1882.J 



THE LANCASTER FARMER. 



79 



salt, four crackers, rolled fine, and afenspoonful of 

 pepper. Brinij to f'lill boilinir lieat as soon as possi- 

 ble, then mill one quart of" oysters. T^el. the wliole 

 come to a boiling heal quickly and remove from the 

 fire. 



Chicken Sa'l.\d. — For o-'c good sized chicken 

 take one bunch of celery chopped tine, a little pepper 

 and saJt. For drcsfinir for the above qiuiiility take 

 the yolks of two eirtrs boiled hard, make Ihcni line, 

 and add mustard, vinejrar, oil and a lillle Cayenne 

 pepper and sail, to suit taste, ami the liquor of the 

 chickens boiled in is very nice to use, niixint; it. Put 

 in just enoush to moisten it nicely. When it be 

 conies cold it is just like a jelly, but it is a f;reat im- 

 provement to the salad. 



White Saih k for fiAMn. — Boil an onion in a pint 

 of milk till il is like a ji'lly ; then strain, and slir 

 inlii the lidiliui; milk sifted liri'ad crumbs enoUL'h to 

 make it like thick cream when well beaten. Beat 

 while boilintr, and season with salt, black and Cay- 

 enne pepper and a little mitmeg. 



SmiAR Kisses. — Whiles of two egfrs, beaten as for 

 frostins ; one cup of suu:ar added to them. Mix well 

 and drop in small cakes on a buttered tin. IJake in 

 a moderate oven until lightly touched with brown. 



Queen of PunpiNc— One pint line bread crumbs, 

 one quart sweet milk, three ounces of loaf sugar, 

 small piece of butter, yolks of four eggs, grated rind 

 of one U-moii; bake till done, then spread over a 

 layer of preserves or jelly; whip the whites of the 

 eggs stitV, add three ounces of ])ulveri/.ed sugar, in 

 wiiich has beeu stirred the juice ol" the lemon. Pour 

 the whites over the pudding and replace in the oven. 

 Let it brown lightly. To be eaten cold. 



Lemon Pudding Saui'E. — One large cupof suffar, 

 Dearly half a cup of butter, one egg, one Icmcm — all 

 the juice and half the grated peel, one teaspoonful 

 nutmeg, three tablespooufuls boiling water. Serve 

 with lemon sauce. 



Biud's Nest Podding . — Pare and core apples 

 silflicient to till a pudding-dish. Make a batter of 

 one quart of milk, three eggs, two cups of flour. 

 Pour over the apples, and bake in a quick oven. 

 Eaten with a sauce. 



Orange Pl'ddixg. — Take four good-sized oranges, 

 peel, seed, and cut into small pie<:es. Add a cup of' 

 sugar, and let it stand. Into one quart of nearly 

 boiling milk, stir two tablespoonslul of corn starch, 

 mixed with a little water and the yolks of three 

 eggs. When done let it cool, and then mix with the 

 orange. .Make a frosting of the wliites of the eggs 

 and a half cup of sugar. Spread it over the top of 

 the pudding, and flace for a few minutes in the 

 oven to brown. 



Green Corn Patties. — Grate as much corn as 

 will make one pint, add one teaeupful of flour and 

 one teaeupful of butter, one egg, pepper and salt to 

 taste. If tco thick add a little milk. Fry in butter. 



Boston Cream Cake— The Cake. — One-half 

 pint of milk, five ounces flour, four ounces butter, 

 and five eggs. Boil milk and butter together, stir in 

 flour while boiling, then odd eggs. 



Flake Pie Crust. — Take one-half cup of lard 

 to a pint of flour ; rub well together ; take water 

 6uffiv;ient to make a dough (not too stifi') ; roll out 

 and spread with butter ; fold over evenly, and make 

 a second fold in the opposite direction ; roll out 

 again, being careful not to squeeze the butter out. 



