Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1875-11-05
ahe stauutan .1innieHtor.
FARM AND FIRESIDE.
RATES

| FARM ANU InESlDEs
GINGER BEER.-Take of raw ginger
root well bruised, ounces; of cream tar
tar, ounces; mix them together in large
| pail, and slice into it lemons, very thinly
cut; add pounds Of white sugar, and pour
over the whole gallons of boiling water;
let it stand until mik-warm, stirring it SO
that the sugar becomes thoroughly dissolv-
ed: turn in it one cup of yeast upon a
slice of toasted bread, and let it ferment II
hours, covering the pail with thick cloth;
| or the beer can be made in key and al
| lowed to ferment through the bung hole,
when it will take a few hours more; then
bung it up tightly, and in two days it will
| be ready for use. If it is made in a pail or
tub, bottle it in IL hours, filling the bottles
only % full, and tie the corks down with
wire OF Irvine. In days it will be fit for
use, and will foam like cream ale, while
the flavor is delicious. 1t should be kept in
the ice house or on the bottom of a
cellar
CURING PoRK.-Scuryey will ne.
arise from the use of salt provisions unles
saltpetre be used in the curing; salt all e {
answers all purposes, provided all the ami
nal heat be entirely parted with before
sailing. The insertion of pork into pickle
alone is not sufficient, but it should be rub
bed thoroughly with dry salt after it has
entirely parted with it's animal heat, and
then the fluid running from the meat
should be poured off before packing the
| meat in the barrel. This should be done
sufficiently close to admit no unnecessary
quantity of air; and some dry salt should
occupy the space between the pieces; and
then pickle, not water, should be added.
Great care must be taken to fill the bar
rels entirely full, SO that no portion of the
| meat can at any time project over the sur
face of the fluid.
MINCE PIEs.-Have piece Of puff
paste, which roll out to the thickness of a
penny piece, have also dozen tartlet. pans,
which lightly butter; cut out twelve pieces
with round cutter from the paste, each
the size Of your participants; lay them up
on, roll the trimmings of the paste again
to the former thickness, cut twelve other
pieces, with which line tic -t-pans;
put piece of mince meat i'll each: wet
them round, place on the lids, pricking a
hole with a pin in the centre, and close
them we'll at the edges; egg over lightly
and bake about twenty minutes In a mode
rate oven.
MUFFINs.-Flour, one quart; warm :
milk and water, one pint and half; yeast,
a quarter of a pint; salt, two ounces; mix
for fifteen minutes, then further add, flour,
a quarter of peck; make dough, let it
rise one hour, roll it up, pull it in pieces,
make them into balls, put them into
warm place, and when the whole dough is
made into balls, shape them into mullins,
and bake them on tins; turn them when
half done, dip them into warm milk, and
bake into a pale brown.
HcPYEAsT FOR WARM WEATHER.
| quarts of water, II potatoes, good hand
full of hops; press the water from the bag
of hops when the potatoes are done. and
mash fine; add teacupful of white sugar.
handful of salt and tablespoonful of
ginger strain through colander and boil
few minutes; add yeast to raise when
cool; no soda is required to make bread.
This yeast will keep in hot weather until
it is used
Rock CREAM.-Wash teaspoonful of
the best rice, and boil slowly until quite
SOFT in new milk; add white sugar to taste.
and then pile it on dish. Lay on, in diff
ferent places, Jumps Of jelly or thick pre-
served fruit. Beat the whites of eggs to
stiff froth, with a little sugar and flavor
ing. When we'll beaten add tablespoon
full of rich cream, and drop it over the rice,
initiating the form of rock of snow.
FLY POIsON.-Take four ounces of uuas
STA chips, boil for half hour in l pint of
water; when cold. strain, and add water
to make 1 pint; also alchohol, 2 fluid
ounces. Place this decoction in shallow
dishes, where the insects are troublesome,
adding to each dish teaspocnful of mo-
lasses. This is sure death to flies, and per-
fectly harmless to persons; quassia, as all
know, being an old-fashioned tonic
| RICE BLANC NANCE pint of new
milk, eggs we'll beaten, tablespoonful
| OF ground rice, flavor with lemon or rose.
| water, sweeten to taste; let it bell in Dor.
celain kettle, and when cooled a little, turn
| into mold or dish, and when wanted turn
it out, mix little cream, sugar and flavor
| ing, and pour around it: ornament it with
| bits of red eurrant Jelly.
! CURRANT SAUCE.-To every 6 pounds
! OF currants, take pounds of sugar and
pounds of raisils. Some prefer fewer raj
SINS, and only use half the quantity given.
Stem the currants; seed the raisins and
chop them fine. Let the sauce boil we'll 5
minutes, and put either into cans, or into
bowls, and cover like jelly. 1t makes a
very nice dinner relish.
PICKLED CUCUMBERs.-Takes small GU
cumbers; soak in salt water over night:
| heat the brine and pour over them: then
drain it off; soak the pickles in fresh wa
ter II too salt; put into vinegar with spices,
and then heat thoroughly. Put into lars
and seal tight.
SODA CRACKERS spints of -four, pint
butter and lard mixed, l teaspoonful of
soda, teaspoonsful of cream tartar, and
! pinch of salt, cold water enough to make
a stiff dough, roll as for other crackers.
and bake in a quick oven. These are ex-
cellent.