1885 
’ 
157 
of meal, sifting it several times, and using it 
the same as directed for flour. The result was 
encouragiug, and enjoyed in those scarce 
times. 
The hoe cake—oftenest met with (and you 
find corn bread in some form at every meal) 
—is made thus: Take two pounds of meal, sift 
it into a pan, add two teaspooufuls of salt and 
one of soda, rub into the meal, then add 
three-fourths of a pint of buttermilk, mix 
well, then add boiling water enough to wet 
the dough sufficiently to be put ou to the 
griddle with a spoon. First put a lump of 
lard the size of a walmit on the griddle, then 
drop on a spoonful of the mixture, and flat¬ 
ten out. 
Dodgers are made in the same way, only the 
hands are wet, the dough rolled smooth and 
placed into a pan (not flattened) and baked 
inside the stove. They are used for dinner. 
For supper, muffins or batter cakes are pre- 
fered. Beat an egg, add two pints of butter¬ 
milk, then take up a handful of meal, rub two 
tablespooufuls of soda well into it, stir into 
the milk, add two teaspoonfuls of salt, stir¬ 
ring all well into the milk. Then add more 
meal, to make a batter—about two pints will 
be required, or less if bolted—and one table¬ 
spoon of melted lard. Have the muflin irons 
on top of the stove hot and well greased. Fill 
with the batter and bake quickly. The same 
batter thinned withsweet milk,or water, with a 
tablespoonful of flour to make them turn easily, 
makes elegant cakes. Have them small, four on 
a griddle, cook rapidly, and send to table, 
steaming hot. It being one of our principles 
to eat everything hot, our meu have not 
been educated up to the cold, light bread 
theory, except on Sunday, when such bread 
is eaten as a necessity. 
A friend, whose business detains him for 
months in the North, always remarks when 
he returns on sitting down to breakfast: 
“Well, I’m glad to get hot biscuits, not 
a bit of warm bread since I left.” A fter 
spending a Summer in Hollaud, where hot 
bread is unknown, save to bakers, he came 
home with a loss of 4U pounds, declaring he 
“didn’t see how those people lived on cold 
bread.” Strange to say a Dutchman whom 
he brought over with him, persistently de¬ 
clines the light bread made out of kmdness 
for him, always giviug preference to hot bis¬ 
cuits or cakes though, he bad never eaten any 
until his arrival in Kentucky. 
Stockmcu unite in thinking steamed or 
boiled food best for stock, and why not be 
equally as kind to man, though certainly it 
is labor-saving to have stomachs trained for 
the digestion of cold bread, or the “ready 
bread, ’ as negro cooks call it. 
Another supper dish we call “mush bread.” 
Boil a quart of milk, into it stir meal, until 
thickened like mush when cold, stir in a beaten 
egg, a lump of butter the size of a waluut.and 
salt. Put into a pudding-dish and bake. 
[Serve with a spoon. For breakfast, mush 
cakes never go begging, and egg bread baked in 
a pie pan, or long bread pan, is always a de¬ 
light, if accompanied with plenty of butter, 
rich gravy or eggs. m. l. s. 
EXTRACTS FROM A “TALK.” 
Tiik talk at a late meeting of the Oxford 
Farmeis’ Club, as reported m the Cincinnati 
Commercial Gazette, turned almost wholly on 
the farmer’s home.aud is as rich in good things 
as a plum puddiug. It was only plain, sound 
sense, however, and much of it from ladies. 
A Now England girl was quoted as asking if 
there were any “Homes” in New York.tbutis, 
places where people keep house without show 
or fuss, with just nice, easy, every-day living. 
From many good tbiugs said by Miss ‘Brown’ 
we quote, “Sojno people are too particular to 
be happy, or to allow the family to enjoy the 
comforts of the home. The woman who scrubs 
the kitchen floor six days in tbo week, aud has 
a lit every time the men come in with their 
boots on, is too nice for any use.” 
