The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1877-03-21
FARM, GARDEN AND HOUSEHOLD.
{ Useful Recipes

.Hga3 ynl u-- iI.Urs.- is..5
cha.; n.ad Useful Recipes. 81 ,-.
+, CREAM CAKEs.--One cupful of cream,
one cupful of sugar, one egg, one tea
spoonful of saieratus, one teaspoonful OF
salt. Stir in -four until the batter is as
thick as in making pancakes.
BAKED R1CE.-Boil a tea cupful of rice,
or a half pint, as directed above. Place
it in the bottom of baking dish, mixing
with it a lump Of butter the size of an
egg,a teaspoonful Of salt, well beaten
egg, and tea cupful of milk, or enough
to make the dish conveniently full. Set
the dish in the stove, and let it bake un-
til nicely Drowned. Add d teaspoonful
of salt in boiling the rice. As vegetable
this forms sometimes an acceptable
change from the ordinary way of prepar-
ing rice. ., -..,...> "h *. i'.''.'.'.- =.
SrEwED BEEF. Cut from cold roast
of beef as much as will be sufficient for
your family, in. nice, moderately thick
slices, fat and lean, mixed together.
Slice into small bits a carrot, whole
cucumber pickle, and two or three Irish
potatoes, with teaspoonfnl of allspice
powdered or whole. Add a large lump
of butter-say, tablespoonful-a little
water, and thicken, not too much, with q
little brown -four, and stew until very
tender. Send to table hot, and under
cover. p,
SOUTH CAROLINA RICE BomED.-A tea
cupful Of rice will be sufficient for small
family. To that quantity allow one pint
of water; put il on in q covered stew pan,
and let it boil rapidly for ten minutes.
Then turn it out into q colander, and let
the water in which it has boiled drain from
it. Pour over it cold water; and return
it to the stew pau with only as much
water as adheres to the grains, and, Gov
ering it lightly, set it beside, the fire to
swell and dry. If nicely picked and
cleaned, it will be white as snow, every
grain distinct, swelled to it's full size, and
yet perfectly tender. Do not forget to
add ittle'saltin the first instance. =,
~ BED BEAMS STEwED.- Take a pint Of
red beans and two quarts Of water. Soak
them over night. Next morning put
them on. in two quarts Of fresh water
rs soon as your breakfast fire is made.
When they arepefectly soft, break them
little, without throwing off the water
in which they have been boiled; Add
two tablespoonfuls of butter; season
with pepper and salt, pareley, thyme,
and little onion. The onion must be
washed clean, and wrung in cloth. At
ter the beans are seasoned and are soft
and mashed, take the stew pan off the fire,
and set it in the corner to simmer until
dinner time. J .'' 81 .''."
..,.-.,,! Pruning Grape-vines. ,,.a.. q
However widely yine-dressers may
differ , in their summer treatment of
bearing grape-vines, they agree in rec
ommending one annual winter pruning
to insure crop of full-sized berry and
bunch. phis annual cutting consists in
cutting back the great bulk Of the pre-
vious years, growth, leaving only three
or four eyes each on. the shoots that pro-
duce the fruit the next season renov-
ing, at the same time, all the unripened
and superfuous wood. As a matter of
course, the largest and most vigorous
shoots are selected for bearing canes,
and these left not closer than eighteen
inches apart on the main branches. The
time usually chosen for this annual prun-
ing is from the first of January until the
first of March. Most gardeners prefer
cutting not later than February, so
that the wounds will have time enough
to heal before the sap begins to ,circu-
late, and obviate "bleeding, as it is tech
nicaIy called by the fraternity. This
bleeding" of the vines, or exuding of
the sap from the ends of the cut shoots,
is not looked upon by modern intelligent
gardeners as doing much, if any, injury
to bearing vines. The operator should
always trim vines with sharp pruning
knife, making in each instance clean
cut, little slanting, and not nearer than
two or three inches from the eye. In
case cuttings are to be made Of the new
wood, than the earlier in the winter the
vines are pruned the better; for the
cuttings should be made, tied in bundles,
and buried on or before the middle of
January. These should be cut square
on the lower end and slanting on top,
with an average of three eyes to each
cutting. .-Scribner's Magazine.
l.. .''.' ReIuvcnating Old Butter.
,r 1t frequently happens that butter
dealers and butter manufacturers have a
quantity of butter which becomes rancid
and unfit for sale, either through i'm
proper handling or carelessness in its
manufacture. Such butter can be worked
over and be made to appear fresh by the
following method, communicated to the
Ohio Farmer by Mrs. B. Smith !: "In
a perfectly clean wat r barrel, filled with
water, put half pound of alum and al
low it to stand until the impurities in the
water have all settled to the bottom of
the barrel Fill large boiler half full
with the alum water; heat as warm as
the hand can bear-but not boiling and
then add what butter the boiler will hold
conveniently. Stir it thoroughly for
fifteen or twenty minutes and put the
butter into chllrn, adding one gallon OF
new milk for each ten pounds Of butter.
Add butter colsring enough to give a
rich, yellow color and churn the whole.
When the butter is gathered In the
churn add salt; wash and work it well,
and it will have the taste, smell and ap-
pearance of fresh butter"