Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1865-01-13

FRIED CAKEs.-One teacup of THO
sour cream, two teacups Of butter or sol
milk, two teaspoonsfuls Of soda, te'
spoonful of salt, and teacup of sugar
mix well, roll half an inch thick, cut
strips, twis, and fry in lard until done
season with ground cinnamon or spic'
The cakes will be the better for standin
an hour or two, after they are mixed, bt
fore frying.
A New WAY FOR CURING HAMS
After trying various ways of curlnt
hams, we prefer the following as chespes
and best As soon as the animal heat i
gone, rub the hams thoroughly in no
salt, pack them edgeways on a large Ia
BILE in the cellar, let them stand three Of
four days and repeat the process, and lie
them stand as much longer. Then smoke
and hang them in a cool place. If moi
used up before warm weather, cut The
ham in slices the same ms for frying, and
fry until nearly done. Pack in stone
jar, and turn the fat fried out over the
slices, having as much as two inches
thick over the top of the meat. Cover
the jar tight and set in the ceIlar.-MrS.
H. A. Call, in Country Gentleman.
New WAY TO FATTEN CATTLE
Experiments in fatening beef cattle for
the army have been recently made at Al
exandria, which demonstrate most clear
ly the superior qualities for such purpos>
es OF damaged hard bread and hay, mix
ed together and subjected to a consider
able pressure Of steam, which essentially
removes all mould and sourness Beet
is faitened in this manner more rapidly
than by any other process, and the meat
rendered exceedingly tender and juicy.
Thus a vast waste of bread and hay is
obyiated.
"A PREPARATION FOR PRESERVING
LEArHER.--Twenty one parts of talIow
are melted 10 a vessel, three parts of ros>
in added, and the two when melted mix
cd well together. In another vessel sew
en- parts of good washing soap are dis
solved in seventy parts Of pure rain
water. After il is dissolved, and the 9
mass heated to the boiling point, we add il
the part prepared before, and let it boil '
once more gently, and the preparation is a
ready for use. 1t is especially adapted
to boots, harness leather and betting. d
tt
Sailing PoBK.--After the bone and :.
can has been removed from the broad :,
de, cut in pieces about ten inches ;,
.quare. Place layer of salt on the :
potion Of the barrel, and then a LAYER of
pork with the rind DOWN and SO on un- !.
il the whole is packed. After standing
| day or two make strong brine, and
urn over the pork enough to cover it. !,
We have always cured our pork in this :
way, and have never lost any it has :
kept perfectly sweet.
To PREPARE BEEF FOR DRyING.- il
Cut the pieces lengthwise of the grain, b
not too large or too small, rub each piece a
separately in cold salt, and place ii in $
large wooden bowl or dish pan--or in any V
suitable vessel that will hold the beef; I
and then another piece, and SO on until $
it is all nicely packed; cover it up and |
set i, in moderately warm place; let it :
stand week and then smoke it, and lay
a few pieces of il at time on dripping
pan (alter it has been well drained) and {
set it in the oven, and let it remain until
just heated through; then hang up
around the stove and dry as quickly as
possible.
BucKwHEAT CAKEs,--Buck wheat
cakes are better TO be mixed with a part
milk, even il raised with yeast. But the
following mode is preferred in our fami-
~: Take one quart of butlermik, one
quart Of water, a teaspoonful OF soda, and
little salt stir in -four sufficient TO make
thlnnish batter, and let il stand over
night. In the morning add a half tea
spoonful Of soda, and -four enough to
make it thick enough to fry. Bake on
hot griddle until nice brown. When
done, the cakes should be placed in dish
that can be covered without the cover
resting upon them, as 1t has tendency
to make them heavy. A large tureen i.
the best dish to place pancakes in
Country Gentleman.
MISCELLANEOUS Kerosene
oil, applied with swab under the wings
Of fowls, drives off the lice.
For apples and pears, coarse manure ;
lsa1 - 81, IL