The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1878-10-30
FARM, GARDEN AND HOUSEHOLD


Recipes.
BATTER PUDDING quart of milk.
four eggs, six spoonfuls of flour, a little
salt ; bake twenty minutes.
BATTER PUDDING WITH APPLES
Take one quart of milk, four eggs, Six
spoonfuls Of -four, salt, sliced apples to
fill the dish.
BuNNs.-Take one cup sugar, one cup
of sour milk, one of raisins, small cup
butter, one teaspoonful of soda. Flour
enough to mix stiff.
Co1oaNE.-Oil of lavender, three
drains oil of lemon, three drams ;
oil of rosemary; three drams oil OF
cinnamon, twenty drops cologne spirit,
six pints. Filter through paper.
APPLE PupD1Na.-Make pastry as
for apple dumping roll it out +; lay it
on pudding cloth pile up some sliced
apples sprinkle plenty of dark brown
sugar on, and cinnamon or nutmeg
add half cup of water gather up the
edges of the paste together tie the
cloth loosely; boil an hour and half.
To Fry CHICKENS. Many people pre-
fer chickens fried to any other way.
Dissect, salt and pepper with cayenne /;
roll the pieces in -four and fry in lard.
When done, pour off the lard and put in
a quarter of pound of butter, teacup-
full of cream, a little -four, and some
parsley scalded and chopped fine for the
sauce.
BEEF TEA.-Cut in small pieces
pound or more of beef, depending upon
how much tea you wish to make put
the beef into a pitcher; or any earthen
vessel, covered tightly. To q pound OF
beef add little salt and pint of cold
water; let it steep two hours. You will
have pint of tea set it too cool long
while, to get off all the fat.
SILVER CAKE.-Two teacups Of white
sugar, three-fourths of a cup of butter,
one cup of sweet milk, four cups of -four,
whites of four eggs beaten to froth,
one teaspoonful of soda, two OF cream
tartar flavor with vanilla, nutmeg or
lemon. First rub the butter and sugar
to a cream and then add the other in
gradients =; bake in quick oven.
POUND CAKE.-Eight eggs beaten
separately; not quite one pound OF but.
ter one pound of powdered sugar not
quite one pound of prepared flour, or
-four with two heaping teaspoonfuls OF
baking powder. Beat the yelks, sugar
and butter together, then add the beaten
whites and -four by degrees, alternating
until both are stirred in; favor with
lemon.
GINGER SNAPs.-Take half pound of
sifted -four, a quarter OF pound of best
butter, quarter of pound OF pulver.
lied sugar, two eggs and two ounces OF
ground ginger; beat the butter to
cream, then add the -four by degrees,
then the sugar and the ginger; mix the
whole into a smooth, stiffish batter with
the eggs lay out this mixture on but
tered tins or paper OF little distance
apart, so as to allow the cakes to spread.
Bake in slow oven.
Corn STARCH PUDDING. - Boil one
quart OF milk, then beat the yelks Of
four eggs with four tablespoonful OF
corn-starch and little milk stir into
the boiling milk, let it boil up once, and
turn into a pudding dish; then beat the
whites of the eggs to froth and add
four tablespoonfuls of white powdered
sugar cover the pudding with the mix
ture, and set in the oven and brown
lightly. Flavor with vanilla, lemon,
etc. The fros::ng is improved by adding
a flavor to it.
CHow-CHow.-Take fifty small pickles,
two quarts of silver onions, two quarts
of green string-beans, one dozen green
tomatoes, three heads OF caulihower;
let the onions stand in brine twelve
hours, then peel. If the beans are large,
break them. Slice the green tomatoes,
cut up the caulihowers /: let oil stand in
brine twenty.four hours. To one gallon
of vinegar use one pound of mustard
common is the best), mix it with lit
tie vinegar and add it to the rest. One
or two tablespoonfuls of oil of mustard,
one tablespoonful of cayenne pepper
use more spices if preferred. Tie the
spices in white cloth and boil in the
vinegar before adding the mustard. It
can be put in preserve jars in alternate
layers fill three-quarters full; when
filing the jars add here and there little
red and green pepper fill up with the
mustard; make air tight.
Canned Fruits In Demand.
The home and foreign demand for
canned fruits and vegetables is yearly
on the increase. So say prominent
Gamers and dealers. Every successive
season brings forth some new idea.
Last year Delaware establishment un-
dertook to put up small quantity OF
preserved blackberries and huckleber-
ries as Oh experiment. The venture
proved success, and it is anticipated
that these fruits will henceforth occupy
q prominent position IN the ranks OF
canned goods.
Nearly every kind of fruit is now pre-:
served by the canning process. Canned
apples, strawberries, huckleberries,
cherries, grapes, peaches and pineap-
pies are largely exported to England.
So, also, are asparagus, peas, corn and
tomatoes, in the vegetable line. A large
number of American Gamers have speci.
mems of their products on exhibition at
the Paris Exposition, and it is calculated
that the fact will result in very con-
siderable increase in the foreign con-
sumption. One exhibitor has already
received an order from Paris for 100
cases of canned pears, and several sam. !.
pie orders have been re"eived from diff
ferent parts of the continent. There is
also an active foreign demand for canned
soft crabs, shrimps and salmon.
"You would be astonished to learn
how the consumption of fruit buffers is
on the increase" says manufacturer.
"The trade is nearly doubling itself
every year. We now make butter out
of peaches, plums, apples, ounces and
pears. From what We learn from the
grocers the consumers are mostly to be
found among the poorer classes, who
find the prices-from fifteen to twenty
cents per pound-very much more all
vantageous than that charged for milk
butter. We have received few sample
orders for this class of goods from Eng.
land, but our agents do not give lls
much hope that large foreign trade
will be developed. Still, as I have said,
the home demand is increasing at an
enormous rate"
The Gamers represent their trade as
of very risky character, in pecuniary
sense. Sometimes they will buy large
stock of fruit at what they consider the
lowest figure the market can stand.
After the purchase has been concluded