Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1874-11-06

the latter part OF the month. Inc
hogs were well sheltered in a good
pen, with plank floor.
, Tho Household.
SHORT NUT CAKEs.-Two cups of
sweet milk, three cups of sugar, five
eggs, three tablespoonfuls Of butter
Qevel, not rounded), one and half
teaspoonfuls of soda, three Of cream
tartar, one spoonful of salt, little
nutmeg. Here seems to be a case of
unregeneracy in respect to the use OF
soda, etc.; but the probability is that
zone of soda and two of cream tartar
is exactly the same as three of baking
powder, and so on.
MARBLE CAKE.-White-Two cups
white sugar, one cup butter, half a cup
sour milk, whites OF four eggs, two
teaspoonfuls cream tartar, one tea
spoonful soda, two cups flour. Black
One cup brown sugar, half cup
molasses, one cup butter, quarter of a
cup sour milk, half nutmeg, one
spoonful cinnamon, half a spoonful
allspice, six cloves, half a teaspoonful
soda, and yolks of four eggs. Pour
in the pan first the dark, then the
light, and so on till all is in the pan;
then bake.
| To MAKE APPLE BUTTER. The
best apple butter is made by peeling,
coring and slicing selected sweet APP
Piles and stewing them in sweet cider.
Very little of this sort of apple butter,
however, comes to market. The bulk
of that sold is made from second-rate
apples, peeled, sliced, and stewed, and
sweetened with brown sugar. A large
quantity of such butter is made and
sold for ships stores, for use by the
sailors.
! Picked PEARs.-Twenty pounds
peeled fruit, seven pounds sugar, one
quart vinegar. Boil the sugar and
vinegar together; stick a couple of
cloves into each pear, and put them
into the sugar and vinegar, with wa
ter enough to cover them. When
cooked enough remove pears to a
stone jar, and after boiling the pickle
for fifteen minutes longer, pour it
over them. Examine in a week, and
if the pickle is not sufficiently con-
centrated remove and boil down
again.
RAW BEEF FOR DYsENTERY.-Take
half a pound of juicy beef, free from
fat; mince it very finely; then rub it
into smooth pulp, either in mortar
or with an ordinary potato-smasher,
and press it through a fine sieve
Spread little out upon a plate, and
sprinkle over it some salt OF some SUI
gar, if the child prefers it. Give it
alone, or spread upon buttered slice
of stale bread. 1t makes an excellent
food for children with the dysentery.
BRo1LED MUTTON CHoPs.-Out the
chops from wcll-hung tenderloin of
mutton, remove a portion of the fat
and trim them into nice shape;
slightly beat and level them; place a
gridiron over bright, clear fire, rub
the bars with little fat, and lay on
the chops. While broiling, frequently
turn them, and in about eight minutes
they will be done. Season with pep
per and salt, lay them on very hot
dish, rub piece of butter on each
chop, and serve hot and expeditiously.
PICKLED PEACHEs.-Take peaches
pretty ripe, but not mellow; wipe
with flannel as smooth as possible
stick few cloves in each one; l ib.
sugar to one pint of vinegar allow
3 lbs. sugar to 3 pints vinegar to one
pan peaches. Scald the vinegar,
then put on the peaches boil till
nearly soft, then take out and boil
the vinegar little longer and, pour
over the fruit.
TO CLEAN BLACK RIBBoN.--Takc
an old kid glove, no matter how old,
and boil it in pint of water for a
short time then let it cool till the
glove can be held in the hand with
out burning !; use the glove wet with
the water to sponge off the ribbon.
If the ribbon is very dirty, dip it in
the water and draw it through the fin
gers few times before sponging.
After cleaning, lay piece of ribbon
and iron; paper is better than cloth.
The ribbon will look like new.
RUSSIAN CREAM-One quart of
milk, three eggs, one cup of sugar,
half package Cox's gelatine, vanilla
or lemon fiavoring. Dissolve the
gelatin in half pint Of tepid water,
bring it to warm temperature, but
not scalding. Beat the yolks of the
eggs and sugar together. Bring the
milk to boil, then add the dissolved
gelatine, two eggs and sugar, and let
it just come to a boiling point, but
no more, as it is too stiff. Beat the
whites and remove the mixture from
the stove, and add the whites to it,
also flavoring, and pour into molds.
This requires to stand longer than
wine Jelly. If wanted for dinner
make the day before. Eat with cream,
if you like.
To Boil Take a ham
weighing about eight or ten pounds,
soak it for twelve to twenty-four
hours in cold water, then cover it
with boiling water; add one pint of
vinegar, two or three bay leaves, a
little bunch of thyme and parsley.
The dried and sifted will do, or even
the seeds of parsley may be used, if
the fresh can not be procured. Boil
very slowly two hours and a half,
take it out, skim it, remove all the
fat except layer about half an inch
thick, cut off with a sharp knife all
the black-looking outside; put the
ham into your dripping pan, fat side
uppermost, CRATE bread-crust over it
and sprinkle teaspoonful Of pow
dered sugar over it; put it in the
oven for half an hour, until it is Il
beautiful brown. Eat cold. Cut the
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