The Republican. [volume] (Oakland, Md.) 1877-current, 1878-09-14
AGRICULTURAL AND DOMESTIC.

Apple OnOru-Odke. -OedSOn apple
sauce with butter, sugar and nutmeg;
make nice short-cake; open, butter
and spread with apple sauce. Serve
with sweetened cream.
Cream Cheese.-Pour clabber into
perforated molds in the evening, let it
drip all night; in the morning take the
cream cheese out of the molds and pour
over it pure cream and white sugar.
Mullins for Tea.-One quart flour
and two teaspoonfuls of baking powder,
well mixed; add three eggs well beaten,
two tablespoonfuls of melted butter
and one pint of milk. Bake in rings, in
quick oven.
To Clean Gold.-Powder some
whiting, and make it into moist paste
with some sal volatile. Cover over the
gold ornaments and surface with a soft
brush; let it dry, and then brush it off
with moderately hard brush.
Cream for Puhfs.-Mix together
(cold) two ounces corn-starch, two
ounces of powdered sugar and the yelks
of two eggs; stir in about pint of new
milk; put over the fire and stir until it
has boiled five minutes; flavor with
vanilla and fill puffs when cool.
Fried g-Plant.-Cut firm ego
plant in half-inch slices, peel and
sprinkle with salt, lay them in piles
cover, let stand one hour; then cut each
slice in half, roll in cracker dust, dip
in an egg beaten up with tablespoon
full of cold water, roll again in cracker
dust, and fry in plenty of smoking-hot
fat.
Apple Jelly.-Take tart, juicy APP
piles, cut in pieces, core them if at all
defective; add water to just cover them;
stew gently till tender; turn into a bag
or strainer of cloth; let drain over night,
or for several hours; then put back on
the stove, heat and skim; add three
fourths pint of sugar to pint of juice;
boil about ten minutes; seal up like all
iellies.
Cream Putfs.-Put one ounce of
butter in one pint of water over the fire;
when the water boils beat into it four
ounces of flour, let it cook five minutes,
stirring to prevent burning remove from
fire and beat into it six eggs, one at a
time; when well beaten put upon a tin.
well buttered and busted with flour, use
a tablespoonful of batter for each puff,
brush the tops with beaten egg and
bake them brown; cool them and open
at one side and fill with cream.
Corn Bread.-Two heaping cups of
corn-meal, one cup of flour, three eggs,
two and half cups of sweet milk, one
tablespoonful of lard, two tablespoon
fuls of white sugar, two tablespoonfuls
of cream tartar, one teaspOonful of
soda, one teaspoonful of salt, beat the
eggs thoroughly, yelks and whites
separately; melt the lard; sift soda and
cream of tartar into the flour and meal
while dry, and stir in last; then beat all
very thoroughly; bake quickly in a but
tered mold; less than one-half hour will
usually suffice.
The american Dairynaan in depre-
ciating the practice of skimming milk
which is to be made into cheese, says
But what can be done to stay the It'd |
of speculation which is preying upon
the ignorance of the community, ana,
for temporary individual gain, de-
stroying both the butter and cheese
manufacturing business? 1t is a moral
fever, and we suppose it must run its
course. SO long as water in cheese, in
place of butter, will sell SO nearly at
the same price, skimming milk and
watering cheese will 90 on. It is
gradually forcing the manufacturers of
full cream cheese into skimming to save
themselves from financial ruin. But as
surely as sawdust cannot take the
place of meal in fattening animals, and
asses do not grow fat by snuffing the
east wind, the time will come when the
scarcity of cream cheese will put up
the price and make it profitable to
manufacture it, while the glut of poor
cheese and butter will make that class
of goods SO worthless as to drive out of
the business altogether those who first
resorted to the skinner; because not
satisfied with moderate profits in the
manufacture of honest full-cream
cheese. We believe another season
will give some evidences of the truth
of this assertion.
Corn for Horses. John Har-
per, of Kentucky, has a high opinion
of the value of corn for horses. He
attributed the success of Longfellow and
his companion in fame largely to the
strengthening influence of the ''good
old yellow Ohio corn of which he
was in the habit of giving to each
animal lust about twenty-eight good,
sound ears every day when in training,
and when they don't eat it all up, we
give them little more exercise to
strengthen their appetites, and that
makes them run from end to end -
Commenting on the statement, the
Golden Rule, which has distinguished
horseman at its head, says: Certain
it is that the owner and trainer of such
horses as Endorser, Lyttleton, Long
fellow and scores of other celebrates
ones, should know what he is talking
about. AS to ourselves, we are inclined
to think that good, bright corn might
be fed during our cold New England
winters to a much greater extent than
it is, with profit. 1t is a fact that
nearly all horses prefer corn to any
other dry food. Ears Of corn, ground
cob and all, and fed with cracked rye
or oats, in the ratio of two to one, is
the best diet for stock during winter
and spring. 1t does put the shine on
their coats and fills them with high
spirit that makes the earth seem not