The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-07-27
FARM, GARDEN AND HOUSEHOLD.
po,pestIc RecIpes.

cupful of sour milk, one teaspoonful
saleratr1s, one egg, three teacupfuls of
flour, one teaspoonful of essence of
lemon; bake in a pretty quick oven.
ConD SAUcE.-Squeeze the juice of
two oranges, add half cupful of su-
gar (more or less, to taste), add pint of
cream or rich milk. This is nice with
cottage pudding, blanc mango, corn
starch, or anything requiring cold sauce.
BATTER PUDDING.-Make batter with
three or four eggs, two heaping table
spoonfuls of plain -four, aud quart Of
milk. Add pinch of salt, and be sure
to sift the flour. When we'll beaten pour
into we'll creased dish on mold, and
bake in n moderate oven. Turn it out
on dish, sift white sugar over it, and
serve with drawn butter.
PorAro SAnAD.-Boil the potatoes
with the skin on. Let them get thor
oughly cold and firm. Peel and slice.
Make a dressing of the yolks of two hard
boiled eggs, rubbed smooth with plenty
of olive oil, little dry mustard, onions,
and parsley choppsd fine, vinegar, salt
and pepper, and the white of an un-
cooked egg beaten to froth. Mix thor
oughly.
FRENCH TOMATO SAUCE meats,
peel and cook few moments three
large tomatoes, then pass through q
coarse sieve and add one pint of the
liquor from the boiled meat, and one
spoonful of -four; salt and pepper to
the taste; a little curry or Worcester
shire sauce; simmer for fifteen minutes;
q little butter may be added to increase
the richness.
GRAHAM BREAD.-Take at night one
teaspoonful of soft hop yeast to one and
half teacupfuls of warm new milk, or
lukewarm water; stir in graham -four to
make q stiff batter; set in a warm place;
in the morning it will be light; stir
down with stiff spoon; add more flour,
if not pretty thick, and let rise again
when light, stir and turn into baking
pan, and when light again. bake. This
makes loaf in a three pint basin.
YORKSHIRE PUDDING WITH ROAST
MEAT.-One pound of -four, teaspoon
full salt, six eggs, and water sufficient to
make o smooth batter. When your
meat is done pour off 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 an hour in 6
good quick oven.
The Secret of Good Butter.
The Practical Farmer says it is ad
mitted 10y butter makers of extensive
experience that impurities and noxiou'
odors in the atmosphere where cream il
rising will injure the flavor of the but
ter. X. A. Willard writes on this sub
ject that "wnen mixers are allowed tc
come direct from the stable to the milk
room, it is impossible to keep the latte
place sweet for the time being"
There are hundreds of butter makers
we are aware, on whom the importanc,
of this single point cannot be too strong
ly urged, since they consider many littl,
things of this kind i'll regard to dair,
management too insignificant to meri
attention. But in butter making tht
observance Of little things is often tn,
great secret of success.
There is no doubt that immense quan
titles of poor butter are made from tn
milk set in improper places. The kitch
en- pantry, the living-room, the celia
used to store vegetables and other fami
lily supplies, will impart peculiar taint
to the milk and cream, in such degre
as to be destructive to flavor, evel
though the butter in other respects b
skillfully handled. Dairy rooms so sit
uated as to catch the odor of decompos
ing filth, cannot be used for maxim
good and sweet butter. There shoul,
be freedom from filth aud impuritie
of every description about the milh
house, and the milk should be Delivers
by the mixers in an ante-room, or som
point outside the milk-room, and fror
thence conveyed to the place where it
to be set for cream. In this way th
fumes and the litter from the stable ma
be kept from the milk-room.
The causes of poor butter are various
the most important of which are lack
cleanliness, and the want of proper da
ry utensils, the need of good dair,
room or place for setting the milk, nef
lect in manipulating the cream at th
right time, unskillful working, packin
and storing the butter, and finally, lac
CT knowledge in part or whole of til
process required for making prim
article.
Ce-OperatIve Farming.
DIR. J. G. Fish, Marathon, Oourtlan
county, N. Y, seeing an article in II
papers on cooperative farming, WI
tempted to give his opinions on this sui
ject to the American farmers club. H
believes that cooperative farming ma
be made successful as well as cooper
tive manufacturing, for he asks: "H
combination of capital has been foun
economical in manufacturing, why n,
in farming as well? If a systematize
working of a large number of hands h
proved a true economy of labor in lart
manufacturing establishments, wi
should not such a combination al
system of labor on the farm and in IL
garden, the nursery, the orchard al
the vineyard prove equally beneficial
He has travelled over the sites of no lei
than eight Fourier associations and CO.
versed with those who once were meI
bers of them. All agi eed, without {
exception, that for profit on labor
money making, the systems were all tn
could be desired. Their several failur
were not financial ones, but attributab
directly to other causes, the commt
treasury, the interference with the fan
ly relations and the unequal burde
borne by the different members respet
lively. These three things must ev
stand as obstacles to the success of {
such organizations unless based as Il