Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-10-13
FARM AND HOUSEHOLD.

APPLE CAKE.-Two cups dried apples;
stew fruit enough to cut easily, chop
as fine as raisins, and boil them in two
cups molasses Until preserved enough;
drain Off the molasses for the cake, then
add two eggs, one cup of sour milk,
two teaspoonfuls soda, four cups flour,
spices of all kinds, adding the apples
the last thing.
PoTATo PUFFs.-One pint of milk
boiled, one quarter pound of butter or
lard, small tablespoon of sugar, six
good sized potatoes mashed hot, and
enough -four to make a thick batter;
let It rise very light. then knead into
a soft dough. and roll out thin, and put
two together, and let them rise two
hours before baking; bake in quick
oyen.-G Germantown Telegraph.
PRESERVING WILD CRABs.-Put the
crabs into preserving-k kettle, and pour
boiling water on them until you can
just see the water; do not let It quite
cover them; boil until they are perfect
~ tender, then turn them into a drip
ping bag, and let the juice drop off in
to {. vessel Oot TIM. To make jelly,
boil the juice twenty minutes rapidly,
Their add the same quantity of sugar by
measure; let it boil up and skim, when
it will be done. Take the pulp, press
through a coarse sieve and make a
marmalade.
AN ECONOMICAL DISH. Steam or boil
some mealy potatoes; mash them to-
gether with some butter Or cream; sea-
son them, and place a layer at the bot
tom Of pie-dish; upon this place a
layer of finely chopped cold meat or
flesh of any kind, we'll seasoned; then
another layer of potatoes, and continue
alternately thnce with those until the
dish is file smooth down the top,
strew bre .mbs upon it, and bake
until it Drowned. A very small
quantity Seat served in this manner
will make a nice presentable dish.
COFFEE ,CAKE.-One and a half cups
of sugar, l cup of molssses, cup Of
butter, l cup of strong coffee, 8 eggs, 1
teaspoonful Of soda, 81 cups of -four,
raisins, cinnamon, cloves and nutmegs,
The laisins to be stoned and rubbed in
a little of the -four before being added
to the mixture. To mix, see first re-
cipe for coffee cake.
Five cups -four, l cup sugar, cup
coffee, prepared for the table, [ cup
molasses, cup butter, cup raisins,
teaspoonsful soda, two eggs, spice with
cinnamon and cloves, bake in loaves. 1t
viii keep six months.
SPIoED GNGERBREAD.-One cup of
sugar, one cup of sour milk, one cup
of molasses, four eggs, four cups of
sifted -four, one tablespoonful of GIN
ger, one tablespoonful of cinnamon,
one lemon, two teaspoonful of Soda
Beat the eggs thoroughly. Dissolve
tho soda In small quantity of cold
water Crate the rind from the lemon
and extract the juice. Rub the butter
and sugar together. Add the eggs,
soda. molasses, sour milk, ginger, Gin
namon, rind and juice of the lemon and
flour. Mix well together, and bake in
buttered pans. This recipe makes two
loaves.
Rye for Fall and Spring Pafsurc.
Nothing but actual experience can
determine positively the real value of
any practice; and without this we hest
tate to advise the sowing of rye the
latter part of August or the first of Sep
TENDER for the purpose of pasturage.
But we believe it would prove a most
profitable operation. No good farmer
wants to keep animals on his meadows
or even his fields devoted to pasture
till very late; il he does he Injuries the
grasses aud imperils the next years
crops; but it he had we'll started rye
crop he could have the best of late feed
and save his grass cranc Ha oau1d
also have very early feed and give the
pastures full time to get start. We
have no doubt but few acres of rye
would be very profitable. It may be
piowed for spring crops or allowed to
mature crop OF rye.
Cooked Food for Cattle.
Professor Wilkinson, of Baltimore,
says: 81 conducted an agricultural
school and experimental farm for eight
years, and experimental with feeding
cooked and uncooked food of every de-
o>.~.r,4;oy, Ycad for cowa h0ruoa awinn