Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1880-11-27
Farmer and House.Keeper.

size OF an egg, one c0c0anus graf
ed Tor one cup of desicated cocoa
NUT three pints 0f'coifee or gran
ulated sugar, two teaspoons flavor
ing, lemon or vanilla ; boil slowly
until stiff W en- tried in water or
on snow; then take fork or
knife and beat rs the whites of
eggs, until stiff like fosting.-
While yet warm make rapidly
into small balls with the hands,
and place on buttered plates and
set in cool place to stitfen. This
recipe will make about 200 creams,
and if made properly they will be
creamy on the inside and as those
we buy, besides being much fresh
er.
CRANBERRY SAUCE.-To each
quart of cranberries, when suffi-
GENTLY cooked, add ONE pound of
white sugar let it bolt few min
utes and turn into m ,llds or bowls
until cold it will keep shape and
be an ornament to the table.
CoCoANUT PUDDING. - Take
half pound of desiccated cocoa
nut and two thick slices of bread ];
put them to soak in a quart OF
milk for two or three hours, then
add an ounce of butter, two ounces
of sugar. the yolks of four eggs
and a saltspoonful of salt; beat the
whites to a stiff froth; add them
to your pudding, and bake in a
hot oven for three-quarters Of an
hour. Serve hot.
PUMPKIN PIE.-Stew the pump
kin very dry, indeed take pint
of rich cream, or if this is not. OBJ
taiuabie, half a pint of warm milk
with one quarter of a pound of but
ter stirred we'll into it; beat eight
eggs very light, and stir them into
the other ingredients, together
with sugar enough 40 make it
sweet; add to this grated nut
meg, large teaspoonful of pow
dered mace and cinnamon mixed,
wine glass of rose water land a
glass of wine mixed together, and
tiny pinch of salt; beat all to-
geiher very hard, ard bake in a
rich paste.
SETTLING COFFEE. After u.s.
ing the white of an egg TO settle
coffee, one is frequently puzzled
to dispose of the yolk. If it is
beaten and stirred into the milk
designed for the coffee, it will so
closely resemble cream that few
will notice the difference. | sell
dom use any thing besides cold
water to settle my coffee. l cover
the coffee with cold water and
place it where it will readily boil ;
then fill the pot with boiling wa
ter and set where it will merely
simmer. Just before bringing to
the table l add half a cupful OF
cold water. which settles it nicely.
SALT IN AGRICULTURAL.-No
doubt common salt isabout to take
up a prominent place as one OF
the cheapest, as it is one of the
best, though not the strongest fer.
tilizer. Many farmers, practicians
and observers, have pretty nearly
arrived at the conclusion that q
little salt for most of the crops is
nearly of as much benefit to them
as are regular rations OF 1t to the
whole line of domestic animals.
SOAKING THE CLoTuEs.-I am
afraid our inexperienced house.
keepers will get into trouble by
soaking their clothes too much
1 suspect they will often have tC
use hard water for washing, My
boy has seen me soaking the
clothes over night, sometimes late.
ly with the idea that, 1 was gain.
ing time, but think now that !
have usually lost more than l have
gained by the operation. A brief
soaking in warm suds just before
washing is much more effective, ]
think. To soak clothes in hard
water is worse than useless.-A
Housekeeper.
To BLEACH.-Into eight quarts
of warm water put one pound oil
chloride of lime; stir with a stick
q few minutes, then strain through
a bag of coarse muslin, working
it with the hand to dissolve thor
oughly. Add to this five buckets
full of warm water, stir it we'll, pu
in the muslin /; let it remain in ont
hour turning it over occasionally
that every part may get thorough
bIeached. When taken out, wasl
well in two waters to remove tn,
lime, rinse and dry. This quaint
ty will bleach twenty five yard
of yard-Wide muslin. This mus
lin will bleach more evenly ant
quickly if it has been thoroughly
wet and dried before bleaching.
To Prevent Wrinkles.