South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1881-04-29
Farmer and House Keeper.


BuSs.--A cnpfal each of milk, su-
gar, and yeast, and flour to mako
batter. Let it rise over night. then
add half a cupful of melted butter, a
cupful of sugar, and flour to knead,
after which let it rise again, then roll
out and cut into cakes, and let it rise
again.
APPLE SouPrLg.-Always stew the
apples nicely, then add little grated
lemon-peel and lemon juice, aud omit
butter. Limo the sides and bottom
of baking-dish with them. Make
boiled custard with pint of milk and
two eggs, flavoring with lemon, aud
sweetening it to taste. Let il cool,
and then pour into the centre of tho
dish. Beat tho whites OF two eggs to
a stiff froth (thcy eau be left out of
the custarsD, spread them over tie
top, sprinkle white sugar over them,
and brown Ia the oven. The stewed
apples should be about half an inch
thick on the bottom and sides Of the
pudding dish.
JELLY CUsTARD.-To one 'cupfnl of
any sort of jelly add one egg and beat
well together with three teaspoons
cream or milk. After mixing tho
roughly bake III good crust.
BRAIDED SAUcE.--Beat cup OF
sugar and a heaping tablespoonful of
butter TO cream, make into n pyra-
mid on small plate and CRATE nut
meg over it. Very simple, but
iavorlte for apple or berry puddmgo.
Simple Lemon Pie.-Five eggs.
two cups of sugar, one-half cup of
butter, one cup OF warm water, one
cracker pounded fine, rind and juice
of one lemon; bake with an upper
and under crust. This should mako
two pies.
CHocoLATE.-Therc are several
methods of making breakfast choeo-
late. A very old French recipe has
been carefully tested and found per-
feet by the writer simply place n
square in n cup and pour upon'it
enough boiling milk to dissolve itinto
PASTE meantime have the milk
boiling in n saucepan until il boiIs to
bubble, then gently stir in the paste,
stirring until thoroughly mixed, and
sweeten TO taste. The white of eggs
foamed on top is an Improvement.
CHEESE MADE FROM PoTAToEs.
foreign paper says that cheese is made
from potatoes in Thuringla aud Sax.
ony. After having collected guam
tity of potatoes of good quality, Civ
ing the preference to large white
kind, they arc boiled in cauldron.
and, after becoming cool, they arc re-
duced to pulp, either by means of a
crater or mortar. To five pounds OF
this pulp, which ought to be as equal
as possible, is added one pound Of sour
milk and the necessary quantity OF
salt The whole kneaded together
and the mixture covered up and al
lowed to lie for three or four days,
according to the season. At the
end of this time it is kneaded again,
and the cheese are placed in little
5bask cts, when the superiiuous mois-
ture escapes. They arc then allowed
10 dry in the shade, and placed in
layers in large vessels, where they
must remain for fifteen days. The
older these cheeses are the better their
quality improves. Three kinds are
made. The FIRST ard most common
is made as detailed above; the second
with four parts of potatoes and two
parts Of curded milk; the third with
two parts of potatoes and four parts
of COW or eve milk. These cheeses
have this advantage over other kinds
they do not engender worms, and
they keep fresh FOR y number OF years,
provided they are kept in dry place,
and in well closed yosscls.
To PRESERVE EGGs-Takc a pa.
tent pailful Of spring water, pour It
into q stone Jar, take one pound OF
limo, one pint Of salt let it stand for
three days, stir il every day, then
pour it off aud put in your eggs.
To kill lice or cattle DR.. Horne. v.
s, recommends two drachns Of ar
seuic stirred into a quart OF water
Keep il stirred, as the arsenic does
not dissolve, but instead is mixed -
Apply with q sponge OF rag
As soon as the leaves Of the cur
rant and gooseberry are fairly ex-
banded, the worm roay be looked
for. The eggs are laid upon tho un-
der side OF fhe lower leaves, and IT
these are removed and DESTROYED
,,e,al, f.,..f. l. -.