Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-11-01
FARM AND FIRESIDE.

respondent, IN answer to an inquiry, gives
his views as follows:
1t is asked-Does not the washing of
butter cause the loss Of It's aroma? We are
.sure-no. 1t has nothing to do with it. 1t
simply washes the milk out more readily.
and saves labor in working out the butter
milk with ladle. 1t rather assists in re-
tanning the aroma aud the grain of the but
ter. The fault with many butter-makers is,
they work the butter too much, thereby de-
stroyng both the grain in it and the aroma
also
For the benefit of young butter-makers We
will give some of our practice and experience
in butter making. Our milk-house stands
with the floor elevated about one foot above
the surface Of the ground 10 by IL feet.
and 9 feet high; with two screen windows
in the center, on either side, extending from
the floor upward feet and q feet wide.
1t has glass windows, same size, hung on
hinges on the inside TO shnssopt Sue
freezing air in cold weather.
But when the weather is not severe the
air has free circulation all over the surface
of the milk. consequently the milk remains
sweet longer and the cream raises better
than in any other, underground cellar or
house; we always use TIVE gallon tin milk
pans, and do the milking in tin buckets
We churn in an oak churn, Of the old dasher
kind. Never let the milk stand over thirty
six hours in the Summer, or forty-eight
hours in the Winter If it should stand
longer in the former case, the cream would
get too sour; in the latter, too bitter and
of course the butter, in either case, would be
spoiled before it was churned. Wash the but.
ter, before sailing, as soon as churned salt
and set away without working, till cooled
then work well; but not too long. Set
away over night, and in the morning work
out all the milk, and roll, or pack, as de-
sired.
If the above directions are observed there
viii be no complaint for want Of good butter
the year round. 1t will be>yellow, high fla
voHed with aroma, and veil grained.
USEFUL PROPERTIES OF CnARooAL.-All
kinds of utensils can be purified from disa-
agreeable orders by rinsing them out with
charcoal dust wet into soft paste Putrid
water is Immediately deprived of its bad
smell by It's use. When meat, fish, etc.,
are liable to become spoiled from long keep
ing, charcoal dust will keep them sweet;
and if there is slight faint to meat, it can
be taken out by putting three or four pieces
of it as large as an egg into the water in
which it is boiled. This will efectually
purify meat which seems too far gone to
use.
CHICKEN AND OYSTER CRoQUETTs. Chop
the chicken very fine, and add to it as large
quantity of oysters chopped fine, with half
a cup of bread crumbs and piece of butter
season with salt, pepper, and, if liked,
little mace; moisten with one or two eggs,
form into long, slender rolls, and fry in
good lard to light brown. Serve on
napkin, and garnish with celery tops or
parsley, and slices Of lemon
RICE AND APPLE PUDD1Nd.-Boil two
large spoonfals of well-washed rice in pint
of new milk; slice into it while boiling two
or three apples, pared, and a few currants-
or ralsins. Simmer slowly until the rice is
very soft, then add one well-beaten egg
Stir for few moments, and serve with
cream and sugar, or butter and sugar
sauce.
A Brown BREAD.-Three cups of corn
meal, three of Graham -four, one cup Of
good sirup; two teaspoons of saleratus dis
solved in the sour milk for mixture table
spoonful of salt. Water will do instead of
milk by adding melted butter. Steam three
hours, and bake in a very slow oven two
hours. Stir only moderately stiff.
Corn BREAD.-Take four cups of sour
milk, one of these partly filed with cream;
one egg, little salt, two even teaspoonfuls
pulverized soda; mix the soda with little
corn meal, and stir altogether till it foams;
then add corn meal till thin batter is OBJ
tanned, ami pour into hot tins, oiled, an inch
deep, and bake in quick oven.
SUGAR FOR GLAZING CAKEs.,-Put into "a
vessel with little water, the white of one
egg we'll beaten, and stirred we'll into the
water; let it boil, and while boiling, throw
in fow drops of cold water. Then stir in q
cup of pounded sugar. This must boil to a
foam, then be used this makes beautiful
g zing for cakes.
COTTAGE CHEESE. Boil two chickens till
tender. take out all the bones and chop the
meat fine, season to your taste with salt,
pepper and butter, pour 10 enough of the
| liquid they were boiled in to make it moist,
put into whatever mould you wish, and
wien cold turn out an cut into slices. It
is excellent.
Mock MINcE P1E.-One cup of raisins,
one cup of currants, one cup of syrup, one
cup of sugar, three fourths of a cup Of vine
gar, enc teaspoonful Of allspice, one tea
spoonful Of cinnamon, three cups of water.
Boil all together, and when cold add three
crackers rolled fine. This will make three
pies
TOMATO CusTARD This is said to be a
| beneficial diet for consumptives. 1t is made
by straining finely stewed tomatoes through
course selve, and adding two pints of milk
and one pint Of tomatoes for four eggs and
one teaspoonful of sugar. Bake in small
cups quickly
OMELETTE Six eggs, beat the whites and
yoks separately until very light, then stir
together; add no salt, as it will make it
heavy. Put on hot griddle slightly creased
with butter; when nicely Drowned, turn
serve hot
RICE PUDDING. tablespoonsfuls Of
rice to one quart of milk one cup of white