Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-05-13
| salt and teaspoonful of pulvorized

salt ana teasp0Onful OF pulvor1zed
sugar; mix dry: break four eggs and
beat up whites and yolks, and pour -four.
salt and sugar into them; stir thor
oughly, then last add quart of milk
take clean thin frying-pan. and use
only the best butter, about n tablespoon.
full will suffice; when the butter is hiss
ing hot, but not brown, pour In the bat
ter; they ought TO cook through from
the lower side; roll up before serving,
and powder with pulverized sugar
serve as hot as possible, and eat with
lemon juice. If you want to stripe them,
heat skewer, and. having added sugar
outside, apply the hot iron in streaks.
FRICAssEE OF CALF's ToNGUB.-Boil
the tongue one hour; pare and cut into
thick slices; roll them in flour and fry
in dripping five minutes; put the
tongues into saucepan; add sliced
onion, thyme and parsley; cover with a
cupful of your soup or other gravy /;
simmer half an hour, covered tightly
take up the tongues and keep them
warm; strain the gravy, thicken, put in
which the peel has been taken; boil one
minute, and pour over the fricassee.
Dairy Notes.
In the manufacture OF butter the GUS
tom has become general after churning
10 wash the butter with cold brine of
greater or less strength, not only to
wash IL once, but twice, If the first
washing does not remove every trace
of buttermilk.
An exchange says that white-oak
firkins soaked for two days in sour
milk, when washed out and soaked one
day in strong brine, and then rubbed
thoroughly with salt make the best ves-
seis for packing butter.
The secretary of the Royal Agricul-
tural society, of England, advises to
stop the churn when the butter is The
size of pin-head, draw off the butter
milk and water, and repeat this water
bath until no buttermilk remains. In
this he differs from many dairymen,
who churn until the butter reaches the
size of wheat grains.
Butter must be packed while perfectly
fresh. Immediately after the final
working it should be put away in the
packages.
Mr.. Y. A. Willard expresses the be-
lief that "ropy" milk is due to weeds,
bad water and bad treatment to cows,
and Professor Englehart once said he
knew it was weed. DIR. Lehman has
known it to stop when cows were
changed from good to bad water, and
rs for weeds the disease appears atsall
times.
A Canada correspondent recommends
when butter will not come" placing a
small piece of fresh butter in the churn,
which will cause the globules tc gather.
If that fails, the best way is TO place
the cream in q vessel and put that ves-
sci in another containing hot water on
the top of stove. Bring the cream to
temperature of about eighty degrees,
then churn.
Household Hints.
The best meat requires the simplest
preparation.
Never mix or place on the same dish,
meats or vegetables that are unlike in
flavor.
To boil meat, when the meat is to
be eaten, plunge it in boiling water, so
as TO scar the outside and retain the
juices.
To make soup, when the object is to
extract all the Juices from the meat,
cut up in small pieces and put on in cold
water.
To roast meat properly. the air must
have free a.cess to It. This Is the rea-
son why meat roasted before an open
fire is more palatable than that roasted
(baked) in n close oven.
Cheap utensils, of whatever kind, gel
out of order easily and usually cumber
the kitchen, and annoy everybody who
has anything to do with them. In al
things relating to cookery the best is the
cheapest.
Neatness is the first virtue in the
kitchen. The dishes of careless cook
all have a mixed flavor, as if cooked in
one pot. The general rule is TO cook
long and slowly, with an even heat. 90
as to reach every part. Frying ought
to be the last method for cooking
meats. Broil, boil, roast, stew or bake
in preference.