeze. 



Green Tomato Soy. — One peek green tomatoes, 

 sliced without peeling ; twelve good sized onions, 

 also sliced; two quarts vinegar, one quart sugar, two 

 tablespoonsful of salt, two tablespoonsful ground 

 mustard, two of black pepper, one tablespoonful of 

 allspice, one also of cloves ; mix all together and 

 stew until tender, stirring carefully lest they should 

 scorch ; put up in small glass jars. 



Domestic Champagne. — When grapes are just 

 turning, or about half ripe, gather them, pound 

 them iu a tub, and to every quart of pounded fruit 

 add two quarts of water ; let the mixture stand four- 

 teen days, then draw it off ; to every gallon of liquor 

 add three pounds of loaf sugar ; when the sugar is 

 dissolved pour it into a cask ; after it is done work- 

 ing put in a cellar ; in six months bottle and wire 

 the corks tightly. 



To Remove Rust from Steel.— The steel to be 

 cleaned should be washed with a solution composed 

 of one-half ounce cyanide of potassium in two 

 ounces of water, then brush with the following 

 recipe: Cyanide of potassium, one-half ounce; 

 Castile soap, one ounce ; whiting and water sufficient 

 to form a paste. Cyanide of potassium is a most 

 violent poison, and persons using it should be par- 

 ticularly careful. 



Petroleum has a strong perservative power, 

 converting soft, perishable woods to the durability of 

 red cedar. It improves all farm implements, baskets, 

 all wooden tools, as rakes, hoe handles, common 

 water-pails or any wooden tool which is exposed to 

 the weather. It may be found valuable, also, for 

 rustic work, rustic furniture or chairs left upon a 

 piazza. Give them a good coat of this oil occasion- 

 ally. It will harden the wood, give them a dark 

 color and make them last longer. 



To Pickle Fruit. — The following excellent mode 

 is practiced in many families : To each peck of fruit 

 allow four pounds of sugar, a pint of sharp vinegar, 

 and spice to taste ; boil the vinegar and sugar to- 

 getlier for a few minutes, then drop in the fruit and 

 boil until moderately, soft ; when done pour the 

 vinegar over them and let them stand until cool 

 before covering. Plums, peaches, pears, &c., can be 

 done in this way. 



Tomato Soup, I. — Take a shin-bone, have it 

 broken, and put in soup-kettle with five quarts of 

 cold water; allow it to boil steadily and skim; in an 

 hour put in four dozen of good-sized tomatoes; do 

 not skim them; boil until your soup is reduced to 

 one-half; take a potato-masher and crush the toma- 

 toes; pass through a strainer; return to kettle, and 

 remove the beef before serving; season with salt and 

 pepper. Tils is a plain country tomato soup. 



Tomato Soup, II — I make a good clear stock 

 the day beforehand. I take two quarts of the broth 

 and a dozen large, full-ripe tomatoes, a bunch of 

 herbs, and a quarter of a pound of rice. I scald the 

 tomatoes and peel them first before introducing 

 them. ,1 let all come to the boil, and skim frequetnly. 

 I reduce to about one-half. This makes rather thick 

 soup. If I want it thin, I cook my tomatoes first, 

 just as if for stewing. Cull out the rice, and add 

 the stewed tomatoes to the broth an hour before 

 serving, letting the soup simmer gently. 



Ice Cream with Eggs. — One quart of milk, four 

 eggs — the whites and yolks beaten separately and 

 very light — four cupsful of sugar, three pints of 

 sweet cream, five teaspoonsful of vanilla; heat the 

 milk to boiling ; have your yelks well beaten ; pour 

 the milk into the yelks; add the sugar, then the 

 whites, beating all the while; return to the fire and 

 beat again, stirring and watching carefully until it 

 begins to thicken like custard; then set aside to cool. 

 When cold, beat in your cream and flavoring. Freeze 

 as soon as possible after it is thoroughly cool. 



Beef Soup.— Three pounds good juicy beef, cut 

 into about 20 pieces ; two carrots, one turnip, six 

 large onions, teaspoonful salt, one-half teaspoonful 

 pepper, two good heads celery ; cut the vegetables 

 small ; put all into a large pot, witli four quarts 

 water ; let it boil very gently, or rather, let it sim- 

 mer eight hours ; let it stand all night ; take off the 

 pot next morning ; make it boiling hot when wanted 

 for dinner; this is excellent, Jproperly made. — 

 Amy. 



Squash Pie. — Stew the squash as usual with a 

 little salt; rub it through a colander, and have it 

 perfectly smooth; mix the squash with sweet milk; 



if you have cream it will be all the better; make it 

 about as thick as batter, adding the yolks of two 

 eggs; sweeten with pulverized sugar to taste, flavor 

 with rosewater or with nutmeg; line a pie dish; fill 

 with squash, and bake for half an hour; if you do 

 not want a pie, make fritters and fry brown, with 

 good butter; when about to serve, sprinkle a little 

 sugar on them; squash does not require much sweet- 

 ening. 



