1880.J 



THE LANCASTER FARMEI^. 



l43 



Household Recipes. 



Fig Pi:ddin<:. — Cliop liiilT a pomul of lies vory 

 finely; mix tlioni uitli (uk-IVuiiiIi iioiiml of coarse 

 sugar, a talilpepoonful of molasses, lour tablespoons- 

 fiil of milk, half a pounil of Hour, a quarter of a 

 pound of suet, an eet;, ami a pineli of grateil nut- 

 meg ; put tlic iiudiling inio a butteroil mold and lioil 

 five hours. 



To Cook Tuhnips. — Pare, sliee, out in dice an 

 inch square, boil until nearly done, in as little water 

 as possible; to one i)iiart of turnips add oiie table- 

 sjioonful of sugar, salt to tnaUe palatable ; when 

 they are boiled as dry as possible add two or three 

 spoonsful of cream and a beaten egg, antl serve. 

 Excellent. 



Blacking Stoves. — The fine polish given stoves 

 by those skilled in the art is produced as follows : 

 Have a thin mixtiin of black varinsh and turpen- 

 tine; apply this ivitli a puiut or varnish brush to a 

 portion of the stove, then with a cloth dust this over 

 with pulverized British lustre or stove polish , then 

 rub with dry brush. The stove must be perfectly 

 eold. The stove dealers buy the pulverized stove 

 polish, which is carburet of iron, in twenty-five 

 pound packages. The process conducted in this 

 manner is quite brief, but gives beautilul results. 



Coffee Cdst.iko. — Make a good, strong extract 

 of coffee— by dripping it as slowly as possible — for 

 ten people you w ill want two eupsful ; take eight of 

 the same measures of milk, and beat into the milk 

 the yolks of six eggs ; add three ounces of powdered 

 sugar ; mix'into this two eupsful of collee ; as colfee 

 dillers in strcngtn better taste to see that it is sweet 

 enough ; pour the mixture into enps, and put the 

 cups in a not too deep pan with boiling water; the 

 level of the water ought not stand higher than half 

 the cup ; do not try and boil the water too hard ; 

 about 15 minutes of boiling is necessary. 



Sour Milk Chinese (Sme.\r Case). — Take some 

 milk, set it on the back of the stove, where it will 

 heat very slowly ; if heated quickly it will curdle; 

 when it wheys sufficiently strain through a colander 

 till as dry as possible, then pour the curd into a pan 

 or into the cheese bag, and wash thoroughly with 

 cold water; if it has been heated snlUcientry it will 

 not dissolve ; tie and hang bag up to drain ; when 

 dry add sweet cream enough to make it soft ; salt to 

 taste, set it on ice and seave at tea time. If it is 

 scalded too much, or ifj,the milk is too sour, it will 

 be crumbly and not fit to eat. 



To Bleach. — Into eight quarts of warm water put 

 one pound of chloride of lime ; stir with a stick a 

 few minutes, then strain through a bag of coarse 

 muslin, working it with the hand to dissolve thor- 

 oughly. Add to this five bucketfuls of warm water, 

 stir it well, and put in the mu.sliu ; let it remain in 

 one hour, turning it over occasionally that every 

 part may get thoroughly bleached. When 

 taken out, wash well in twr) waters to remove the 

 lime, rinse and dry. This quantity will bleach 

 twenty-five yards of yard-wide muslin. This muslin 

 will bleach more evenly and quickly if it has been 

 thoroughly wet and dried before bleaching. 



Pdmpkix Pie.— Cut the pumpkin into thin slices 

 and boil until tender in as little water as possible ; 

 watch carefully that it does not scorch ; drain oil' all 

 the water — mash, and rub through a sieve, adding, 

 while warm, a small piece of butter. To every quart 

 of the pumpkin, after mashing, add one quart of 

 new milk and four eggs, the yoiks andwdiites beaten 

 separately ; white sugar to taste, and cinnamon and 

 nutmeg as desired. The oven in which they are 

 baked must be hot or they will not brown. It is as 

 well to heat the batter scalding hot before pouring 

 into the pie dishes. 



