The anti-monopolist. [volume] (Saint Paul, Minn.) 1874-1878, 1876-12-14
in nutriment in the poor fodder. 1t
is yery bad policy to allow mildh COWS

is very bad pOl1cy W d1Ao" An
to lose flesh at the commencement VI
winter. AS matter of economy IN
feeding, it is better to keep the AMI
mails in a good, thrifty condition at
this seasen, because thin COW requires
more food than when she is in flesh.
and if she is stinted and kept thin
during the winter, she will be OF but
little account for milk the following
season. If fodder is scarce and 1t Is
necessary to economist with short
rations, let the time be put of until
late in the winter or in spring.
Recipes.
SQUASH Pie.-Having pared the
SQUASH and removed the seeds, stew
it in as little water as possible tillsoft,
then squeeze through a colander. Stir
into the squash enough sweet milk to
make it as thick as batter spice with
ginger, cinnamon and nutmeg sweet
en- with sugar, and add two-well-beaten
eggs for each quart Of milk used. Fill
pie.plates, lined with crust, and bake
for about an hour in a moderate oven.
Mince Meat.-Feur pounds of the
round of beef, after it is boiled and
chopped eight pounds of chopped suet;
three pounds of raisins; two pounds
of sugar; one tablespoonful each OF
close, cinnamon, allspice, and two
large nutmegs, one pint of molasses,
one quart of cider, and half pint OF
good brandy. Salt to taste.
Another.-A shin of beef boiled
down till very tender, one pound OF
nice clear beef suet, chopped very fine,
a tablespoonful of salt, six pounds OF
ereening apples peeled, cored and chop
ned. three pounds of raisins stoned,
three of currants carefully cleaned.
one pound of brown sugar, a cup OF
maple syrup, half pound of citron.
} shredded, half a pound of candied
lemon peel, quart of the best cider.
Instead of the cider, some persons pre-
fer a quart of Madeira wine, and lit
tie brandy.
, RYE Bread.-We set in the evening
with good hop yeast, and mold it the
morning just the same as wheat bread,
2 only sitter. Let it rise and mold It
, down again. This makes it spongy
! After this it will come up very quick
Shape it into loaves, and when light
j, enough. bake it in moderate oven, 3
: little longer than ordinary wheat bread
e Leg of Mutton Stuffed.-Wash ane
e wipe the mutton, CRATE pint OF breat
e crumbs. season with salt and pepper
/. a teaspoonful of sweet .marjoram. tw'
:, teaspoonfuls of sage, and half on
l. of sweet basil TALL dried and rubbed
f hne), chop lnedium-sized onion, ant
9 mt it over the fire in small saucepan
l. with butter the size of a large egg
s stew for FIVE minutes, pour over TN
r bread crumbs and stir in thoroughly
7. with sharp knife make deep II
cision on the long side of the leg para
lei with the bone, push the dressin
% in. making it go all through the lengt
IS of the leg. skewer it at the openin
N where you stuffed 1t, season the lie
er with pepper and salt, dust it with fiou1
"a and roast two hours in a hot over
k, keeping a little water in the pan I
TO haste it with, which should be don
n every fifteen or twenty minutes
Ia thicken the gravy with Drowned fiou
n. nut few spoonfuls over the mea
Ii. when you place it on the dish, an
at serve tho remainder in a gravy boa
Ill To be eaten with current jelly.
Boston Brown Bread.-Take tn
in pints Of sifted corn-meal. II this
to old or dry, pour on sufficiency
to boiling water to wet it thoroughly.
if the meal be fresh and moist, the wat
of need only be warm. In the first ca
nt- mix in gradually, when the meal
he cooled. one pint Of rye-meal; in Il
ri. latter the two may be mingled and Il
Ter water poured on both at once. No
in add one even teaspoonful of salt. n
va one large tablespoonful Of molasse
rs. at the same time mix in thorough
tie half teacupful Of fresh. sweet yea.
md Let it stand over night in moderat
als " warm place. 1t should be light
uld the morning. but still sweet. Nevt
theless. l would add small teaspoe
,rt. full of soda to neutralize any late
NO, acidity. After this is perfectly inc
mn porated, the mass should be placed
der well.buttered earthen baking-pa
,er still better, iron ones, and mootl
,e,t rounded of. The pan should be o.
ami. three-fourths full. It should be Sci
ers. . warm place. and when the loaf
heir risen 30 that the pan is quite FULL. i
oor- ready for baking. the even being
AMI. yiously we'll heated.
in Chicken Cheese.-Boil two chick
ntri. until tender. Take out all the Dol
A. .r1 chor %hA meat fine season Y