The Republican. [volume] (Oakland, Md.) 1877-current, 1878-05-18
Observation-Disclosures

one and half cups of sugar, one-half
cup of butter, one cup of milk, two
eggs. one teaspoonful of cream-tartar,
one-halt teaspoonful of soda, one pound
of fruit-almonds, or citron, or raisins,
as you like.
-Doughnuts that Will Not Soak Fat
One egg, one cup sugar, one cup
milk, one teaspoonful melted lard, a
little nutmeg and salt, two teaspoon
fuls OF baking-powder, sifted in flour
enough to roll nicely, but not too hard A;
cut in round rings and fry in hot lard
Fig Cake.-One cup butter, two
cups sugar, three and one-half cups
flour, one-half cup sweet milk, whites
of seven eggs, two teaspoonfuls bak-
ing-powder; bake in layers; flavor to
suit taste. Take one pound figs, chop
fine, pour over them one teacupful of
water, add one-half cup sugar, stew, on
the stove. Put between layers.
Lemon Cake. Three cups of sugar,
one cup OF butter, one cup milk, five
eggs, four cups flour. Beat the butter
and sugar to a cream beat the eggs
separately, the whites to stiff froth :;
dissolve little soda in the milk. Mix
all together. Sift the flour and put it
in by degrees. Add the juice and graf
ed rind of a fresh lemon.
Orange Cake.-Two cups sugar, a
half-cup of water, two cups of flour,
yelks of five eggs, whites of three,
grated rind and juice of one orange,
one teaspoonful of soda and two of
cream-tartar, the remaining whites of
two eggs beaten to froth, juice and
grated rind of one orange, sugar enough
to thicken, for Spreading between the
layers of cake.
Saratoga Potatoes. For family of
four slice and pare six good-sized pota-
toes with a potato Steer. Let the
slices remain in cold water all night; in
the morning drain them through a col
ander; wipe them dry and drop them
into boiling fat as you would dough-
nuts; do not let them brown too much:
sprinkle little salt over them as YOU
take them out with a skinner. You
can make large quantity of these and
warm them by putting them in the oven
as you want them.
-Pinching Off Potato Blossoms.-A
foreign correspondent of the Nea0 En-
qtG1ad Farmer, of Boston, says that a
published report of experiments made
in France of increasing the yield of the
potato by removing the flower shows
that the crop was augmented to the ex-
tent of % per cent, and that the quail
ty was improved. A person, it is
claimed, can nip off the blossoms from
an acre of potatoes in a day There
are some seasons, however, when the
flowers fall prematurely and this labor
is unnecessary.
-Whitewash for ght.-During the
discussions of the Pennsylvania Fruit
growers Society, several members eX-
pressed their confidence in whitewash
as a preventive of blight in the pear.
on trees that were whitewashed. Mr..
VIM. Saunders, of Washington, be-
lieves it to be an absolute remedy Mr..
Hopes stated that during his trip West
he had witnessed the beneficial effect
of whitewash on trees. Mr.. Engle
thought there was no excuse for trying
this remedy. To which we may add
that, although we have seen whitewashed
trees badly affected with blight, with
no apparent difference between such
and those not whitewashed, the expert
ment is easily tried and can do no harm,
and it may be beneficial under other in
huences.
Baked Ham.-Cover your ham
with cold water and simmer gently,
just long enough to loosen the skin so
that it can be pulled Off this will prob
ably be in from two to three hours, ac-
cording to the size of your ham; when
skinned put in dripping-pan in the
oven, pour over it a teacup of vinegar
and one of hot water, in which dissolve
a teaspoonful of English mustard; bake
slowly, basting with the liquid every
few minutes for two hours; then cover
the ham all over to the depth of one
inch with coarse brown sugar, press il
down with your hand firmly, and do
not basic again until the sugar has
formed thick crust, which it will soon
do in a very slow oven; let it remain a
full hour in after covering with sugar,
until it becomes a rich golden brown.
When done. drain from the liquor in
the pan and put on dish to cool; when
it is cool, but not cold, press, by turn
ing another flat dish on top, with a
weight over it, You will never want
to eat ham cooked any other way when
you have once tasted this, and the press
ing makes it cut firmly for sandwiches
or slicing.