National opinion. [volume] (Bradford, Vt.) 1865-1874, 1873-10-31

11ouss hold Resipss,

CoRS BREAD. Take four cups 81 sou
milk. enc Of these partly Allied will
cream; ono egg, little sal, two ever
teaspoonfuls. pulverized soda with
little corn meal. aud str all togethe
till il foams; then add corn meal till
thin batter is obtained. and pour int
hot pans, an Inch deep, and bake il
quick oven.
To PICKLE SWEET APpLRs.--To on,
peck of apples make strip OF foul
pounds Of sugar and one quart Of vine
gar. Boil the apples in tho sirup until
tender, and then take them out and
rave that strip for other sauce. Put
the apples In Jar; boil five pounds OF
sugar and ono quart Of vinegar with
some cinnamon and cloves twenty-five
minutes. and pour il hot over the APP
pies. This pickle is delicious.
LAcH.-Lace may be restored TO its
original Wilderness by frat ironing il
slightly. then folding il and sewing II
into n clean linen bag. which Ia placed
for tWenty.four hours in pure olive oil.
Aiterward the bag is boiled i'll n solu.
tion of soap and water for fifteen min
utes, then well rinscd in lukewarm
water, and finally dipped in wafer con-
tanning n slight proportion Of starch.
The lace il then tuken from the bag
and stretched Oh pins to dry.
VEAL PrE.-Five pounds OF good
veal; cut it in small pieces, put in n
kettle with water to cover it; cover close
and boil two hours. For crust, /, cups
of sour milk, cup OF sweet suet or but
ter I teaspoonful salt, ] teaspoonful
soda. Butter tive-quart pan and pl.
in the crust. Do not roll it too thin,
Put in your veal, pepper and salt TO
taste, pour in the water the veal was
boiled in, u piece Of butter the size OF
an egg, dredge in u spoonful Of flour;
roll n little lard in the top crust, wet
the edge OF your under crust before
putting the top on; bake nice brown,
then it is done.
breaking Up Ola Pastures.
A correspondent in the city, who
amuses his leisurs hours with the man.
agcment of farm, asks: /" Is there any
advantage in our coustry in keeping up
old pasture tiells rs in the old country?
There they are not tempted to turn mp
sod for Indian corn as we are. Is this
the reason for their Partially for old
pasture fields, and for their rarity with
usp / have beautiful six. acre field
without stone in il, with turf like n
lawn, on which have kept n few sheep
ahd cattle for years. and which inten-
died to keep for permanent pasture,
but my farmer il always urging me to
let him put it in corn; 1T would give
me such a beautiful crop. says he.
Farmers in the old country probably
have as much temptation to pillow up
old pastures rs We have, and with the
somewhat uncertain tenure of tenants
at-will, they doubtless need the res
trant OF the landlords interest to pre-.
vent them doing so. We are usually
landlord and tenant rolled into one, and
our hope of immediate profit should al
ways be tempered by our forethought
AS permanent owners. have but one
word OF advice for any one who pro-
poses to break mp good grass land for
the sake OF growing a crop of corn, that
is Don't" In the first place. to man
who needs grass. whether for hay or for
pasture, nothing is SO valuable as a
well-sOddel held. The only reason for
blowing it should be to seed it down
again, and this may nearly or quite al
ways be obviated by other means. The
harrow, fresh seed, aud, above all, top
dressing and kind treatment in the way
of good blanket of fall growth to carry
ii through the winter, will renovate and
perpetuate sod on any land that is fit
for grass at all. If You have such
field as yon describe. cherish it as the
apple of your eye. 1t may take years
and years to restore it il you once break
1t up Ogden Farm Papers.
salt.Ri.ing Bread.
A correspondent of the Household
gives the following receipt for making
salt-rising bread, which is superior to
common yeast bread, and is considered
by some ms more wholesome:
Put three teacups of water, as warm
as you can bear your finger in, in o
two-quart cup or bowl, and three.
fourths of n teaspooniul of salt stir in
-four enough to make quite stiff bat
ter; this is for the rising, or emptyings,
as some call it. Set the bowl, closely
covered, in kettle, in warm water, as
warm as you can bear your finger in,
and keep 1t as near this temperature as
possible. Notice the time when you
set your rising in three hours stir in
two tablespoonfuls of flour, put it back,
and in five and one-half hours from the
time OF setting, it will be within one
inch OF the top Of yeur bowl. 1t is
then light enough, and will make up
eight quarts Of flour make o sponge
in the centre of your flour with one
quart of water of the same temperature
ms rising, stir the rising into it, cover
over with little dry -four, and put it
where it will keep very warm, but not
scald in three-four,hs of an honr mix
this into stiff dough if water is used
be sure 1t is very warm, and do not
work rs much as yeast bread make the
leaves little larger aud keep it warm
for another three quarters Of an hour;
1t will then be ready TO bake. While
rising tins last time have your oven
heating it needs hotter oven than
yeast bread. III these rules are follow
ed, you will have bread as white as
snow, with IA hght-brown crust, de.
hcionsl y sweet and tender.