The Republican. [volume] (Oakland, Md.) 1877-current, 1881-04-02
HOME AND FARM.

-Doddlings.-Take three cups of fine
rye meal, three cups of Indian meal,
one egg, and three tablespoonful OF
molasses; add little salt and allspice,
and enough rich sweet milk to make
batter stiff enough to drop from spoon.
Fry to good brown in hot lard.
Stale Bread Breakfast Cakes.-Soak
five or six slices of stale bread over night
In three cupfuls of buttermilk. In the
morning mash the bread fine; add two
we'll beaten eggs, three teaspoonfuls OF
soda, little salt, and flour to make OF
Just the right conscience to fry on
griddle. These are better than the or
binary griddle cakes.
Carbonate of Ammonia.-A few
drops of carbonate of ammonia in
small quantity of warm rainwater will
prove safe and easy antacid, and will
change, if carefully applied, discolored
spots upon carpets, and indeed all spots,
whether produced by acids or alkalies.
If you have carpet injured by white
wash this will Immediately restore it.
Goldfish and Cheese.-Just bring to
a boil a pound of freshened Goldfish, chop
fine and stir in cup of drawn butter,
season with pepper and little minced
parsley or celery leaves and two table,
spoonfuls of grated cheese. Turn into
baking-dish, strew fine /. ead-crumbs
On top, and brown in the oven.
The Children's Pudding.-Mix six
ounces of bread-crumbs (well grated),
three and half ounces of sugar, and
pinch of salt; then take one and half
pounds of apples, pare, core and quarter
them, arrange them in close layers in
deep tart dish, and strew among them
four ounces of sugar and the grated rind
of fresh lemon; add the strained juice
of the lemon. Then place the bread
crumbs in thick layer over the apples,
sift powdered sugar over the top, and
bake in quick oven for rather more
than three-quarters of an hour.
Canning Fruit and Vegetables
For home use the manner of canning
one kind of fruit or vegetables applies to
almost al .inds, except corn. Toma-
toes keef aest in tin cans; in fact, tin is
prefer ed for vegetables. Next to toma-
toes. the vegetable most readily canned canned
Is, perhaps, the string bean. Remove
the tough strings at the sides and break
the bean into two or three pieces.
When all is ready throw them into a
little boiling water, scald, and then can
them. For success the vegetables should
be quite fresh and only SO many scalded
at one time as may be carefully canned
while boiling hot. Ascorn requires special
treatment, separate recipe is here
given, and housekeepers who are liable
to need the same are requested to pre-
serve it 30 that there will be no necessity
of repeating it. Fill the cans with the
uncooked corn (freshly gathered) cut
from the cob and seal them hermeti-
oally; surround them with straw to
prevent them from striking against
each other and put them into boiler
over the fire with enough water to cover
them. Heat the water gradually and
when they have boiled an hour and a
half puncture the tops of the cans to
allow the escape OF gases, then seal
them Immediately while they are still
hot. Continue to boil them for two
hours and half In packing the cut
corn in the cans the liberated milk and
juices surround the kernels, forming a
liquid in which they are cooked.