Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1871-12-30
Household Recipes.

OF soda. Beat well together, and drop
with spoon on buttered pan, or in
muffin rings. Bake quickly.
Mince Meat-One pound of finely
chopped roast beef, half pound of
chopped suet, quarter of peck of
chopped apples, one pound of raisins,
quarter of pound of currants, same
quantity of citron, one nutmeg, two ta-
bic spoonfuls of cinnamon, juice of two
lemons, one pound of sugar, and cider
and brandy to moisten it.
Buckwheat Cakes-A griddle for baking
should never be creased, as this destroys
the delicate flavor of the cakes. Scour
well with cloth and sand, and wash
with hot suds, wipe dry, and Just before
baking rub with a coarse cloth and salt.
1t Is not necessary to wash and scour it
every time it is wanted; only once to
get all the grease out but use the cloth
and salt every time you put on fresh
cakes, just as grease would be used.
To Cook an Old Fowl-Dress and stuff
as for roasting then boil three hours
in a covered pot with one quart of wa
ter, to which add two tablespoonfuls of
vinegar; then take it from the water,
rub over with a little butter, sprinkle
on some flour, and put the fowl into
bake pan, and bake it in hot oven one
hour. Use the liquor in the pot for
gravy and to baste with. The vinegar
makes it very tender, but does not taste
at all
Connecticut Raised Doughnuts-Heat a
pint of milk just lukewarm and stir into
it small cup of melted lard, and sift in
-four until it is thick batter; add
small cup Of domestic yeast, and keep
it warm until the batter is light, then
work into it four beaten eggs, two cups
of sugar rolled free from Jumps, a tea
spoonful of salt and two of cinnamon.
When the whole is well mixed, knead
in flour until about as stiff as biscuit
dough. Set it where it will keep warm
till of spongy lightness, then roll the
dough out half an inch thick and cut it
into cakes. Let them remain till light,
then fry them in hot lard.
Lemon Cake-Two cups of flour, two of
sugar, six eggs, six tablespoonfuls of
butter, four of milk, two teaspoonfuls of
cream tartar sifted with the flour, and
one teaspooful of soda. Beat all we'll
together, and bake in two loaves. For
the jelly to use with it, take three
fourths of pound of sugar, one-fourth
of a pound of butter, six eggs, the rind
of three lemons grated, and the juice.
Beat the sugar, butter and eggs thor
oughly together, and set in dish of hot
water until heated, then add the grated
lemon and Juice; stir until thick enough
and quite smooth, then split the cake
and put this jelly in while warm. 1t is
very delicious.
Taking up Roots.-Much extra labor
may be avoided by managing the root
harvest with jud dgment. There is a
great deal of handling of this crop, and
many back.ache is necessarily incident
to it at the best. A serviceable and
useful tool to pick up roots, either tur-
nips or potatoes, may be made by taking
piece of three.eighth round iron rod
three feet long, bending it in the shape
of a scoop, bringing the ends together,
and inserting them into a long fork
handle. Then with one-eighth inch
iron wire weave basket, shaped like a
deep spoon or ladle, on this frame of
rod, with interstices two inches square.
The effect is to make tool with which
roots may be scooped up rapidly with
out stopping, and pitched into a cart or
wagon, or thrown into heap for pit
ting. Small potatoes, stones, and loose
earth will escape through the spaces.
We have used such contrivance many
seasons with great increase of comfort
and expedition in harvesting our root
crops.
Varied Diet for Poulry.-Corn is the
cheapest and best food for fowls, if we
are to name one article. They like it
better than any other grain, and it
probably must always be the main de-
pendence in this country in keeping
poultry. But there must be a variety.
Hens are as omniverous, perhaps, as any
animal in the world, man excepted.
They even exceed swine in this respect.
We all know how dstasteful uniform
diet is to ourselves. The appetite, both
in men and brutes, is determined by
the varying state of the system, and
kind of food that is craved at one time
will be rejected at another. Wheat
bran is excellent. Hens soon tire of
cooked grain, but it should be fed part
of the time. Every day in the year,
when fowls do not have access to grass,
fresh vegetable food should be allowed,
and small quantity of meat if there
is not insect forage. Corn should pre-
ponderate for growing chickens, be-
cause the cheapest, and for fattening
fowls; but for layers wheat should occu-
py prominent place.
Foreign Agricultural NemS.-1n France,
one consequence of the war has been to
seriously reduce the number of grazing
cattle. Fat beeves are exceedingly
scarce, and cattle men are devoting
their energies to raising young stock as
the basis of a future supply. IN
Western Russia there are vast natural
prairies hitherto unused. 1t is now
proposed to utilize these by means OF a
company, headed by a Russian prince,
who propose to stock them with cattle,
and, after fattening them, to prepare
the beef in a portable shape for ship
ment to the markets Of Western Eu-
rope.-English papers wonder at the
fact that sixty-two agricultural fairs
have been held during September and
| October in four New England States
| only.-Two agricultural colonies from
France are about to settle on the Santa
| Cruz river in Patagonia.-Thed director
| of the San Jose Colony, which left
France to settle in the Argentine Re
| public, regrets that he did not choose
the Mississippi Valley as the location OF