The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1873-06-05
Farm, Garden and Household.
Household Recipes.

Put the sugar with little water on the
stove, and let it boil twenty minutes
put in the fruit and let it Just boil,
taking care that each berry gets scalded.
Have the cans ready hot, and seal inn
mediately. Keep the fruit in the cellar
in the dark. 2. To one quart of berries
take a tea-cup of white sugar with
enough water to form sirup. When
the sugar is perfectly dissolved, put in
the berries and cook fifteen minutes.
Can Immediately in tin and solder
tightly. Keep in the cellar. From the
various experiences and recipes given
for the preservation of this fruit it
seems that either tin or glass may be
used with equal success; that light in
iures the color of the fruit but not its
flavor; that the length of time the
berries are in the scalding sirup is not
vital point. All agree that they should
be air-tight and kept in a cool place.
Sealing wax for cans is made of four
parts of rosin and one part of beeswax
with a small quantity of venetian red
rs coloring matter.
ALMOND BLANC-MANGE.- gallon
of cream. Soften in small portion of
this cream (cold) two ounces of isin-
glass. Have ready blanched two pounds
of sweet almonds, two dozen and half
peach kernels or bitter almonds. Beat
these fine in a mortar with little rose
water to prevent their oiling. Put the
gallon of cream with the melting isin-
glass into preserving kettle ever the
fire, and stir until perfectly dissolved,
adding meanwhile one pound and
quarter of white sugar. Let the cream
come to boil. Stir in the almonds
smoothly just as you take the blanc
mango from the fire set aside in
bowl to cool, stirring occasionally until
lukewarm, when pour into moulds pre-
viously dipped in cold water.
BREAST OF VEAL.-Cover thickly with
crumbs of bread, put small Jumps of
butter about on it, and sprinkle with
pepper and salt when baked, making
gravy of butter. This is very nice
dish. Both the rack and breast, as
commonly dressed, are but little es-
teemed, yet in this way make excellent
dishes.
ALMOND CAKE, PURE.-Two pounds
and half of -four, equal weights of
butter and sugar-as in poTnd-cake-
the whites of thirty eggs, one pound
and half of sweet almonds, with two
teaspoonfuls o. extract of bitter almonds
to be poured over the sweet almonds as
you pound them up i'll mortar.
LOUISE PUDDING. Six eggs, six spoon
fuls of flour, three-quarters of pound
of sugar, two spoOnfuls of butter cream
ed with part of the flour, a gill Of wine,
half teaspoonful of mace ground up
fine, half pint of cream, and pint of
milk. Baked in a deep dish without
lining of pastry, and eaten without
sauce.
Desirable Qualities In a Pig.
Harris says; OF all the desirable
qualities in D pig vigorous appetite is
OF the first importance. A hog that
Will rot eat is of no more use than q
mill that will not grind, and it is un-
doubtedly true that the more pig will
eat in proportion to his size, provided
he can digest and assimilate it, the more
profitable he will prove. The next de-
sirable quality is, perhaps, quietness Of
disposition. The blood is derived from
the food, and flesh is derived from the
blood. Animal force is derived from
the transformation of flesh. The more
of this is used in unnecessary motions
the greater the demand on the stomach
and the more food will there be required
merely to sustain the vital functions
and the more frequently flesh is trans
formed and formed again and the
tougher and less palatable it becomes
This quality, quietness of disposition
combined with a small amount of usefu
parts of offal, has been the aim of al
modern breeders. It's Importance vii
readily be perceived if we assume tha
rs per cent. of the food is ordinarily
consumed to support the vital functions
and that the slight additional demand
of only one-sixth more food is required
for the extra offal parts and unnecessar,
activity. Such a coarse, restless ami
NAL would gain in flesh and fat in pro
portion to the food consumed only hal
as fast as the quiet, refined animal. 7,
assume that a rough, coarse, savage, i'll
bred, mongrel hog will require onl,
one-sixth more food than quiet, re
fined, well-bred Berkshire, Essex, o
Suffolk, is not eXtravagant.
Packing Butter.
When the working is completed, an
the butter is to be packed it should b
done Immediately by the use of tn
FOUNDER, in a manner to thoroughly ex
clude the air from among it, and give
solid, compact appearance whe
turned from the tub. No tub shoul
be filled with the product of more tina
one churning, for however perfect an
uniform the process of manufacture,
slight variation in appearance may re
suit from other causes, as q change i
the feed Of the COWS, &C., and absolut
uniformity both in the taste and appear
ance of the butter should be insiste
upon. When filled, purely white line
or cotton cloth wet in pure brine, an
cut to the shape Of the tub, but slight
larger, should be placed over it, and il
edges tucked down in neat, workman
like manner, to exclude the air. If tn
butter is to be sent Immediately tomal
ket, pure salt, we'll sifted and of snow
whiteness, should be placed upon it
the depth of one-fourth of an inch {
more, otherwise there may be wood,
unpleasant taste impaired to the butte
by the lid. If to be stored, the sa
should be an inch or more in depth, an
should be thoroughly moistened and r
duced thereby to salvy state, fro
which it will soon change to a solid sta
again, and present a crusty appearanC
much like that of well-frosted cake, !
which the air is almost perfectly e
cluded. Before sending to market,
to the butter-cellar, it is well to place
in the refrigerator for twenty-fOl
hours, or until thoroughly chilled al
Il arlapoJ