The Republican. [volume] (Oakland, Md.) 1877-current, 1878-01-12
AGRICULTURAL AND DOMESTIC.

Sponge Congratulations cup sou
milk, one cup molasses, one-half cul
butter, two eggs, one and one-half tea
spoons soda, one quart flour, ginger tt
taste.
Gems. One quart of flour; tn,
same of sweet milk; two eggs, heater
very light, and little salt. The gen
irons must be very hot and the oven tn,
same.
-Molasses Cookies.-Two cups O.
molasses, one cup of butter, three eggs
one teaspoon soda, one teaspoon gin
ger, pinch of salt, and flour enough
to roll without sticking to the mold
ing-board.
Feeding for Weight.-In three pens
three hogs, each nearly full grown ant
about equal in weight and thriftiness
were fed four months as follows: One
pen, soaked corn; one pen, cooked corr
meal; one pen, dry corn. At the close
of the experiment those fed on dry
corn had made the most weight.-Pro
Queer.
Raised Doughnuts. Rub one-fourtl
pound butter into one pound of flour
then add five ounces sugar, two eggs
| about dessert-spoonful of yeast, anC
sufficient milk to make it into stiff
paste; let it stand to rise, then roll il
out and cut it into shapes with paste,
cutter, and boil them in lard till they
are of a nice brown color.
Sponge Cake.-Two eggs, beaten
and poured into a teacup and the cup
filled up with sweet cream, one cur
sugar, one and half cups flour, two
teaspoons baking powder, or its equiva-
lent in soda or cream of tartar, flour to
the taste. This is excellent baked in
layers for jelly or custard cake, or is
good baked in loaf.
-Chickweed is an excellent barome-
ter. When the flowers expand fully
there need be no fear of rain for sew
eral hours. Should it continue in that
condition no rain will disturb the day.
When it half conceals its miniature
flower, the day is sure to be showery,
and if it entirely shuts up, or wells the
white flower with its green mantle, let
the traveller put on his great-coat.-
Portland Press.
"A Laundry Secret.-The following
recipe for doing up shirts will be found
of use to many housewives: Take two
ounces of fine white gum arabic pow
der; put it into a pitcher and pour on it
pint or so of water; and then, having
covered it up, let it stand all night. In
the morning pour it carefully from the
dregs into clean bottle, and cork it
and keep it for use. A tablespoonful
of gum water stirred into pint of
starch, made in the usual manner, will
give to the lawns, either white or
printed, look of newness, when moth
ing else can restore them, after they
have been washed.
Calls Head Cheese. Procure a
prepared head and put in warm water
sufficiently to entirely cover it; if any
part is out of the water it will become
discolored; put in with it one carrot,
four onions, half pound of sweet salt
pork, six cloves, a bunch of parsley, a
teaSpOonful summer savory, and three
bay leaves and one lemon; boil until
the meat leaves the bones, when skim
out and mince fine with the salt pork !;
taste, and if not salt enough add lit
tie, and any other spice; place in a
strong bag that has been wrung out of
boiling water, tie tightly and place a
moderately heavy weight on it; when
cold cut in slices for lunch or break
fast; the broth is nice strained and used
as soup.
Cream Chocolate. pound of
loaf sugar, pour on as much milk as the
sugar will take up; set it over the fire
until it is dissolved; boil slowly; do not
stir, but avoid its sticking; try it now
and then in little cold water, and
when it is ready to candy take it off and
beat it till you can cream it with a
spoon; add one tablespoonful extract OF
vanilla; continue beating till it is cool
enough to handle, then fashion it into
drops; put half a pound of chocolate
in deep plate over kettle of boiling
water until it dissolves. Take two
forks, dip the sugar drops into the
melted chocolate, lay them on buttered
paper till cold, then put them in tight
bottle. If the sugar graduates and be.
comes like sand it has been boiled toe
long, and you must begin again with
more sugar.
English Pork Pies.-The ingredi
ents for five pies are: Seven pounds Of
pork from the back of pig, seven
pounds of flour, one quart of water and
pound and a half of lard; cut the
meat in small pieces, carefully remov
ing all the fat; season with salt and pep
per, and put in cool place till the mex
day; break all the bones and place then
with the fat in pan on the stove with
little water; let them simmer all day
then remove the juice and put in {
cold place to jelly. To make the paste
place the lard and water in pan on tn,
stove and let them boil a few minutes
then pour slowly in the flour (Which
must first have little salt mixeC
through iD and stir with spoon til
cool enough to mix with your hands
be careful not to use more than tn,
quantity of water, as the paste must b.
stiff; put in a cool place for five or 81,
hours; then mold with your hands int
the proper shape; put in meat and jelly
and place a small piece of paste on top
cook for one hour.
How to Preserve Piano.
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