Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1881-05-14
Farmer and House Keeper.

fhlaa "a Is fi}Jf, t1O tea p,0G5f4i
Royal baking powder. one table
spoonful salt Rub The butter and
sugar together, beat in the eggs,
milk. salt and -four. Bike in a
butterpd mold, turn out, cut in sill
ces and eat with liquid sauce.
Sauce. Rub smooth a table
spoonful Of -four through one-half
bowl Of white sugar; fill up the
bow with cold water, lump Of
butter size Of walnut. Put on to
boil; add fiavo: ing to taste.
Snow Cakes Half cupful of
butter, three eggs, two cupsiu of
sugar. four Of -four, one OF milk,
two teaspoonsful of baking pow
der. Stir butter and sugar to-
gether, and the beaten yoIks and
half the -four, with he baking
powder il II; pour in the milk,
beat the whites thoroughly and
mix in; then stir in the rest Of
the -four. Bake in small, fancy
shaped pans. and ice when cold.
Egg Dumplings. - Make bat
ter of a pint of milk, two well
beaten eggs, teaspoonful Of salt
and flour enough to make bat
Ter thick as for poundcake. Have
a clean saucepan Of boiling water,
let the water boil fast, drop in the
batter by he tablespoonful -four
or five minutes will boil them)
lake them with SKINNER on
dish, put a bit of butter and graf
ed nutmeg, with syrup or sugar
over.
Orange Pudding One dozen
oranges. Make thin cornstarch
pudding with one quart of milk,
two eggs, three teaspoon5ful corn
starcn, leaving out the whites Of
The eggs When the cornstarch
gets cold, pour it over the oranges
already sugared. Beat the whites
OF eggs and sugar together and
put on the top of the pudding,
then set in pan Of cold water, SO
that the oranges will not heat
while the meringue is browning.
How to make good Whitewash.
Take of good unslacked lime
half bushel, Stake with warm
water rain water if convenient
IN forty-eallon barrel. Keep
covered while shaking. Use just
water enough to Stake dry, Let
the lime stand four or five hours
to insure its being well slaked.
If it is desirable to have a good
smooth wash, the s!aked lime
should be silted through a moder-
ately fine seive; if to be used on
barns, Cutbuildings and fences, il
is not material about sitting. To
the line thus prepared, add
enough water to half fill the bar
rel, then add two gallons Of -four
starch, hot; one quart of grease to
make ii run smoothly; four pounds
Of melted rosin, hot, to make it
stick. The flour starch will also
have the same effect. Some use
salt in making whiteWash. We
would not, as salt in damp wealth
er causes the wash to crack and
scale off. After preparing the
vhiteWash as bove,till your bar
rel with water, cold or hot, and
you will have wash that will
stand quite well for five years.
TO color dark, or slate, use lamp
black; for yellow, use yellow ochre;
fer blue, use indigo, for different
shades of color, vary to suit. If
the wash gets too thick, make
thin with water. The older the
above whitewash becomes, the
better It will be, if it is kept COW
cred with water, and not allowed
70 become hard.
A WATER FILTER. Serious
sickness would often be averted
from the household if, among 9TH
er sanitary regulations, none but
altered water was drank by its
members. Water may look and
taste like the purest, and still con-
lain disease germs that we would
retreat from in horror il they but
presented themselves duly label
ed. Wells, cisterns and springs
that occupy ground lower than
that of drains, vaults or barnyards,
within a hundred feet or more,
should be regarded with suspicion,
no matter how splendid the wat
er may appear.
A good and efficient filter can be
made in this way; Take a cask,
remove one end and set it upright,
The open end at the top. At one
third of the distance from the Bot
tom place round partition, pierre
ed with small holes. On this ar
range layer of clean, small peb-
bles, and over them a layer of
charcoal and another of sand, top
ping it with more pebbles. Over
this put another with holes in it,
a lnrrnr Of road cinnd nhnrnnn A.