Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1880-11-20
Farmer and House Keeper.

a
milk, three-quarters pound sugar,
one half box gelatine. Put these
together and set over a kettle Of
boiling water; alter the gelatine
has dissolved, beat four eggs and
stir in. Leave over the fire until
it looks clear, then let it cool. -
Beat to a stiff froth one pint
cream, then add vanilla to taste. -
Stir all well together, and set in
a cool place with ice or snow
around it. When you add the eggs
stir thoroughly all the time, and
wher it is cool give it hard beat.
Put cake in d mould stuck tOgeth-
er with white OF egg, and put the
liquid inside, or serve the cake
liquid separately.
SNOW EGGS Wbisk the whites
of six eggs to a stiff froth, with a
little powdered sugar. Set one
quart of milk, sweeteged to the
taste, to boil; drop the egg froth
on it by tablespoonfuls few sec
Onds will cook them take them
out on sieve TO drain. When all
the egg froth is cooked, strain
what is left of the milk let it get
cold and mix gradually with it the
beaten yol2s of the eggs with any
davoring you prefer. Put the vessle
containing this into saucepan Of
water,and keep stirring on the fire
till the cream thickens. To serve,
pile up the whites in a platter,
pour the custard around them and
sprinkle the top with colored su-
gar or "huDdreds and thousands"
fine CONNECTIONS of different color
for this and similar purposes.
FRENCH BREAD.-As a rule
French bread is always sweet and
good, and two things contribute in
q great degree to th;s-that is, the
manner and form of baking. They
never make a thick loaf: no mat
ter what the size and shape, it is
always thin, and more than two
thirds crust They bake their
bread until il is perfectly cooked.
The ioaves being so thin, the heat
strikes through them very soon
after they are placed in the oven;
hence all the fermentation is stop
ped, while in the case of large
loaves fermentation continues to
go on after the bread has been in
the oven for some time, and of
course much of the sweetness Is
lost. Then in baking so long and
having so much crust, there is
peculiar sweetness given which
can be attained in no other way.
EPING FLOUR SWEET
Flour, like milk, though not so
much so, is affected by bad odors
of any kind, which it readily alb
serbs. Hence it should never be
kept where vegetables, onions, and
fish, and such Odorous Things, are
kept. Flour should always be
kept in a sweet dry, cool, ariy
room.
Miss Carson says: Potatoes at
any time of the year can be made
mealy If boiled in salt water and
drained and then covered with q
thick towel and left in the back of
the range five minutes.
If when bread is taken from the
oven the loaves are turned topside
down in the hot tins, and are al
lowed to stand a few minutes the
crust will be tender and will cut
easily.
There is'greenness in onions and
potatoes that renders them hard
to digest. For health's sake put
them iE warm water for an hour
before cooking.
Stock should go into winter
quarters in a thriving condition.
A little extra feed now to all kinds
of stock, unless they are favored
with good pastures, is very desir-
able. The cold weather and rain
storms of autumn are very trying
to stock, and they need their blood
to be made rich and warm by good
feed TO Withstand the effects of
such weather. Feed well now
Colman's Rural.