The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1879-01-23
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RECIPES, ETC.

A GOOD butter COW ought not to eat
less than six to eight quarts of meal
per day, but not clear corn meal. Bran
is not worth much to make butter, but
mixed with corn meal gives health and
thrift.
FRIED CAKEs.-One teacup of cream;
one egg, well beaten; piece of saleratus
the size of hickory nut; teaspoonful
of salt, and -four enough to make them
roll out thin. Fry in hot lard until of
a light brown.
STOVE CEMENr.-Cracks or joints in
stove may be easily closed in a mo-
ment with composition consisting of
wood ashes and common salt made into
a paste with a little water, plastered
over the crack. The effect is equally
certain whether the stove be hot or cold.
MrNCE PIE WITHOUT MEAr.-Five
cupfuls of chopped apples, one cup
chopped raisins, one cup citron, one
cup currants; add molasses, sugar, a
little salt, teaspoon cinnamon, mace,
cloves, nutmeg; orange-peel if you like,
or almonds; wet with cider.
To KEEP the animals in good condi-
ton, or increasing in weight, should be
the object of every farmer during the
winter season. To permit loss of
weight after the summers feeding, is
to waste the food both in winter and
summer. 1t costs more to get an ami
NAL fat than to keep it fat.
STARCH.-There is no better way for
making nice starch for shirt bosoms
than to boil it thoroughly after mixing.
adding a little fine salt and few shaw
ings of star or spermaceti candle; the
,k- -oI H. 20
as sperm. Let the starch boil at least
ten minutes, and it will give gloss. if
| neatly ironed, fully satisfactory to the
exquisite taste of a dandy
CHICKEN CHEEsE.-Boil two chick
ems in merely water enough to make
them tender; take them out when done;
very fine; season with salt, pepper and
butter, and return them to the water in
which they were boiled; cook until the
liquid is nearly gone; pour into deep
dish; lay plate over it; put on a weight
and set away in a cool place. When
ready to be eaten cut it iE slices and it
will be as firm as cheese, and is very
nice for Sunday evening tea.
/! GAME PUDDING.-Game of any de.
scription can be made into puddings,
| duu WHICH, party UOuCu, well ePACCu
with minced trufae or mushroom,
mace, and a Glove of garlic, and boiled
within q rich paste, they are very rich,
and the paste particularly fine, as il
absorbs SO much of the gravy; but the
boiling deprives the game of much Of
its high havor-and q woodcock or 8
snipe should never be so dressed, a.
they lose all the SAVIOR of the trail.
Boston APPLE PUDDNG.-Peel and
core one dozen good apples, cut then
small, put them into q stewpan with .
little water, cinnamon, two cloves, and
the peel of q lemon; stew over a slow
fire till soft, sweeten with moist sugar
and pass it through the hair sieve; add
the yelks of four eggs and one white
quarter of a pound of good butter, hal
q nutmeg, the peel of q lemon, grated
and the juice of one; beat well together
line the inside of a pie dish with gooG
puff paste, and bake half an hour.
Potato PUFF.-Take cold roast mea
beef or mutton, or veal and ham to
gether-clear from gristle, cut small
and season with pepper and salt, ant
cut pickles, if liked. Boil and masl
some potatoes, make them into a past.
with an egg, and roll out, dredging
with -four. Cut round with saucer
put some of the seasoned meat upoI
one-half and fold the other like puff
pinch neatly round and fry q igh
brown. This is good method o
warming up meat which has beer
cooked.