Superior Doughnuts. — Take two cups sugar ; 

 one and oue-balf eups sweet milk ; five eggs ; three 

 spoonsful of butter; three teaspoonsful of baking 

 powder; salt and flavor to suit the taste. Mix as 

 soft as possibTe, roll out, cut in proper sizes and 

 drop into hot lard ; when removed from lard and 

 partly cool, dip in powdered sugar. 



Cookies. — Take one and one-half eups of white 

 sugar; one-half cup of lard; one-half cup of butter; 

 suliieienl caraway seeds or nutmeg to season to suit 

 the taste ; one cup of sour milk, with a teaspoonful 

 of soda, and flour sufficient to mak<* dough. Mix 

 thoroughly, roll very thin, and bake quickly. 



Custard Pie —Take three eggs, beaten thorough- 

 ly; two tablespooufuls of white sugar, one pint of 

 milk, nutmeg to suit the tas'.e, a little salt, slir all 

 together, adding the eggs last. 



Graham Koles. — Two eups of wheal meal, one 

 and a half eups of flour, salt, three-quarters of a cup 

 of sugar, two and one-half cups of sour milk, one 

 teaspoonfull of soda. 



Hice Waffles. — One cup boiled rice, one-half 

 teaspoonful soda, one pint milk, one teaspoonful 

 cream tarlar, two eggs, one leasiioonful salt, lard 

 size of a walnut, Hour for a thin batter. 



Steamed Indian Loaf. — Four cups of corn meal, 

 two eups of flour, two cups of sweet milk, two cups 

 sour m.lk, one teaspoonlul soda, a little salt, one cup 

 of molasses. Steam three hours. 



Muffins. — One'quart milk, two eggs, quarterof a 

 cup of butter, same of lard. Kaised with yeast. 



Lemon Pie. — Take juice and grated rind of one 

 lemon : stir together with tbrei! fourths of a cup of 

 white sugar and one cup of water ; lastly, stir in 

 four eggs, well beateu (reserving the whites of two 



for frosting). Fill Into crust and bake. For frosting, 

 beat the whites of two oss;(^ reservi'd, to a stiff froth, 

 with a talilespooiiful of powdered sugar, spread over 

 top evenly, and return to oven until slightly browned. 



Pumpkin Pie. — Take one quart of pumpkin, 

 stewed and pressed through a sieve, two quarts of 

 milk, lAVo eups of sugar, .'<even eggs, beaten very 

 light", a teaspnonful of butler, ginger and cinnamon 

 to suit the taste, sUr well together and bake with 

 plain crust. 



Graham Muffins.— line quart of Graham flour; 

 two tabli'spoonsful of Migar; two eggs, one-half 

 tablespoonful of butler, one tablespoonful of baking 

 powder, and a little salt ; mnisten and mix thorough- 

 ly with little milk. Bake in pattypan at once In a 

 quick oven. 



TuRKEV Sour. — Take I he turkey bones and cook 

 for one hour in water enough to cover them, then 

 stir in a lillle of the dressing and a beaten egg. A 

 lillle ehopiied celery Improves 11. Take from the Are, 

 and when the water has ceased boiling add a little 

 butter, with pepper and salt. 



Fish Sauce. — Yolks of two raw eggs. Add salad 

 oil, drop by dro|i, until it is of the consistency of 

 thick cream ; add the juice of half a lemon. 



Cahhai^e Salad. — One small bead of cabbage, 

 one half bunch of celery, one quarter eup of vine- 

 gar, one tablespoonful of mustard, one egg well 

 beaten, one tablespoonful of sugar, pepper and salt. 

 Take a little of lln^ vinegar to wet the mustard, put 

 the rest over the tire ; when boiling, stir in the in- 

 gredients and cook until it becomes thick: pour it 

 over the cabbage while hot, and mix it well. When 

 cold it is ready for the. table. The same sauce, when 

 cold, will do for lettuce. 



Cottage Pudding. — One eup of sugar, one egg, 

 two tablespoons of melted buiter, one cup sweet 

 milk, two cups of flour, two cups flour, one lea- 

 spoonful of cream tarter, half teaspoonful soda. Bake 

 one-half hour. Eat wilh hot sauce. 



