The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-10-28
YALTABLE RECIPES.

things, 1 have proved this, that calves
ought never be fed together. Each
shOuld haze q mess separate, as no two
drink alike. Some drink faster than 9TH
ers, therefore get more than is for their
good, while the others do not get enough.
L think it does pay to watch them close
ly, and see that they get just enough and
no more" -tl F I'D
CORE CAKE.-Onc cup Of strong coffee,
two cups of sugar, one cup of butter.
three cups OF flour, five eggs, One-half
pound Of ~raisins, half pound OF cur
rants, n tablespoonful of soda dissolved
in vinegar. Beat the butter to a cream
| add the sugar and yolks, well-beaten I;
| spice to taste ; stir in the flour with the
fruit mixed in it; lastly, add the whites
beaten to a stiff froth. 49,. IN
A correspondent of the Horticultural
says he has succeeded perfectly in graft
ing a scion of the tomato upon the pOta-
to vine. He cut about onelthird of the
potato short of, just above the leaf, tax
ing care not to injure the bud fits base.
The cion being shaded from the sun was
every day %sprinkled with q little water,
and it took readily. In the fall the toma-
to was loaded with ripe and unripe fruit,
and had grown to'a large size.
CREAM PIE--Boil thrce-fourths of a
cup of butter in onc-half pint of water;
while boiling, stir in one and three
fourths cups of flour. Take from the fire,
and stir five unbeaten eggs slowly In
with halt a t~easpoonful ofdry soda. Drop
ON buttered pans. half the size you want
when baked and bake 10 or % minutes.
When done, split them, and fill with the
following mixture .aisBeil n pint of
milk and while boiling, stir in three well
beaten eggs, one cup Of sugar, IN one
fourth cup Of fleur. Flavor when cold.
To BAKE A CHIcKEN.-Choose full
grown, plump, Observation-Disclosures !;
remove all the ~pinfeathers carefully
and SINCE all the hairs off by holding
q lighted paper under the chicken be-
fore opening, then open with care ;
see that the gall ,is'not broken i'll
taking out the entrails and giblets,
and that none of the crop or wind
pipe is left in then wash in plenty of
cold water; put inside the gizzard,
liver and heart, when well cleaned
and washed, and hung up to drain all
night. If very warm weather, pnt in
a piece of charcoal to keep it sweet.
. When ready the next merning to pre-
pare for baking cut of the neck and
legs, and lay aside with the gibleis for
gravy prepare a dressing or stufing
ofdried bread, rolled fine, with a lit
tie salt, pepper, sage and summer saw
ory-the quantity of seasoning, must
be determined by the taste of the fam
ity-rub salt and pepper inside, fill
, with the dressing, putting enough in-
to the neck or crop to give it plump
look. sew up and skewer. There
should be a crate fitted to every meat
pan on which 70 lay meat or TO us to
!. keep thern from becoming clammy by
resting in the water; rub your fowls
with a little bIttcr and salt, place Oh
the CRATE, pour boilin. wafer into the
: pan and put into the oven let il cook
= about fifteen minutes, then basic with
Il lite hutter end water KEY: in a
bowl close by, drcdgc over some neur
and haste again; repeat HE basiing
three or four times while the chickens
are baking; turn them ovc every
time; cook till a fork will enter the
flesh easily, but taking care not TO dry
up the meat; then remove the skew
ers and thread with which they were
sewed, put them OH the platter and
, place in the heater, or where they will
keep hot till the gravy is ready.
t GRAVY FOR ROAST OR BAKED CHICK
EN.-Put the giblets and neck into a
small sauce pan, sprinkle over q little
salt and pepper, then cover them with
boiling water and set OH the back part
, of stove or range TO cook slowly rs
soon as you have put the chickens i'll
to the oven; dip the feet and legs into
: boiling water long enough to scald OIL
all the lcathery skin, and put them
, into the sauce pan 10 boil with the
! giblets and neck. The feet and lower
, part of the leg, usually thrown away,
contain a good deal of jelly which
, gives a very desirable richness and
body to the gravy, and when boiled
| tender many think them a great deli
cacy to be served whole. When the
giblcts are boiled tender, chop very
: fine, and while chopping dredge over
flour till YOU have made them like a
, paste, then put back into the water
they were billed in to simmer till the
, chickens are done, stirring occasional
l Iy that the chopped giblets may not
stick to the sauce pan. After the
chickens are taken up, set the meat
pan on the stove and shake some flour
:, into the liquor at the bottom of The
I pan. BY the time the chickens arc
i cooked this should have been done to
a brown gravy. After you have put
! i'm the flour do not stir it until the
: liquor has boiled up over it, then rub
it quite smooth. and, little by little,
: pour in the water in which the chop
! ped giblets are stir constantly until
! it thickens, and if properly managed
: you will have a smooth brown gravy
: of fine flavor.