The democrat. [volume] (Weston, W. Va.) 1868-1874, 1873-12-01
Farm, Garden and Household.


Household Recipes.
PouNp oAKL-one pound -four, one
pound OF sugar, one pound OF butter,
eight eggs, Beat well, and bake till
done.
KNOX GRdER oAKEs-Fiye cups Of
-four, four eggs, one cup Of sugar, one
OF butter, one Of sour milk, hh1-cup OF
molasses, one tablespoonful Of soda.
Roll out and bake.
GfSoERBRRAD Nurs,-Rub one-uuar.
ter Of pound Of butter in one pound
Of Aour, half n pound OF sugar, one
ounce ginger, peel Of one lemon and
three eggs. Work It we'll and bake in
small cakes, rolled out.
CLEANING SroyES-Stoye luster,
when mixed with turpentipe and mp.
piled in the usual manner, is blackor,
more glossy, and more durable than
when mixed with any other liquid. The
turpentine prevents rust, and when put
on an old rusty stove will make it look
as good as new.
FoR Bu0s.-Ladies, the best lnedi.
cine for the insects that mutilate rose
buds and many other garden shrubs, is
quassiA. Make strong tea OF quassia
bark-it costs but twelve cents per
poundwholesale..and drench the bushes.
The little pests will not fancy the taste
any better than sick children do.
HAsrY SnoET.o AkR.-ATix with pint
OF -four lump OF butter the size OF an
egg, rub we'll with two teaspoons OF
cfeam.of.tartar in flour; powder fno
one teaspoon saleratuS, Add one cup
cold water. Make q still batter, add
flour II needed. Bake on tin for tea.
II you use sour or buttermilk you do
not need cream-oi.tartar, nor as much
butter. 1t is much better made OF but
termilk.
APPLE DuMrLNGs,-These are boiled
in small knitted cloths, which gives o
very ornamental appearance 10 an other.
wise homely dish. Take the cores out
Of large greening apples, md ill the
cavity with marmalade, orange, OF
lemon, II you have it, or with sugar,
and spice TO taste. Inclose In a good
kidney crust; draw the cloths around
them tightly, and boil gently one hour,
or steam an hour and half. Eat with
hard sauce.
PUMPKIN Pres. =. Choose the best
pumpkins that can be found. Take
ont the seeds, cut the rind carefully
away, and then cut the pumpkin into
thin and narrow bits. Stew over q
moderate fire in little water, Just
enough 10 keep the mass from burning,
until soft. Turn OF tho water II any
remains and let the pumpkin steam
ever q slow fro about ten minutes.
When sufficiently cooled, strain through
sieve. Sweeten the pumpkin with
sugar and little molRsses. The sugar
and eggs should be beaten together.
The Aayoring requires ginger, the
grated rind OF a lemon, or nutmeg and
salt. To one quart OF pumpkin add
one quart OF milk, and four eggs for
ordinary richness. Heat the pumpkin
scalding hot before putting II upon the
crust to bake, otherwise the crust will
be soaked. Bake in 4 very hot oven.
OATMEAL oRAckSKLs on Scorcn Ban.
SooKs.-Sift enough oatmeal TO make
one quart Of tino meal, stir 1t into warm
water enough to barely moisten Il, and
add pinch Of salt. Set II away in a
pan for ten or fifteen minutes, or even
more. to let II swell thon roll it out
on the bread board, using wheat flour
for both board and rolling pin, until
only a quarter Of an inch in thickness.
Cut It with q cooky.cntter, and bake in
slow oven, as they require only mod
crate heat, and should only be slightly
Drowned. II baked properly, these
cakes will snap in the fingers, and
possess a pleasant nutty flavor, and re-
quire no butter to make them palatable.
II kept in close jar they nre good for
some months after being baked. In
Scotland the bannocks are preserved
through the year, in barrel OF oatmeal.