The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1877-03-22
FARM, GARDEN AND HOUSEHOLD.
Domestic Recipes.

! BREAKFAST OAT MEA1.-It may be
very palatably cooked in water, with a
little salt added. The water must be
boiling hard when the meal is put in,
and as soon as it sets or thickens the
water it must be set back where it will
still boil, but not scorch. Much stirring
spoils it, Boil one hour or more.
To SAVE WASTE IN CooKINa.-To cook
oat meal or cracked wheat without any
waste, butter basin and fill it two-fhirds
full of water, aud when it boils stir in
the oat meal or wheat; be sure to have
it thick enough, as you can easily thin
with boiling water. Set your basin in
steamer. Rice, etc., should be steamed
in same way.
To COOK WHEATEN GRITs.-In one
quart of milk or water of tepid heat stir
five heaping tablespoonfuls of grits and
one tablespoonful salt put in farina
kettle and place in the boiling water in
the under kettle. Place on the fire
where it will keep boiling, adding water
as it boils away. Boil one hour, then
turn out in an earthen baking dish, and
cover with a plate that covers the dish
tightly put in rather moderate oven
and leave half hour. If it should boil
very stiff it must be thinned by adding
little milk or water.
PUDDING UNDER MEAT.-When roast
ing piece of beef, three-quarters of an
hour before it is done take it out of the
oven and pour the drippings out of the
pan for gravy; have ready six or seven
nice apples, pared, cored and halved, and
lay them in the bottom of the pan then
make batter of two cupfuls of flour,
with q teaspoonful of baking powder sift-
ed in dry, one pint of milk, three eggs,
and one tablespoonful sugar pour this
over the apples then lay the meat on
sticks in the baking pan, so that the
juice from it will drop into the pan be-
low. Send to table in side dish with
the meat.
Potato DUMPLINas-(Accor to
German receipt. Boil five or six good
sized potatoes /; let them get cold, then
peel and CRATE into a large dish do not
crush or mash them together but keep
them light and flaky ; then peel about
the same quantity of raw potatoes, CRATE,
and put into cloth, press out all the
water, and put the potatoes in dish
cut up an onion very fine, put in two or
three eggs, and q small handful of salt
cut some stale bread into small squares
and fry in hot lard or butter until they
are brown and crisp thoroughly mix the
raw potatoes, onions, eggs and salt; put
i'll the bread, and lastly the boiled pota-
toes, handling as little as possible roll
the mixture into balls, and put them in
n pot of boiling water, into which you
have thrown o handful of salt; after they
have been in about twenty minutes take
out one and try it.
Farm Club Questions and Answers.
How about horseshoes made out of
Bessemer steel?
The manufacturers claim that the steel
shoes will last three times as long as
iron ones that they are lighter, and con-
sequently easier on the horse, and that
when bought by weight you can get
twenty-five per cent. more shoes than
when buying iron ones.
What is the occasion of cows losing
the use Of one or more of their teats?
The cause is largely owing to neglect
il properly drying off" COW, and
generally those that lose the use of their
teats will lie found to be among the best
animals of the herd. Cows cannot be
dried of their milk at once, and some
COWS continue.to secrete milk in small
quantities for long time. In all cases
where the animal has ceased to give
milk, or is what is termed "dry," she
should have her udder examined from
time to time, and the teats tried to see if
any milk can be drawn. AT first the
trial should be made at intervals of two
or three days, and if there is q particle
of milk in the bag it should be all thor
oughly drawn. This prevents particles
of coagulated milk filling up the milk
duct at the base of the teat, or lower
down, causing stoppage of milk
through the duct and so spelling the
teat for further use. Not unfrequently
this foreign substance, acting as an irri-
tant, induces violent inflammation, and
the result is swelled bag, garget, or
some disease of the udder, which causes
trouble.
What is the cause of the peculiar
"sheepy" odor and taste often found in
mutton
An impression is very prevalent, even
among experienced sheep raisers, that
the taste and odor mentioned are due to
the contact of the wool with the meat,
but high authority states that the true
cause is to be found in d: lay in disem-
boweling the carcass. L he intestines
should be removed at the earliest posi-
BILE moment after life is extinct, and be-
fore the removal of the pelt.
When should lambs be weaned?
Generally at shearing season, when
they are four or five months old. Sepa-
rate them from the ewes, and place them
in company with few barren or "turn-
ed off, ewes, to guide and gentle them,
in a field sufficiently distant from the
mother ewes to prevent them from hear
ing each other bleating. The lambs
should have fresh, tender pasturage for
the first few weeks, and the ewes dry
and short food, to reduce the flow of
milk. As soon as assured of the safety
of their bags from garget the ewes
ought to be placed in good pastures, to
prepare them for winter.