The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1861-12-21
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To Make Good Winter BuHer.-At the
annual meeting of the Jefferson County Agri.
cultural Society at WATERFOWL. on the 18th
OF January last, a tub Of superior Winter
made butter was exhibited by Mr.. Daniel
Parker, Of that town, foi which premium
was awarded by the Discretionary Commit
tee. "Thc butter" says the Northern Jour-
nal, "was quite as yellow as much of the
Fall-madc sent to market, and the flavor SO
line that we obtained Of MIR. Parker the
mode of manufacture. He states that, as
soon as he had finished milking the pals arc
sci INTO Kettles, where they are allowed to
remain thirty minutes then the milk is
strained into pans and allowed to stand until
the cream is ready to take off, which will
depend upon the temperature Of the room in
which 1t is set. Before churnng. the cream
must be kept in warm room at least twelve
hours; then 1t will require churnlng less
than an hour. He washes his butter immc-
diatcly after taking it out of the clurn. and
al the same time salts it. His cows had
beer fed on clover hay, without grain or
roots, for six weeks previous to the time of
making this sample. Butter made in this
way is perfectly sweet, ola good color, and
will bring from two to four cents per pound
more in market than that manufactured in
the ordinary way. 1t is worthy the attention
Of tarmerS.'
Sandwiches for Erening Parties-Chop fine
some cold dressed ham, say about II quarter
OF pound, put it in a basin with Teaspoons
iul OF chopped pickles, and Il teaspoontul OF
mustard, Il little pepper or Cayenne: put
of Inf IN, h,o; al
with spoon stir quickly till it forms a kind
of cream, and add the ham and seasoning,
| mix all well, have the sandwich bread cut in
thin slices have already cut, thinly inter
| mixed with fat, either cold roast beef veal .
lamb, mutton, poultry, fowl, pheasant, par
fridge, &c, either of which lay evenly, and
not too thick, on your bread season with Il
little salt and pepper. cover over with anothef
piece OF bread; when your sandwich is
ready, cut them in any shape you like, but
rather small and Hastily, and serve. You
may Keep them in cold place, if not wanted.
as they will keep good under cover for II
| hours.-Lady's Book.
Delicious DrPsan" for Roat Torls. Spread
| pieces of stale but tender wheaton bread
| literally with butter, and season rather highly
with salt and pepper, working them into the
butter lltt'c then dip the bread in wine;
| use 1t III as large pieces as is convenient to
stuff the bird. The delicious flavor which
the wine gives is very penetrating, and it
| gives the fowl rich glm"y character which
is very pleasant. We recommend this dress.
ing, and testify to our personal high appre
| citation Of its dcicacy. - Homestead.
IA Gipsry Cake.-Pnt a sponge cake into Il
sleep china or glass dish pour round it II La
pint OF white wine, and half a wine glass of
brandy. Let the cake soak up the wine, and
| then strcw sited sugar over it, and pour in
the dish ii rich thick custard. Ornament the
top of the cake with bits of clear currant
jelly, or blanch, and split sweet almonds and
stick them thickly over the top.
Pirhled Eggs.-Bol the eggs until very
hard when cold, shell them and cut them
i'll halves lcngtllways. Lay them carefully
in large mouthed jars, and pour over them
scalding vinegar, well seasoned with whole
| pepper, allspce, few pieces of ginger, and
atew cloves of garlic. When cold tic up
closely, and lie: them stand q month. They
arc then fit for use. With cold meat they
are most delicious and delicate pickle.
Corn Bread Every body who has been at
| the Mansion House, Buffalo. has learned the
luxury of the tnr-tamcd corn bread there
| provided. The clerk is often taxed to write
directions for home manufacture. 1t is made
as iollows One quart of sour milk, two
tablcspoonsful Of saleratus four ounces of
| butter, three eggs, three tablespoonSiull OF
-FOUR, and corn meal sufficient to make Il
batter.
Dough Nuts.-Rub a quarter of pound of
butter into apound of flour, then add five
ounces OF sugar, two eggs, Il tablespoonful
| of yeast, and sufficient warm milk to make
| sri nD u nf y.a
then roll it out, and cnt it into shapes with a
paste cutter, and boil them in lard until they
are nicely Drowned.
Making Tca.-Watcr for making tea should
| be used the moment it boils. The reason
assigned is, that if it Is boiled for some time
all the gas that is in it escapes with the
steam, and it will then not make tea of the
best flavor. Clear, pure, soft water is the
I best.
| Peeling Poiatoes.-The most farinaccous
part OF the potato is found Immediately under
the skin, so that in preparing potatoes for
the table it is necessary to be careful to cut
OIL as thin peel as possible.
| Soda Pudding:-Mix together four eggs,
four teacupsfnl of flour, two of brown sugar.
the same quantity of butter, and teaspoon
full Of soda. Bake the pudding in mould
ana serve IL Win vine Sauce, which may be
made with milk instead Of water.
| To Glenn a Carpe'.-To clean a carpet,
shake and beat it well; lay it upon the floor,
and tack it firmly then with clean flannel
wash it over with one quart of bullock's gall,
mixed with three quarts Of soft cold water,
and rub it Off with clean flannel, or house
cloth. Any particularly dirty spot should be
rubbed with pure gall.
| "lIrRRAu PA great many people have
shouted " llurrnh D many time and off,
but comparatively few, however know IT.
derivation and meaning. The same words
and for the same Purpose, is used all tn,
world over. and originated among the eastere
nations, where it was used as a war cry, from
the belief that every man who died in battle
for his country went to Heaven. 1t is derived
from the Scavonic word Hu raj, which means
{" To Paradise.''
| Gy-" Do you ihnk," asked Mrs Pepper,
a little sharply, g. that little temper Is a b d
thing in a woman 20 Certainly not; m,'am,
replied the gallant philosopher, s. it's a good