The democrat. [volume] (Weston, W. Va.) 1868-1874, 1873-11-03

CORN BREAp.-Take fourcnps OF sour |
milk, one OF these partly filed with |
cream; one egg, little salt, two even
teaspoonfuls. pulyerized soda with
little corn meal, and STIR all together
till IL foams; then add corn meal till
thin batter Is obtained, and pour into
hot pans, an inch deep, and bake in
quick oven.
To PIcKLI SWEET APPLRs.-To one
peck Of apples make a sirup Of four
pounds OF sugar and one quart Of vine.
gar. Boil the apples in the strip until
tender, and then take them out and
EAvo that sirup for other sauce. Put
the apples in n jar; boil FIVE pounds OF
sugar and one quart Of vinegar with
some cinnamon and cloves twenty-five
minutes, and pour 1t hot over the OPP.
pies. This pickle is delicious.
LACE.-Lace may be restored to its
original wilderness by first ironing II
slightly, then folding it and sewing it
into q clean linen bag, which is placed
for twenty.four hours in pure olive oil.
Afterward the bag is boiled in u solu.
tion OF soap and water for fifteen min.
utes, then well rinsed in lukewnrm
water, and finally dipped in water con.
tanning q slight proportion Of starch.
The lNce is then token from the bag
and stretched on pins to dry.
VEAL PIR.-Five pounds of good
veal; cut it III small pieces, put in a
kettle with water to cover it; cover close
and boil two hours. For crust, Il cups
Of sour milk, cup OF sweet suOt or but
ter, l teaspoonful salt, l teaspoonful
soda. Butter fye-quart pan and put
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, piece Of butter the size OF
Rn egg, dredge in spoonful Of flour;
roll little lard in the top crust, wet
the edge Of your under crust before
putting the top on; bake nice brown,
then II is done.
Brsaking Up Old Pastures.
A correspondent in the city, who
nmuses his leisurs hours with the man
agement OF farm, asks; 81 Is there any
advantage in our country in keeping up
old pasture fields rs in the old country 2
There they IRE not tempted to turn up
sod for Indian corn as we arc. Is this
the reason for their partially for old
pasture fields, aud for their rarity with
us? have beautiful six.acre field
without stone in il, with a turf like a
lawn, on which l have kept few sheep
mud cattle for years, aud which l inten-
ded to keep for permanent pasture,
but my farmer Is always urging me 10
let him put it in corn; IT would give
INC such a beautiful crop, says he. "
Farmers in the old country probably
have as much temptation 70 pillow up
old pastures us We have, and with tho
somewhat uncertain tenure OF tenants.
nt.will, they doubtless need the res.
traint 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 foretlought
us permanent owners. I have but one
word Of advice for any one who pro.
poses TO break mp good grass land for
the sake OF growing crop OF corn, that
is Don't" In the first place, to q man
honeeds grass. whether for hay or for
pasture, nothing is 30 valuable as a
well.soddel field. The only reason for
blowing It should be TO seed 1t down
again, and this may nearly or quite al.
ways be obyiated by other means. The
harrow, fresh seed, and, above all, top.
dressing and kind treatment in the way
ola good blanketof'fall growthto carry
it through the winter, will renovate and
perpetuate sod on any land that is ct
for grass at all. II you have such o
field as you describe. cherish II rs the
apple Of your eye. It may take years
and years to restore tiff YOU once break
it up.-Ogden Farm, Papers 4
sait-1,isIng bread.
A correspondent OF the Houschold
gives the following receipt for making
salt-rising bread, which Is superior "a
common yeast bread, and is considered
by some as more wholesome:
"Put three teacups Of water, as warm
us you can bear your finger in, in o
two.quart cup or bowl, and three.
fourths Of teaspooniul Of salt stir IN
-four enough to make quitea stiff bat
ter; this is for tho rising, or cmptyings,
as some call it. Set the bowl, closely
covered, in kettle, in warm water, Ms
warm as you can bear your finger in,
and keep tns near this Temperature MS
possible. Notice the time when you
set your. rising in three hours stir in
two tablespooniuls OF -four, put IL back,
and in Eve and one.half hours from the
time OF setting, Il will be within one
inch Of the ttp OF your bowl. It is
then light enough, and will make up
eight quarts Of flour make sponge
in the centre Of your flour with ono
quart Of water Of the same temperature
as rising, stir the rising into Il, cover
over with little dry flour, and put it
whereof II will keep very warm, but not
scald in three.fourths OF an hour mix
this into stiff dough Il water is used
be sure 1t is very, warm, and do not
work as much as yeast bread make the
leaves little larger and keep II warm
for another three.quarters Of an hour /;
it will then be. ready to bake. While
rising this last time have your oven
heating 1t needs hotter oven than
yeast bread. II these rules are follow.
ed, you will have bread as white as
snow, with light.brown crust, de.
licioasly sweet and tender.
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