The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1880-11-13
HONE AND FARM.

The thorough housekeeper suns ana
treats her straw tick to wasmngS AZ"
refllings twice or thrice season'
CRACKERS tina: are not fresh can be
made to appear so by putting them into
q hot oven for q short time. watch
them carefully, as a minute TOO long
will serve to brown and spoil tnem.
KING GEORGES PUDDISa:.one pint
Of bread.crumbs, half-pint OF Hour tea
spoonful of baking.powder s'l'eo IN
flour, a little salt, half a pound OF rals'
ms, quarter of a pound OF cu1rants'
quarter of a pound of chopped suet,
coffee. cupful of milk, one egg; tied
tiohtly in . BAG and boiled three hours;
t0 no eaten with hard sauce.
RrroRE the bucKwheat season fairly
begins, fresh gingerbread is nice with
coffee for breakfast; it is convenient to
make il sometimes when you haven't
bread enough for breakfast and dinner
both. A simple way of making 1t IS to
take one tcacupful Of molasses' four ia
blespoonfuls OF hot butter or lard Sur IN
a. much flour as you can, then put a
teaspoonful of saleratus, heaplns one
Of oirrer. into teacup and fill the cup
almost full of boiling water; oeat 'nls
into the dough little at time.
FEEDING PouLTRY.-ls it not little
strange. saws q correspondent Of the
: Couut,v Gentleman, why we see SO many
people feed soft food to the poultry on
the ground, where they step IN 1t and
; scratch it. and thus waste large part
Of ftp Some drop it on boards, but
, much is wasted even then. have found
J that u trough to put the food in IS mncf
/ the best. but it should have Stats nailed
!: on all around it, far enough apart tol
J hens to nut their heads between to &c
!. at the food, and with cover on top II i
protected from all foul matter.
A FlRsr-RArE PUMPKIN PiE.-Cu
the pumpkin in half, put il IN a drip
oins.pan, skin side up Cater seeds ar
4 remoyed), in q slow oven; bake unit
4 all the rood can be easily scraped trof
- The rini with spoon; if it is as brow
II as nicely baked bread, all the better
:. mash finely, and to one quart add on'
4 quarter pound OF butter while hot; VINE Nc,
"a cool. swecten to taste; one pint OF mi
# or cream (if cream be used, three egs
70 .s are sufficient; if milk, four will be be Dc
" teri. beat them separately, stir in yelk
r. : two ,easpoonfuls Of cinnamon, one
- nutmeg, y wine-gass of wine or brandy
~ lastly. add the whites of the eggs, st,
cs RING but little after they are added toll
70 mixture; bake in quick oven.
It To PREPARE FIRsr-cLAss SAusAf
Sc MrAr.-We have used the following Il
I'd many years, and know of none better
n. SO good: 70 fifteen pounds OF the lei
or Of fresh pork add five pounds OF the I;
at Having removed the sinews, skin a.
We cristle. chop both the lean and tat
e: fine as possible and mix we'll togeth'
ut. Rub to i powder sufficient sage lea,
ay to make four ounces; mix the sage VI
he two ounces of fine salt, one ounce
cir black pepper, and a quarter ounce
nd CAYENNE; add this to the chopped M
on and mix thoroughly. Either stuff
ri sausase-skins at once, or pack the M
closely in stone jars, keep in q G
Of place and cover securely. When ihl
aus wanted for use, make some OF it /
IT, small flat cakes, dredge with flour ;
No fry we'll. They can be fried in II
ren own fat.-Cor. Country Gentleman.