AMERICAN AGRICULTURIST. 
373 
18151.] 
Parsneps Fried. —Proceed as above, season and 
iry brown, in bulter. 
Parsnep Oysters. —To one pint of mashed par- 
sueps, add three well beaten eggs, a tcaspoon- 
ful of butter, pepper and salt to suit the taste, 
and sufficient flour to hold the mixture together. 
Make into little flat balls and fry brown in butter. 
Parsnep Hash.— Mash boiled parsneps and po¬ 
tatoes, and chop boiled pork fine. Allow three 
parts of parsneps and two of potatoes, to one of 
pork; season with pepper and salt; make them 
into balls, flat them, and brown on the griddle. 
Pork and Parsnep Hash. —Boil and mash the 
parsneps; allow one part of pork to four parts 
(f parsneps, season to suit, and fry in pats, until 
both sides are browned. 
A Batch of Kecipes. 
Contributed to the American Agriculturist , by 
Miss. L. Palmer, Luzerne Co., Pa. A certain 
good housewife pleasantly says, there are only 
two right ways of making corn bread, and 
among the long list of methods in the Novem¬ 
ber number neither is precisely shown forth. 
The first is meal prepared with scalding water 
merely, a compound which has reposed before 
open fire places on oaken barrel heads propped 
up by flat irons, ever since corn was within 
Yankee knowledge; homely, but when made of 
good meal, well flavored and excellent. It may 
be baked about one inch thick, on a griddle. 
The second, I made and took a premium for 
at this year’s County fair—but I lost my fine 
loaf—every crumb of it being devoured butter¬ 
less ! Here are the directions: Scald a kettle 
of skim milk, stir in as much as the milk will 
moisten, of meal two parts, rye or graham flour 
one part—this latter not added until the meal is 
cooled, a little salt, and one tea cup of molasses. 
Set in a warm place two or three hours—then 
bake slowly over night. 
Baked Corn Pudding— not for dessert but din¬ 
ner —is made by filling a dish with green corn, 
or with corn scalded and dried for winter use. 
First soak it well. Season with salt, pepper, and 
plenty of butter. Pour sweet milk upon the corn 
until it appears at the top of the dish, and bake 
an hour. 
Real Corn Oysters. —We saw a recipe for a 
somewhat similar preparation in a previous 
number of the Agriculturist , but this is best. 
One pint of grated green corn, one egg well 
beaten, one cup of cream, a piece of melted but¬ 
ter the size of an egg, one teaspoonful of salt— 
enough flour to make a rather stiff batter; bake 
in little oblong cakes like oysters, which they 
very much resemble in taste. [But it is the 
ripe corn that we need to cook now. — Ed.] 
Nice Breakfast Buns. —Take a quart of warm wa¬ 
ter, mix with it half a teacupful of butter, one 
teacupful of ‘ lively ’ yeast, two teaspoonfuls of 
salt, and as much flour as you can stir in. Set 
it in a warm place over night, and in the morn¬ 
ing take it out and knead into buscuits; set 
it to rise once more, then bake. If all the pro¬ 
cesses are rightly gone through with, this will 
be found very light and delicate. 
Brown Betty. —A homely but excellent pudding. 
Place in a pudding dish layers of bread crumbs, 
sliced tart apples, and brown sugar alternately, 
until the dish is full; season with cinnamon, nut¬ 
meg, or any spice liked ; on the top spread 
small lumps of butter. When about half done, 
stir it up thoroughly with a long handled spoon; 
then finish baking. Eat with cream, or butter, 
or any sauce that may be preferred. 
Another Corn Bread. 
To the Editor of the American Agriculturist. 
You ask for a recipe for making corn bread 
which will be good for 1 to 4 days. Here it is: 
Old Virginia Pone: —To one qt. of boiling wa¬ 
ter (with salt) stir in Indian meal sufficient to 
make a thin mush; then remove from the fire, 
and add 1 qt. of cold water, and meal enough to 
form a stiff batter. Let it stand over night, and 
bake in deep pans from one to two hours. 
This bread is much better baked in the old 
fashioned dutch-oven than in a cooking stove. 
It is very good after it is several days old, if cut 
in thin slices and toasted. Mary Y. Parkison. 
-- - -- ner- > »- 
Genuine Indian Hominy. 
Contributed to the American Agriculturist by J. 
A. D. Clarke, Windsor Co., Vt., who says the 
directions were learned from the Ottawa Indi¬ 
ans.—Take ripe shelled corn, pour on boiling 
water and let it stand an hour, for the purpose 
of loosening the hull. Pour off the water, and the 
corn will soon be dry. Then put it into a mor¬ 
tar, and crack the kernels into halves, or not 
finer than quarters, winnow out the hulls, and 
it is ready too cook. Simmer the hominy in 
sufficient water over a very moderate fire for at 
least six hours, leaving it when done of the con¬ 
sistence of well cooked rice. To be eaten cold 
or warm with honey or sweetened cream. 
German Pancake. 