Potato CHociHET.— One pound m.ashed potato; 

 one egg; one tablespoonful of milk ; a little pepper 

 and salt; a few spoonfuls of bread crumlis and 

 cracker dust. The potatoes must be mashed when 

 thoroughly dry. When mashed throw in a small 

 quantity of salt, a little pepper and the yolk of an 

 egg. Stir the yolk with the potatoes over the fire 

 till thoroughly dry. Flour the board well, bake a 

 little of the mashed potatoes and roll lightly in the 

 flour; make them into any shape. When the cro- 

 quet is well formed, beat well up the white of an 

 egg; roll the croquet in it ; throw over all a little 

 bread crumb or cracker dust. 



Pot-au-Feu. — Pot-au-feu requires four pounds of 

 beef, six quarts of water, eight ounce of carrot, eight 

 ounces of turnip, same c|uantity of onions, and three 

 ounces of celery and cloves. After once or twice 

 making this soup, the cook will be able to judge by 

 the size of the vegetables the required quantity, biit 

 weighing is advisable at first, as much depends on 

 perfect proportion. The meat must slowly simmer 

 for three hours, and then add the vegetables, not 

 before ; simmer till done. The pot in which the 

 bouillon is made should have a very closely fitting 

 lid. Quick hoiling and careless skimming are the 

 causes of cloudy bouillon, supposing, as a matter of 

 course, that all the vegetables have been perfectly 

 cleansed. 



FLorn Gems, on Pupfs.— Drop into pint of milk 

 one egg and a little salt. Stir in gradually one pint 

 of flour. Beat this batter till quite light and free 

 from lumps or a particle of unwet Hour. Lei them 

 stand on the top of the stove a few niiimtes, after 

 having put the batter into hot, buttered gein-iians, 

 then put into the oven and bake cpiiekly. Cornmeal 

 or (iraham can be made in tlie same way— only add 

 two tablespoonsful of Ikmr to cornmeal ; or, if gems 

 are desired for dessert they need a little more care, 

 should be made richer. Melt three ounces of butter 

 in a pint of cream. Let it stand till cold, then add 

 to it two ounces of Hour, licaten till' smooth. Beat 

 the yolks of four eggs with two ounces of white 

 sugar. Spice to taste. .\dd the wliiles of two eggs, 

 beaten very light, the last thing. Bake in gem-pans 

 or cups, and serve the instant they arc done, as they 

 will fall and become heavy if left standing. Eat 

 with any jam that is agreeable. 



Apple DrMPi.iNciS.— Takesome finely sifted flour, 

 say '.; lt>., and half the quantity of suet, (14' ft.) 

 very finely shred, and well freed from skin. Mix the 

 suet and Hour, add a jiinch of salt and half a tea- 

 spoonful of baking powder, with sullicient eold 

 water or milk to make it of the right consistency. 

 Knead it well, andfroll it out to the thickness re- 

 quired. Divide this paste into as many pieces as are 

 requircii for the dumplings. Take some large-sized 

 apples, peel, core, sugar and a clove. Cover them 

 with the paste, and join the edges carefully. Tie 

 eacii dumpling up in a floured cloth, boil about an 

 honj-. Untie them carefully, and turn them out 

 without breakingthcm ; serve wilberi'ain and sugar. 



N. B. — A little currant jelly may be substituted 

 for the butter, sugar and elove. 



Barley Pt;DDiN-G.— Wash half a pint of pearl 

 barley, put it into astevvjjan with three pints of milk, 

 a quarter of a pound of sugar and a little nutmeg 

 at the corner of the stove ; when properly swelled 

 take it out, flavor to taste, add four eggs and boil in 

 a basin for one hour ; serve with black cherry arrow- 

 root sauce. 



