Southern standard. (McMinnville, Tenn.) 1879-current, 1881-02-05
HOME AND FARM.

AON-Ae ~~f@| NAA~N"
FRIED MILK ToAsT.-Dip slices of
bread in milk, wetting both sides; have
some butter in hot frying pau and fry
the bread delicate brown. Will relish
for tea.
FRIED BREAD.-Stale bread, eggs,
milk, flour. Make q smooth batter Of
eggs, milk and flour; cut the bread in
thin slices; dip each slice in the batter,
and fry to a light brown. Serve with
sweet sauce.
SUET PUDDING.-Two tablespoonfuls
of suet, one cup of bread-crumbs, one
quart of milk, eight eggs, three table
spoonfuls of flour, nutmeg, cinnamon.
Chop fine suet sufficient to make two
tablespoonfuls; boil the milk and pour
it on the bread-crumbs, cover it and let
it steep half an hour, then let it cool,
and add alternately the suet and flour,
then the eggs, which must be beaten
very light, lastly spices. Dip the pud.
ding bag in hot water, put in this mix
ture and tie it firmly, boil it two hours,
and serve with sauce. Send it to the
table as soon as taken from the pot.
VARIETIES OF CoRN.-Experiments
among feeders, as well as the analysis Of
the varieties of corn, appear to indicate
that where good bread is wanted the
white flint corn, which abounds in
starch and is lacking in oil, is the best
kind. Coming in analysis near to oats,
it is also generally considered better fol
working animals than yellow corn,
which last, containing large proper
ton of oil, Is excellent in fattening ami
mails. The experience with sweet corn
as stock feed is that it will produce flesh
very fast, and the stalks, if cut when
green and well cured, will be relished
by working cattle and serve as an excel
lent substitute for hay.-NeW York
World.
How TO CURE AND CORN BEEF.-A
pickle for beef is made as follows: Six
pounds of salt, one pound of sugar, and
four ounces of saltpeter are boiled in
four gallons of water, skinned, and
cooled. The meat is packed closely in
barrel or vat and the pickle poured
over it. The pickle may be. preserved
and used year after year, by boiling and
skimming it to remove the cosgulated
albumen which comes from the meat
and which would soon cause it to spoil,
and also adding some salt and sugar to
replace that which the meat has alb.
sorbed. Beef may be corned by rubbing
it with salt in dish or tub very thor.
oughly, and turning it and rubbing ii
every day for six days, when it will be
ready for cooking.-N. Y. Times.
VENTILATE Your CLosETs.-Soiled
undergarments or the wash clothes
ought not to be put into closet, ven.
tilated or not ventilated. They should
be placed in large bag made for the
purpose, or roomy basket, and then
put in well-aired room some distance
from the family. Having thus excluded
one of the fertile sources of bad odors
in closets, the next point is to see that
the closets are properly ventilated. II
matters not how clean the clothing in
the closet may be; if there is no ven.
tilation that clothing will not be what il
should be. Any garments after being
worn while will absorb more or less OF
the exhalations which arise from the
body, and thus contain an amount Of
foreign-it may be hurtful-matter
which free ventilation of pure air car
soon remove.
THE BEST DoUGHNUTs.-The dough
nut has been favorably mentioned in
literature, and it fills an honored place
in our memories of childhood; but the
doughnut which is rolled in pulverized
sugar, and which has raisin in the
center, possesses an ideal grace never
attained by the plain fried cake, or ever
by the ring. Take three pints of flour
piece of butAr about the size of hen''
egg, one cup of sugar, one egg, a small
bowlful of milk or water, four or five tea
spoonfuls of baking powder; flavor witt
nutmeg or cinnamon. The dough made
in this way will be thin, and you will
need to sprinkle flour enough over it anC
on the kneading-board to roll it on
nicely. Cut the cakes out with a bis
cuit-cutter; then take a knife and inser
it at the edge of the cake until the poin
of the knife is at the center; then taxi
out the knife and put the raisin in; pres
and flatten the cake, and cut it out agail
with the biscuit-cutter. This operation
prevents the raisin from bursting GU
when the cake rises.-Euentng Post.