The Plymouth weekly Democrat. (Plymouth, Ind.) 1860-1869, 1868-12-31
USEFUL RECIPES, ETC.

POULTRY to fatten rapidly must be, like
hogs, restricted to limited space. Free
dom and fat are incompatible.
BUTTERsiILK BREAD.-Oneq quart of but
termilk, small teaspoonful of salt, one of
salaratus, lump of butter as large as
walnut, and flour enough to make a stiff
batter. Bake in buttered tins, in quick
oven.
QUICK WAFFLEs.-Mix flour and cold
milk together to make thick batter. To
quart of the flour put six beaten eggs, a
tablespoonful of melted butter, aud a tea
spoonful of salt Some cooks add quar-
ter of pound of sugar, and half q nut
meg. Bake them Immediately.
To KEEP plants in the winter is always
difficult, but to those who have q love for
the plants, it is not difficult in case of very
cold nights, to have them so fixed on
stand, that the stand can be easily moved,
plants and all, pack from the window,
and so arranged that the whole can be
covered with some material that would
protect them perfectly safe from frost
A CORRESPONDENT of the Country Gen
henaan, writing on variety of food for
animals" says that hay, meal and oil cake,
given daily for months, is all the variety
many of his fattest beasts have had. When
few good Swedes are added, the variety
is great; but to give oil cake for week,
and then for change, give none, would
he very great folly in the fattening OF any
animal.
COOKING A Touch TURKEY.-A lady
tells the Western Rural how to cook an
antiquated turkey: After dressing and
stuffing the turkey, put in boiler water to
cover the bottom, and basin to put the
turkey on. Lay it on the back not letting
the water reach it. Cover the boiler, and
steam two hours. Roast one hour. Boil
liver, gizzard and heart in this water; then
chop fine and put it in the gravy. Pour
the water from the boiler into the roast
pan to basic the turkey with.
Potato PoULTIcE.-Perhaps it is not
generally known how much pleasanter
and more agreeable, as well as more efiica-
ciOus, is poultice made of potatoes than
one made of bread. 1t keeps heat longer,
can be reheated several times, and does not
wet the clothing Peel, boil and mash the
potatoes enclose in a muslin bag, and APP
ply to the affected part. To boil them in
hop water has very soothing effect, and
enhances their virtue. A pOultice made
of boiled beans is by some thought to be
better than potatoes, but both are worthy
of trial.-Erchange.
APPLE DUMPLINGs-As this is the sea-
son for apple dumplings, allow me the
| liberty Of sayin., that they can be made SO
that every one, even of delicate digestive
powers. can eat them with impunity. Oh
course | am saying nothing but what
every good housekeeper must know al
ready, when l recommend that the dough
if it may be so called should be made OF
about one part flour to six parts of pota-
toes, boiled and mashed thoroughly, and
every lump removed. 1t makes a good
paste, and the dumplings can be enjoyed
| by every one without the fear of after un-
pleasant results.-HANNAH, in German
tom Telegraph.
CALLS ON HoRsEs.-Owing to defects
in collars and saddles, or lack of season
able attention in wet weather, the backs,
breasts and shoulders of horses become
badly CALLED. 1t is cruel to work them,
in this condition, but in many cases it can
hardly be avoided, especially on the Ca
nal In such cases the wounds should
be thoroughly spunged daily with strong
soap suds followed by solution of salt
petre and spirits of turpentine. Put one
quarter of pound of the former and q
pint of the latter into a bottle and shake
them well together and apply to the
wounds with a feather two or three times
l each day, or oftener if circumstances will
permit, till the healing process commences
when the application may be discontinued
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