M > — 
DOMESTIC RECIPES. 
I have been for the past month making a 
visit in my old home iu Central New York. 
During my stay 1 have interviewed some of 
the good housekeepers for the Rural’s bene¬ 
fit, and have gathered some new ideas and 
recipes. 1 do not think any of these have 
ever been in print. I have inquired particu¬ 
larly about this, and 1 am assured that they 
have all been tested and approved. 1 have 
copied, word for word, an old English recipe 
for Rice Pudding, thinking it might be a curi¬ 
osity. It is over 2(H) years old. 
STEAMED PUDDING. 
One cup of molasses, one cup of warm wa¬ 
ter, one cup of chopped raisins, one egg, one 
cup of flour, a little salt und one teaspoouful 
of soda. Steam two hours. 
SAUCE. 
Oue cup of sugar, one-half cup of butter, 
whites of two eggs, flavor to taste. 
HOT CORN BREAD. 
Equal parts of meal and sour milk, two 
eggs, one tablespoonful of molasses, one tea¬ 
spoonful of soda, two tablespoonfuIs of melted 
butter, aud a little salt. 
SPONGE CAKE. 
One cup of sugar, one cap of flour, two eggs, 
one-half teaspoonful of soda, one teaspoonful 
of eream-of-tartar, one half teacupful of milk. 
EGG PUDDING. 
Four eggs well beaten, four tablespooufuls 
of flour, add to the eggs until a smooth mass, 
then add a pint of milk slowly, and a pinch of 
salt. Beat all together, and oake in a battered 
dish. 
PRESSED CHICKEN OR VEAL. 
Tbree-and-a-half pounds of either kind of 
meat cut fme, one tablespoonful of salt, one of 
black pepper, ten crushed crackers, one cup of 
sweet milk, one-half cup of butter, one egg. 
Make into a loaf, and bake two hours with a 
moderate fire. 
SUET PUDDING. 
Three cups of flour, one cup of suet, one cup 
of raisins, three eggs, one cup of milk, one cup 
of molasses; steam two hours. 
SPONGE CAKE NO. 2. 
One cup of flour, one cup of sugar, two 
eggs, one-fourth cup of water, in which is dis¬ 
solved one-half teaspoonful of soda. Stir into 
the flour one teaspoonful eream-of tartar. 
Flavor with lemon and add a pinch of salt. 
Beat the ingredients thoroughly together, and 
bake in a moderate oven. This makes one 
loaf. 
VIRGINIA PUDDING. 
One quart of scalded milk, two tablespoon¬ 
fuls of flour stirred in a little milk, the yelks 
of four eggs, and the whites of two. A little 
salt. Bake half an hour. When cold, beat the 
whites of two eggs to a froth, add a cup of 
sugar aud the juice of a lemon; pour this 
over the top of the puddiug before puttiug it 
ou the table. 
POTATO PIE. 
Two cups of mashed potatoes, a cup and a 
half of sugar, half a cup of butter, one cup of 
milk or cream if you have it, four eggs; flavor 
with vanilla. Make the pies with a bottom 
crust only. This quantity will make three 
ordinary-sized pies or two pretty large ones. 
LEMON POUND CAKE. 
Oue pouud of sugar, one pound of flour, one 
pound of butter, oue lemon, eight or nine 
eggs, two teaspoonfuls of baking powder. 
STARCH CAKE. 
One pound of loaf sugar, one pound of 
starch, three fourths of a pound of butter, 
seven eggs, one teaspoonful of baking powder. 
Flavor with lemon or rose water. Very nice. 
GUESS CAKE. 
One cup of sugar, three-fourths cup of but¬ 
ter, one and one-half cup of flour, four eggs. 
Flavor with lemon, one teasj>oonful baking 
powder. 
NOVELTY MOLASSES CAKE. 
Two cups of molasses, two cups of cream, 
one cup of butter, oue tablespoonful of soda 
and a piece of alum the size of a pea. Flour. 
INDIAN PUDDING. 
