J 44 



THE LANCASTER FARMER. 



[September, 1884. 



put '.ulo h \ enod lump of dripping or butter. When 

 It IB hot, pour in a cupful of batter, and let it run all 

 over of an equal thickness. Shake the pan fre- 

 quently, that the batter may not stick, and when 

 yon think it is done on one side, toss it over ; if you 

 cannot, turn it with a slice ; and when both are of a 

 Dice light brown, lay It on a dish before the Are ; 

 •trew sugar over it, and so do the rest. They should 

 be eaten directly, or they will become heavy. 



Rice fiitiDDi.E Cakes.— Put a teacupful of rice 

 Into two teacupfuls of water, and boil it till the water 

 Is nearly absorbed, and then add a pint and a half 

 of milk. Boil it slowly until the rice Is very soft. 



MCKriNS.— Melt half a teacup of butter In pint 

 and a half of milk ; add a little salt, a gill of yeast, 

 and four eggs; stir In flour enough to make a baiter 

 rather siilTer than for griddle cakes. If kept in a 

 moderately warm place it will rise sufficiently In 

 eight or nine hours. 



KrE Cakes. — Four and a half cups rye meal, 

 three eggs, one and a half teaspoons ereara tartar, 

 one teaspoon soda. Mix with milk till about as 

 thick as fritters; little salt. To be eaten hot. 



Apple Fkitteks. — Make a batter as above, only 

 thicker ; pare apples ; cut them In quarters and 

 core them ; then take up a quarter of an apple, with 

 tome batter, and fry them on both Bides in hot fat, 

 the same as pancakes. 



AsTOK HoDSE CouN Bhead. — One quart of but- 

 termilk, two eggs, one-fourth ounce of saleratus, 

 two ounces of butter ; stir in meal until the mixture 

 Is about as thick as buckwheat batter. Bake in 

 square tin pans, about an Inch thick, half an hour, 

 in a hot oven. 



Pan Doddlings. — Three teacups of fine rye meal, 

 three teacups of Indian meal, oae egg, three table- 

 spoonfuls of molasses ; add a little salt and allspice; 

 sufficient sweet milk to form a baiter stiff enough to 

 drop from a spoon. Fry them in hot lard until a 

 Dice brown. 



Sally Lt;NN. — One quart flour, one teacup butter, 

 one teacup yeast, one pint milk, three eggs. Beat 

 the yolks of the eggs light, stir in yeast, flour, but- 

 ter and milk ; add the well-beaten whites, and salt 

 to taste. Let it rise ; put it in the pans, and let it 

 rise again ; when risen a second time, bake. To be 

 eaten hot. 



Mrs. H.'s Flap Jacks. — Half coffee cup scalded 

 Indian meal, one pint sour milk, teaspoon soda, 

 flour to thicken. 



M«8. H.'s MCFFiNS.— One pint sour milk, tea- 

 spoon soda, one egg, flour to make a thick batter. 



Mrs. Barnes' French Rolls.— One quart milk, 

 one cup butter, two eggs. Let the dough rise twice 

 in the dish, that Is, after it rises once, take it out, 

 knead It over and let it rise again ; after this roll it 

 out, cut it out with a tumbler, double together, roll, 

 fosbion, and let it rise In the pans half an hour be- 

 fore baking. 



Barrinqton Rcsk.— One cup sugar, one cup 

 milk, one cup yeast, one cup flour ; mix over night ; 

 in the morning add half cup sugar, and half cup 

 butter, rubbed together, two eggs, reserving the 

 white of one, beaten to a stiff froth with a little 

 •ugar, to spread over the tops of the rusks. 



Indian Meal Puffs.— Into one quart boiling 

 milk stir eight spoonfuls of Indian meal, and four 

 spoonfuls of sugar. Boil five minutes, stirring con- 

 stantly; when cool add six well beaten eggs. Bake 

 In buttered cups half an hour. 



French Tea Biscuits.— Two pounds flour, two 

 ounces butter, half pint milk, one egg, half cup 

 •ugar, one cup yeast. 



Mrs. Gaubeht's Coffee Cake.— One cup coffee, 

 one cup molasses, one cup sugar, one half cup but- 

 ter, one teaspoon saleratus, one egg ; spice and 

 raising to suit the taste. 