Pathenia Pudding.— One quart of milk ; five 

 eggs ; five tablespoonsful of Hour ; bring the milk to 

 a boil, reserving enough to wet the flour; then stir 

 in the wet flour while hot; when cool stir in the 

 beaten eggs, reserving the whites of two ; bake one- 

 half hour, and when cool spread over an icing made 

 from the beaten whites and powdered sugar. 



Lemon Svrup.— The lemon syrup bought at the 

 stores can be made at home much cheaper. Take a 

 pound of Havana sugar, boil it in water down to a 

 quart, drop in the white of an egg to clarify it, strain 

 it, add one quarter of an ounce of tartaric or citric 

 acid. If you do not And it sour enough lafter it has 

 stood two or thrce^days, add more of the acid. A 

 few drops of oil of lemon improve it. 



Yeast from Grape Leaves.— Grape leaves make 

 yeast in some respects superior to hops, as the bread 

 rises sooner, and has not the peculiar taste which 

 many object to in that made from hops. Use eight 

 or ten leaves for a quart of yeast ; boil them for 

 about ten minutes, and then pour the hot liquor on 

 the Hour, the quantity of tlie latter being determined 

 by whether the yeast is wanted thick or thin. Use 

 hop yeast to raise it to begin with, and afterwards 

 that made of grape leaves. Dried leaves will be as 

 good as fresh. If a dark film appears upon the sur- 

 face when rising, a little stirring will obviate it. 



KicE Cakes.— Boil rice until it is soft, and while 

 warm make it into cakes. Dip the cakes into a 

 beaten egg, and then roll them iu Indian meal till 

 thoroughly coated. This done, fry them in bacon 

 fat, which is better than butter for this purpose. 

 Serve them with sauce, or with butter, or with cream 

 and sugar. 



Gumbo. — Take a nice fat chicken, cut up and put 

 into a pan, and when fried brown, put in two quarts 

 of finely sliced okra, four large tomatoes and two 

 onions, peeled and chopped fine. Keep covered with 

 water, and have the kettle tightly closed. 



Veal Cheese.— Take a shoulder of veal, take out 

 the bone, cut it in small jneces, with just water 

 enough to eovcr it ; stew until tender; take out all 

 the pieces of irrislle, mince it fine, and return to the 

 liquor it was boiled in ; then add one pound cold 

 boiled pork chopped line, one tablespoonful of salt, 

 one teaspoonful each of pepper and mace, some 

 sweet herbs, and two well-beaten eggs ; put all into 

 an earthen dish, with a plate ou the top, and bake 

 one hour. To be eaten cold. 



Dish for Luncheon.- Take pieces of cold meats 

 of any kind, chop fine ; season with pepper and salt, 

 just a little oiuon ; break over the meat two or three 

 eggs ; add a small piece of butter ; stir all together ; 

 pour it upon nicely buttered toast ; serve hot ; gar- 

 nish with parsley. 



A Stuffed Beefsteak.— Prepare a dressing of 

 bread, scalded soft, and mixed with plenty of butter 

 and a little pepper and salt. Lay It upon one side 

 of a round of steak, cover with the other, and haste 

 it down with needle and thread. Salt and pepper 

 the outside of the steak, and place iu a dripping pan 

 with half an inch of water. When baked brown on 

 one side turn and bake the other. 



Feather Pillows.— Feather pillows can be 

 cleansed and purified without removing the feathers 

 by taking the pillows, laying them In the bath tub, 

 and scrubbing them with a small scrubbing brush 

 di|)ped in a solution of a tables])oonful of magical 

 mixture to half a pail of warm water, and a little 

 soap dissolved in it. Scrub them well on both sides, 

 and then turn on the warm water and rinse them 

 thoroughly. Lay them out on the grass to dry, 

 turidng thi-in frequently ; at the last pin them to the 

 line for a inimlicr of days, and when quite dry beat 

 them with a rod. This is to disentangle and lighteu 

 the feathers. 



