The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-08-16
FARM, GARDEN AAu HUUSEHOLD.
Household Recipes.

Household Recipes.
SWEET RtsKs.-One quart new milk,
three tablespoonfuls yeast, -four TO
make thick batter mix at night, and
IN the morning add one cupful fresh
lard and one cupful sugar rubbed to-
gether, three eggs well beaten, pre-
serving the white of one beat this to a
stiff froth add little sugar, and
spread over the top. They are ex-
cellent.
Ice CREAM. 10 three pints of cream
add three pints of milk, one cup of
sugar, one egg well beaten, one table
spoonful vanilla flavor put into
the freezer without cooking.
GREEN CoRN FRlTTERs. Crate a suf-
ficient number of ears of ripe corn to
make quart ; rub together quarter of
pound of butter, quarter of q pound of
sugar, and three tablespoonfuls -four, q
pinch of salt /; stir into this one quart of
rich milk, eight eggs, well beaten, and
lastly the grated corn If not thick
enough little more flour may be add
ed; fry in hot butter, or bake in a
pudding dish. You may make half
this Quantity.
CoCoANUT CAKES To the milk of
one cocoanut add as much water, dis
solve one pound of white powdered
sugar in the milk and water boil it
until l. Lecomes "ropy" syrup, then
turn it into buttered dish beat we'll
the white of one egg and whip in half a
pound OF powdered sugar, mix with
this one cocoanut, carefully pared and
grated as soon as the syrup cools
sufficiently, so as not to scald the egg,
add the mixed cocoanut, beating we'll all
the time: drop o tablespoonful at a
time on buttered paper try one first,
If it "runs " beat in more sugar. Bake
in very moderate oven, watch closely
to prevent them from browning.
VEAL OUTLETS. Have the outlets cut
from the fillet about three-fourths of an
inch thick and about as large rs the
palm of your hand CRATE some stale
bread and rub through colander, add
ing to it salt, pepper, sweet marjoram,
grated yellow rind of lemon, little
powdered mace and grated nutmeg !;
spread this on large fiat dish, beat up
some eggs, dipping each outlet into the
egg, then into the prepared bread, see
ing that sufficient quantity adheres to
each side of the meat have boiling
some sweet lard and small quantity of
butter added, in which fry your outlets,
turning them three times, but be care
full they do not burn. Place in hot
covered dish; make gravy by
sitting flour into the fat in the pan,
stirring until it is rich brown, when
add boiling water to form the right
consistency add, lastly; little chop
ped parsley and vinegar, and pour, boil
ing, over the outlets. Serve at once.
Making Butter in Summer.
The first thing requisite to making
good butter is to have good COWS, good
pasture, good water, and salt for the
COWS twice a week. Next, good man.
agement of the milk The milk should
be cooled Immediately after milking, that
it may keep sweet longer and yield more
cream. The pals used in milking should
be of tin, as it is impossible to cleanse
wooden pals SO perfectly that they will
not impart some degree of acidity to the
milk. Nothing receives tint more easi-
ly than milk or cream, and all bad odors
absorbed by the milk will be retained by
the butter. A cool spring house is best
to keep milk in, or cool cellar (not too
damp having all decayed vegetable mat
ter removed. Washing the walls with
lime will greatly aid in keeping it pure.
Wash the vessels used in warm water,
inside and out; then scald with boiling
water, and place in the sun. The churn,
butter bowl and ladle should be washed
and scalded with equal care. Sunshine
and pure air are all that ought to stand
in the churn between churning times.
The milk should be skinned as soon as
the cream has risen. If left too long the
surface will become watery; while under
meath, the cream is rapidly yielding to
the corrosive acid in the milk, and be-
comes thin watery substance, neither
cream nor milk. The best plan then is
to give it to the pigs. A good plan is to
save the strippings-say pint from each
cow-cooling it perfectly before putting
it in the cream jar; stir well each time
new is added.
In regard to working butter, there is a
great difference of opinion. Experience
has taught us it should be worked but
once, and then gently. 1t is composed
of minute globules, which are crushed by
too much working, making the butter
greasy. We are not in favor of washing
butter if it can be avoided; use pure salt
which is perfectly white and will dissolve
in cold water, leaving no sediment. The
brine will be perfectly clear, having no
bitter taste. An ounce to a pound of
butter is enough, as too much salt de-
stroys the delicate flavor of good butter.
-COlnl0n's Rural World.