Rabbit Stew (Gibelotte.) — Skin and cut the 

 rabbit in eight pieces, and split the head two ; cook 

 it in a stew-pan, with a little olive-oil ; brown it 

 slightly, season with pepper and salt, add to it a 

 teacupful of good stock ; put in one-half bottle of 

 good red wine, and a small wineglassful of brandy; 

 let it all simmer until the sauce is reduced one-half; 

 serve as hot as possible. — Comperi Loriot. 



[Agreater use of sweet-oil in cooking is advised. 

 It is no more expensive than butter for basting or fry- 

 ing and in many cases gives'better culinary results. 

 There is no doubt that good olive-oil is more readily 

 assimilated than butter] 



Matelotte D'Anguilles (Stewed Eels). — 

 Take some small white onions and stew them in the 

 best butter, season with thyme, bay leaves, and a 

 very small bit of garlic, not bigger than a pea; 

 sprinkle this with a little flour, and add a coffee- 

 spoonful of brandy; cut the eels across, in pieces of 

 about inches; moisten the whole with a teacupful of 

 bouillon and about the same of red wine; add salt 

 and peppe;-; when it is on the boil, put in the pieces 

 of eel; cook not more than ten minutes; before dish- 

 ing, let it keep warm, so as to evaporate the sauce a 

 little.— CTemencJn, Chef of the Steamer La France. 



[This matelotte of eels has been tried and found 

 to be excellent.] 



Mock Oysters. — Take one-half dozen of good- 

 sized ears of corn; put them in cold water, and when 

 it begins to boil set it on the back of the range, and 

 let it simmer for one-half hour; then put the corn 

 in cold water: when cool, wipe the ears with a dry 

 towel, and grate them ; then put them through a 

 hair-sieve to rid them of the shells of the corn; have 

 two eggs well beaten, two tablespoonsful of cream, 

 two of grated crackers, one teaspoonful of salt, 

 one-fourth teaspoonful pepper; beat this all well 

 together; have a lump of good butter about the size 

 of half an egg; put it in a frying pan; when hot put 

 the corn mixture in by table6poonsfuls,allowing space 

 that they do not run together; when they are a nice 

 brown, turn them over and fry the other side; it re- 

 quires aBout five minutes to cook them ; this will 

 make about two dozen oysters; serve them hot. — 

 M. A. M. 



Live Stock. 



Cows in Early Winter. _^ 



At no season of the year do cows need better and 

 more generous diet than in early winter. The change 

 from grass to dry fodder is of itself sufflcient cause 

 to produce more or less derangement of health. 

 But when the animal's tone and vigor have been 

 lowered by a long period of milking, and she is then 

 subjected at the same time to the rigors of winter, 

 and a change of food from nutritious herbage to dry, 

 coarse, and often innutritious fodder, a severe tax is 

 laid on her system. Yet, on many farms it is the 

 practice to feed to cattle in early winter only a coarse 

 and inferior fodder, and the poorest hay, because 

 these articles have been stowed last in the barn, or 

 on the tops of the mows, and must, therefore, be 

 disposed of before the better portions of the supply 

 can be reached. This, however, is a great mistake, 

 as the best food should be given when the cows first 

 go into winter quarters. Afterward, when they have 

 been dried of their milk and have grown accus- 

 tomed to the chauge of diet, the poorer food may be 

 used, or, better still, asauimals, like men, are fond 

 of variety in their diet, the coarser and less nutri- 

 tious fodder may be advantageously used in con- 

 junction with that of a better quality. 



Through neglect of this precaution, however, it 

 frequently happens that cows iu milk lose flesh in 

 November and December, and sink into a bad con- 

 dition to endure still more severe weather yet to be 

 expected. To avoid this misfortune, in cases, where 

 poor or damaged fodder has necessarily to he given 

 out first, the feed should be supplemented wilh 

 rations of ground grain, oat and corumeal raixed, 

 bran, or shipstuft", to add a proper amount of nutri- 

 ment to a given bulk of fodder. Compelling cows to 

 consume an excessive bulk of inferior food, in order 

 to enable them to support life and yield milk, over- 

 crowds the stomach, tends to derange health, and is 

 by no means a rare cause of serious ailments. More- 

 over, on the score of self-interest, as well as of hu- 

 manity, cows should not be allowed to lose flesh in 

 early winter, for it would require much more food 

 to restore them to good condition in cold weather 

 than in summer. Besides this, as lean animals are 

 more susceptible to cold than those in flesh, and a 

 proportionately larger amount of the food they con- 

 sume is therefore expended in generating a sufllciency 

 of animal heat, it would require considerably more 



