Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1873-12-05
FARM AND FIREsIDE.
AnYERTIsING RATES

| salt. Heat 1T and grease WIN OIL Vi 1at
| salt pork on fork. 1t is a mistake, be-
sides being slovenlyssand wasteful, to put
on more grease than is absolutely necessa-
ry to, prevent the, cake from sticking. A
piece of pork an inch square should last
| for several days. Put on great spoonful
of batter for each cake, and before filling
| the griddle, test it with a single cake, to be
sure that allfis right with it as well as the
| batter. rfg.i
The same rules apply to wafles. Always
| lay hot. cakes and waffies upon a hot plate
as soon as baked. .ss
| BUCKwHEAT CAKEs.-1 quart buck
| wheat flour; tablespoonful yeast; tea
! spoonful salt; l handful Indian meal 2
| tablespoonful molasses-aot syrup. Warm
water enough to make thin batter. Beat
very we'll and set to rise in a warm place.
If the batter is in the least sour in the
morning, stir in very little soda dissolved
| in hot water.
Mix in an earthen crock, and leave some
| in the bottom each morning-a cupful or
| soto serve as sponge for the next night,
| instead Of getting fresh yeast. In cold
| weather this plan can be successfully pur-
sued for a weekor ten days without setting
new supply. OF course, you add the
usual quantity of flour, &C., every night,
and beat up we'll
Donot make your cakes too small. Buck
| wheats should be of generous size. Some
put two-thirds buckwheat, one-third oat-
| meal, emitting the Indian.
FLANNEL CAKEs.-1 quart milk; Ia
blespoonfuls yeast; tablespoonful butter,
melted; eggs, well-beaten; 1teaspoonful
| salt flour to make good batter. Set the
rest Of the ingredients as a sponge oyer
night, and in the morning add the melted
butter and eggs.
GRAHAM CAKEs.-2 cups brown -four;
| cup white flour cups sour or butter
milk; l teaspoonful soda, dissolved in
not water 1 teaspoonful.l salt; 1 heaping
| tablespoonful lard; 3 eggs beaten very
light If you use sweet milk, add two tea
spoonfuls cream-tartar. Bake as soon as
| they are mixed. 5a.
MINCE PIES mo. ID lbs. meat. e.,
two-thirds apple, one-third meat; lbs.
raisins, seeded and chopped 2 lbs. cur
rants, washed, picked over, and dried; 8
quarts cider; ! pint brandy; heaping
tablespoonful cinnamon; heaping table
spoonful nutmeg; the same of cloves, and
half the quantit y of mace; make very
sweet with brown sugar. The meat should
be good piece of lean beef, boiled the day
before it is needed. Half pound of raw
suet, chopped fine, may be added Chop
clean out bits of skin and gristle, and mix
with twice the quantity of fine juicy ap-
pies, also chopped; then put in the fruit,
next the sugar and spice, cover closely,
and let all stand together for twenty -four
hours before making the pies.
MINCE PIES (No. 2).-2 lbs. lean fresh
beef, boiled, and when cold, chopped fine;
l lb. beef suet, cleared of strings and min
ced to powder; 5 lbs. apples, pared and
chopped; 2 lbs. raisins, seeded and chop
ped ID. sultana raisinS, washed and pick
ed over; lbs. currants, washed and careful
ly picked over; h. citron, cut up fine; 2
tablespoonful cinnamon; powdered nut
meg T; Tablespoonful mace; 1 tablespoon
blespoonful fine salt; 24 lbs. brown sugar
quart brown sherry pint best brandy.
Mince-meat made by this receipt will keep
all winter in cool place. Keep in stone
jars, tied over in double covers. Add
little more liquor (if it should dry out),
when you make up a batch of pies. Let
the mixture stand at least twenty-four
hours after it is made before it is used.
PUMPKIN PIE No D.-1 quart stewed
pumpkin pressed through a seive; 8 eggs
whites and yolks beaten separately 2
quarts milk; l teaspoonful mace; tea
spoonful cinnamon, and the same of nut
meg; II cup white sugar, or very light
brown. Beat all well together, and bake
in crust without cover.
SUGAR CANDY.-6 cups of sugar cup
Of vinegar; cup of water; tablespoonful
of butter. put in at the last, with tea
spoonful saleratus dissolved in hot water.
Boil, soit7aoM stirring, half an hour, or un-
til it crisps in cold water. Pull white
Common Sense.
MUCILAGE OR GUM-ARABIc.- "A cord
ing to B. Rother, the following formula
affords mucilage which will keep in the
hottest weather: Gum arabic, IL troy
ounces; glycerine, s fluid ounces; water
16 fluid ounces.
Although this is one of
the simplest and best of buildings, we find
every one does not know how to make it.
Fill your pan two-thirds full of sliced ap-
pies, with water enough to steam the pud-
ding through, and spread over it soft dough
made the same as for biscuits, but mixed
much thinner. Cover closely and set ON
top of the stove; it will steam in from one
to two hours. Eat with pudding sauce, or
turn it bottom upwards on plate, and
sprinkle sugar over it, as desired.
LETTING CIDER REMAIN IN PoMAcE.-
A correspondent says: To obtain good CT
der the expressed juice must remain a short
time with the pomace, which has been
crushed or bruised, not cnt, as is done bv
most patent cider mills. The old mills
bruised the apples, the new ones cut them.
We found fifty years ago that with the adj
vantage we then had of the old fashioned
mills it was better to grind OF crush the
apples and then let the pomace remain in
the trough at least ten or twelve hours.
and if the weather is cool, let it remain
tWenty-four hours.
RECIPEs.-Pound Cake with Yeast
One pound of raised bread dough ono,
half pound of butter, three-fourths pound
of white sugar, four eggs, two tablespoon-