Meigs County telegraph. [volume] (Pomeroy [Ohio]) 1848-1859, 1855-07-03

buckwheat cakes. st,s3e
RrcE GRIDDIE CAKEs,-Soak over night
one quart Of cold-boiled rice, in lite milk
or water, next morning add one quart Of
milk, and stir in nearly as much flour, and
two eggs we'll beaten. Fine bread crumbs,
or rusked bread, mixed with the rice, inn
proves this cake. ~ 4 #'fha
A RAGoUT OF CoLD VEAL--Cut boiled
or roasted veal in nice slices; -four and fry
them in butter, till a light brown; then take
them up, and turn a little hot water into
the butter they were fried in; mix little
-four and water together, and stir it into the
gravy; season with salt and pepper; then
put in the meat and stew till very hot. Stew
an onion with it, if you like. @
Hop YEAsr.--Boil double handful Of
hops in gallon of pure water, for fifteen
ortwenty minutes, strain off the waterwhe
scalding hot, then stir in flour till a thick
batter is formed; let ii stand till it becomes
about milk warm; add pint of good,
lively, fresh yeast, and stir it well; then let
it stand in place where it will keep warm,
till it becomes perfectly light. This yeast
will keep from one to two weeks, 1t kept
covered tight, in cool cellar.
Drawn BUrrER.- Mix two or three tea
spoonsfuls of -four with little cold wa
ter; stir ittill free from Jumps; thin it, and
stir it into halfa pint of boiling water, let it
boil two or three minutes; then cut up about
quarter of pound Of butter, into small pie
ces, and put il with the -four and water; set
it where twill melt gradually, but not boil.
II carefully mixed, it will be free from
Jumps; if not, strain it, before it is put on
the table. If the butter is not to be eaten
on fish, cut UP several boiled eggs into it.
the eggs can be boiled hard or soft, as you
prefer.
A PLAIN CusrARD PIE.--Mix table
spoonful Of flour, smoothly with couple OF
tablespoonful of milk, and stir into one
quart of boiling milk; let it boil minute,
stirring it constantly; take 1t from the hire,
aud when cool, put in threeeggs, we'll bea-
ten; swecten it to your taste and add little
nutmeg, and bake'it in deep ppie-p plates, with
only an under crust; bake the pies directly,
in brick oven.
A Rich BAKED ,CusrARp-Beat seven
eggs with three tables spoonfals of rolled su-
gar; when beaten toa fisth, mix them with
a quart Of milk, flavor it with nutmeg or
cinnamon; turn it into "a pudding dish and
bake, or else into deep pie plates, that have
a lining and rim of pastry; bake them di-
rectly, in quick oven. 10 ascertain
whether the custards are sufficiently baked,
stick clean broom splinter into them. If
none Of the custatd adheres to the splinter,
it is u1iuciently baked.
BOILED GREEN PEAS Put the peas into
Just water enough to cover them, immedi-
ately after they are shelled; let them boil
twenty minutes, or until done. When the
pods are fresh and green, it will improve
the dish to boil them also, fifteen or twenty
minutes, in ais little water as will cover them
(having washed them previously:) turn OFT
the juice and add it to the peas Salt
should be putin after the peas are done,
instead Of sailing the water. Thicken them
with little -four, beat in milk; add butter
and pepper.
CuRRANT AND GoosEBERRY PIE Green
currants, and gooseterries, for pies, are not
apt to be sweet enough, without the sugar
is scalded in before they are baked; as the
juice of the currants is apt to run out while
they are baking, and leave the fruit dry
Stew them en- q moderate fire, with tsa-
cup Of water to couple Of quarts of cur
rants; as soon as they begin to break, add
sugar, and let it scald few minutes. When
baked without stewing, put to each layer of
fruit thick layer of sugar. There should
be as much as a quarter Of pound of su-
gar to one pint Of currants, or more if you
wish it.
CoRK.--About hogshead of acorns
of cork oak have been introduced from the
south of Europe by the United States Pat
ent Office, and distributed in the middle
and southern States for experiment, or to
test their adaptation to the climate. I his
tree, in its native country where it is an
evergreen, usually grows to the height OF
twenty or thirty feet, but in England there
are specimens which exceed fifty feet in
height, with diameter Of more than three
feet. The substance familliarly known to us
as cork, is the epidermis or outer bark, and
sometimes two or three inches thick. Should
the experiment succeed, it would be sub
jsct'of great national Importance that plan
tations should be established in various
parts Of the country for the purpose of grow
ing this useful substance, particularly
in the event of war between this country
and Europe, in consequence of which the
the supply would be cut off.
CHEMrsTRY--In In the growth of animals
snd'vegetables, nature is continually combi-
ming and dccomposing hydrogen and oxy-
gen, through the lnngs Of animals, forming
the circulating fluids, and decomposition,
disengaging the oxygen to unite with car
bon, to form the woody 6bres.
SorLs MUST BE PoRoUs. Soil must be
sufficiently porous, to admit air to circulate
through it, or it will not be fruitful Nine
rails are only useful for vegetation, when OK
ydzed; that is when combined with oxygen.
Thus iron, before oxydation, is called pro-
toxide, and willkill plants; after oxydation,
peroxyde, and is beneficial. This change
ka srrndun npd kx- tho oVvoan nf tho atnooe.