The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-01-17
FARM, GARDEN AND HOUSEHOLD.


Splcpu. lHeu Jay Oh uuOtEtf tHStT VI
bread aud butter and apples, and con
tinue thus until the dish is filled. Lei
the top layer be bread and butter, and
dip it in milk, turning the buttGrel side
down. Any other kind Of fruit will an
swer MS we'll. Put plate on the top,
and bake two hours, then take it of and
bike another hour.
CoCoASur PupDISG (rLAIS) Take
one quart Of milk, five eggs, and one
cocoaIut, gnted. The eggs and sugar
are beaten together, md stirred into the
milk when hot. Strain the milk and
eggs, and add the cocoanut, with mt,
meg to the taste. Bake about twenty
minutes like buildings.
A PUDDING OF FRUIT AND BREAD
CRuMRs.-A1ix pint Of dried and
pounded bread crumbs with IN equal
quantity OF any kind of berries, Or OF
dried and chopped sour apples. Add
three eggs, half pint OF milk, three
spoonfuls OF fine flour, and half ten.
spoonful Of salt. Bake on griddle or
in mn oven in muffin rings, or, when
made thinner, MS griddle cakes. II dried
fruit is used, more milk is needed than
for fresh berries. This may also be
boiled for pudding. Flour the pud.
ding-cloth and tic tight, ms it will not
swell in cooking.
An EXCELLENT ISDIAS PrDDISG WITH
OFT EaGs.-Take seven heaping spoon.
fuls of scalded Indian meal, half n tea
spoonful Of salt, two spoonfuls of butter
or sweet lard, n teacup Of molasses, and
two teaspoonfuls OF ginger or cinnamon,
TO the taste. Pour into these quart OF
milk while boiling hot. Mix well and
put in buttercd dish Just rs You set
III the oven, stir in teacupiul of cold
water, which will produce the same
effect rs eggs. Bake three.quarters Of
M hour in dish that will not spread it
out thin.
4 DESSERT OF RICE AND FRUIr.-Pick
over aud wash the rice, and boil it If
teen minutes in water, with salt at the
rate Of a heaping teaspoonful to quart.
Rice is much improved by having salt
put in while cooking. Pour out the
water in fifteen minutes after it begins
TO boil. Then pour in rich milk and
boil till Of pudding thickness. Then
ponr it into cups to harden, when it is to
he turned out inverted upon platter in
small mounds. Make IN opening on the
top of each, and put i'll pile OF Jelly or
fruit. Lastly, pour over all custard
made from three eggs, n pint OF milk,
aud teaspoonful OF salt boiled in tin
pail set in boiling water. This can be
modified by having the whole put in
bowl aud hardened, and then inverted
and several openings made for the fruit.
APPLE CUsrARp.-Take half dozen
very tart apples, and take of the skin
aud cores. Cook them till they begin to
be soft, III half tcacup OF water. Then
put them in pudding dish and sugar
them Then beat six eggs with four
spoonfuls OF sugar mix it with three
pints Of milk and two teAspoonfuls OF
salt: pour it over the apples, and bake
for about half M hour.
Regularity In Feeding.
1t is very comfortable in cold weather
TO sit by a warm fire. Many who hive
the care Of stock dislike to leave warm
quarters, and cling to the fireplace, let
thug hnlf hour after half hour pass by,
while tho hungry stock are shivering
and hungering for food and water. In
thus waiting for food and water, MI uni.
NAL loses flesh rapidly. Brutes are the
best time keepers III the world. They
know the very minute their food should
be supplied, and are disappointed il it
does not come. The good stock breeder,
therefore, should see that regularity and
promptness prevail in the care and man
agement Of stock. Their various wants
should have attention at the very minute
daily. Ii hired men will not be prompt
in taxing care OF stock, il they don't
sympLthize with brutes in winter, they
ought to be discharged and more hui
name men employed in; heir places.
The poor brutcs 10 su(fer severely in
winter. Even in warm barns and stables
they can hardly keep warm in cold
weather, but il left ont Of doors, exposed
to storms and cold, their sutfcringS are
intense, md they should be fed with the
regularity Of clock work, and fed all
they can eat, and they will require at
least Ouc.third more food Ia keep up
animal heat than they would if kept in
the stable. All stock should have shell
Ter. II is cruel to leave it exposed to
the rigOrs OF winter without shelter.
How to Keep Cider sweet.
Cider cannot be kept from fermenting
unless it is preserved perfectly from con-
tact with air. The ferment also should
be destroyed by boiling. II these means
are taken the cider eau be preserved
sweet for long period. A clean barrel
should be provided in which spirit or
wine has been kept, il new one cannet
he procured. The barrel should be
sulphured" by burning in it n small
quantity Of sulphur. To do this n wire
Of proper length is produced aud Il hook
made at one end. Upon this hook n
pinre of cotton cloth one inch square,
that has been dipped in melted sulphur,
is fixed. It is then lighted AND put
down into the barrel through thu bung-
hole, aud held i'll pluce by putting in
the bnug pretty firmly. An hour or two
after it Inns burned out, the wire is with
drawn with the cindcr Of the cloth, and
the barrel is we'll rinsed with clear water.
The cider is then boiled md poured
into the barrel while hot. The barrel is
then closely bungod md the hung
cemcnted over with melted pitch. Cider
tins treated may be kept sweet rs long
M it is kept from the air. A better way
is to bottle it. The white sugar will de-
compose into carbonic acid aud cause
the cider to sparkle and foam when
opened similarly to champagne.