Suet Pudding. — One pint of milk, one pint of 

 syrup, half pound of raisins, half pound of currants, 

 half pound of suet; add prepared flour as etilf as 

 pound cake. Spice to suit taste. 



Boiled Bread Pudding . — To one quart of bread 

 crumbs, soaked in water, add one eup of molasses, 

 one tablespoonful of butler, one cup of fruit, one 

 teaspoonful each of all kinds of spices, one teaspoon- 

 ful of soda, about one cup of flour. Boil one hour. 



Lowell Pitdding.- One coffee cup of milk, ose 

 oup raisins, half cup molasses, half teacup of brown 

 sugar, one teacup suet, one teaspoonful saleratus, 

 half teaspoonful salt; flour to make a stiff baiter. 

 Boil three hours. Serve with sauce. 



HoMiNV Muffins. — Two cups of boiled hominy; 

 beat il smooth, stir in three cups sour milk, half cup 

 melted butter, two teaspoons of salt, two tablespoons 

 of sugar; add three eggs well beaten; one teaspoon 

 of soda, dissolved in hot water; two eups of flour. 

 Bake quickly. 



Potato Cakes. — Roast some potatoes in the 

 oven. When done, skin and pound in a mortar, 

 wilh a small piece of butter, warmed in a little milk. 

 Chop a shallot and a little parsely very flnely, mix 

 well with the potatoes, add pepper and salt; shape 

 into cakes; egg and bread crumb them, and then 

 fry a light brown. 



Oyster Fritters. — Time, five or six minutes. 

 Some good-sized oysters, four whole eggs; a table 

 spoonful of milk; salt and pepper; crumbs. Bread 

 some good-sized oysters, make a thick omelet batter 

 with four eggs and a tablespoonful of milk, dip each 

 oyster into the batter, and then into the grateil bread, 

 fry them a nice color and use them to garnish fried 

 fish. 



Corn Oysters.- One pint grated green corn, one 

 cup flour, one spoonful of salt, one teaspoonful of 

 pepper, one egg. Drop by the spoonful iu hot lard, 

 and fry. 



Boiled Leg op Lamb. — Time, one hour and a 

 quarter after the water simmers. Select a fine fresh 

 leg of lamb, weighing about five pounds; soak it in 

 warm water for rather more than two hours, then 

 wrap it in a cloth and boil il slowly for an hour and 

 a quarter. When done, dish it up and garnish with 

 a border of carrots, turnips or cauliflower around it. 

 Wind a cut paper around the shank bone, and serve 

 it wilh plain parsley, and butter sauce poured over li. 



Tapioca Pudding. — Three-fourths of a cup of 

 tapioca, three pints of milk. Boil the tapioca with a 

 portion of the milk and the yolks of lour eggs, until 

 soft; pour into a pan, and add the whites of three 

 eggs, with the rest of the milk, and two tablespoon- 

 fuls of sugar. 



Snow Pudding.- Take a little more than the 

 third of a package ef Coxe's (Jelatine ; pour a pint 

 of cold water over it, and let it stand ten minutes ; 

 add the juice of one lemon and one eup of white 

 sugar (sweeten and flavor to taste) ; add a pint of 

 boiling Water ; stir and beat till worked up to a light 

 froth, adding to it the well-beaten white of the eggs 

 that are used for the sofl custard. Do not commence 

 to beat the gelatine till nearly cold ; when well- 



frothed up, put it Into a mould in a cold place. 

 Have a nice soft custard to pour round it when 

 taken from the mould. It is very nice and a pretty 

 dessert. 



Live Stock. 



Care of Horses' I^egs 

 Few men, who handle horses, give proper atten 

 lion to the fei'l and legs. F,specia!ly Is this the case 

 with the fartiH'r. Much time is often spent in rub- 

 bing, brushing and smoothing the hair on the sides 

 and hips, but the feet are not propi'riy cared for. 

