The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1876-10-18
FARM, GARDEN AND HOUSEHOLD.
Domestic Hints.

EXCELLENT POUND JAKE. -One pound
sugar, half pound butter, eight eggs,
ten ounces fl nr before it is sifted, nut
meg or mace as desired.
OAr MEA1.-Take one pint of oat
meal, and Just warm water enough to
Stir up Il batter like griddle cakes.
Pour it iYtO q shallow pan and bake for
twenty minutes in a hot wen. Or add
a handful of wheat -four and q little
water and bake as griddle cakes.
PLAIN SUEr PUDDING. - Take one
pound and a half of common flour, half
o pound OF beef suet chopped very
fine, two eggs we'll beaten, n pint OF
new milk; mix. Have ready a bowl
we'll creased; put in your pudding; tie
down with a cloth; boil steadily for two
hours. Grated lemon Feel improves.
it..
OUNCE JEIhY.-Slice the ounces
without either pairing or coring. Put
them into a preserving kettle and just
cover with water; put over the fire and
boil until soft. Remove from tho stove
and strain off tha liquor. To every gal,
Ion allow four pounds of white sugar,
and boil very fast until it becomes a stiff
jelly.
GRAB APPLE JELLY.-Cut out the eyes
and stalks OF the apples, halve them,
and put in a preserving kettle, with
enough water to prevent burning; cook
until soft; then strain through a sieve,
and afterward through a muslin bag; to
every pound Of liquor put n pound
and a quarter of sugar; boil gently for
twenty minutes.
ICED APPLES. Pare and core one doz-
en- large apples !; fill with sugar mixed
with o little butter and cinnamon or nut
meg; bake till nearly done. Cool, and,
if possible, without breaking, put the
apples on another dish. If not possible
pour off the juice; have some ICING pre-
pared; lay it on the top and sides and
set into the oven a few minutes to brown
slightly. Serve with cream.
To Gan ToMAToEs.-Scald them so
that the skin will peel off readily, and cut
them up in a colander to drain, removing
all hardand inedible portions. Boil them
in a porcelai. or brass kettle till done,
which will DO in about five minutes
from the time they begin to boil Then
dip them into cans and seal immedi-
ately. The liquor which has drained off
may be spiced and boiled down to cat
sup.
GRAPE JE1LY.-Pick the grapes from
the stems, simmer them till soft in Just
water enough to cover them, pour into
a jelly bag and drain. : Measure the
Gear liquor, pour il back into the ket-
tie and boil twenty minutes, skimming
constantly. Then add for every pint OF
Juice, rs measured, a pound of white
sugar, and boil till it is hard when cold.
Heat the glasses and pour it into them
while hot. Cover with egg paper.
MMcEMEAT WITH ToMAToEs.-Take
cold roast or boiled meat and chop it
fine with about an equal quantity of
ripe tomatoes, season with an even tea
spoonful OF pepper, a heaping teaspoon
full of salt; spread a layer of bread or
cracker crumbs in a pudding dish, put
in the mincemeat and tomatoes, spread
q thick layer Of bread crumbs on the top
with a little butter, and pour over a tea
cupful of water. Bake it n hour and
you will have a delicious dish. Cold
gravy mixed with warm water, or a cup
tul Of stock, are nicer for moistening
than water. Butter enough should be
used to make the top brown, like escal-
loped oysters.
GRAPE JAM.-Seven pounds of grapes
and three and one-half Of sugar. Steam
the grapes, weigh, and then wash them,
put in a kettle with about a pint Of wa
ter, over q moderate fire, stirring occa-
sionally to prevent burning; in forty or
fifty minutes, or less, the seeds will slip
from the skins; then rub through a col
lander, and return to the kettle With the
sugar. Boil from one to two hours, &C.
cording as it thickens; stirring it all the
while or it will burn. If it is desired to
make a sauce for cold meats, ETC., to
this quantity add two tt blespoonfuls of
cinnamon, one cloves, and one-halt pint
of vinegar just on taking from the fire.
Any kind of grapes will do, wild, cult
waited or green.
MIXED PIcKnEs.-To one gallon of
vinegar put four ounces of bruised gin
ger, two ounces of white pepper, two of
allspice, two of chilis, four Of turmeric,
one pound Of mustard seed, one-half
pound Of shalots, one ounce of garlic,
and one half pound of coarse salt. Boil
all together except the mustard seed,
which must be added afterward. Then
mix very smoothly one-quarter Of 2
pound Of made. mustard with some of
the vinegar, when cold, in q basin, and
add to it the remainder with the seed.
Take broccoli, radish pods, French
beans, or any other vegetables or fruit !;
blanch the vegetables, lay them on a
sieve, and sprinkle n little salt over
them to draw out the water. Let them
stand in the sun till very dry, then
pour the vinegar boiling over them,
slicing in some horseradish If desired.
Add green and red peppers until the
pickles are hot enough to suit the taste.
Thrashinx and Cleaning Wheat.
Good clean wheat, without cracked or
cut kernels in it, will always sell more
readily, and at a better price, than wheat
foul with weeds, seeds and chaff, and
full OF cut or bruised grain.
Thrashers are apt to manage in a way
10 secure their own interest, rather than
of the owner of the grain, by rushing
the work so as to put through large
amount Of grain, and increase the aver
age profits of their labors. The farmer
who has raised a good crop of plump
wheat has only himself to blame if he
allows the tbrashipg machine to do the
work in an unworkmanlike manner. The
most of the thrsshiug is done by men
who own the machines, and go about
from farm to farm, thrashing by the
bushel, so that the more grain is put
through the machine in a day the great
OF will be the profits, and are apt to act
on this principle by cro.ding their ma
chimes to their greatest capacity.
With careful management on the part
of the machine men, a great saving may
be made to the farmer, and satisfactory
results to themselves; for, with the i'm
proved machinery, which has been
brought a.2o:.. - rc.tI.c.;on during the
last few years, the work may be done
well and rapidly enough to satisfy the
ambition of the thrasher, or the econo-
MIXING spirit of the farmer. As the ma
chine brings with it a large gang of men
and horses to pay and feed, the farmer
naturally feels some as tie owner of the
machine does, that he would like to get
through with the job as soon as possible.
g. -b,1a Tho ;pi,rv VIM, LIT