The Republican. [volume] (Oakland, Md.) 1877-current, 1880-06-05
HOME AND FARM.

shortening, one tablespoonful of sugar,
Graham to make batter like Johnny
cake.
| SALLY LUNN.-One pint flour, butter
half the size of an egg, one teacup milk,
one egg, two tablespoons sugar, one
teaspoon cream-tartar, one-half tea
! spoon soda, one teaspoon salt. Bake
twenty minutes.
To USE STALE BREAD.-Soak the
bread in hot water until SOFT when cold
add two eggs, half cup of sweet
cream, one teaspoon of soda, little
salt and flour to make stiff batter like
tritters. Fry in hot lard or boil in
water. To be eaten with sirup or what
ever liked.
BROWN BREAD.-Three and half
cups Graham flour, two cups of Indian
meal, two-thirds of cup of sirup, one
pint of milk, one pint of water, Cor if
you have not plenty of milk use all
water,) one teaspoonful of saleratus and
one teaspoonful of salt. Steam four
hours. 1t is excellent.
CLEANING STOVES OF AsHEs.-To
clean stove hearth of ashes after coal
cinders and ashes have been removed
from the pan, do not use a brush or
broom, as that makes dust. But take
a wooden cloth, or even " WORKOUT"
cotton stocking, or piece of woven I'M
derwear stuff, and wipe off the hearth.
GINGER SNAPs.-One even cup of but
ter, one cup of brown sugar, two cups
of molasses, teaspoonful of salt and
two of soda. Any spice liked and flour
to roll out. Put all but flour into a
clean pan and boil five minutes. Then
remove from fire and at once begin to
add -four. Work as rapidly as possible
and bake in quick oven.
GERMAN TRIFLE.-Put one quart of
Strawberries, or any other fresh fruit,
in the bottom of a glass dish; sugar the
fruit, cover it with layer of macaroons,
pour over it a custard made with one
quart of milk and the yolks of seven
eggs, well beaten; sweeten to your taste !;
when cold place on the top the eggs,
beaten to a stiff froth, with a little
sugar.
To CLEANSE COTTON GooDs.-Add
to hot rain water an amount of wheat
bran equal to one-eighth of the fabric to
be cleansed, and after stirring well for
five minutes, add the goods; stir them
about with clean stick and bring the
article to boil. Allow the mixture to
cool until the goods can be washed out,
after which rinse them well.
SILVER CAKE.-Two cups of granu-
lated sugar, one small cup of butter,
two even cupfuls of sifted flour, whites
of twelve eggs, juice of one lemon.
Cream the butter, then add the sugar,
stirring until very light. Beat the eggs
to a stiff froth. Add the -four to the
butter and sugar, then the whites of
eggs and stir all to even lightness. Bake
in small square tins. Rose water may
be used for favoring the icing.
! CHICKEN A LA CREME.-Cut the
chicken up, stew in pan of water until
done; then make thickening of cream
or rich milk and flour, seasoning with
butter, pepper and salt. Have ready
baked pair of shortcakes, made as for
pie crust, but rolled thin and cut in
small squares. Lay the crusts on dish
and pour over them the chicken and
gravy while all are hot. This is a de-
licious substitute for chicken pie.
RAGoUT OF BEEF.-One and halt
pounds of beef, either round or neck;
cut the meat in pieces two inches
| square, brown it in either butter or drip
pings enough to keep it from burning /;
add tablespoonful of flour, and when
the -four is brown the meat must be COW
cred with boiling water; then season
with pepper and salt. Let it cook slowly
until tender. The water is to be re-
plenished as it boils away.
SKINNED MILK is best given to young
chicks when it is sweet and mixed with
corn-meal in the form of mush, or with
bread stepped in it. Otherwise the
milk should be curdled, heated, and the
curd separated and given by itself.
The peculiar structure of the fowls
stomach, of which the gizzard is a por-
ton, makes hard food, to some extent,
indispensable; mushy food is never
healthful for poultry of any kind; Oh
this account milk is admissible only in
small quantities, and very seldom, ex-
cept in the shape of dry curd.
ASPARAGUS SoUP.-Select about two
dozen of good asparagus stalks; boil
these thoroughly in enough water to
cover them; quarter of an onion
boiled with the asparagus is an improve
ment; when tender, take the asparagus
out of the water, saving the water, and
removing the onion; cut the asparagus
into small pieces, of course only the ten
der part, and put them in mortar,
adding little of the water; must be
pounded until perfectly smooth; now
take some sifted flour, a dessertspoonful,
bit of butter as big as an egg, and a
very little pulverized sugar; mix well,
and then put on the fire until it melts,
stirring all the time add this to the
pounded asparagus and the rest of the
water; when it has boiled few min
utes, mix the yelk of one egg with a
tumblerful of cream, and add this; if
properly made, it wants no straining /;
use salt and pepper to taste, and very
little nutmeg one stalk of asparagus
may be left, which may be cut in thir
slices, and added last.
The Chinese EmperOr's Tree.