Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-01-09
ADV ERTISING RATES
FARM AND PRESIDE

FARM AND PRESIDE
HOME RECIPEs-(ALL TRIED).-Co1Ya
Breed. Take two teacups of small homis
ny, boil till soft, and while hot mix with
it very large spoonful of butter. Beat four
eggs very light, and stir them into the
hominy; then add pint Of milk stirred in
gradually: aud, lastly, half pint of corn
meal. The batter should be about as thick
as rich boiled custard; if thicker, add lit
tie more milk. Bake in a deep pan, with
a good deal of heat at the bottom, so that
it will rise quickly. a
Lamb Pudding. Take scraps of cold
lamb and slice Of ham; mince very fine.
and season highly with butter. pepper and
salt. Put it in deep dish. and mix tho.
roughly with a batter, made of three or
four eggs beaten separately, one quart Of
sweet milk, and a pint Of -four. Bake
about half an hour. Take the bones of the
lamb and spoonful Of butter and make a
nice brown gravy to serve with the pud-
ding.
Gut Cabbage Psckle.-Cut cabbage as
for slaw; to one gallon of cabbage add an
ounce of celery seed, an ounce of white
mustard seed, half ounce ground black
pepper, half teacupful of made mustard,
two pounds Of sugar, salt to taste, two
quarts of vinegar. Put all on the fire and
boil hard until the cabbage are tender.
Mss CPS Sally Lna.-Three eggs. one
pint Of milk, tablespoonful of lard or but
ter, two tablespoonful yeast, one of sugar,
and quart of flour.
Cannimg.-I read with interest the sug-
gestions about canning by Marian Har-
land. I have just finished my canning,
and want to tell housekeepers who have
never tried it a much easier way than
heating the cans for the fruit. When you
are ready to fill your jar, take large towel
which has been wrung out of very cold
water, and wrap closely around it, and
then pour in your fruit. You can put your
jar thus enveloped, in a pan beside you to
catch what runs over. have never heard
Of a jar broken in this way, md it is much
less trouble than heating them.-S Southern !.
Planter.
How TO HAVE EGGS IN WINTER.-A
correspondent says; l never keep fowls
over that have seen two whole winters
Early-hatched pullets and yearling past
hens are preferable. have warm, dry,
clean quarters for them, with supply of
gravel, ground bone and crushed oyster
shells in store for winter use. also col
lect the leaves in the autumn from the
near shade trees. and litter the coop with
them, and scatter grain therein, in order
to keep the fowls busy and astir during
the cold winter days when they are in
close confinement My bill of fare is
simple and cheap, and consists of as much
variety as possible. Equal parts of wheat
bran, ground oats and corn, mixed and
scalded, compose the morning dish, sea-
soned with a very little salt and pepper on
the table refuse; at noon I feed oats, buck
wheat and screenings, when I can get
good article, and hide it under the leaves,
chaff or straw, and every fowl will go to
work as though its life depended on getting
the last grain. I feed corn at night; in
stand by your fowls through the long win
ter nights better than any other grain.
I always keep a ''crower" where the
hens can see him, and hear his warnings
and paternal cluck; they look to him for
protection. also keep turnips and cab
bage stuck up where the hens can help
themselves whenever they choose, and
furnish them with plenty Of clean wa
ter with little red pepper in it.
Fresh eggs are always desirable, and if
anybody will take the pains to follow
these suggestions. he will be rewarded
with plenty of them, as have always
been. believe that twenty thorough
bred fowls are more profitable than most
COWS, and am free to maintain that they
can be managed so as to be, without
doubt.
USEFUL HINTs.-Beef should be of a
bright red color, well streaked with vel
lowish fat, and surrounded with thick
outside layer of fat. Good mutton is
bright red, with plenty of hard, white
fat. Veal and pork should be Of a bright
flesh color, with an abundance of hard,
white, semi-transparent fat. Lamb Of the
best kind has, delicate rosy meat, and
white, almost transparent fat.
Fresh poultry may be known by it's full,
bright eyes, pliable feet and moist skin;
the best is plump. fat and nearly white.
The feet and neck of a chicken suitable for
broiling are large in proportion to its size;
the tip of the breast-bone is scotland easily
bent between the fingers.
Fish, when fresh, have firm flesh, bright
clear eyes, rigid fins and rudy gills. Lob
sters and crabs must be bright in color and
lively in movement.
Roots and tuhers must be plump, even
sized, with fresh unshrivelled skins, and
are good from ripening time until they be-
gin to sprout. All green vegetables should
be very crisp, fresh and juicy, and are best
Just before Towering.
Speaking of pigeons, if cook can draw
her birds without mangling or soiling
them, and then prepare them SO as to COM
bine an inviting appearance with an enjoy
able flavor, she proves thatshe has pursued
her art with taste and discretion.
Never use skewers. as they cause the
meat juices to escape.
+ Never touch lettuce with knife, as it
impairs the flavor and destroys the crisp