One quart of sweet milk boiling hot, eight 
tablespooufuls Indian meal moistened with 
milk and stirred in while hot; then add oue- 
half cup of cold milk, two tablespooufuls of 
molasses, salt and spices to the taste. A little 
ginger and cinnamou are excellent. Bake 
two hours. 
A SAMPLE OF THE ENGLISH HOUSEWIFE'S 
SKILL IN BANQUETING STUFFS IN 16(5$. 
RICE PUDDING. 
Take half a pound of rice, and steep it in 
new milk a whole night, iu the morning drain 
it and let the milk drop away, and take a 
quart of the best sweet milk aud thickest 
cream, and put the rice into it and beat a lit¬ 
tle. Then set it away to cool au hour or two, 
aud after put in the yelks of half a dozen eggs, 
a little mace, pepper, doves, currants, dates, 
sugar aud salt; and having well mixed, put 
iu great store of beef suet well beuten and 
small shred, put inlo the forms aud boil them 
and serve after a day old. aunt rachel. 
QUESTIONS ANSWERED. 
SOUR SAUCE. 
G. VV. M., asks for a recipe for the above. 
Ans.—O ur correspondent does not state tor 
wbut it is wanted, but we presume she means 
a sauce used as a dressing for puddings and 
fritters. Beat up an egg, add a cup of sugur, 
the juice of a lemon, a large spoonful of but¬ 
ter and a half tablespoonful of corn-starch. 
Mix together, theu gradually add—stirring ull 
the time—a pint of boiling water. Place over 
the tire where it will not buru.ami let boil up 
once. Keep warm until wanted. Two spoon 
fuls of vinegar may be used instead ol the 
lemon if desired. 
- 4 t» 
HorxforcPw Acid IMiomphale. 
Amlaia Mental Labor. 
Prof. Adolph Ott, New York, says of the 
Acid Phosphate: “1 have been euabled to de 
vote myself to hard mental labor, from short 
ly after breakfast till a late hour in the even 
iug without experiencing the slightest relaxa 
tiou, and I would not now at any rate dispense 
with it."— Adv, 
IT IS IT IS 
Safe to Take Sure to Cure 
Ayer’s Sarsaparilla, and those who use it any disorder that arises from impurities 
are always ready to say a good word in its existing iu the blood. Even where no 
favor. Mrs. C. Johnson, 310 Hicks st., particular disorder is felt, people live 
Broooklyn, N. Y., suffered greatly from longer, and enjoy better health, for puri- 
debilitv, and says; “I did not think it was fying the blood with Ayer’s Sarsaparilla, 
in the power of mediciue to produce such John W. Starr, Laconia, Iowa, writes: 
a wonderful change as Ayer’s Sarsaparilla “Ayer’s Sarsaparilla is the best blood im d- 
haseffectedinmyca.se. I feel that I have iciue of the day. I was troubled with 
entered a new life.” Mrs. E. K. Henry, scrofulous complaints for several years. 
4th st., Lowell, Mass., writes: “ For years I took only two bottles of Ayer’s Sarsapa- 
I was badly afflicted with Salt Rheum in rilla, aud now feel like a new man.” A. 
my hands. Sly physician advised me to S. Pettinger, M. D., Glen Garduer, N. J., 
try Ayer’s Sarsaparilla. I did so. The! writes: “Ayer’s Sarsaparilla is an excel- 
result was perfectly satisfactory. I have lent alterative tonic, and iu all cases where 
more recently used it in my family with such a remedy is needed I prescribe it.” 
equally pleasing effect. It merits all that Mrs. II. 31. Thayer, Hillside st., 3iilton, 
is claimed for it. As a blood purifier 3Iass., writes: “Ayer’s Sar- 
Ayer’s Sar saparilla 
saparilla has no equal.” is the best medicine I ever took.” 
Prepared by Dr. J. C. Ayer & Co., Lowell, Maes., U. S. A. 
