New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-04-12
two seys ed tsss tsA.ss,eo.tais Fl psvdsrsd vAss
sossz cd spresl over Tia TOP carvfy szd 81 ths

=
sossr, cd sprssl over Tia TOP cavfuy nd 81 tts
dist few inmates IN ths cvoa 10 brown over.
To cox Spring oticksn separate each joint Assss
c.esaing snd vAshrg dry them in towel, melt eqaA'
po.tirpa Of batter AID lard, vhcn hot, fry the pieces
carefully, place them IN covered dish when dsss,
torn the dppg out Of the pan put in apiece Of bet
ter, .sy tes.poonsul, when melted pour in tescup
fol Of sveet cream which had salt, pepper, little
grated uutmeg and some chopped parsley; stir Il well,
and When boiL turn it over the chicken.
In udrg butter for cooking i; is great mistake 10
prepare food with that which is too strong to eat With
bread. The favor Of rancid butter cannot be dis
guised snd besce beng unpleasant to the taste it is
perpicioas to health and tie employment Of ought
not to be tolerated There i. no economy in it, snd
old butter unless sweet, is better than any other
Old sresse.
Cram q capital substitute for butter, and could il
lie used more in preparing vegetable cookery, great
improvement in the health and appearance Of the cos
sum.rs Of this kind Of food would be sppsrent-
Fresh sweet cream is the superlative Of dscacies,
the perfection Of lu.ciousness. The free Of ii
would rercer inutils further search after Ponce dc
Icons Fountain of Youth What delicious pan
cakes on eIets and dessert be msds with its aid.
One Of the best and simplest dessert dishes is sponge
Prepare it half sa hour before serving.
Full well does the farmers wife know the value Of
cream for butter, and che prizes it ~ costly article;
II b in truth her Cuba and about as difficult to Obtain
nom her a. Cuba from Spsin. In q farmers family
one wants cream to eat there not words sufficient
ly powerful to express the surprise and sstopshsnt
such want e1cites. Ask majority offarmers wives
bow much cream il takes to make pound of butter,
and they viii no, be able to reply Take the quantity
Of cream required to make pound Of butter and see
bow far il Will 20 in cooking; observe how much i'm
proved tie food viii be where it is used how much
lsss neat 10 required and the idea win srise-Is
butter the most profitable form for cresm ]
In touching upon the subject of buttsr-mskng, do
ii with didence, having served not quite hve years
apprenticeship, and never having over four or hve
cows. But observed that butter made from cream
without any sdmixture of milk, was always harder,
sweeter kept better, than when the milk stood tn
lobbered and all churred togsther. found it was
much more difficult 10 work out the buttermk from
this last and never pursued this plan myself had
the strippings put into pail separate from the hrst
milking, and strained them into the cream-pe. When
ever stnpprgs was turned into the pot where
the cream to ehurn kept all was stirred together,
and this pot was covered with q wire gsuze-sose
covering would impart unpleasant flavor to the but
ter The first milking set into pans for the cream
to iise; this for family use when needed,
and sufficiently rich for all purposes 1t surpus-
ing how email the quantity of cream is necessary Tor
use when compared with Is liberal use OF butter Tor
the same purpose. fully tested the experiment OF
making strippngs, and it seemed to me the dminuton
in the quality Of butter was very trifng, comparing
il with the amount Of that made from the cream
skinned from the whole, and had cream for tea and
coffee and for fruit and dessert. 1t is more troublesome
to skim milk and make strippipgs and great care and
nicely, and much more attention are demanded, but
The butter is go superior that repsys for all the
time bestowed.
TIE butter made during the dog days was never so
rice as toat made earlier and later and it was saved
for cooking thus: after il had been made and sailed Il
WAS put into kettle and kept worm, and IS fact a.
the buttermk rose to the top il skinned of until
the oil below clear, it was poured of, carefully
stranpg it through pe hair sieve and put into stone
Jars and covered with q bladder and kept in q cool
place. This would keep nice a long time Gaze must
be tai en- to prevent its simnering or holpg. IL sa
bad practice to make the dairy room general store
ROOM or Of keepirg anything where the milk stands.
The most scrupulous cleanliness must be observed
about everything connected with milk and butter, and
the daily scsldpg and summing Of toe dishes used Is sb-
solutely necessary.
TIE quantity of cream depends greatly on the quail
ty Of the cows and their feed. TIE best COW | had
was quarter Durham, End toe cream from her
mix was Of almost fabulous richness, and the butter
made fror it was solid and firm marble. wish
was possessed of more extended information upon this
subject for il would be very agreeable to me to impsrt
to my countrywomen any facts that would be OF i'm
portaI ce 10 them concerning it. R.R