Beefsteak with Oyster Sauce.— The steak 

 should be about an inch thick, teniler and juicy. 

 Have the griiliron hot and rub with a small piece of 

 butter to prevent the meat sticking. Broil it careful- 

 ly, and do not season It until done ; then lay in a 

 dish, cover tightly and keep it hot. In a very little 

 juice stew twenty or thirty oysters; season and add 

 a little cieam ; pour hot over the steak and serve. 



(iooD HvE Bread.— One cup of yeast— one-half 

 cup if new and strong — one quart of warm water, 

 one small eup of molasses, one teaspoon of soda, 

 and salt to taste. Stir in the rye Hour with a pud- 

 ding stick till you have a still' dough, (ireasc your 

 pan — a deep one is best ; put the dough in, scraping 

 pan and stick with aknife to avoid getling the sticky 

 dough on your hands. Let it stand in a warm place 

 over night or until light, then bake until done, from 

 one and half to two hours. 



CouK-soLED boots, while admirable for walking 

 purposes, lio not make for children suitable shoes to 

 wear to school where tlie child must sit with them 

 on all day. They heat the feet unduly, rendering 

 the wearer liable to take cold on going into a lower 

 temperature. For school purposes a good walking 

 shoe with double sole, to be worn with rubber over- 

 shoes in rainy weather, is preferred by many per- 

 sons. The overshoes should be removed immediate- 

 ly ou entering the house. 



Live Stock. 



A Hint. 

 A tripping or stumbling horse is never safe for the 

 saddle or for driving. He may be a good horse for 

 the farm, but if the habit is once formed, whether 

 from disease or any defect, he should never be 

 mounted or driven on the road. 



To Make Good Stock. 

 "Good care makes good stock" is a maxim that 

 has more truth in it than many professional breeders 

 are willing to admit. It will not, indeed, work an 

 entire transformation in the nature of an anim<tl ; it 

 will not make a first-class beef animal of a Jersey 

 cow, a race horse of a Clydesdale, a Merino sheep of 

 of a Cotswold, nor a Berkshire pig of a Suffolk — but 

 good care is essential in order that any of the breeds 

 of any kind of stock shall attain to their best estate. 



Raising Calves. 

 A correspondent of the Cuunlry Gentleman hag 

 had most gratifying success in raising calves on a 

 mixture consisting of fifty pounds of corn meal, fifty 

 pounds of middlings, twenty-six pounds to the 

 bushel, and live pounds of sugar, well mixed. Of 

 this mixture three pounds were given daily to the 

 two — one pound and a half to each meal, mixed 

 with half a bucket of boiling water, and the bucket 

 filled witli skimmed milk. The calves were taken 

 from the cow as soon as dropped. 



A New Horse Distemper in Boston. 



The horses in numerous private stables in Boston 

 and vicinity are sufl'ering from a species of throat 

 distemper, which recently made Its appearance. The 

 muscles of the throat become so inflamed that in a 

 short time the animal becomes incapable of swallow- 

 ing. In a day or two after the muscles of the body 

 are paralyzed, and death ensues. The cause is said 

 to be the rainy and irregular weather of late, and no 

 cure has been found. It is not thought likely to 

 become epidemic. 



Winter Calves. 

 A Wisconsin dairyman asks if there can bo any 

 profit in raising calves in winter. This question Is 

 now very pertinent since winter dairying Is; becoming 

 common. Butter bears a higher price in winter, and 

 this induces dairymen to have their calf dropped in 

 fall. Some think the cold weather will add to the 

 cost of keeping the calves, but this is probably a 

 mistake, as the following considerations will show : 

 The milk, after making butter in winter. Is in better 

 condition than In summer, as it Is seldom sour, and 

 may always be fed sweet. Calves kept In warm 

 quarters will make more growth upon the same 

 quantity of milk In winter than in summer, on ac- 

 count of its better quality, and because, being fed 

 on hay, they seldom scour or have any trouble of the 

 stomach. — National Live Stock Journal. 



