Ashtabula weekly telegraph. (Ashtabula, Ohio) 1880-1886, 1880-11-05
HOME AKn Farm.


THE thorough housekeeper suns and
treats her straw tick 70 washings and
rehllings twice or thrice a season.
CRACKERS that are not fresh can be
made to appear 30 by putting them into
q hot oven for a short time. Watch
them carefully, as minute too long
will serve 70 brown and spoil them.
KINo GEoRgE's PUDDINe.--Onep pint
OF bread-crumbs, half-pint Of -four, tea
spoonful Of baking-pOwder sifted in
flour, little salt, half pound Of rails
ms, quarter Of n pound Of currants,
quarter Of pound Of chopped uet,
coffee. e.cupful Of milk, one egg; tied
tightly in bag and boiled three hours I;
TO be eaten with hard sauce.
BEFORE the buckwheat season fairly
begins, fresh gingerbread is nice with
coffee for breakfast; IL is convenient TO
make 1t sometimes when you haven't
bread enough for breakfast and dinner
both. A simple way of making IL Is 10
take one teacupful of molasses, four ta-
blespoonfuls Of hot butter or lard, stir in
as much flour as you can, then put a
teaspoonful Of saleratus, heaping one
OF ginger, into teacup and fill the cup
almost tull OF boiling water; beat this
into the dough little at a time.
FEEDING PoULTRY.--Is il not a little
strange, says correspondent of the
Country Gentlemdn, why we see so many
people feed soft food to the poultry on
the ground, where they step in it and
scratch it, and thus waste large part
of itP Some drop it on boards, but
much is wasted even then. have found
that a trough TO put the food in is much
the best, but it should have Stats nailed
on all around it, far enough apart for
hens to put their heads between to get
at the food, and with cover on top It is
protected from all foul matter.
A FIRsT-RATE PUMPKIN PIE.-Cut
the pumpkin in half, put it in a drip
ping-pan, skin side up (after seeds are
remOved), in a slow oven; bake until
all the good can be easily scraped from
the rind with spoon; if it is as brown
as nicely baked bread, all the better;
mash finely, and to one quart add one
quarter pound Of butter while hot when
cool, sweeten to taste; one pint of milk
or cream Cif cream be used, three eggs
are sufficient; if milk, four will be bet
ter), beat them separately, stir in yelks,
two teaspoonfuls of cinnamon, one of
nutmeg, a awine-glass of wine or brandy;
lastly, add the whites of the eggs, stir
ring but little after they are added to the
mixture; bake in a quick oven.
To PREPARE FIRsT-CLAss SAUSAGE
MEAT.-We have used the following for
many years, and know of none better or
SO good: To fifteen pounds of the lean
Of fresh pork add five pounds of the fat.
Having removed the sinews, skin and
gristle, chop both the lean and fat as
fine as possible and mix well together.
Rub to powder sufficient sage leaves
to make four ounces; mix the sage with
two ounces of fine salt, one ounce of
black pepper, and quarter ounce of
cayenne; add this to the chopped meat
and mix thoroughly. Either stuff the
sausage-skins at once, or pack the meat
closely in stone jars, keep in a cold
place and cover securely. When this is
wanted for use, make some of it into
small flat cakes, dredge with flour and
fry well. They can be fried in their
own fat.-COr. Country Gentleman.