The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1871-12-15

SopA CAKE IN SHKrrs. Halt cup but.
ter, two cups ssleaA d0lt rugs .hostt
three eggs. one teaspoonful soda dissoly-
ed in a cup Of milk, two tcaSpoonfuls
cream tarter, mixed in -four
ELrEABErns CAKR --0ne cup tautter.
three cups sugar. ohe cup MIX, Tour eNlss
aour, four eggs-whites and yolks beat
en- separately, two teaspoons, cream tar
ter, one teaspoon soda Dark spices.
Soma BISCUITS One pint of sweet
milk, piece Of Shork,ninls NE elEefo fol
anege, one teaSpoot tl of soda aha two
cream tarter. and pnt them in dry; lit
tie salt mix very soft: ron them ana
cut in small.Sized biscuits bake in q
quick oven J. they aro delicious, and VII
suit the most fastidious taste. n
Sons SHou1nEKs IN HoisSs, cor
respondent OF the CFRa3a Fsrmcr writes
relative to sore or CALLED shoulderS III
horses -" Wash them well every night
and morning with a strong solution Of
eak bark, made by hoilintx the ifas1k in
water, than rub thSm well with hnseed
oil. Anoint them night and morning
with a ssAlve made of three parts of hR-
seed oil and one part of quick .lime, To
make horses shoulders tough, wash the
shoulders well twice q day, for week
before working, with the oak bark sol,
ution.r
KEEPING FISR FRRsH wrrh SraAAt -.
A method adopted in Portugal for. pre-.
serving fish consists in remoyihg ttife
vlScera and spTinkling sugar over the
interior, keeping the fish Va u horizontal
position, so that the sugar may peae.
trate as much rs possible 1t is said
that fish prepared in this WAY can be
kept completely fresh. for long time,
the savol being as perfect as if recently
oanght Salmon thus treated helqFs
salting and smoking IsoSsess \ raaalt
more agreeable taste. tablopspDoafIl
OF sugar being sufficient feF 4 flVeaFoUAa
fsh. 1855 "a y
A Coon RAr TRAP.-Take harral
that viii hold water. cut tine head n lits
tie smaller than the top Of the barrel,
pass string through the center cf the
head, and hang IL up so that itmay hang
perfectly free inside the barrel, three tlF
four inches below thechilie Now, put
in FIVE or six inches ot wafer, aud drop
some grease on the top of the barrel
head, which you must balance by tacking
on some thin pieces of lead plase yohr
trap where the rats can getaas ID easily.
and il is ready. They acanse mn 60 the
grease, and in stepping ON one side .og
the head the other naturally TIPS M. and
in goes the rat The HEAD soon. gains
its equilibrium, and is readyTof another
Sometimes, when there il considerable
grease or food around where they can
get II, they won't take the bait. IN this
case, put little anniseed in your bait. .
PETS IN THE COUNTER oorrespoIe
dent Of the Rochester 4Dslaocrat. aad
Cknoaicls IN Brazil gives rather ssshud4
dery" description OF petsiRthat coartrs.
and says: 1t IL quite aae0nsaRience 90,
have anacondas IN their cellars 10 destroy
rats and mice, rs they are more efficient
IN their work than CATS They do not
have the largest sized snakes for that
purpose; they are only from 10 to q
feet long, and are saldglm seeg, as.thev
hive IN the walls of the cellars, WHICH ara
very httle used. They are carried about
the streets, and sold to these who have
lost their pet reptile, or whoever may
chance to need them. Mankers cenerlh-
of smaller sizes, are kept as pets IN their
houses, bat TO prevent their mischief
they are necessarily chained During
the prevalence Of the yellow fever, the
summer past, the contagion was more
fatal 70 them than to the families IN which
they were kent. .slf, 81 .al
MAKING CHowDER For ehowder.
cover the bottom OF the pot the chowdeR
Is to be cooked in with siScas OF picked
pork, or, il preferred nss aInrge spoon,
full OF lard. Take any kind of fresh
fish (cod and bass are best and Iay them
over the pork or In thelard. III pork Isl
used, first fry it sliEhtlyrin hrds made
boiling hot. Strew oYer the GAli alaysrs
OF chopped onions, and LAYER az split
crackers, pepper and salt. aSpiaen are
used il liked, but are mott essential
Next add another layer III fish, then
another of onions, another 6f crackers
an seasoning. When al the fish is in,
dredge with -four, and quite cover the
fish with water stew gently Half an
hour viii cook chovder of moderate
size. Take up the chowder; thickefl
the gravy by adding tablespoonful OF
-four TO teacup of butter. Add this
to the gravy and stew two minutes. Add
wipe or catsup If liked. Oyster or clam
chowder may be male the same way. l@
SUGGESTION FoR HUusERkrrf1s A
Many otherwise excellent Eousekeepers
think they can hardly cook a mealawith-
out calling into requisltiun the porlS-
barrel or the laFd-tub in one sphase or
another, and many a meal is cdnses, ,aalt-
ly spoiled 10 delicate M4th lthfs
means. Pork j. q scrofuIoir, disgusting
food IN any shape whatever, and should
be banished from all civilized tables.
Those who think fish-chowder cannot be
made without pork should try The follow
ing recipe Take three pounds. Of frt 4,
Goldfish, cut II pieces about three incies
square, five or SIX gocdeized, potat@es.
slice very thin. and half a. dozen hard
crackers broken little. Put tSo-thmds
Of cup of butter IN theEbottom of the
kettle, then layer OF fish, then d hySrE
Of potatoes and crackers, and SO, on. til
all Is used. Sprinkle over each layer
salt and pepper quite freely. and pour
over IL boiling water enough tol cover In
Cover it closely to keep in fhe steam. 1
Let it boil twenty minutes. adds pint of
new milk and it isready-for the tarre. 4
Al who have eaten ID prpneunne W deli !
cious. Tryit. aud you wiz say ii is far
superior TO clowder made with pork.
II hard crackers cannot be sotJe6iGed. trssea
common ones, but do not put them In
until the chowder is nearly done cook.
ing, as they bod up and make It too
thick.-Erchdnge 81 la ara afs a,ns.I
ROASTING A. TURKEY. Fr.-EeIact a flno.
plump, yellow-skinned turkey. weighing
from ten to twelve pounds. Examine il I
wei to see that al the, pin,featheFs are
taken out I; hold it over blaze 10 since Y
any fine hairs that may refnaif .whsh lft \
Thoroughly inside and out, and rils Il |
over with SALT Take tho mzzard. hearh. 4
and liver, let them boil until tendf T.
When done, chop them very, fine, Take I
stale bread, or the large Boston crackers,
and CRATE or chop them. Add salt,
pepper and some green herb, If liked, 4
to the bread-crumbs after which i3sit !
up two eggs With which, to, moisten the
crumbs add and mix tlrorbtthly the
chopped stinWards,R y not forgetting 10
put in salt and Butter.0 Fill the |inslde
of the turkey with dressing, taking
care that the neck or crop is made 70 /
look plump, and sew the openines, 4
drawing the skin tightly together. Then
rub little butter over your turkey, aud /
lay it upon the CRATE OF your meat pan. /
Cover the bottom Of the pan we'll with /
boiling water. After q half-hqus, .lsaste |
the turkey by pouring over it the gravy
that has begun to form in the pan. Re-