The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1878-08-07
FARM, GARDEN AND HOUSEHOLD.


Recipes.
HoMNY CAKE.-Add q spoonful O
butter to two cupfuls of hominy (boilet
an hour with milky while it is still hot
Beat three eggs very light and add
Stir in one pint of milk, and lastly ont
pint of corn meal. Bake in q pan,
Serve with q napkin under it on thu
plate.
LEMON PE.-For three pies take two
lemons, squeeze out the juice, soak thu
rinds in warm water, rub until the taste
is all extracted; let it boil, add two cups
sugar and three large tablespoonful O.
-four rubbed smooth in a very little
water. Take from the fire and whel
cool add three well beaten eggs, thu
Juice of the lemon and n nutmeg
grated.
STEwED GREEN PEAs.-Shell ont
Quart of peas, add one onion and ont
lettuce, cut into slices; put into a stew
pan with butter, pepper and salt, bu'
no more water thar that which hangs
around the lettuce from washing. Stew
gently for one hour. Then stir into il
8 we'll beaten egg, AM half a teaspoon
full powdered sugar. When thickenec
serve. Do not allow the1',to boil afte1
the egg is added.
BEAN Soup.-Take SpaGor blacl
beans, wash and put into a pot with
proper quantity of water; boil until vel
done; then dip out the beans and press
them through a colander into the watel
in which they were boiled; tie up some
thyme in a little bag, put in the pot t.
simmer a few minutes; boil hard q few
eggs, quarter and put eggs into the
soup; a sliced lemon, a little butter, and
season with salt and pepper.
Rock CREAM.-Boil q teacupful OF
good rice in sweet milk till soft, sweeten
It with powdered loaf sugar aud little
salt, and pile it up high in q diah. Lay
on it, here and there, square pieces Of
currant jelly or any kind of preserved
fruits; beat to q stiff froth the whites O.
four or five eggs and a little powdered
sugar, favored to suit the taste; ther
drop it over the rice, giving it the ap.
pearance of snow. A wholesome dessert
for children.
SALT ON SrEAK.-It is much better tc
broil or fry the steak without sailing,
adding the salt after the meat is on the
platter, as the salt draws. the juice out
of the meat if put on beforei it is cooked,
thereby making it dry and indigestible.
In cooking steak, the object is to keep
in the Juice as much as possible, hence
the meat should be scared over as
quickly as possible on both sides, and
frequently turned while cooking over q
very hot fire.
BEEF Soup.-Take a shin bone of
beef, put it into a pot and cover we'll
with cold water; NWjt boils put in
one esn of tomatoss large carrot
cut ms one ices; one-half feacupful of
rice and9ratede parsley, cut fine. Cover
the pot and Rot it boil slowly for three
hours. The meat al then be taken out
and leave q thick soup, or strain it and
put in some vermicelli for a thin soup.
The thick is the "old-fashioned kind"
R1oE CHEESE CAKEs.-Take half q
pound of finely sifted ground rics, q
; quarter of a pound of fresh butter beat
en- to a cream, and three eggs; the eggs
and sugar must be well beaten together;
mix all together and flavor with q small
blade of mace, finely pounded, and the
peel of two lemons rubbed on sugar.
The quicker this is made, the lighter
the cheese-cakes will be; the batter
should be poured into little tartlet tins,
not quite full, and bake in o brisk oven.
Serve them cold.
PEACH SHORT. a dough
as for strawberry short-cake or biscuit;
roll out q layer less than an inch IN
thickness and place it in a buttered tin;
over this spread a layer of stewed peach.
es, sprinkle with sugar and spice, dot
with bits of butter, put on another
layer of dough, and bake in a quick
oven. Canned peaches stewed until re-
duced to a pulp may be used instead oil
the fresh fruit. This will be found Q
delightful dessert or supper dish, and
may be served with any plain sauce OF
with butter and powdered sugar.
BAKED POTATOES. Bake potatoes Of
a n equal size. As 500 as done cut
small piece from one end, if you cnr
make them stand on the other; if not,
cut a piece from the side. Scoop the
inside out, being careful not to break
the skin; mash the potato well, season
ing with butter, pepper and salt; return
it with a spoon to the skin, filling sc
that it protrudes about an inch above
the skin. When enough skins are filled.
put them back into the oven q minute
to color the tops. These are nice fol
lunch or supper with cold meat.
Caring for MILK
/. Never under any circumstances pu'
a pail of milk into your can before
straining. One pail of unstrained mill
may spoil a whole can, and one can o
impure milk will certainly injure al
milk or cream with which it comes II
contact. In the name OF decency we beg
of every patron to be particular abou'
milking and properly straining his milk
q. Cans containing milk should neyel
be kept in a milking barn during thu
night. The scent of the stable, however
we'll kept, will injure the milk and spoi
the nice flavor fresh butter should have
An open shed q little distance from the
barn, your woodshed or a cool Kitchen
is the only proper place for keeping
milk over night.
8. Insist that your milking is done il
a clearly manner. Too much pains can
not be taking in this particular. Care
l~essness here will entail a great loss OF
the manufacturer and insult the con
sumner. .
4, Bed your COWS with sawdust, j
possible; it will keep your COWS clear
and the stable sweet.
s. Do not under any, circumstances
leave your pals and strainer at the barr
over night. Please carry them to thu
house and insist that they be properl.
washed both morning and evening
Much depends on this.
6. Use only tin pals for milking.
7. Tin strainer pals are the best tol
straining milk. Some dairymen ust
strainer pals and also a cloth stretched
across the can, thus straining the mill
twice. We advise this double s%trainine
of milk. 1t costs you but little trouble
while it will greatly add to the value o
the butter and cheese made from you
milk.-American Dairynaan.
Two Old Friends.