The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1873-11-01
FARM AND PRESIDE.

n CHLoRoFORM will remove paint from 6
garment or elsewhere, when benZole OF
bisulphide ofcarbon fails.
GRAPE CATsUp.-To five pounds Of
grapes, boiled and passed through collan-
der, add two and half pounds of sugar,
half pint of vinegar, one heaping teaspoon
full of salt.
CRACKED wheat, which can be had at al
most any grocery, boiled in a small guam
tity of water for five or six hours, and
eaten cold with cream, makes a very
| healthful and palatable article for tea or
| breakfast. Nothing can be better for chill
dren; but it must be well cooked, adding
water as it seems inclined to stick.
EXCELLENT BRowN BREAD.--Six cups of
sour milk, including at least one-haf cup
of thick cream, three teaspoons of pulyer-
lied soda; one-half cup of sugar, little
salt. Stir into very stiff batter by adj
ding equal parts of white corn meal and
rye flour, or Graham flour in the absence
ofrye. Pour into deep tin basin. pre-
viously buttered, and steam three hours,
| after which bake one hour in very moder-
ate oven. The water should be boiling
when it is put on to steam or else 1t is LA
bic to adhere to the dish.
IN
learned that good shorts-not the coarser
kinds better for griddle cakes than fine
or even buckwheatfiou make them as
follows: Six cups rich buttermilk-lop-
pered milk will do with a little cream
three teaspoons even full of soda to neu-
naliZe the sour milk; little salt, two
eggs. Stir into this enough shorts to
make a thin batter as for other griddle
cakes, and fry as usual. Rubbing the
griddles with dry salt and wiping off care
fully before oiling will prevent trouble in
turning. Corn griddle cakes and buck
wheat cakes are very nice made in this
way, though yeast is usually preferred for
the latter.
CHEAP VNEGAR.-Take a quantity of
common Irish potatoes, wash them until
they are thoroughly clean, place them in a
large vessel, and boil them until done. |
Drain off carefully the water that they
were cooked in, straining it, if necessary,
in order to remove every particle of the po-
tato. Then put this potato water into a
jug or key, which set near the stove, or In |
some place where it will be kept warm, |
and odd one pound of sugar to about two |
and one-half gallons of the water, some |
hop yeast, or a small portion of whisky. |
Let it stand three or four weeks, and you |
will have excellent vinegar, at a cost of six |
or seven cents per gallon.
Sailing Manchester considers the
questions, what are the best proportions OF
salt, sugar and saltpeter? and is it better
to treat the meat with dry mixture ofthe
above substances. or to dissolve the salts
and sugar in water and apply this solution?
As to the first point, he recommends a
mixture of six pounds of common salt,
three ounces of nitre, and one pound of
sugar to every 100 pounds of meat these
figures correspond very closely to the pro-
portions employed for sailing meat in Eng
land. As to the second question he is in
favor of using a solution instead of the
dry mixture, because this latter extracts
from the meat not only water, but also
some of the most nutritive constituents.
On the other hand, it must not be over
looked that sailing by means of brine re-
luires special care in order to insure
thorough contact of all the parts of the
meat with the salt, and also a longer time
or subsequent drying. f,
How TO Cook A BEEFsTEAK.-A beef
steak is always best broiled; but the fol-
owing method is recommended by a lady
writer, when broiling is not convenient.
The frying pan being wiped dry, place
t upon the stove to become hot. In the
the steak-if it chance to be a
irloin so much the better-pepper and
alt it, then lay it on the hot pan, which
instantly cover as soon as possible. When
he raw flesh touches the heated pan, of
curse it seethes and adheres to it, but in
ew seconds it becomes loosened and !
uicy. Every half minute turn the steak,
tut be careful to keep it as much as posi-
lie 1lndar cover When nearly done Law c