Lamoille newsdealer. [volume] (Hyde Park, Vt.) 1860-1877, 1871-09-13
F.rn G.rasn ana Hsusshsld.

Fara. Gardsn ana Househslt.
FrvEH Axn ASUE-We ind the -
lowing N the Clevelzna h,ru.a; We
vish n give q veTy simple remesly tor
fever ana a-ue. and wish % emphasize
Il bv swing that Il has, % cur know
l.,are. proved very eshcaciogA IL .
simriv common salt. A tahlsspoouta
t.ken N water. and 4 teaypoonfnl de-
posted inside the stocking next the lot
- the chill Is coming on. That's All
thrre il init hut, knowing that II has
l,een eFfeari0us IN q breaking the chill
and perfocting cure, Ne PIT Il IN our
editorial columns. where no hunting
remedy shall ever find q place, II We
know H.
SynrP oF CoFFEE-This preparation
i N presi use 20 those who have long
journeys 70 make. Half . pound Of the
best ground coffee put Il into a sauce.
pan containing three pints OF water, and
boil il down 10 one pint Cool the
liquor. put il into another saucepan,
vel SECURED. and boil Il again. As y
boils. add white sugar enough % give u
the consistency Of syrup. Take Il from
the fir. ana when il is cold put il INTO q
hottie and seal. When travelling, II you
wish for q cup Of good coffee, you have
only to put two teaspoonfuls Of the syrup
into an ordinary cofiee-pot and MI with
boiling water. Add milk to taste, If you
can get Il.
GFfs.-To make this simple but nu-
tritious and palatable form OF bread, one
requires a cluster Of little iron patty
mans. with which some readers are tamil-
lar. but more are not They are fond
now. / think, in al large places, and If
not. can be readily cast at any foundry.
The nan al hand. make a thick batter Of
Graham meal. little salt and warm water,
giving it a thorough stirring and beat
ing. The consistency Of the batter Is
not so important an item as that the
cem-pan should be heated Just night
when the batter is put in. 1t should
not scorch. but it should sizzls. Heap
the mans. as the gems will be lighter and
less crustv. Bake it in a hot oven. When
they will slip out of the pan they are
done. They are quite as nice warmed
in the oven as when Just baked. They
can be made with milk and one egg to
about a quart Of the -four, but they have
not the pure wheaton flavor of the water
gems.
FR1rTERs.-Put over the fire pint Of
new milk into a pint of flour mix as
much new milk as will make soft,
smooth paste when the milk in the
stew-pan boils, stir in this paste very
slowly. and stirring all the time TO pre-
vent its being lumpy; remove 1t from
the hottest.part of the fire to prevent
scorching when this is well mixed in,
let il bubble once take il of, and add
the grated yellow rind of two lemons,
add a little salt, and beat well for three
or four minutes. Set it aside to cool ;
add little of the lemon juice and the
yolks of three or four eggs beat all until
light then the beaten whites, stirred in
lightly. Into the dripping-pan put three
spoonfuls Of fresh lard when it gets
hot drop in a spoonful of batter in a
place. Let the fritters cook quickly,
aud when one side is brown, turn and
brown the other then put them in a
culander and let them drain, bat keep
them in hot place, that they may not
cool. Sugar and cinnamon. with little
nutmeg, are very nice for sitting over
them.
BosrOS BRovN BREAD.-Prepare the
meal like the graham; sift, but turn
back the bran and use it. Two and q
half ounces of Indian meal, one and a
half of rye-both measured after being
sifted-half cup OF mOlasses, one cup
thick sour milk. two cups sweet milk
one teaspoonful of soda. A cup of sweet
milk and two teaspoonfuls of cream
tartar can be used instead of the soul
milk, with equal success. Pour this bat
ter into three pint pail, or any vesseI
of about that size which can be covered
tightly. Place it into kettle contain.
ing boiling water enough to come half.
way up the sides of the pail. Cover the
kettle and keep it boiling three hour;
and half. Set the bread in the oven
fifteen minutes, to dry off. Water mus
be kept boiling, with which to ell uI
the kettle as it boils away. 1t must be
watched closely, but when it is done the
cook viii be well repaid for her trouble
Cut the slices round the loaf, and if YOU
have healthy stomach, eat the bread
while II IS warm.
CONSCIOUSNESS. After cutting the corr
from three dozen cobs, scrape of the
remaining pulp with a knife put corr
and pulp into deep dish add one tea
spoonful of salt, six eggs well beaten
and six even tablespoonfuls of sifted
-four drop in oblong cakes from {
tablespoon into a frying-pan of hot but
ter and lard, and brown quickly. A
more spongy cake is obtained by Sitting
one saltspoonful of supercarbonate O
soda with the -four and adding one half
teacupful of sweet cream. A good disl
for breakfast. Dried sweet corn GROUND
very fine can be used in the same way il
winter. One pint of the ground corn
three or four eggs, half-cup of cream
three tablespoonfuls of sifted -four,
saltspoonful of soda mot absolutely re
quiredl, one teaspoonful of salt, and ont
teacupful of milk, or less, according I,
the thickness of the mass; additiona
eggs may be used instead of milk. Corn
oysters without the soda should be cook
ed thin and crisp. In boiling green CON
it should be put in boiling water anC
allowed to boil for from ten minutes t.
half an hour, according to the age of tn,
corn. Avoid salt. Cover with napkin
as soon as it is removed from the fire.