The Republican. [volume] (Oakland, Md.) 1877-current, 1877-11-24
AGRICULTURAL AND DOMESTIC.

Grass which has ripened its seed and
turned its stalks into woody fiber makes
excellent hay to hold out-"i it goes a
great ways" Nothing truer, but oak
brush would Ego a great ways" further.
Detroit Tribune.
-Molasses Cookies.-One cupful but
ter, two cupfuls molasses, one teaspoon
full cloves, one tablespoonful ginger, suf-
ticient flour to make a stiff batter, not
dough: mold with the hands into small
cakes, and bake in a steady rather than
hot oven, as they are apt to burn.
Tea Cakes or Loaves.-One egg, two
ounces of butter, half pound of flour,
two or three knobs of sugar. Rub the
butter into the flour, add the sugar
pounded, and mix it with one beaten egg.
1t will make two small ioaves for tea or
breakfast
The Massachusetts, PIoUman says:
"Oxen should be carded and cleaned
every day, especially when shedding
their coats; increase their allowance of
grain as their labor increases, and re-
member that they are slow feeders and
require long mornings"
Indian Loaf.-Four cups sweet milk,
three of buttermilk, six cups of Indian
meal, three of flour, one cup of molasses
1.-THE nicer the better, salt, teaspoonful
soda. Sometimes l add an egg when
they are plenty. If you want any for
next day hide loaf. Better eaten cold,
but is good warm.
Italian Rice Pudding.-A teacupful
of rice, the yelks of four eggs, the whites
of three beaten separately; two ounces
of pounded sugar; two ounces of raisins;
quarter pound of suet, chopped very fine;
tlavoring of ratafia or vanilla. Put these
ingredients into mold and boil an hour
and half. Serve with sweet sauce.
Pot-cheese.-Scald sour milk until
the whey rises to the top; pour it off or
skim out the curd and place it in a cotton
cloth or bag, hang it up to drain, let it
drain five or six hours; do not squeeze it;
after the whey has all dripped out put
the curd in bowl, salt to taste, and
work in well with your hands butter and
a little cream; mold into balls or pats;
keep in cool place.
Fruit Sauces.-These are all very
rich and delicious for buildings, and,
used as garnish also, they add greatly
to the beauty of the pudding when ready
for serving. The preserve juice is to be
somewhat thickened with corn. starch
and boiled; then the fruit thrown in, and
all poured over the pudding together,
Marmalades and stiff jellies make good
garnishes for buildings.
To Preserve Ounces Whole.-Select
the largest and fairest fruit, as the poorer
will do for jelly; pare and core, and
cook slowly in water till very tender, so
the fruit can be easily pierced with
straw; take out separately on a platter,
make strip, allowing one pound of sugar
to each pound of fruit, with very little
water; boil and skim till clear; then put
in the ounces and cook in the sirup till
clear.
Blue Grass and Timothy writer
on blue grass says: Prepare the ground
late the previous autumn, so that it may
have a mellow, fresh surface in the
spring, and very early sow timothy,
clover and blue grass at the same time.
About two crops of clover and timothy
are obtained before the blue grass gets
full possession. After that it chokes
them out. The land is not pastured in
less than two years from sowing"
-Marbled Cake.-One cupful butter,
two cupfuls sugar, three cupfuls flour,
four eggs, one cupful sweet milk, one
half teaspoonful soda, one teaspoonful
cream tartar sifted in the flour; when the
cake is mixed take out teacupful of
the batter and stir into this large
spoonful of chocolate, wet with little
milk; fill your pan about an inch thick
with yellow batter, and drop upon this
in two or three places spoonful of the
dark mixture, forming fancy rings; pro-
coed with the light until it is used up.
To Freshen a Black. Lace Barbe.-
In half a teacupful hot water put one
teaspoonful of the magical mixture;
brush the dust from the lace and place
on a clean towel; dip small sponge in
the water and squeeze partly dry, and
then gently and slowly sponge both sides
of the barbe without getting it very wet;
fold in the towel about twenty minutes,
and then place between thin, tssue-like
brown paper; put it on wooden blanket
and press with half cold iron; or you
may press between the leaves of very
large books and place heavy weights on
them.
-Ox.tail Soup.-Cut up two entails
at the joints; put small piece of butter
at the bottom of stewpan, with carrot,
turnip and three small onions, some
celery, parsley and bay leaf; add half
pint of water, some whole peppers; put
on sharp fire, stirring occasionally I'M
til bottom of stewpan is covered with a
brown glaze; then add some -four stirred
well in; then add two quarts of water
and some salt, and stir until boiling;
skim and put in cupful of brown gravy;
boil until the flesh comes easily from the
bones: strain through a sieve and serve