Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1869-05-27
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HinfS Gar the Hnuse Nife

ed apples strained through sieve
sweeten and adj cinnamon to taste
while the apples are boiling hot, add a
lump butter the size of walnut, and
the yolks of three eggs, beat all well
together, then beat the white of the
eggs to stiff forth. put the white in q
kettle of boiling water and scald, skim
out and lay on the apple; lay jelly on
the white of the egg. This is an excel
lent dish to set off a table.
Jclyy Cake. Take one pint of sugar,
one cup OF butter, six eggs, seven spoon
fuls of -four; bake in six pans.
Corn Starch Cake-The whites of
twelve eggs, three cups of sugar, one cup
of butter. three cups of -four, one cup of
corn starch, one cup of milk, two tea
spoons of cream tartar, one teaspoon of
soda, add essence to suit taste.
C dcker Puoldiug.-Take crackers, 'ay
raisins between them, tie closely in a
cloth, boil half an hour in milk and
water, have rich sauce.
Tapiocd Pudding.-One teacup of
tapieca soaked in tepid wa er for one
hour, take one quart of stewed fruit, put
a layer of tapioca in the bottom of the
pan, then layer of fruit, and so until
the pan is full, then pour the juice over
the top, and bake in moderate oven
for half an hour, Whipped cream and
sugar for dip or sauce.
Apple FritterS.-Mix a batter as for
griddle cakes, pare and core your ap-
pies, chop fine, mix well in the batter,
fry in lard AS aOughnuts; have melted
butter and sugar for sauce.
Au6tns.-One quart of milk, two eggs,
small piece of butter melted in the milk,
two tablespoons of good yeast, two quarts
of flour, little salt.
Currdnt Wiae-1ake five pounds Of
currants four pounds of sugar, and five
quarts of water; mash the currants, add
the water, letit stand for three days,
stir it often during the time, then drain
through seive, squeeze the pulp
through cloth, add the sugar, stir until
it dissolves, put in cask, when fcrmen-
tation is over, fasten tight, keep all
winter, n the spring bottle aftera sec
ond fermentation.
Picked Cherrics.-rake cherries (ox
hearts are the best, leave on the stems:
for ten pounds of fruit take six pounds
of sugar, five pints of best vinegar. use
cloves, cinnamon, mace put the spice
and sugar in the vinegar boil and skim;
put the fruit in jars, strain the vinegar
over them hot, repeat this three times :;
fastsn tight and set away for use.
Rhubdr6 PreserUss. Pare six oranges;
slics them in = Stew pan, with orange
peel cut fine; add one quart of rhubarb,
cut fine; take pound and a hslf sugar;
boil all together as you do other pre-
serves.
A RICH LEMON PIE.-Yolks OF four
eggs, grated rind, and juice of two lem
ons; eight tssle spoons of sugar; two
table spoons OF melted butter. Pour in
the mixture and bake it. Beat the
white of four eggs, adding four table
spoons of sugar; spread it upon the pie;
bake it five minutes.
Teaching CaiUcs Ho,c to Drink. = $. n.
Van Fleet contributes 10 the Country
Gentlemen his method of tending young
calves: MY practice is to take the calf
from the COW at the end of twenty four
hours, and iasten it with about six feet
Of rope in box stall; then milk the
COW, and standing oif just far enough for
the cali to reach me, | wet my finger
with milk, put it into its mouth, and
gently lower my hand until it is i'm
mersed. in the milk in the pallet it
continue to have the finger until have
given it enough. This | call lesson No.
l. The secsnd lesson is given in this
way: Dip the finger in the milk and
place il in its mouth in contact with
the feed, gradually withdraw your finger
and the thing is done. 1t may he nee
essary to repeat this at the third time
The secret is that you must stand just
far enough so that the calfcan just reach
the pail of feed, as the rope will then he
taut. and hence he cannot reach you or
butt over or spill his milk or feed
have practiced this for number Of
years, and have no trouble to teach
calves to drink.