The Plymouth weekly Democrat. (Plymouth, Ind.) 1860-1869, 1869-01-14
USEFUL RECIPES, ETC.

THE white of an egg in sweetened wa
ter, is French cure for Group, said to be
sure. To be given in repeated doses SO
long as necessary.
HoT SLAw.-Cut the cabbage in half,
and shave it very finely. Put it into
stew pan, with piece of butter, and salt
to the taste; pour in just enough water to
prevent it from sticking to the pan. Cover
it closely, and let it stew, stir it frequently,
and when it is quite tender, aid q little
vinegar, and serve it hot.
FooD OF WORK HoRsEs.-A horse that
is in the harness every day needs an
! abundance of food, and the right kind
Oats make more muscle than corn, and
should always form part of the food of a
Woodworking horse Corn gives plump
ness and imparts warmth. The colder
the weather, the more corn; the harder the
work, the more oats-ETctdnge.
RYE-The Germantown Telegraph says
All sandy lands, and even those which
nearly approximate in their nature the
character of the sandy loans, part with
their humus much more readily than
clayey soils. This renders them capable of
producing good crops of rye with less of
soluble humus than would be necessary to
fit them for the production of a crop of
wheat or corn"
CHICKENS BAKED IN RICE.-Cut a
chicken into Joints, as for fricassee, sea
son it we'll with pepper and salt, lay it into
a pudding-dish lined with slices of ham
or pork, and pint Of veal gravy, and an
onion finely minced fill up the dish with
boiled rice well pressed and piled as high
as the dish will hold, cover it with paste
of flour and water; bake it one hour, and
serve before taking off the paste.
THE Canada F,rrmer says: The blanket
should not be used upon horse at all in
winter unless it is used faithfully. The
trouble arises in this way: When a team
has been driven few miles to market, or
the same distance for pleasure, blankets or
robes are put on, but when drawing logs
to the saw-mill, or doing other heavy work,
they are made to haul large loads mile or
two and return at brisk trot and stand
uncovered until another load is put ON.
In this way the horses are suddenly cooled
off, and the succeeding day finds them sick
and unable to labor for some time, if not
ruined entirely.
PUMPKIN BUTTER.-Take four good
pumpkins, peel and prepare as for pie,
boil till dry, then strain through coarse
SlCNC VI OhC GuetIb VI IiOldoSSo 1AtO
your kettle, let it boil ten or fifteen min
utes, then stir into the molasses the pump
kin, and let it cook slowly five or six
hours, stirring frequently. Just before
removing it from the fire, add one table
spoonful of ginger, cloves, cinnamon or
allspice, each or all as suits the taste; ten
or twelve drops of lemon oil may please
some persons taste. The above quantity
of pumpkin will make two gallons of but.
ter.-Erchange.
STRAIN THE BUTTERMTLK.-A cores
pondent of the Germantown Teleqraph, a
lady of course, gives the following bit of
information about straining buttermilk
and its economical uses "Place com
mon wire sieve over a pail, draw or turn
the buttermilk into it, gently stirring the
bottom with a spoon; what is saved in
the sieve can be put into a jar, ard when
q quantity accumulates it can be stewed
out by placing it in an iron kettle and
simmering slowly until the oil or butter
rises on top and the sediment settles to
the bottom. 1t makes good shortening
for pie-crust, and where there is large
dairy it may be used to fry in. Before it
is tried it makes excellent cream biscuit y
FRUIT PUDDING.-Take a small piece
of dough and roll it out about half an inch
thick, little longer than wide. Spread
any kind of fruit thinly over it, and then
roll it up and tuck in the ends so they will
not open in boiling. Put it into bag
with room enough for it to swell, and pin
the ends of the cloth together. Place a
little plate or pan in the bottom of the
pot and lay three or four in, and pour
boiling water over them. Have boiling
water in the tea-kettle ready to pour over
them as the water bOils away. They
must boil an hour without stopping. Slip
them out Of the bags, one at time, as
they are needed on the table; they get
heavy if all taken up at one time. Eat
with sweetened cream. If canned fruit
is used, drain all the juice off before
spreading on.-E,rchdnge.