National opinion. [volume] (Bradford, Vt.) 1865-1874, 1871-12-15
Farm, Garden and Household.

! SODA CAKE IN SHEETS. Half cup but
ter, two cups sugar, four cups flour,
three eggs, one teaspoonful soda di solv-
ed in cup of milk, two teaspoonluls
cream tarter, mixed in dour.
E1IzDETH's CAKE. One cup butter,
three cups sugar, one cup milk, four cups
Hour, four eegs--wbites and yollis beat
en- separately, two teaspoons cream tar
ter, one teaspoon soda. DARK spices.
SODA BlsCUTs, One pint of sweet
milk, a piece OF shortening, the size OF
an egg, one teaspoonful OF soda and two
cream tartcr, and put them in dry; lit
tie salt mix very soft; roll them and
cnt in small sized biscuits bake in n
quick oven they are delicious, and will
suit the most fastidious taste.
SORE SHOULDERS IN HORSES. A COR
respondent o! the madu Fmme, writes
relative TO sore or CALLED shoulders Of
horses -" Wash them well every night
and morning with strong solution of
oak bark, made by boiling the bark in
water, th'n rub them well with lpseed
oil. Anoint them night and morning
with salve made Of three parts of in-
seed oil aud one part OF quick linc. To
make horses shoulders tough, wash the
shoulders well twi,e day, for week
before working, with the oak bark sol
utiOn.'
KEEPING FISH FRESH WITH SUGAR.
A method adopted in Portugal for pre-.
serving fish consists in removing the
viscera and sprinkling sugar over the
Interior, keeping the fish in horizontal
position, SO that the sugar may pene-
trate as much as 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
caught, Salmon thus treated before
sailing and smoking possess 4 much
more agreeable taste, table spoonful
OF sugar being sufficient for q five pound
fish.
A Coon RAT TRAP. Take barrel
that will hold water, cut the heal n lit
tie smaller than the top of the barrel,
pass string through the center of the
head, and hang it up so that it NAV hang
perfectly free inside the barrel, three or
four inches below the chine. Now, put
in five or six inches of water, aud drop
VIM ti''@'' VII viz UP vi tI!t Ifllffl
head, which you must balance by lacking
on some thin pieces of lead place vour
trap where the rats eau get Mt it easily,
and it is ready. They come up to the
grease, and in stepping on one side OF
the head the other naturally tips up and
in goes the rat. The head soon gains
its equilibrium, and is ready for another
Sometimes, when there is considerable
grease or food around where they can
get 1t, they won't take the bait. III this
case, pat little anniseed in Your bait. -
ROASTING TURKEY. Select q fne,
plump, yellow-skinned turkey, weighing !
from ten to twelve pounds. Examine it |
well to see that all the pin-feathers are
taken out: hold it over n blaze to SINCE |
any fine heirs that may remain wash it !.
thorouely inside and out, and rub it
over with salt. Take the gizzard, heart,
and liver, let them boil until tend T. |
When done, chop them very fine. Take !
stale bread, or the large Boston crackers,
and CRATE or chop them. Add salt,
pepper and some green herb, if liked,
10 the bread-crumbs after which beat
mp two eggs with which TO moisten the
crumhs add and mix thoroughly TIE
chopped nwards," not forgetting TO
put in salt AMI butter. Fill the inside
OF the turkey with dressing, taking
care that the neck or crop is made TO
look plump, and sew the openings,
drawing the skin tightly together. Then
rub little butter over your turkey, and l
lay it upon the CRATE of your meat pan.
Cover the bottom of the pan well with i
boiling water. After half-hour, haste
the turkey by pouring over it tho gravy
that has begun TO form in the pan. Re-
peat the basting once in about fifteen
minutes. In an oven Of average tenn. /
peratr,re, twelve-pound turkey will re- .
quire at least three hours; but every
oven has its OWN way OF baking, and |
the cook must be governed by 1t.
OK. S-cErs WIS married 70 Mss |