The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1877-01-31
HOUSE FARM & GARDEN.

HOUOE ANM ~ Va1OUENsF
Another.-Two and half cups of
corn meal one pint Of sweet milk
three eggs; two and 4 half teaspoonfuls
OF yeast powder three teaspoonfuls
of sugar a little salt.
Soda Muf1ins.-One pint of water, or
sweet milk; one quart Of flour; hale 9
teacup Of butter two teaspoonfuls of
cream of tartar, one of soda. Mix the
cream of tartar thoroughly through.
the flour; add soda to the milk. or
water; stir altogether, and bake i'm
mediately upon a hot griddle, or set
the muf1in-rings in a pan and bake in
quick oven.
Rice Mut1ins.-Half teacupful of
boiled rice a quarter pound of butter;
half a teacup OF sugar one quart Of
sweet milk half a teacup of yeast !;
one teaspoonful of salt; add flour
enough to make thin batter mix the
ingredients thoroughly, Except the
flour y then stir in the flour. Let this
rise over night. In the morning bake
in muffin rings.
Rye Mullins cups of rye meal;
one cup Of flour; half cup of molas.
SEES; half cup of yeast water to
make I. soft batter. Set to rise at
night. In the morning, dissolve half
a teaspoonful of soda in little water :;
stir it into the batter put the cakes
in small pans or mutfin-rings. Let
them stand fifteen or twenty minutes
before baking.
Corn Meal Mut1ins.-Two eggs; two
tablespoonfu}s Of white sugar three
cups of flour two teaspoonfuls of bak-
ing powder; one heaping tablespoonful
of corn meal one cup of sweet milk );
one tablespoonful of melted butter a
little salt. Sift the baking powder
through the flour. When all of the in
gradients are we'll mixed, bake in
well-buttered jem-pans, in a quick
oven.
Turnips Stewed in Butter. Wash
the turnipS, and wipe them dry; pare,
and slice them half an inch thick, and
divide the slices into pieces; dissolve
an ounce of butter for each half-pound
OF turnips ; put them into the butter
as fat as they can be, and stew them
very gently for three-quarters of an
hour; add a seasoning of salt and
white pepper, when half done. When
thus prepared, they may be ,dished
over fried or broiled mutton chops.
Chicken Crop ettes.-Mince cold
cooked chicken season with pepper,
salt, a little nutmeg and chopped
parsley. Take a large tablespoonful
OF butter, two of flour, one-half glass
OF cream mix and stir in the minced
fowl; let it boil well then pour into a
dish and put aside to get cold and settle
then divide it into parts; form them
into small balls, OF egg shapes; dir
each in well-beaten egg; then in fine
cracker-crumbs, and fry light brown
Serve, ornamented with parsley.
Scolloped Turkey.-Pick the meat
from the bones of cold cooked turkey
without any of the skin; chop it quite
fine; put layer of cracker crumbs on
the bottom of an earthen baking-dish
moisten them with little sweet milk:
then put in layer Of chopped turkey
with some of the stufing, and cut
small bits Of butter over the top
sprinkle with pepper and salt; then
another layer of crumbs, and so on un.
til the dish is full add a little hot
water to the gravy that was left from
the turkey, and pour over it, Then
take two we]l-beaten eggs, two table.
spoontuls Of milk, one of melted but
ter, q little salt, and cracker. crumbs
SO much as will make it thick enough
to spread over the top; put bits OF
butter over it, and cover with a plate
bake an hour in moderate oven; re
move the plate few minutes before
serving to let the top brown nicely.
Destroying Rats and Mice.
There is many a farmers barn al
fbic COCOON I1,hiob ,,o:-ll