The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-03-13
FARM, GARDEN AND HOUSEHOLD.


RICE MUFFISs.-To one quart of sour
milk, three well beaten eggs, little salt,
teaspoontul OF soda and enough of rice
flour to thicken to stiff batter. Bake
in rings.
RICE CUsrARD.-Into n quart OF boil
ing milk stir two teaspoonfuls OF rice
flour, dissolved in n little cold milk
add two well beaten eggs to boiling
mixture sweeton and favorto taste.
INFANTS FooD.-Mix the rice flour
with cold milk and stir it into boiling
milk until OF the proper thickness |;
swceten with loaf sugar.
RICE SPONGE CAKE.-Three-q quarters
Of n pound OF rice flour; one pound OF
white sugar, ten eggs; beat the yolks
with the sugar the whites alone add
the yolks, sugar and flour together a
little at n time ; flavor and bake in shall
low pans.
COTTAGE PUDDISG.-Two and half
tab!espoonfuls OF butter, melted two
thirds cotlGecup Of sugar stirred togeth-
er; two eggs, little salt and nutmeg,
one pint Of flour, with two teaspoonfuls
Of cream tartar stirred in ; one teaspoon
full of soda dissolved in n little cold water,
AMI added last. Serve hot with hot
sauce.
TATocA PUDDNd.-One quart Of
milk, three tHblcspoonfuls Of tapicoa,
two eggs four tablespoonful
(hcaped) OF sugar; ono good tea
spoonful Of butter, half n tcaspoonful
salt, little nutmeg soak the tapioca in
half the milk before adding the rest Of
the above. After it has became heated
in the oven stir up the butter. To be
eaten hot.
To MAKE Coon YEAsT.-Pare six good
sized potatoes and boil with them three
handfuls of hops, also put into m open
vessel one cup Of sugar, half cup Of
ginger, pour the boiled hops and pota.
toes while hot through sieve, rubbing
little, making when strained one gal.
Ion; when lukewarm add one cup Of
good yeast, aud when froth rises put
all inn jug and cork tightly. This will
keep good for three months use one
emp for five or six loaves-no flour.
WAR CAKE.-one heaped coffeecup
of sugar; butter the size OF an egg two
eggs ; ono tcacup of milk; three tea
cups Of -four, with one heaping tea
spoonful Of baking powder rubbed in !;
two t0aspOonfnls OF bitter almond ;-one-
fourth toNspoonful Of salt.-HouSe-
keeper.
Raising Grapes.
Grapes do best, says writer, near q
river, lake, or the ocean, the moisture in
tho atmosphere in such places being
very beneficial. In such locations many
varieties flourish, which would DO n
failure elsewhere. Hybrids possessing
foreign blood often grow well in such
localities, when they fail in other places
Grapes also grow better where there is
limo naturally in the soil. II We plant
vineyard where the well water Is all
soft, there is much more danger OF n
failure than where the water is hard !;
but still, as said, I claim that purely
native grapes, and none others, can be
made to grow we'll in my soil.
In the first place, the land must be i'll
highly fertile state, Just us one would
made it to produce very good crop Of
corn, and nothing more; and the same
manure that is used for corn, or garden
vegetables, is good for grapes; but if
commercial fertilizers have to be resort
cd to, finely ground bone dust is best.
The old idea that land must be trenched
eighteen iuches to two feet deep for
grapes exploded long ago. All you
have to do, after your land has become
highly fertile by growing previous
crops heavily MANFRED, is to plow it
about n foot deep, or spade it that
depth, il in garden where pillow can
not he used. Then set out your vines,
" one TO three years old, two years being
best, about eight inches deep, spread
ing the root out carefully, and when
any arc very long, they may be cut off
within foot or two OF tho stem Of the
vine, rather than have any OF the ends
OF the roots bent around, which is Il
very bad way Of setting vines. When
they arc thus placed in position, cover
the roots with about four inches OF
earth, and tread it firmly upon them;
then throw in n part of q shovelful OF
lllAAAN ONC1 klG lOOlSt LChu ~
down, thon fill up with soil, and the set
ting is done; but you should previously
haze cut down the canes OF your vines
to two Jr three buds each.
Making Maple sugar.
A great many farmers, says sugar
making correspondent residing in Ohio,
might make few hundred pounds OF
superb apple sugar, and barrel Of gu.
prrb maple syrup, just rs well as not.
They have tho trees, m abundance OF
cheap help, and wood TINT would cost
nothing except tho labor OF preparing il
for the fire. Tho only difficulty in the
way is disinclination to engage in such
aiob. Ny process of reducing the sap
is this: l keep the larger pan supplied
- with fresh sap, by means Of n spout
with C coarse cloth strainer over the
end, from! the reservoir, SO adjusted ms
to admit II supply equal to the evapora.
tion from the pm. From time to time
I transfer sap from the larger to tho
smaller boiler, passing it through fine
WOODEN straiucr. At'nr accumulating
desired quantity in tn small pan, and
reducing it to thin syrup, it is clari.
fed by putting into quantity which
will make three or Il ur gallonS Of mo-
hSscs the white OF M egg bcaAen up
with about gill OF sweet skinned
mills. The ayrnp should not be MOI
enough to cook the egg. Tho egg and
milk will entaugle any sediment or for
eign matter in the syrup, so that when