The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-02-19
HONE AND FARM.

HONE AND fAKN.
rMvp Milk ToAsr.-Dip slices Of
bread In milk, wetting both sides: have
Iomc butter In = ho, trying pan and fry
hc bread q delicate brown. Will relish
Tor tea.
rr,vp BREAD. bread, eggs,
milk, -four. Make q smooth batter OF
riggs, milk aud -four; cut the bread In
thin slices: dip each slice In the batter.
and fry TO o light brown. Serve with
sweet sauce.
SrsT prDp;Sa.-Two tablespoonfuls
ot suc,, one cup of brcad-crumbs, one
quar-, IL milk. eight eggs, three table
spoonfuis Of flour, nutmeg, cinnamon.
Chop fine suet suilicicnt to make two |
,ab!cspooniuls; boil the milk and pou,
4, ON the bread.crumbs, cover it and H., !
Il steep hall an hour, then let II cool,
and add alternately the suet and tl,ur,
then the eggs. which must be beaten
very light, lastly spices. Dip the pua.
tiing.ba. In lot water. put In this mix.
lurc and tic Il firmly, boil II two hours,
aud serve with sauce. Send II to the
table rs soon rs taken from tho pot.
VARIETIES or CORS.--Eyperimen,s
among feeders. as we'll rs the analysis Of
the varieties Of corn, appear u indicate
,ha, where good bread Is wanted the
white flint corn. which abounds in
starch and Il lacking In oil, Il the best
kind. Coming In analysis near TO oats,
Il Is also generally considered better 10,
working animals than yellow corn,
which last, containing large proper.
ton VI oil. IL excellent In fattening AMI.
mails. The experience with sweet corn
a, stock feed is that il will produce flesh
very fast, and tho stalks, II cut when
green and well cured, will be relished
by working cattle and serve as an excel.
lent substitute for hay.-Ne~ York
World.
How TO CURE AND CoRx BEEr.-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 1t. The pickle may be preserved
and used year after year, BY boiling and
skimming it to remove the co.gulated
albun,en which cOtnAs 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 ab'
sorbed. Beef may be corned by rubbing
it with salt in dish or tub very thor
oughly, and turning 1t and rubbing /
every day for six. days. when it will bt
ready for cooking.--N. Y. Times.
VENrILATE Your CLOsETs.--Soilet
undergarments or the wash clothes
ought not tn be put into closet, ven
tilated or not ventilated. They shoult
be placed in . large bag made for tn
purpose, or q r0omy basket, and thel
put in y well.aircd room some distance
from the family. Having thus excludes
one Of the fertile sources OF bad Odor
; In closets, tho next point Is to see thu
the closets ore properly ventilated.
matters not how clean the clothing i
the closet may be; II there is no ven
! tilation that clothing viii not be what
should bc. Any garments after bein
worn . while viii absorb more or less {
the exhalations which arise from th
body, and thus contain An amount
: ioreign-it may be hurtful-matx
, which FREQ ventilation Of pure Dir @
! soon remove.
The BEST DoUoHxUrs.-The dougl
nut has been iavorably mentioned
. literature, and II fills On honored pla,
In our memories Of childhood; but Il
: doughuut which 10 rolled in pulverize
0 sugar, and which has . raisin In u
= center, Possesses "a ideal grace new
Q attained By the plain fried cake, or ev'
+ BY tho ring. Take three pints Of nou
r apiece Of butter about the size Of . hen
b ekR, ono cup Of sugar, ono sgg, e'ema
boWlful OF milk or Watee, tour q i've te
spoonfuls Of baking powder; favor vi
4 nutmeg or cinnamon. The dough ma
). In this way will be thin, and You v
y nsed to sprinkle hour enough over It u
/. on the kneading.board 70 roll It Q
10 nicely. Cut tho cakes out with . b
?: cuit.cutter; then take . knife and insl
81 It At the edge Of tho cake until the pol
\. Of the knife 10 at tho center; then 70
. out the knife and put the raisin In; pr
o. and ha&ten tho cake, and cut It out agl
le with the biscuit-cutter. This operati
ve prevents the raisin from bursting .
M when the cake rises.-EveniHg Post.