The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1874-03-07
FARM AND FIRESIDE.

BUTRER SAUCE.-Beat ! of pound of
butter to cream, add / teaspoonful OF
pepper and salt each, beat it well together,
and serve with baked or boiled potatoes,
and cold meat, or over boiled vegetables.
MADISON CAHEs.-To each quart of
| flour put J pint of yeast, eggs, large
roasted potato, l tablespoonful of sugar,
and little lard beat the yeast, eggs, and
sugar together; mash the potato and mix
it in, and then make up the flour with it
as for rolls. Roll out the dough when
risen, and cut them out in biscuit shape,
letting the cakes. stand to take a second
rise. Bake in a quick oven. They are
| prettier if you save the white of one egg
and glaze the tops of the cakes over when
baking.
BOILED TURKEY.-Hen turkeys are
| preferable for boiling on account of their
whiteness and tenderness, and one of mod
crate size should be selected, as a large
one is not suitable for boiling. After hav-
! ing dressed, trussed, and stuffed the bird,
put it into sufficient boiling water to cover
| it; let it come to boil, then carefully re-
move all the scum. Let it simmer very
gently from one and half to two hours,
according to size. Serve with melted but
ter sauce, as with oysters. In the latter
case the turkey should be stuffed with
oysters.
PLANTING PEACHEs.-Some of the most
extensive peach-grOwers in the State of
| Delaware believe in setting their trees at
wide distances. 50 One orchardist, and pos
sibly the most extensive, sets his y feet
apart, while neighbor planted his at 40
feet. The latter it is believed has paid, but
on high priced land l very much doubt
the utility. A liberal circulation of air
among the branches and abundance of
space for the roots is all very well, but
there must be a happy medium some
where, so as to realize the largest profit
from the soil. .. .sf.sss
CHEAP AND Coon BOILED PAsTRY.-An
excellent substitute for the common sort
ofboiled pastry for dumplings and rolls is
made thus: Take 3 pints of sifted flour, l
teaspoonful of salt, and a pinch of soda;
pour upon these boiling-hot water, stirring
all the time, until it becomes dough just
stiff enough to roll, and to roll thin. Some
sweetened stewed fruit having been previ-
ously prepared, proceed just as you do
with other pastry. 1t is important that
the whole process be expeditiously man
aged. A pot of water should be already
boiling, into which to put the roll. Al
low only half an hour for the boiling. Be
sides economy, the end to be subseHTed by
icate persons and children who could not
digest richer food. sa @
GRAM FOR PoULTRY.-There is no other
grain that is so well relished by fowls as
Indian corn. 1t must always continue to
be-. as now, the American poulterer's main
reliance, for, although too fattening to use
in certain cases, it possesses more nutri-
ment for the price than any other grain,
and is always to be obtained. Corn can
be given ground and unground. raw and
cooked. Oats we prefer ground fine, as
otherwise the bulls are too harsh and
bulky. With wheat bran and middlings,
wheat in the kernel, barley and buckwheat,
there need be no difficulty in avoiding mo-
notony. Rye, though the poorest grain
of all, may be given occasionally, and
brewers grains, if convenient.-PouttTyl
World. .- amy.
How TO BUILD A HoUsE.-A writer in
the Country Gentleman says: "We will
suppose frame enclosed with clapboards
or siding ready for the mason. Have
strips of an inch, or inch and a quarter
wide, sawed from any commons boards and
nailed in the center, up and down, of the
studding, upon which nail a course of
lathing. Let your mason apply ''scratch
coat'' of strong coarse hair mortar from
ceiling to the floor, without skip. When
this is done let him commence the lathing
upon the face of the studs in the usual
way for the regular side walls. 1t Will be
perceived that this plan is upon the princi-
pie Of an ice closet, giving two air cham
bers, cutting off all direct air currents, con-
stituting your rooms cooler in the summer
and warmer in the winter. 1t is cheaper
than filling in with brick and very much |
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