■She RURAL NEW-YORKER 
37 
A Fireless Drinking Fountain 
One has heard of the fireless cookers, 
but not of the fireless drinking-fountains 
for poultry. I have made one, and it 
proved satisfactory. It keeps the sup¬ 
ply of water cool in Summer and warm 
in Winter. Cold water in Summer acts 
as a tonic, and warm water in AYinter 
similarly acts as an invigorator. 
In the middle of a wooden box about 
IS inches square and 12 inches deep set 
a crock about eight inches deep. Pack 
around it securely with excelsior; damp¬ 
en this and ram it down solid. Allow 
two inches of excelsior under the bottom 
of crock. Over the excelsior stretch a 
strong piece of cloth with a hole cut for 
the crock. Put a piece of asbestos over 
the cloth. The cover is made of four 
pieces of wood nailed in a square so the 
center is open, with a two-inch rim to 
come down around the box. Small slats 
should be nailed over the opening in the 
cover to help keep out filth. The crock 
can, of course, be slipped out for clean¬ 
ing. 
Warm the water, poirt’ it into the 
crock and give to the fowls. On very 
cold days a heated soapstone placed un¬ 
der the crock helps keep the water at a 
ideasing temperature for many hours. 
lIRS. A. Jr. HOUSE. 
Cheaper Breadstuffs 
Part II. 
Buckwheat Muffins.—Like biscuit, only 
mixed soft enough to drop from a spoon, 
and add an egg if possible. I do not use 
shortening, as that makes them a bit 
sticky and less liable to be light. Bake 
in hot oven. 
Buckwheat Crackers.—One quart each 
buckwheat and pastry flour, half cup 
shortening, two teaspoons baking powder, 
cold water or milk to mix very stiff. Roll 
thin, cut out, and bake in quick oven— 
very hard. Buttermilk and soda may be 
u.sed instead of baking powder and sweet 
milk, then no shortening. 
Buckwheat I’astry.—Pies requiring un¬ 
der crust only may be made with one part 
pastry flour to one part buckwheat, but it 
is advisable to confine fancy baking to 
wliite flour, and use the coarse brands for 
cereals and breadstuffs. 
Graham Cookery.—Unless buckwheat 
is home-raised, it is no cheaper than gra¬ 
ham, and the latter gives more satisfac¬ 
tory results as an all-round flour. Use 
as in the foregoing, substituting it for 
buckwheat. “Entire” wheat is a quarter 
to half a cent higher, and finer and whiter 
than graham. Rye is half a cent the 
pound higher by retail. It molds, how¬ 
ever, if purchased by barrel lots, unless 
the family is large enough to consume it 
before the Winter goes. A 25-pound bag 
goes vei’y well. 
Oatmeal Bread.—Onei part dry rolled 
oats to one part bread flour (or one part 
cooked rolled oats to two parts flour). 
Mix hard, with or without sweetening. 
If cooked oats are u.sed, scarcely any 
moisture other than the yeast is used, 
else the bixad will be soft, soggy, heavy. 
This bread calls for more care in raising 
and baking than any other, yet the result 
justifies the pains. Be sure to mix it 
very hard, be sure to raise it very light 
before and after jjutting in the baking 
pan, and be sure to have the , oven hot 
and bake it long enough. For biscuits or 
muffins, have them mixed very stiff, and 
consign to a very hot oven. If these 
points are observed, the result is surpris¬ 
ing, and very cheap. 
Brown Bread.—One pint yellow corn- 
meal, half pint pastry flour, half pint 
buckwheat or rye, scant teacup cheap 
molasses, buttermilk for stiff batter, all 
the soda that can be dipped with a tea¬ 
spoon, half teaspoon salt. I'our in but¬ 
tered dish, like lard can, cover closely, 
set in covered pot boiling w.siter, boil 
(furiously one hour, and preferably two 
hours. If finished off in the oven it is 
still better. Raisins are an improve¬ 
ment. Serve with beans or stewed fruit. 
LILLIAN TROTT. 
Black Pudding 
To one pint of fresh-drawn pig’s blood, 
take thi-ee pints of onions; chop them 
very fine, and cook them till they are 
nearly done in a saucepan, with a little 
water, stirring them all the while, to pre¬ 
vent their browning. Take two pounds of 
fresh pork, fat and lean in equal pro- 
portions; chop it up fine. Mix well to¬ 
gether the pork, onions, and pig’s blood, 
seasoning with salt, pepper and allspice. 
