Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-01-29
FARM, GARDEN AND HOUSEHOLD.
Dom cstic Recipes.

Domestic Recipes.
RoAsr TURKEY. Pluck, SINCE, draw,
wipe thoroughly, and truss fine tur-
key, stuff II, pack 1t up in some thin
slices OF fat bacon, and over that q
sheet OF buttered paper, roast before q
clear fire, basting frequently with but
tor. A quarter OF an hour before 1t IL
done remove the paper and slices OF
bacon. Sprinkle with salt just before
serving. Garnish with pork sausages,
and serve with O tureen OF gravy. Time
Of roasting, two to three hours, accord
ing to size.
TOMATO SAucE.-Melt piece OF but
tor the size OF an egg, and mix IT well
with dessertspoonful OF -four; add the
contents OF n can OF tomatoes, mix
we'll, and then put in pepper and salt to
suit taste, pod Of garlic, q bay leaf, n
sprig Of thyme, another OF marjoram,
and some parsley, tied up together.
Keep the sauce hot until II is wanted,
when the herbs should be removed.
FISH SAUcE. Delicious fish sauces
are easily made, viz. Plain drawn but
ter az the base OF them all Anchovy
sauce--Put in some anchovy paste.
Oyster sauce-Use tho best oysters and
Juice. Shrimp Shrimps; ported
or fresh. Mussel sauce-Fresh or
picked. Parsley sauce-Finely-chop-
ped parsley (boil and strain first). Egg
sauoe-Hard-boiled eggs, chopped.
MASHED PoTAroEs. Boil n quantity
Of potatoes, and pass them through a
seive. Put them into saucepan with n
good lump Of butter, and salt to taste
add little milk, and work them we'll
with spoon on q slow fire for some
minutes, adding small quantities of milk
as it is required, until they get to the de-
sired consistency.
BUrrERNuT CAKE.-Four eggs, beaten
separately; two cups sugar, one of but
ter, one cup butternut meats, one half
cup sweet milk, two and one-half cups
-four (heapeD, one teaspoonful soda,
two Of cream tartar. Rub the black
scales off from the meats before putting
them in tho cake. Bake in two loaves.
APPLE pUppING.-Pare about dozen
apples, and chop them up fine; then
CRATE about half as much bread Tin
bulk); put the apples in thick layer at
the bottom of your pudding dish,
sugar, nutmeg, and cinnamon to taste;
chen layer of bread crumbs half the
depth; then apples, and again bread,
adding to the bread at top some small
bits of butter. Pour over the whole
about half tumbler OF cold water, and
after the pudding has been made an
hour, bake it in hot oven about an
hour.
To DRESS SILK.-Take an old kid
glove the color of the dress as near as
possible; put it in saucepan with a
quart of water, boil down to pint, and
sponge the dress on the right side with
this. 1t is a dressing the Frer ch give
to many OF their silks. A white glove
will do for any color if you cannot
match the shade.
How to Use Graham Flour.
BRRAD.-One pint of warm water, and
add one teacupful of sponge, or half u
cnpful of yeast, two tablespoonfuls of
molasses Tor three of sugar., quarter
teaspoonful of soda, stir in the graham
-four till quite thick, let it rise, but not
too light, then add -four until it is as
thick as you can well stir it, put it in
well-greased sheet iron (not TIM bread
pan, and let rise, but not too much.
This -four ferments sooner than the
bolted -four, and one cause of poor gra-
ham bread is, that it is left too long, or
rises too many times. Do not let it rise
twice before baking. Sometimes I stir
it up and put it Immediately into the
baking pan, letting it rise only in the
loaf. DO not make it stiff enough to
knead, or it will be too dry.
GEMs.-Two cupfuls of buttermilk, q
little salt, three even cupfuls of graham
flour and one teaspoonful of soda. Stir
we'll and bake in iron gem pans, which
should be hot on the stove before filling;
put them into very hot oven and bake
from fifteen to twenty minutes. If
you want them of extra quality, take
one teacup of buttermilk, one egg. two
teacupfuls of the -four, with soda and
salt as before. Very good gems are
mado by taking one teacupful of sweet
milk or water, one and one.half teacup-
fuls of the -four, half teacupful of soda,
ona OF cream tartar, with little salt and
o spoonful of sugar beat well until it
looks smooth.
Another housewife offers these direc.
tons for graham crackers Have some
soft water, either cold or tepid, in q
mixing dish, and sift nice meal slowly
through the fingers into the water, stir
ing it in until too stiff to maj ge with
the spoon then mold the d. Ugh on a
board with the hands until il is about
~ stiff rs for common biscuit. Roll it
about three-fourths of an inc thick, cut
with round cookie cutter and lay on a
baking tin, not creased, blu busted with
-four. so the cakes will not touch each
other. Bake about thirty minutes in
pretty hot oven, making them sharp and
crusty or tender as preferred. Take
them from the oven into pan or bowl
and lay napkin over them to steam q
while, then lay them in neat little piles
on plates for the table.
WinterinG Fouls.
The proper treatment of spring foals
during the winter season is an important
question for the consideration of the
breeder, and to this end we suggest the
following rs embodying the result of
long and successful experience: It may
be set down as well-settled point that
they should not be constantly housed
and pampered with heating grain. Like
all other young and growing animals,
they require an abundance of fresh air
and exercise, and should have free op-
portunity of indulging in the gambols
and frolics and races to which their ma
ture prompts them, and which is so es-
sential in order to properly distend the
lungs, swell the veins, irvigorate the en-
tire system, and make hardy, healthy,
active horse. Give muscle and bone
forming food in abundance, but feed
corn sparingly, and, if at all, only in the
coolest weather. Oats and wheat, bran
and grass, and hay in abundance will
make the colt grow; and exercise, with
protection from severe storms, will keep
him healthy. If it is indispensable that
he should run out and take all the storms
as they come, which, by the way, should
never be permitted, give more corn with
the feed, as that produces fat. which is a