Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-01-08
FARM, GARDEN AND HOUSEHOLD.
New and Good Recipes.

cAnmS UAhDEN AMI uVONLUVhD
New and Good Recipes.
ORLEANS PUDDING cups -four
one-half cup butter, one cup OF molas
ses, one cup raisins, one and one-hall
cup milk, one teaspoonful saleratui
dissolved in milk boil two hours in tir
boiler. Serve with sauce.
INDIAN PUDDING one pound o.
Indian meal that is, pour boiling
water on it, string till stiff have ready
one pound chopped suet /; stir it in and
add one pint New Orleans molasses and
one ounce ground ginger bake in
creased tin by slow oven takes about
two hours to bake.
WELSH RAREBIT. over hot fire
o piece OF butter, size Of an egg. Gut
up into it one and half or two pounds
OF mild cheese. After melting for five
or ten minutes pour into it half glass
OF milk. Season to taste. After thit
has been on the fire for about fifteen
minutes pour it on some hot toast.
MINcE PIEs.-Two pounds of boiled
beef heart, chopped when cold two
pounds beef suet, chopped fine two
pounds of pippin apples, chopped two
pounds raisins, stoned and chopped /;
two pounds currants, picked, washed,
and dried ; two pounds of powdered
white sugar half a pound Of citron,
cut in small strips I; one teaspoonful OF
salt, six grated nutmegs, half an ounce
powdered cloves, half an ounce powder
ed mace, an ounce of cinnamon (not
good measure). After mixing well, taste
and Judge for yourself.
Eaas AND MINCED VEAL.-Take some
remnants of roast veal. trim off all brown
ed parts, and mince it very finely fry
shallot, chopped small, in plenty of
butter when it is light straw color;
add large pinch of -four and a little
stock then add the minced meat, with
chopped parsley, pepper, salt, and
nutmeg to taste mix well, add more
stock if necessary, and let the mince
gradually get hot by the side of the fire;
lastly, add few drops of lemon juice.
Serve with sippets of bread fried in but
ter round, and poached eggs on the top.
Draft Horses.
We start ont with the proposition that
great size is not necessary point in
favor of draft horse, and is often an
objection. Next we state that draft
horse is not to be judged by his ability
to trot fast. Fine action, in the sense
in which the words are applied to road
sters, is not to be expected of horses de-
signed for heavy work. Again, an un-
usual disposition to lay on flesh or fat,
however desirable in an animal designed
for food, is not especially to be COM
mended in an animal designed for labor.
Especially for use in America, sound
ness is very important point in any
horse, and as much so among draft
horses as among those for other pur-
poses. There should be no predisposi-
ton to disease of any kind. There
should be such constitution that rea-
sonable exertion to which working
horse is subject shall not produce sick
ness nor unsoundLess of any kind. Per
haps the point in which there is the
greatest lack among most draft horses is
the feet. Among the first things at
which we should look if about pur-
chasing a stallion, would be his feet.
1t is to be hoped that importers and
breeders of draft horses may pay especial
attention to this matter.
Good eyes are another essential. 1t
is not uncommon fault with many
draft horses that their eyes are small,
dull. sunken or vicious looking. Good
temper is especially to be desired. A
dull, stolid brute, without any mani
testation of energy or spirit. is to be
avoided on the one hand, as is bad
tempered, vicious brute on the other
hand.
Among the faults of lesser conse-
queNce, but one we think worthy of no.
tice, and one we think in which breed
of horses with very many excellencies,
the Clydesdale, could be improved, is
in having long hair on the legs. We
See no good in this hair it certainly
adds nothing to the beauty of the ami
NAL, and it holds mud, wet snow, ice,
etc, to an unpleasant amount. If this
trait were bred out we think a gain
would be made Western Rural.
To Make Good Bread.
The following recipe will make two
good-sized loaves: Boil three large po-
tatoes, mash them perfectly smooth
while hot, add piece of butter half the
size of an egg, one teaspoonful of sugar,
and half teaspoonful of salt. Then
take pint of warm water; half of this
1 pour over the potatoes; with the other
half 1 moisten one and half teacups of
flour. Beat the -four we'll to remove all
the Jumps, and add to the potatoes; put
in half a teacup of yeast, and, last of
all, a half teaspoonful of soda dissolved
n half cup of warm water. This
makes very thin batter, which must be
well beaten and set in warm place
with bottom heat at first-over night.
Latterly I have used compressed
yeast to save trouble. One-third of
little cake dissolved in cup of warm
water is sufficient for this amount of
bread.
In the morning sift into your bread
tray three pints of flour and half tea
spoonful of salt. Make q cavity in the
middle, and pour in the risen sponge,
which should be full of bubbles, or it is
not good. Knead we'll with both hands.
The dough should be very soft, and only
Is much -four rubbed on the hands as is
absolutely necessary. Knead for five
Or ten minutes-the longer the better.
Afterward sprinkle little flour over and
under, and set away, covered with a
cloth, in warm place. 1t should rise
TO double its size. When it has risen
this much, over an hour, knead it again.
Divide into two loaves; set the pan in a
warm place until the loaves have risen
20 the top. Bake in quick oven for
lbout half an hour. If it is desired
lftor the first kneading, take about half
he dough, and roll into biscuits. Let
hem rise few minutes in warm place,
md bake in quick oven. Potato bread
believe is far more wholesome than any
,ther, and can confidently recommend
his bread as the best 1 ever made. It
will keep fresh for a week.
Watching.
A sheriff at st. Adams, VT, having