The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-08-22
FARM AND FIRESIDE.

that the yelks are not broken, and bake in
the oven.
GOLDEN PUDDNG.-6 ounces bread
crumbs, 2 ounces flour, pound suet,
pound orange marmalade, pound sugar,
eggs, with sufficient milk to mix; boil
for hours.
PoTATo CAKEs.-Take mashed potatoes,
| flour and little salt ; to make them sweet,
add little powdered loaf sugar mix with
| just enough milk to make the paste stiff
enough to roll make it the size and thick
ness of muffin, and bake quickly.
To Cook ARRowRooT.-Mix 2 table
| spoonfuls of arrowroot to smooth paste.
| To pint of boiling water add little lemon
peel, and stir in the arrowroot while the
water is boiling. Let it cook till quite
with wine and nutmeg, if liked.
RASPBERRY L1LY.-Boil rice so that the
kernels will be as distinct as possible,
spread spoonful upon a dessert-plate,
cover it all but the edges with ripe rasp-
| berries, pour over it spoonfuls of sweet
ened strawberry or raspberry juice, sprin-
kle over the whole some white sugar, and
serve cold.
| ECONOMICAL BREAKFAST CAKEs.-A tea
cup of sugar, ! pint sour milk, heaping
teaspoonful soda, l teaspOonful cream
tartar, part ola nutmeg, orr tablespoon
fuls butter, flour to make stiff batter.
| Bake in gem pans. This quantity will do
for several meals for medium family.
| They are more tender without egg, and
more convenient for some.
FRENCH BREAD.-Take clean rice of
pound; tie it up in thick linen bag, CIV
| ing it room to swell; boil from to 4
| hours, till it becomes perfect paste; mix
| while warm with pounds flour, adding
yeast, salt, and water. Allow the dough
to work proper time near the fire, then
divide it into loaVes, dust them in, and
knead vigorously. This quantity will
| make Is pounds and ounces of excellent
| bread
ROAST PIG.-Take well-dressed, small.
fat pig; cut off the first joint of the feet;
| these, with the inwards, boil tender and
| chop fine. Prepare dressing of bread
soaked soft in warm water, seasoned high
| with salt and pepper, and sweet herbs,
sage, or thyme; soften the butter; fill the
body and sew with a strong thread. Rub
over with butter before putting in the
| oven; this will prevent blistering. Bake
a handsome brown, and have it well
crisped. The gravy prepared from the
drippings.
PRINCE OF WALES PUDDNG.-BeaU to a
cream pound of fresh butter, and mix
with it by degrees an equal weight of
pounded loaf sugar, dried and sifted; add
first the yelks and then the whites of 5
eggs which have been thoroughly whisked
apart; then strew lightly in ] a pound of
the lightest flour and a pound of raisins,
weighed after they are stoned; put these
ingredients, perfectly mixed, into we'll
butteIed mold, and boil the pudding for
hours. Serve with sweet sauce. A little
pounded mace or grated rind of small
lemon may vary the flavor of this excel
lent pudding, and slices of candied peel
should be laid rather thickly over the mold
after it is buttered.
To KILL CATERPILLARs.-Scrap all the
loose bark from the trunk of the tree then
take strip of wooden cloth, and after sat-
urating it with sulphur and grease, tie it
around the body of the tree just below
where the branches start out; then take
brush and paint strip two or three inches
wide at the band on the tree; the caterpil-
lars after being shaken out will again en-
deavor to mount the tree, but will stop at
the sulphur line, where they can be de-
stroyed by the bushel.
LET THE HORSE RoLL.-Horses that are
kept in the stable during summer, should
be given daily the luxury of roll on the
earth. Rolling is the means given by ma
ture for the animal to rid itself Of yermin
and skin diseases, and it tends to make the
animal healthy. Some owners OBJ
ject to allowing horse to roll on the bare
earth, because it gets dirt into the hair and
makes extra work to keep the animal
clean, but the extra work pays if rightly
understood. We allow our horse to roll
in the dirt when he is not moist with per-
spiratlon, and then stand an hour or two
fIT1 hnfo hcin
cleaned up.-Ohio Farmer.
MILK CooLNG.-The following mode of |
cooling milk is now practiced by the Chi
cago milk-dealers, they. having discarded
the use of ice: A can is filled with milk |
and is placed with cover Off in stream |
of spring water till the temperature of the |
milk is very nearly the same as that of the |
water; the milk is not stirred while the |
cooling process is going on. Most farmers |
have cooling vat of capacity four times |
as large as the milk vessels that are
placed in it. The cans are placed |
on Stats near the bottom, while the water /
warmed by the milk flows off at the top. |
The water should stand an inch over the |
body of the can. With good convenienees, |
milk in ordinary sized cans may be cooled I
in about thirty minutes. Where farmers /
have no springs they rely on water pump
ed from wells. When milk has been cool |
ed in this manner, the covers are put in /
place and the cans are covered with blank |
cts, if they are exposed to the sun. Near
ly all the dairymen now unite in the opin-
ion that milk is injured for any purpose
by being cooled too suddenly, as by the use
of ice or the employment of patent cool +
ers. They also agree that warm milk
should not be mixed with that which is
cold, as is frequently done by pouring
milk into can that already contains milk
cooled by the use of ice.
Packing Fruit for Market.