Tie one end of a sausage-skin, and fill it 
at the other with the mixed ingredients. 
Fasten the upper end of the pudding, coil 
it into the desired shape, and throw it 
into boiling water and continue boiling 
for 20 or 25 minutes, according to the 
thickness of the pudding. Take it out 
and let it cool; keep in' cold water until 
needed. When wanted to serve, set it in 
the oven to warm.—From an Old Eng¬ 
lish Cook Book. MRS. T. II. 
In response to recent inquiry I send 
this recipe: Take the blood of a hog; to 
each quart of blood put a teaspoonful of 
salt, and stir it without ceasing until it is 
cold. Cook a half pint or a pint of groats 
(oats without the hulls) in a small quan¬ 
tity of water, until tender (should be 
cooked in double boiler). Chop (for one 
quart of blood) one pound of the inside 
fat of the hog, and a quarter pint of bread 
emmbs, a tablespoonful of sage, a tea- 
spoonful of thyme, three drachms each of 
allspice, salt and pepper, and a teacupful 
of cream. When the blood is cold, strain 
it through a sieve, and add to it the fat, 
then the groats, and then the sea.soning. 
When well mixed, put it into' the skin of 
the largest intestine well cleaned ; tie it 
in lengths of about nine inches, and boil 
gently for 20 minutes. Take them out 
Embroidery Designs 
No. 673—Laundry Bag, completing set 
in l)iitterlly design. Stamped on linen, 
tinted, wltli silk cable cord aiul floss to 
finish working, price 75 cents. “ 
and prick them when they have boiled a 
few minutes. This recipe is taken from 
an English book named “Enquire With¬ 
in.” MRS. G. R. M. 
Cornish Saffron Cake 
The following is a recipe for Cornish 
saffron cake, asked for by one of the read¬ 
ers : 7 cups of flour; 1 lb of shortening 
(butter and lard mixed), cup of gran¬ 
ulated sugar, 1 teaspoon of salt, y-i tea¬ 
spoon nutmeg grated, or rind of lemon, 
yi lb. of lemon peel chopped fine, 1 lb- of 
currants, 10 cents worth of Spanish saf¬ 
fron, soak the saffron in boiling water a 
few minutes, but do not strain. One 
yeast cake. Mix with milk or water, like 
bread, let raise, but do not knead. 
MRS. M, j. 
Seeing request for recipe for saffron 
cake, and being a Cornish woman, I 
thought I would send it along: 2 quarts 
flour, 1 lb. currants, % lb. lemon peel, 1 
cup butter, 1 cup lard, 1 cup sugar, a 
little nutmeg, 2 drams saffron, 1 teaspoon 
salt. Raise with yeast same as bread. 
MRS. L. j. p. 
Saffron Cake.—Take a quartern (.3% 
lbs-) of flour, and a pound and a half of 
butter, three ounces of caraway seeds, 
six eggs, well beaten, a quarter of an 
ounce of cloves and mace, a little cin¬ 
namon, one pound of sugar, a little rose 
water and saffron, a pint and a half of 
yeast, and a quart of milk. Mix these in¬ 
gredients thus; First boil the milk and 
butter, then skim off the butter and mix 
it with the flour and a little of the milk. 
Stir the yeast into the rest, and strain it. 
Mix it with the flour; put in the eggs and 
spice, rose water, tincture of saffron, 
sugar. Beat well and bake in a well- 
buttered pan in a quick oven one hour 
and a half. This is from an old English 
cook book. MRS. T. II. 
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Every particle of 
Pillsbury's Best 
flour is purified by 
being sifted through 
beautiful, white, silk 
bolting-cloth, cost¬ 
ing $5 per yard, so 
fine and closely 
woven as to make 
such a process seem 
almost impossible. 
Grinding and sift¬ 
ing; regrinding and 
sifting again and 
again through finer 
and finer, soft, silk 
cloths insures the 
purity and uniform¬ 
ity of this purest 
flour. 
Few people know 
of this wonderfully 
delicate process em¬ 
ployed to avoid im¬ 
purities in Pills- 
bury’s Best flour. 
This is a fact 
worth remember¬ 
ing— 
