Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-07-25
FARM AND PRESIDE.

! L
greenness in onions and potatoes that rem
ders them hardest to digest. For health's
sake. put them in warm water for an hour
before cooking.
| The only kind of stove with which you
can preserve uniform heat is gas stove;
with it you can simmer a pot for an hour
or boil it at the same rate for twenty
minutes.
! Good flour is not tested by its color.
White -four may not be the best. The test
of good -four is by the amount OF water 1t
absorbs.
In cooking fowl, to ascertain when it
is done, put a skewer into the breast and
| if the breast is tender the fowl is done.
A few dried or preserved cherries, with
| stones out, are the very best things posi-
BILE to garnish sweet dishes.
Single cream is cream that has stood on
| the milk twelve hours. It is best for tea
and coffee. Double cream stands on its
milk twenty-four hours, and cream for
butter frequently stands forty-eight hours.
Cream that is to be whipped should not be
butter cream, lest in whipping it change
to butter.
To beat the whites of eggs quickly put
in pinch of salt. The cooler the eggs the
quicker they will froth. Salt cools and
also freshens them.
In boiling eggs hard put them in boiling
| water ten minutes and then put them in
cold water. It will prevent the yolks
from coloring black.
You must never attempt to boil the
dressing of clear soap in the stock. for it
will always discolor the soap.
In making any sauce put the butter and
flour in together and your sauce will never
be lumpy.
| Whenever you see your sauce boil from
the side of the pan you may know your
flour or cornstarch is done.
Boiled fowl with sauce, over which CRATE
your yolk of eggs, is magnificent dish for
luncheon.
Tepid water is produced by combining
two-thirds cold and one-third boiling.
To make maccaroni tender, put it in
cold water and bring it to boil. It will
| then be much more tender than if put in
hot water or stewed in milk.
The yolk Of eggs binds the crust much
better than the whites. Apply it to the
edges with a brush.
| Old potatoes may be freshened up by
plunging them into cold water before
cooking.
Never put pudding that is to besteam-
ed in anything else than dry mould.
| Never wash raisins that are to be used
in sweet dishes. It will make the pudding
heavy. To clean them wipe in dry
towel.
To brown sugar fer sauces or pudding
put the sugar in perfectly dry saucepan.
If the pan is the least bit wet the sugar
will burn and you will spoil your sauce
pan.
Outlets and steaks may be fried as well
as broiled, but they must be put in hot
butter or lard. The grease is hot enough
when it throws off blush smoke.
The water used in making bread must
| be tepid hot. If it is too hot, the loaf will
| be full of great holes.
To boil potatoes successfully: When the
the skin breaks, pour off the water and let
them finish cooking in their own steam.
In making crust of any kind do not
melt the lard in the flour. Melting will
injure the crust.
SEEDING TO GRASS ALoNE.-Last year
the writer sowed piece of fallow ground to
orchard grass and clover, on the first day
of August. The ground was thoroughly
prepared in July, and was top dressed with
short manure narrowed in. Three BUSH
els, AZ pounds of orchard grass seed, and
half a peck of clover were sown and COW
cred by drawing a smoothing plank dlago-
| nally across the harrow marks This COW
cred the seed evenly, and smoothed the
ground. The present year one crop Of hay,
equal to tons per acre, was taken in May,
and the after growth will give second
crop in August or September.
APPLE FLoAT.-Mash quart of codsss
died or cooked apples through sieve,
sweeten with six tablespoonful sugar, and
flavor with nutmeg. Then add the apples,
a spoonful at a time. to the whites of four
| eggs, we'll beaten. Put a pint of cream,
seasoned with sugar and nutmeg, at the
bottom Of your dish, and put the apples On
! top.
Cows.-A cool, dark, clean stable for
the cows, is for many reasons preferable,
to hot pasture in the middle of the day.
Cows that have been kept up on a moder-
ate feed, will shrink in their milk, on be-
ing turned into luxurious pasture on a
hot day. Dry earth or sand makes bet
ter bedding than straw during the hot sea-
son.
CORN should not be neglected in the
hurry of harvest. Frequent cultivation
hastens growth and the maturing of the
crop. To see the difference, leave row
or two uncultivated. Much hand work
later in the season may be avoided by a
little work with the cultivator, and by
keeping the weeds down.
| RAW PUMPKIN PIE.-One pint of new
milk, three well-beaten eggs; sweeten and
spice to taste; then stir in gradually four
heaping tablespoonful of grated pumpkin.
! Place the crust in deep tin, then pour in
| the mixture and bake brown.
SHEEP.-Keep ewes intended for the
butcher;by themselves, and feed literally.
A quart of mixed ground feed or bran, and
oil cake meal, will soon bring them into
marketable condition. Keep stock sheep
in light pasture, and give handful of
feed daily. Provide shade of some kind.