Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1880-05-01
FARM AND FIRESIDE.

FARM AND FIRESIDE.
Good milk requires good, sound
food, and large yield of milk requires
large supply of good, sound food.
Nice Pudding Sauce.-One cup su-
gar, one egg, one heaping tablespoonful
of butter to be beaten to a cream, one cup
of boiling water to be quickly stirred in
just before serving. Flavor to the taste.
Cows remove more from the pas
lures than their droppings supply; there
fore it is a good plan to spread manure |
over them sprinkled with plaster to save |
the ammonia for the young grass in the |
early spring.
-Old-Fashioned Indian Pudding
One quart of buttermilk; two eggs; a
few dried berries and a teaspoonful of
saleratus. Stir in Indian meal to a stiff
batter Boil two hours in pudding
bag, with a piece of salt pork in the
water.
Good Doughnuts.- a quart of
new milk, one cup of hop emptyings
and prepare the same as for bread. When
light, add half pound of sugar, half
pound of butter, three eggs, little salt
and pinch of soda. Cut square, and
fry in hot lard. Season with nutmeg.
Vegetables require rich food. In
getting ready for spring vegetables, do
not forget to pile on the manure. 1t is
the rank, rich growth which gives the
agreeable tenderness, and without an
abundance of manure this cannot be Sc
cured. Deep soil is also a great element
of success in this branch of husbandry.
-'' Every lady her own lamp-shade
maker,h seems to be the motto now-a-
days. The New York Mail tells of
pretty pattern which anybody can follow
| and which is not very dear. 1t consists
of three-inch satin ribbon, gathered on
an elastic to fit over the porcelain shade,
and heading a fall of lace into the edge
of which crimson silk fringe is tied.
Corn Meal Pudding.-Five table
spoonfuls of corn meal, one quart of
milk, five eggs, two tablespoonfuls of
sugar Cor to the taste); boil one pint of
milk and stir in the meal until thick,
then pour in the remainder of the milk,
eggs (well beaten), and the sugar, add
ing raisins or currants if liked. Bake
until a good brown, and eat with cream
OF hard sauce of butter and sugar.
Union Cake.-Two cups sugar, one
half cup butter, three-fourths cup of
sweet milk, three cups flour, whites of
six eggs, one-haf teaspoonful soda and
one teaspoonsful cream of tartar. Gus
tard for the layers-one pint milk, one
half cup of sugar, two eggs, two table
thick cream and spread between the lay
ers when cool. Flavor to the taste.
Number and moderate variety of
) dishes at a meal are more troublesome in
preparation, but not necessarily more
| Ct, HI oil
less costly than steaks and roasts. Cheap
er cuts of meats, and variety of vegeta-
bles, with soups and stews, and plenty
of bread are cheaper than more costly
cuts of meat, with less variety, and
equally nourishing.
One who knows the labor of beating
eggs for pound cake says that the cake
will be just as nice if they are not beaten
: at all. Cream the butter and sugar to-
gether until smooth, then stir in first s
handful of the flour, next two eggs
another handful of flour, two more eggs
, and SO until you have it all mixed; add
the f1avoring, stir few minutes and ii
is ready for the oven.
Ginger Cakes.-One cupful each O.
sugar, butter and molasses, two eggs
two tablespoonfuls of milk and two o
, vinegar, one heaping tablespoonful o1
ginger and one level full of soda; mix
!, these ingredients thoroughly in a large
dish, lastly adding the soda dissolved in
8 the milk. Then mix in flour until of the
consistency of soft dough. Roll out thir
and bake on pie-pans in a quick oven.
, The most simple way of cooking oa
, meal is by making mush in the follow
5 ing way: First wet coffee-cup full O.
; oat meal in cold water Ito prevent thu
mush being lumpy;) then stir into thi
} three pints of boiling water; let this boi
3 half an hour, stirring frequently; the1
t add salt to taste, and boil another hal
2 hour. This is nice for any meal, break
t fast, dinner or supper, and makes a goo(
$ simple dessert for dinner by serving witt
l cream and sugar.
Table Decoration s.-Nothing is pref
tier to grow in an epergne dish than moss
using the large feathery and matted
kinds, and arranging them so that th'
struggling parts are tucked in. Spray
. of ivy, small ferns, especially the com
l mon polybody and hart's stongue-which
/, when rooted, last for weeks-may be in
e terspersed, and the whole should b.
t sprinkled well every day. If it is occa
: sionally put out for couple of hours
q soaking in the rain, the dish will keel
S green for weeks. This will require nc
t cotton wool; but pretty green for grow
:, ing in wool may be had by cutting OF
t the tops of carrots, with their crown
!, leaves, and setting them as close togeth
L er as they will lie. They should be KEEP
: rather moist.
Beef Kidney and Onions.-Peel an.
u chop two onions, mix them with anequa
{ e quantity of stale bread, grated and seasol
d them with teaspoonful of salt and quar-
: ter of saltspoonful of pepper. Cut
J very fresh beef kidney in halves, remov
J all the white fat from the inside, fry th'
kidney ten minutes on each side in jus
!, enough fat to prevent it sticking to tn
) pan; season it on both sides with salt ant
Z pepper; take it up on hot dish, ant
Il keep it hot where it will not dry or hard
= = en-; then fry the chopped onion and brea'
u for five minutes in the fat in which th'
kidney was cooked, and serve then
around it. Bear in mind that kidne,
) should always be cooked quickly, nc
+ more than twenty minutes being requires
:, to prepare large one; if cooked longe
q than that time the, kidney will be hard