The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-07-31
FARM, GARDEN AND HOUSEHOLD.
Don,rsIlr Recipes.

lR9SGs, one.hAlf cupful lard, two.thirls
cupiul Of sour milk, one teAspoonful
saleratus, one egg, three teacupfuls OF
flour, one teaspoonful Of essence OF
lemon; bake in q pretty quick oven.
CoLp SAuCE.-Squeeze the juice Of
two oranges, add half a cupful of su.
gar (moro or less, TO taste), add pint OF
cream or rich milk. This is nice with
cottage pudding, blanc mango, corn
starch, or anythirgrcquiriug cold sauce.
BATTER PUDDING. batter with
three or four egcs, two hcaping table.
spooutuls of plnin flour, aud n quart OF
milk. Add pinch Of salt, aud be sure
to siit the flour. When vol beaten pour
into well creased dish or mold, aud
bake in Il moderate oven. Turn it out
on dish, sift white sugar over it, and
serve with drawn butter.
PorATo SALAp.-Boil the potatoes
with the skin on. Let them get thor
oughly cold and firm. Peel and slice.
Make dressing of the yolks Of two hard
boiled eggs, rubbed smooth with plenty
of olive oil, little dry mustard, onions,
md parsley chopped fine, vinegar, salt
and pepper, and the white OF M uu-
cooked egg beaten to a troth. Mix thor.
ougLly.
FREScH TOMATO SAucE.-For meats,
peel and cook few moments three
large tomatoes, then pass through n
coarse sieve and add one pint OF the
liquor from tho boiled meat, and one
spoonful OF -four; salt md pepper to
the taste; n little curry or Worcester
shire sauce; simmer for fifteen minutes;
little butter may bc added to increase
the richness.
GRAHAM BnEAD.-Tako ut night one
tcaspoonful OF soft hop yeast to one and
half tcacupfuls Of warm new milk, or
lukewarm water; stir in graham flour to
make stiff batter; set in warm place;
in the morning it will DO light; stir
down with stiff spoon; add more flour,
il not pretty thick, and let rise again;
when light, stir and turn into baking
pan, AMI when light again, bake. This
makes loaf in three.pint basin.
YORKSHIRE PUDDING WITH RoAsT
MEAT.-0ne pound OF flour, teaspoon
ful salt, six eggs, and water sufficient to
make smooth batter. = When your
meat ia done pour of the fat and stand
it aside while you make your gravy and
dish your meat. Keep it hot by placing
it over saucepan Of boiling water, then
pour the fat back into your dipping
pan, put it into the oven to get hot, then
pour the batter in and bake about
twenty minutes or half m hour in
good quick oven.
Tho Secret of Good Batter.
Tho Practical Farmer says it is ad-
mitted by butter makers OF extensive
experience that Impurities and noxious
odors in the atmosphere where cream is
rising will injure tho favor Of the but
ter. y. a. Willard writes on this sub.
iect that "when mixers arc allowed to
come direct from the stable to the milk
room, it is impossible to keep the hitter
place sweet for the time being"
There are hundreds Of butter makers,
we are aware, on whom the importance
Of this single point cannot be too strong.
ly urged, since they consider many little
things Of this kind in regard to dairy
management too insignificant to merit
attention. But in butter making the
observance CT little things is often tho
great secret Of success.
There is no doubt TINT immense guam
titles OF poor butter arc made from the
milk set in improper places. The kitch.
en- pantry, the living.room, the cellar
used to store vegetables and other fani-
lily supplies, will impart peculiar taints
to the milk and cream, in such degree
as to be destructive to flavor, even
though tho butter in other respects be
skillfully habdled. Dairy rooms 80 sit
uAted as to catch the odor OF decompos-
ing filth, canuot be used for making
good and sweet butter. There should
bo n freedom from filth mud impurities
of every description about the milk
house, and the milk should be delivered
by the mixers in m ante-room, or some
point outside the miikroom, and from
thence conveyed to tho place where it is
to be set for cream. In this way the
fumes md the litter from the stable may
DC kept IEOul Inc m1lk.rOOm.
The causes Of poor butter arc various,
the most important Of which are lack OF
cleanliness, and the want OF proper dali
~ utensils, tho need Of good dairy
room or place for setting the milk, neg.
lcct in manipulating the cream at the
right time, unskillful working, packing
and storing the butter, and finally, Iack
Ct knowledge in part or whole Of the
process required for making prime
article.
Co-Operntivc Farming.
DR.. J. q. Fish, Marathon, CORTLAND
county, N. T., seeing m article in the
papers on cooperative farming, was
tempted to give his opinions on this SUBJ
ject to the American farmers club. He
believes that cooperative farming may
be made successful as well rs co opera.
tive manufacturing, for he asks: al n
combination OF capital has been found
economical in manufacturing, why not
in farming as welll II systemAtized
working OF large number OF hands has
proved true economy OF labor in large
manufacturing establishments, why
should not such n combination and
system OF labor on the farm md in the
garden, tho nursery, the orchard and
the vineyard prove equally beneficial "
He Las travelled over the sites OF no less
than eight Fourier associations and con.
versed with those who once were men,
bers Of them. All agreed, without an
exception, that for profit on labor or
money making, the systems were all that
could he desired. Their several failures
were not financial ones, but attributable
directly to other cnnsaa the common