Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-11-04

sugar and some albuminous and flavor
ing matters, which are contained in the
uice of the cane mingled with 1t, which
give flavor in addition 10 that of sugar.
Brown sugar, though less sweet, has
more flavor than clarified sugar. When
there is always a little but
termilk and sugar adhering TO the but.
ter that gives it peculiar flavor. in ad-
dition To pure butter, hwchi many peo-
pie like when 1t Is new. Washing re-
moves all this foreign matter, and leaves
only the taste of the butter. pure
and simple. The assertion is often
made, and many people believe, that
water washes out tie flavor OF the
butter; but IL only cleanses the butter Of
the buttermilk, sugar and milk acid
which may adhere TO it, just as clarity
ing sugar removes from 1t the foreign
matter which modifies its true flavor.
The flavor of butter consists OF fatty
matter which do not combine with
water, therefore cannot be washed By it.
The effect of washing upon the keeping
quality OF butter depends upon the purity
of the water with which the washing is
done. II the water contains no foreign
matter that will affect the butter it will
keep better for washing the buttermilk
out than by kneading it out.
Iron for Fruit Trees.
An exchange says that 1.-The scales
which Fly of from iron being worked at
forges, iron trimmings, filings or other
ferruginous material, il worked into the
soil about fruit trees, or the more minute
particles spread thinly on the lawn,
mixed with TIE earth or aower-beds or
in pots. are most valuable. They are
especially valuable to the peach and
pear, and in fact supply necessary in
gradients TO the soil. For colored
flowers they heighten the bloom and in.
crease the brilliancy of white or nearly
white flowers Of all the rose family.
Recipes.
MooNsHIHERs.- Take the whites
eggs and beat to n stiff froth. ''sweetening
it with one tablespoonful of powdered
sugar, and favoring it with orange
flower water. Have saucer of sweet
ened cream and drop a spoonful of the
froth upon il. Very delicate :and palat-
able.
BUSs.-One cup of milk, one cup OF
sugar, one cup of yeast, -four TO make
batter. Let it rise over night, then add
one-half cup of melted butter. cup OF
sugar. -four TO knead it, and let it rise
again, then roll and cut into cakes, and
let it rise again.
APPLE SNow.-Put twelve apples in
cold water and set them over a slow
fire; when soft drain them, take off the
peelings, core them and put them in a
deep dish; beat the whites of twelve
eggs to a stiff froth, put half a pound
OF sugar in the apples, beat them light
and then beat in the white.
CRULLERs.-Two cupsful OF sugar.
one cupful of butter, three eggs, three
cupsful of -four, one cupful sweet milk.
a small teaspoonful cream of tartar in
the flour, small half teaspoonful of
soda in the milk; one tablespoonful
cinnamon and nutmeg; mix smoothly,
roll and cut in any design, and boil in
hot lard.
APPLE SHoRTCAKR.-Fill = square
bread tin three quarters full of sliced
sour apples; make a thick batter OF half
a cupful OF sour cream, half a cupful OF
buttermilk, one teaspoonful of saleratus,
a little salt and -four TO make quite stiff
"A little sitter than cake. Turn this
yer the apples; bake forty minutes,
and serve with sauce, or cream and
sugar favored with nutmeg.
SPoSeE CAKE.-Three coffee-cupfuls
of flour, the same quantity of white
sugar, nine eggs and one lemon. Beat
the yolks and sugar lightly together,
add the juice of the lemon and = small
portion of the finely grated rind; mix
into the -four half n tea
spoonful OF cream of tartar; mix this
well also. To the yolks and sugar now
add half of the beaten whites; and then
all the hour and the remainder of the
Deaten whites.
SoUP.-rake of soup stock two
quarts, break two eggs into some -four
and knead it very stitf, roll out in thin
sheets to the thickness of wrapping
paper, spread on the table for one half
hour, then place them on each other
and roll up; with sharp knife cut very
fine strips from the end. shake them
apart and add TO your soup when hot,
stirring all the time, boil ten minutes,
season with pepper. salt azd celery. or
a little parsley.
DoUGHSUTs.-Heat one quart Of new
milk, but do not let IL boil; add two tea
cupfuls of lard and three cupfuls the
same size of sugar, either white or o
light brown; when well melted, stir in
nna cunfui of vaaat and nxOroh nour 20