Smyrna times. [volume] (Smyrna, Del.) 1854-1987, 1880-12-01

twice each day.
Apple Pudd6g.-Cut stale bread in half
inch slices; arrange them on the bottom
of deep baking-dish; put thin layer
Of peeled and sliced apples on the bread,
then another layer of bread, and thick
top layer Of apples; pour over them a
custard in quantity sufficient to saturate
the bread, and bake in a moderate oven
until the apples are done, which will be i'll
about half an hour.
Miscellaneous few slices of potatoes
put in the lard while frying doughnuts
will keep them from burning /
In washing silk handkerchief wash in /
water in which the best white CASTLE soap /
has been lathered. Then snap between
the fingers until nearly dry, fold and !
press under weight Never iron
Zines may be secured with great econo-
my of time and strength by using either
glycerine or creosote mixed with little !
diluted sulphuric acid.
To restore morocco, varnish with the
white Of an egg and apply with sponge.
Virginia Eater Bipad-Mix together six
teaspoontuls Of flour, three Of Indian
meal, one saltspoontul Of salt, four eggs
well beaten, and milk enough to make a
batter just thick enough to hold the drops
from the spoon. Grease some small cups
or moldS, put them into the oven to heat,
and beat the batter steadily for five min
utes; then put it quickly into the hot cups
I o,11 hobo n ~, hot To- nl,c,t
twenty minutes Every cook must time
e this recipe for herself, for its success de-
ponds upon the rapidity with which the
bread is made and baked, and one failure
should not be discouraging.
Bacon Broiled on Ioaa.-For this dish
e the oven should be as hot as it can be
made Cut slices Of stale bread half an
'e inch thick, lay them on the bottom of a
dripping-pan, and on each one place a
- slice of bacon quarter of an inch thick,
y after removing the rind dust little
y pepper over the bacon, and set the pan in
a very hot oven until the bacon is brown,
which will be in about fifteen minutes
Or place the pan in front of very hot
fire, turning the bacon when the upper
side is brown. Serve the bacon on the
toast as soon as it is done. This is an
excellent breakfast dish, or will serve as q
second meat dish at dinner
Vienna RoLS.-One quart flour, half tea.
spoonful salt, two teaspoonfuls Roya
Baking Powder, one tablespoonful lard
!. one pint of milk. Sift together flour
y salt and powder; rub in the lard cold
add the milk and mix intoa smooth dough
in the bowl, easily to be handled without
sticking to the hands and board. Flou
the board, turn it out and give it quicI
knead or two to equalize it then roll i
out with the rolling-pin to the thickness
of half an inch, cut it out with a large
round cutter, fold one half over on tn
other by doubling it. lay them on
Ism CREASED baking sheet without touching
Wash them over with little milk t,
glaze them. Bake in hot oven fiftee
minutes.
Butter .Sauce.-Put one Tablespoonful
IT each of butter and flour into a saucepan
and stir them over a fire until they al
T melted together then gradually add on
pint of boiling water, stirring the sauc
constantly in order to make it smooth
when the pint of water is added scaso
10 the sauce with a tablespoonful of salt an
I'D, quarter of tablespoonful each of whit
pepper and grated nutmeg. If the cal
rots are not ready when the sauce is dor
set the saucepan containing it in the pa
\ of hot water. Just before dishing til
Il. carrots for the table add to them tw
tab!espoonfuls of good butter, and serv
to them as soon as it is melted through Il
=" sauce A cup of cream put into tt
BOX sauce in finishing it, instead of the butt,
will make it a good cream sauce.
-$sS
SPLENDID CATTLE-At the Fat StoC
Show IN Chicago competition for Il
heaviest dressed steer attracted much a
Sup Sup tention. There were 12O entries for Il
, for prlze-Shorthorns Herefords and Devon
!" and grades from these breeds. The Ii,
weight of the animals is remarkable, al
- it is to be noticed that both Shorthorl
and Herefords were elipsed by grad
from their own breeds The best pu
Shorthorn steer weighed 1850 pound
but the animal Of this breed which Shove
the best result according to ago was OF
as to 72l days old, weighing 500 pounds,
g n9I 16 2.20 pounds for each day Of his lii
There were full dozen Shorthorn grad
which beat the pure-bread animal in I'll
lIlr respect. The best were steers of 4.
JUL and 585 days respectively, weighir
1,lO4 and l, 400 pounds, or 2.61 and g.
pounds per day. The best pure Hereto
weighed 1875 pounds, and the best q
cording to age was one 8S4 days Of
!. LOO pounds, of'fg92 pounds per da
The best-grade Hereford was one of 6!
days, 1880 pounds, Or 2.27 per day.
course the smaller breed of Devons eou
not compare favorably in such compe
Z ton as this. The best was one of
~ days, 900 pounds, or 1.60 per day
cross between Hereford and Shortho
attained at the age of 694 days weia
of 1895 pounds, or 2.34 per day. T
z lesson decucible from all this is that, I
-' superiority of the grade over the pl
bred for feeding purposes being establi
ed, the last reason why the general farm
should stay ont Of the business of feedi
PA cattle is abolished. .....
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