Having often eaten this dish with much relish 
at a German dining saloon in this City, the 
writer solicited and obtained the following di¬ 
rections for making it: To one quart of sweet 
milk add flour enough to make a moderately 
stiff batter, and a little salt; thin it with three 
eggs, and beat the whole well together. Fry in 
lard, or butter, which should be hot when the 
batter is poured in. Use a spider or frying pan, 
and let the batter spread out to the extent of 
the pan. Turn it so as to brown both sides. Eat 
with powdered loaf sugar. # 
- o 1 > ■» - 
Drop Biscuit. 
Contributed to the American Agriculturist by S. 
A. Curtis, Portage Co., O. One cup of cream, 
one cup of sour milk, one egg, a small teaspoon¬ 
ful of saleratus, a little salt, and stir in flour with 
a spoon until it is stiff enough to keep its place. 
Drop a spoonful at a time on a tin, and bake in 
a quick oven. Iiye biscuits made in this way 
are very good. 
For the American Agriculturist. 
To Copy Leaves on Paper—Another 
Method. 
I think the following method of copying 
leaves on paper, superior to the one recommend¬ 
ed on page 277, (Sept. Agriculturist.) Mix a few 
cents worth of chrome green with sweet oil, to 
a consistence a little less than that of cream. An 
old cup or tumbler will conveniently contain it. 
With a soft brush, (a bit of cloth will answer,) 
spread the mixture very thin on a thick piece of 
unruled foolscap or other smooth paper. Place 
the leaf with the rough or veined side down, 
upon the prepared paper, lay another paper over 
it, and gently rub, or press every part of it, until 
every vein is slightly coated with the mixture. 
Place the leaf so prepared on drawing paper, 
lay a clean piece of paper over it, and gently 
press it with the hand until the impression is 
taken. John W. Bucher. 
Northumberland Co., Pa. 
About “ Shaving Easy.” 
This item is for the men , but as it refers to an 
in-door operation, we place it in the household 
department. The present prevalent custom of 
wearing the beard moderately long on the chin 
and neck, is not a bad one, on the whole.—A 
mustache or “ swab ” of hair on the upper lip 
to obstruct the voice, and dip into food and 
drink, is an abomination. If any body likes it, 
we pity his wife and children—if he have them; 
yet we shall not quarrel with his taste, but we 
hope not to be compelled to drink in the same 
vessel after him.—A coat of hair upon the chin 
and neck is undoubtedly a good protection 
against a sore throat, and if it be worn only 
moderately long, so as not to be in the way, it is 
not objectionable in appearance, while it is un¬ 
doubtedly economical. To shave the upper lip 
two or three times a week is a very brief opera¬ 
tion, and attended with but little trouble or pain. 
To shave around the chin, “doubling the cape,” 
and over the wrinkles of the neck, is rather a 
serious performance for a nervous, or a busy- 
man. A saving of five minutes three times a 
week amounts to mouths in a life-time, to say 
nothing of the saving in soap, razors, etc. 
To secure a good razor is a difficult matter, 
and one of chance mainly. The best razor we 
have had, was bought for 25 cents of a peddler 
at a steamboat landing on the Mississippi—our 
own having gone with our baggage in another 
direction. (Hem. Barbers on Mississippi steam¬ 
boats do, or did, charge 25 cents for shaving—a 
heavy shave that!) But as a rule, a first-rate 
razor, even if expensive, is the cheapest. The 
annual interest on a good razor, costing $1.50, is 
10 j- cents, and the interest on one costing 50 cts.. 
is cents. The difference of 7 cents a year is 
a good expenditure eveii for a. busy farmer;— 
provided always “father’s razor” is not a com¬ 
mon resort when wife wants a particularly 
sharp instrument; in such a case buy the low 
priced razor. [Hem. If women had any experi¬ 
ence in shaving, razors would never be so used.) 
Almost any kind of a razor will answer for 
reaping the upper lip if the “ soil ” be properly 
prepared. Fancy soaps are not needed. The 
use of the soap is to soften the beard, and the 
strongest soap will do this most effectually. A 
soap that will lather is desirable, but almost any 
kind will produce a thick lather if beaten well 
with the brush. The main thing to promote an 
“ easy shave,” is to soak the beard with soap 
long enough to soften it. To this end, if the beard 
be coarse and stiff, apply the soap or lather, and 
let it remain five or six minutes, wetting it 
again if it dries, and in the meantime attend to 
something else. With this precaution the beard 
will become so soft as to be cut off with ease, 
and without “ starting the hair from the roots,” 
or tears from the eyes. Good barbers apply the 
lather first, and while it soaks, they strap the 
razor, and fuss round at other matters. This is 
the secret of their shaving so easily. It is usu¬ 
ally best to strap the razor immediately after 
shaving. It is then ready for use in a hurry, 
and what is of more importance, the strapping 
removes moisture and prevents rusting. 
After shaving, and washing off the soap thor¬ 
oughly , apply a little alcohol, or cologne, or a 
little vinegar and water to the face, and to the 
beard remaining. This will neutralize the 
alkali of the soap, and prevent it from chapping 
the skin or changing the color of the beard. 
