The democrat. [volume] (Weston, W. Va.) 1868-1874, 1871-09-18


r 81
10 BAKE LNh@E rLsH MHoLE'ICm
OIL the hr"I, anu sput tue Isn Gown
nearly to the tlil prepare NICE dress
ing o' OI'la. n'i WEI. pepper "q M, SaL',
6sb With this dressing, and bind il 10.
retber With fine cotton cord or tape, so
rs TO cnnfne il; the bindings may be
three inches aporf Inv the fish on II
grnte ar n LaIie.pan or n drirpipc.rlp.
ami popr rouDd in a little water and
melted bntter, Roste frequently. A
good.sigod Gsh will bake in nm hour,
Serve with the gravy of the fish. drawn
buitcr or oyster saiee.
g..
fuII@LEp bLEf,-,Shave oil very tiiih
slices OF Irled heei' not making me
pieces too long ; pnt INTO stcw'pah n
telcupiul 0i cod water iheh Tue slices
OF peel alter II SINNERS lew minutes,
add small spoonful, oil butter when It
wbSra II will keen hot beot well Tho
vol, Of ono EGG. add SLOWLY two table.
Snoopfnls Of cream or milk in which n
tensnooniuI az fiom has beon stirred
md pour Il into the boiling lionor, stir.
;ro, i, nrnvent curdIing sSlt mud nenncr
m t,ste when II has simmcred n few
minutos pour in half n tcacnpfnl ofcream
or new milk, and nour il over meat
800,
MUTTON SrEw'-Cut the cold mutton
INTO tim slices taking care to remove
the grisIie' shlh' or slhew thht may nd-
here Tue pieces taken OIL can be put
ny To make gravy or oro'h from. Put
INTO stew'pan the pieces wanted Tor q
stew, pour oyer taem a little gravy that
mas or'h boiled with a very h'iie thyme
IN" Jew pePPer-corhS "GI a lewuLopS
ceIory beods can he HAILED with tbc thyme
in tbc Gravy LET the meat warm slowly
nftor oddinG tbe hot gravy. Inst before
sending the stew to table take ont the
meat dredre n little flouripto tbc Iinuor
10, II simmer n few minutes. ntbacE The
mcat and allow il TO Leaf upwclI
-,
INV ARE livery Garel , hoh ,ci,
or Is as particular win htr : Kitchen
uns as WIN her emma Dut me endless
securing WIN SllI anu soil' lnSt some
thlhk q par oil tliG uVlly WORK only rem
defs me tlhs dull ana OinGA' as t1e
orlght onter coat Is soon tiheh on II
Is hluch netter 10 WASH tnGm IN NOT
wafer rnpning on sou sol. Soap thoroughly
rhSing 'liIm IN poiing wafer anu "ip-
ing tnem airy lG"Ne 'ncnl u i Jew minutes
her Tue doVe' Wnete lhey VIII GIy NOT
near enough however 10 meIt them.
All TN ana iron ,'l'nNiiN III hilGhGh use
ait"r washing ana "iPlhg shoulH Ne aI-
lowed TO dfy near Ihe hre; so that no
moisture Is Icit III thehl llere Is theh
no rlsl 10 Scoir out hn" your utensils
arc always ro'uE 'or U.s. "A
FATrESIvd POULTRY Of MI
kinds may be fattcd rapidly il kept shut
up and IN the dark. Ihrtc weeks is
snilici'ht Etime % make theih As Iat iis
they can pc made In England, Dork-
ing loWiS5hre prepartu lor INC LONDON
market ny n'ing Shht up IN darRened
coops ana ied on mixture oi one ppnnI
OF siet chopPGd ln', ana one llnli'pound
oi,ugnr' miNcd wlthiour POUNDS OF meal
MIR Is gwen them Tor drink I'VE or SIX
times day. ard under TINS treatment
FOWL VIII gam two rounds IN weight III
week., Young turkeys led thus have
heen known 70 take on threo pounds OF
flesh In a week AS IN our markets
heavy weights are highly appreciated It
would DE wen ior those VINO nave poul-
tryto iced TO try this plnn. Ihrec pounds
n week, or even two pounds, added to
the weight OF turkey from TINS time to
Christmas, wonld make the bird weigh.
ing forty pounds-wortha dollar pound
IN Inc MARKET AZ least, Dlras OF TINS
weight regularly bring That price. In
shutting lows IN close coops It IS neccs'
snry to place good supply OF dry earth
under thl,.m every day, and to frequently
remove Their dropping'.-N !. Pdpsr.
NlNoR DETAILS IN CurEsuuAKryG.-
Chccscs nre caused 10 swell by using rem.
moi tbot bns swollen in soak. or got n
SLIGHT taint from some cause. or when
its oction mon tbc mill, may Inc wcol.
ened by excessive heat coming in con.
tact with the curd while scnlding, or the
milk in the process OF heating MS nm eN'
cess OF heat above the natural tempern.
ture Of the stomach will weaken It's d.
gestive powers, so rs to leave such por.
tions Of curd, thus exposed unlike other
portions, to be welded together in the
same cheese. Or il the cnrd has not
been cooked enough, by reason of the
sca'ding heat having been raised too fast
for the action OF the rcnnet. or ms been
cooled too much before sailing, the curd
rejects salt nndit IS pressed out in the
whey that is pressed from the cheese, so
that it is slack sailed. Or being put to
press too VAIN, a fermentation will con