The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-04-25
FARM AND FIRESIDE.

APPLE ERTTTERS.-l pint sour mIih;
egg. / teaspoonful soda, flour enough TO
make a stiff batter, 3 good-sized apples
sliced fine and stirred in last; fry IN lara.
NICE LITTLE GINGER CAKE.-3 pounds OF
-four, pints of good molasses, pound
of butter and lard mixed, 3 pounu VI VI
brown sugar, eggs, 3 teaspoon1uls OF
bicarbonate of soda, tablespoonful OF
race-ginger, l tablespoonful of cloves,
ounce of cinnamon bark siftI the Hour,
pound up the spices fine; add the sugar,
butter, and lard to the molasses, which
must be heated to melt the last two lngTe-
dents; beat up the eggs very light; lastly,
dissolve the soda in a cup of buttermllk or
sour cream. Knead all we'll together, ana
roll out thin. Cutinto small round shapes,
and bake quickly.
CoCoANUT CRACKNELs. - To L quart
good oatmeal, medium grade chat usually
known as Scotch oatmeal), add spoon
fuls of sugar and of desiccated cOcoanut,
or 6 of freshly-grated cocoanut Then ada
81 gills of boiling water. or what VIII
barely wet it, so that it can be rolled out.
Flour the board well and roll to about one
fifth of an inch thick, cut out with a
cake cutter, stick currant in the center
of each, and bake in moderate oven about
2Ominutes, or until they will break readily
between the thumb and fingers. Watch
them closely that they do not brown.
Serve them as cake.
LEMON PUDDNGs. six buildings
take lemons, 6 eggs, l quart OF mllk,
piece of butter the size of an egg, 8 cups
of white sugar and heaping tablespoon
fuls of corn-starch. Crate the outer yell
low rind of the lemons, then squeeze
the Juice from them; break the eggs,
keeping the whites separate from the yelks;
beat the yelks light and add the sugar.
Mix the corn-starch in little cold water
put The milk on the stove, and when 1t Is
nearly to the boiling point stir in the corn
starch let it boil up once, stirring to keep
it smooth. Pour this while hot over the
eggs and sugar, add the butter; setlt again
over the fire and let it boil minute or two;
remove and stir in the lemon. Take pie
plates, line them with nice pastry, and bake
a light brown when done pour in the
mixture. Beat the whites of the eggs to
stiff froth, and stir into them 6 tablespoon
flls of sugar. When yourpuddings are
cool spread this over them, and return to
the oven to brown. This is delicious
pudding.
THE following plan is very useful in
preventing kicking and stepping cows
from upsetting the milk and the temper OF
the mixer: Have strap about thirty
inches in length and from one-half to
three-uuarters of an inch wide, with
buckle, and holes punched from eighteen
inches to the end of the strap, one inch
apart. When you wish to milk raise the
fore leg on the side you milk on and strap
it doubled up, so as to have the strap up
rather close to the body in front and just
below the hoof on the back side. Adjust
it rather loosely, and the joint just above
the hoof will then be below the strap and
will form an angle that will prevent 1t from
slipping down. Having once got It rlght,
the strap need not be unbuekled, but can
be slipped ON and off by pressing the leg
closer together. The cow will always nat
urally bear on the strap and keep it IN po-
sition. In this way she has only three
legs to stand on, and needs them all for
that purpose. Many valuable COW could
thus be saved as mixer that otherwise
will go to the shambles.
TuRNIP FLAVOR IN BUTTER.-Turnips
fed to mich cows impart, asis well known,
disagreeable flavor to the milk, and If
the milk is employed for butter making
the tnrnip flavor is also carried to the but
ter. Various methods have from time to
time been suggested for arresting or de-
stroying this flavor in the butter made
from tlIrnip-fed cows, and one of the most
efficient, we are informed, IS InaG practlceu
by the Irish dairymen. This consists in
mingling sour milk with the new or fresh
ly drawn milk and then setting it aside to
cream. By this procedure the sourness of
the new milk is fastened, thereby pre-
venting the flavor, which is greatly caused
by allowing the milk to sour slowly. In
many of the Irish diaries the whole milk
is churned, as the butter made from whole
milk is considered to have better color
and flavor than butter produced by churn-
ing cream. If the turnip flavor can thus
be destroyed, as is confidently asserted by
those who have tested the plan, it is well
worth knowing, and may prove of value
to some of our dairymen who may have
turnips to feed to cows in milk. Among
some of the best butter-dairymen of Ire
land it is customary to give cows grazing
on pasture in summer ga daily drink
which is composed of bean meal, crushed
oats and bran-three and one-half pounds
to each cow-mixed with water. The
drink is said to have a very decided eff
feet on the milk and butter.-RatrGt Neao
Yorker
The "tree pumpkin new species
of vegetable, is announced from the JAR
din d'Acclimation at Paris. Its mode of
growth, instead of being trailing, is in