 The feet of a horse require ten limes as much, for in 

 one respect they are almost the entire horse. All 

 the grooming tliat can b' done won't avail anything 

 If the horse is forced to stand where his feet are 

 filthy, for the feet will become disordered and then 

 the legs will get badly out of flx, and with bad legs 

 and feet there is not much hope for anything. In 

 short, to those owning horses we would say attend to 

 the feet and legs. 



Care of Sheep. 



There are some points In the care of sheep, which, 

 If rightly heeded during the winter months, would 

 add greatly to the profit of the shepherd and the 

 comfort of bis flock. First, the waste of fodder re- 

 sulting from the slovenly practice of feeding on the 

 ground is greater than the farmer can aflbrd. Let 

 him once adopt the jiractlce of feeding from racks 

 and he will soon see the economy of It, Sheep ac- 

 customed to pull the hay from the racks will be loth 

 to lake il from the ground. The thick fleece la 

 thought by many to be ample protection from the 

 cold ; but the sheep is an animal of low vitality, and 

 give them access to warm quarters and they will 

 quickly avail themselves of the profered shelter. 

 Kegularlty of feeding should be strictly observed, 

 and no more given at a time than will be readily con- 

 sumed. If the hay is coarse the shorts that are left 

 iu the feed racks will be readily eaten by colts or 

 horses not steady at work, and thus all may be util- 

 ized. 



Watering Horses. 



One thing in the treatment of work horses In hot 

 weather we are disposed to deprecate, viz: the cus- 

 tom of watering them three times a day and no more. 

 It is simply cruelty on the part of man toward his 

 beast, to compel the team to plow or mow from 

 early morning until noon, or from noon until night 

 without allowing il the privilege of a refreshing 

 draught. It is inconvenient, many times, to water 

 the team during the forenoon or afternoon, and we 

 are apt to think the time thus taken lost, but when 

 the farmers' millennium comes, there will probably 

 be drinking troughs in every field, supplied from 

 some elevated spring, or from a running stream. In 

 the meanwhile time "lost" in doing good, even 

 though it may be in behalf of the liuinb animals, Is 

 well "lost'' — it may be regained. Could they speak 

 It might be to say that they would like to be treated, 

 in the matter of ^imes for food and drink, somewhat 

 as we — their wise masters — are accustomed to treat 

 ourselves. 



Save and Care for the Pigs. 

 For many years past no spring season has found 

 so few swine in the country in proportion to the com- 

 ing wants. Owing to the scarcity and high price of 

 corn, and the demand for hog products at figures far 

 above average years, the last hog, grown and half 

 grown, that could be got into anything near a fit eon- 

 dilion to be slaughtered. Is then sent to market. It 

 is reported that a good many breeding sows have 

 gone into the barrel, and also the lard can. This 

 being the case, with the probability that the markets 

 of this country and elsewhere will be cleared up and 

 nearly bare of pork, bacon, hams and lard before 

 next winter, makes it important to look well after 

 the pigs; to see that not one is lost for want ol care 

 and protection until warm, settled weather arrives; 

 also to give the young porkers a good start and con 

 tinuous vigorous growth by liberal feeding; also to 

 do all that can be done to multiply the number. The 

 foreign demand for hog products is always large, and 

 to lbs. of corn, when converted into 1 lb. of pork or 

 lard. Is transported at one-tenth cost. — American 

 AgricitltnrM for April. 



How to Grow a Pig. 

 ~Rlilor ,Va««. I'loiighmaii : Will you please Inform 

 me through the J'tuHghman how I can grow a pig 

 through the warm weather and not get blm fat? 1 

 have milk, and would flaxseed meal begood for hini, 

 with milk, and how long would you give that kind of 

 meal, if you gave it at all 1 Or would something else 

 be better for him f It is a sucking pig, and I want 

 to grow him for winter use a* much as I can. — 

 Truly yours, C. P., New .Salem, Matt., March 20<A, 

 1882. 



Shorts mixed with the milk would, In our opinion, 

 be better than flaxseed meal. At flrst the pig should 

 be fed often, and principally on milk, but as he 