Mountain Cake.— One cup of sugar, two eggs, 

 half cup butter, half cup of milk or water, two of 

 flour, teaspoonful cream tartar, half teaspoonful 

 loda, nutmeg;. 



Jumbles.— One pound of butter, one of sugar, 

 two of flour, three eggs, half cup of sour milk, one 

 teaspoonful of soda ; roll in white coffee sugar. This 

 will make a large batch— if a small quantity be 

 wanted take proportionately less of material. 



Ginger Snaps.— One cup of butter, one of sugar, 

 one of molasses, half cup of ginger, teaspoonful 

 soda ; mix stiff. 



A Small Sponge Cake.— One cup of sugar, half 

 cup of milk, one egg, two teaspoonfuls of cream 

 tartar, one of soda, butler size of an egg. 



Poor Man's Cake.— One cup sugar, half cup but- 

 ter, one cup sour cream, one egg, flour enough to 

 make a good baiter, half teaepooful saleratus. 



Fruit Cake.— One and a half pounds of sugar, 

 one and a quarter pounds of flour, three quarters of 

 a pound of butter, si.ic eggs, a pint of sweet milk, 

 one teaspoonful of saleratus, one glass of wine, one 

 of brandy, and as much fruit *nd spice as you can 

 afford, and no more. 



Cup Cake.— Five cups of flour, three cups of nice 

 sugar, one cup of butter, four eggs, one cup of good 

 buttermilk, with saleratus enough to sweeten it ; one 

 nutmeg. 



Delicate Cake.— Nearly three cups of flour, two 

 cups of sugar, three-fourths cup of sweet milk, 

 whites of six eggs, one teaspoonful of cream tartar, 

 half teaspoonful of soda, half a cup of butter, lemon 

 for flavoring. 



Sugar Gingerbread. — One pound of flour, three- 

 quarters of a pound of sugar, half a pound of butler, 

 five eggs ; roll very thin on fiat tins ; do not grease 

 tins, but slip off the cake, when baked, with a knife. 



Old Colony Cake.— Three eggs, one scant cup 

 of butter, two and a half cups of sugar, one cup of 

 sour milk, three and two-thirds cups of flour, even 

 teaspoonful of soda, spice to taste; sift a little 

 pawdered sugar over the top. 



Removing Spots. — For scouring drops for re- 

 moving spots, grease, &c., from linen or any other 

 substance, take of spirits of turpentine and essence 

 of lemon, of each one ounce. The essence must be 

 newly made, or it will leave a circle round the spot. 



Chicken Corn-Pie. — A lady contributor sends us 

 the following : First, prepare two chickens as for 

 frying ; then put them down, and let them stew in a 

 great deal of good, rich, highly-seasoned gravy, 

 until they are just done. Then have ready picked 

 two dozen ears of corn ; take a very sharp knife and 

 shave them down once or twice, and then scrape the 

 heart out, with the rest already shaved down ; then 

 get a baking-pan (a deep one), place a layer of the 

 corn on the bottom of the pan or dish, then a layer 

 of the chicken, with some of the gravy, and then a 

 layer of the corn, and so on, until you get all the 

 chicken in. Then cover with the corn, and pour in 

 all the gravy, and put a small lump of butter on the 

 top, and set it to baking, in not a very hot oven. It 

 does not take long to cook. As soon as the corn is 

 cooked it will be ready to send to the table. It can 

 either be sent in the pan it is baked in, or turned out 

 into anollier dish. There must be a great deal of 

 gravy, or it will cook too dry. 



To Prevent a Felon.— When a soreness is felt 

 immerse the finger in a basin of ashes and cold 

 water, set it in the stove while cold, and stir it con- 

 tinually, without taking it out, till the lye is so hot 

 It cannot be borne any longer. If the soreness is not 

 gone in half an hour, repeat it. 



To Remove Mildew from Linen.— Wet the 

 linen which contains the mildew with water ; rub it 

 well with white soap ; then scrape some fine chalk 

 to powder, and rub it well into the linen ; lay it out 

 on the grass, in the sunshine, watching it to keep it 

 damp with soft water. Repeat the process the next 

 day, and in a few hours the mildew will entirely 

 disappear. 



Purgative Ball for Horses.— Aloes, one ounce 

 cream tartar and castile soap one-quarter ounce. 