For sale by all Druggists. Price $1; six bottles for .$5. 
Ifmplcment.s and Sttarhincry 
We will guarantee the “LOVELL.” W.• .HER tc 
do better work and do it easier and ii ess time 
than any other machine in the world. Warranted for 
five years, and if it don't wash the clothes clean with- 
ort rubbing, we will refund the money. 
APCUTC UfAIITCn in every county .We can 
Audi I V V* All I Ell show proof that Agents 
are making from $75 to $150 per month. Farmers 
moke $200 to $500 darinfl the winter. Ladies have 
great success selling this Washer- Retail price only 
*5. Sample to it- se* desiring au agency S3. Also the 
Celebrat'd KEYSTONE WHINGERS at maun fact 
urevs 'lowest price. We invite the strictest i vestiga 
tiou. Send us vour address on a postal card for furthei 
particulars. LoVEU Washer Co., Erie, Pa. 
is Hie g»tit*ral purfiose wire fence In uae. It is u strong net-work w ithout barbs. Don't 
Injure stock. It w ill turn dogs. pigs, sheep and poultry, as well as horses and cattle. The best fence 
for Farms. Gardens,Stock ranges, and Railroads. Very neat, pretty styles for Lawns. Parks. School 
lots, and Cemeteries. Covered with rust-proof paint, or made of galvanized w.re, as preferred It will 
last allte time. It is better than hoards or barbed wire iu ever;, respect Give It a bur trial: it will 
wear itself Into favor. I hc Srdcw iek Gules made o' wrought iron pipe aud steel w ire. defy all com¬ 
petition in lightness, neatness, strength, and durability. We make the best, cheapest, aud easiest 
working all-iron nutonmtio or seir-aiieui.itf cate, and the neatest cbeapiron fences now made. 
The Buss inlilin a poult rv roup is a late and useful Invention. The le st \\ ire >trelchcr. » ut- 
ting Pliers, ami l’n-L luitrrs. ffr also manufacture Russell's excellent A\ mil I.names for 
pumping, and Geared Engines for grinding, etc. For prices and particulars ask Hardware Dealers, or 
address, mentioning paper, 
SEDGWTCK BROS., Richmond, Ind. 
ECONOMIST 
* 9 - Has 
its SHARE 
in TWO PARTS, 
EACH REVERSIBLE 
WHEN WORN DULL 
To insure obtaining only the H Am&HanUhcr M brand Soda 
or Saleratus, buy it in *■ pound or half pound” Cartoon a which 
bear our name and trade mark, as Inferior goods are sometimes substituted for the “Ann * Ham¬ 
mer brand when bought in bulk. Ask for the “ Arm & Ha.ttmer” brand SALS0DA (Washtnq Soda). 
tiik (C ni AUCT ID!! nohow steel standard 
new rLANCl Jn horse hoe,- 
As lately introduced, has no equal in the world. Its excellent 
work in the Held has distanced that of nil competitors. It Is, 
ui soon- sections, doing hi oue passage, the work ot four or 
five okl-siyle Implements, and In others spnerecdlng the cum¬ 
bersome and expensive two-burst* tool.*. The 1 “ PLANET 
JR” HAND SEED-DRILLS AND WHEEL HOES 
arc the newest and best, lightest and strongest known. There 
are 7 distinct tool.-., each w itb special mi nts, up two alike or 
the same price; all practical and labor-saving. Let no 
Farmer or Gardener tidl to «tudv up during the winter 
e\ citings, our CxM CATALOG I' If. which gives, it. bleed 
prices, careful and exact f ngruvittgn of these (i i lie re lit 
machines, and such descriptions as v\ 111 enable the reader to 
judge correctly of their merits. Thirty pages mui Forty 
engravings, Fret* lo all. Correspondence solicited. 
S I Al I Dl £ rn MANUf ACTIIRCRS. 127 and 129 
. L. MLLLN & LU., CATHARINE ST., PHILADELPHIA. FA. 