 Mix with molasses thick enough to make into a 

 ball. 



LITERARY AND PERSONAL. 



The Dorcas Magazine of Knitting and Croquet. 

 Edited by Laura B.Starr, New York. 32 pp. octavo, 

 in tinted embellished covers, at $1 a year. An able, 

 useful and Interesting magazine in its specialties, 

 and of most excellent typographic execution. Those 

 doing with a might whatsoever their hands find for 

 them to do, will be much facilitated in their labors by 

 the aid of this little publication. 



Randum Notes on Natural History. — A 

 monthly at .50 cents per annum, published by South- 

 wick & .Jencks, Providence, R. I. 12 pp. demi- 

 quarto. containing a rare fund of interesting local 

 knowledge on subjects relating to its specialty. 



Twentt-third Quarterly Report of the 

 Pennsylvania Board of Agriculture for April, 

 May and June, 1884 ; 48 pp. octavo, containing list 

 of members, official list, standing committees, act of 

 establishment, correspondent's notes, condition of 

 live stock, acreage of crops, condition of crops, farm 

 wages, prices of farm produces to May and June, 

 1884; minutes of annual meeting, minutes of spring 

 meeting, list of official reporters and correpondents 

 for 18S4 ; list of County and State Agricultural So- 

 cieties, and a tabulated analysis of fertilizers, by the 

 Board, to May 1st, 1884. From these tables we 

 gather that 45 county societies will hold fairs, at dif- 

 ferent dates, during the months of September and 

 November ; that 30 have decided to hold no fairs, 

 and that 31 made no report. Some of the couaties 

 have from two to four societies, and all or nearly all 

 have one. 



Report of the Kansas State Board op Agri- 

 culture for the month ending July 31, 18S4 — 19 p. 

 p. octavo containing acreage and yield of winter and 

 spring wheat, oats, rye and barley ; acreage and 

 condition of corn, sorghum, broom corn, potatoes, 

 millet, Hungarian grass, castor bean and flax ; con- 

 dition of fruit, and the enumeration of inhabitants 

 of counties and cities, for 1S84, together with a 

 report of the State Veterinary Surgeon on glanders, 

 foul in the foot, and Spanish or Texas fever and the 

 meteorological record for the month. 



The Rambler. — A journal of news, manners and 

 things. "Society, art, music, drama and literature " 

 being the leading topics of its discussion. Published 

 every Saturday at 11.5 Monroe street, Chicago, 111., at 

 S3.00 a year. 16 pp. demi-follo in stout tinted paper 

 covers. Full of interesting paragraphic variety, re- 

 lating to live social matters and current literary 

 gossip ; exceedingly racy and readable. Amply able 

 to " toot " abroad its own well-deserved fame. 



Ward's Natural Science Bulletin. — 12 pp. 

 quarto ; Rochester, N. Y. Price 50 cents a year. 

 Mainly an advertising medium, exemplifying Ward's 

 Mercantile Natural History establishment, never- 

 theless a journal of special interest to all who collect 

 and deal in objects connected with the natural 

 sciences, in both buying and selling. Mr. Ward, in 

 his relation to natural science is pretty much as<hat 

 of Baruum to the show business. In addition to the 

 scientific view, he takes a practical mercantile, or 

 commercial view of the subject, and can supply 

 museums or private collections with almost anything 

 belonging to the animal, vegetable and mineral 

 kingdoms, from & polyp to an elephant. 



Report on the growing crops— their condi- 

 tion, etc. — and on the rates of transportation, to 

 August, 1884. 36 pp. octavo. Division of statistics, 

 new series. No. 10, Department of Agriculture. 

 Spring wheat, what has been threshed, averaged 98 ; 

 oats 94, other grains 97 ; cotton from 79 to 97 ; to- 

 bacco promises a large crop averaging from 74 in 

 Ohio to 103 in Tennessee ; Pennsylvania estimated at 

 82 ; potatoes about 10 per cent, below 1883 ; most of 

 the States have harvested heavy crops of hay ; 

 peach crop large in many places and pasture lands 

 yielding an abundance of good hay. 



Pennsylvania State College Agricultural 

 Bulletins.— The results of experiments showing 

 the effects of various fertilizers on the growth of 

 corn, oats, wheat and grass ; 8 pp. octavo. 



