The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1882-05-24
For the Farmer and Mechanic
HouSekeeper'S Column.

Eu'eka! | have discovered what To
10 with cold breai. |, is a great piece
If knowledge. Come. and Iltell you all
about it Take the bread. stale light
bead OF biscuit, o DO b., cru nble. or
break it up until you half fiji a quart
bucket cover it with real warm water.
leave it to soak for awhile, then beat il
smooth. add about a tea cup full of -four,
a handful of meal, and as much yeast,
Or yeast cakes, as you generally use for a
batch of rolls. | use FIVE fresh yeast
lakes for that quantity, a good table
spoonful of lard. and salt enough TO
>eason it. Beat it smooth into a rather
thick batter; cover close, u set IN a
warm place to rise. This made at night
should be beautifully light for breakfast.
When you go to the kitchen in the morn
NJ. take the batter, and if well risen,
mix a small pinch of soda into some milk,
Or water, and add to the batter till thin
enough for griddle cakes or, until it will
pour readily. If you have eggs one or
two will improve the cakes; ii not, they
are very nice just 80:
When you are ready to bake them. put
on one OF the round griddles that come
with a stove, heat and grease it we'll, pour
the batter all over it, when dry and full
of holes on the upper side turn it over,
and when done, pick up the griddle and
slide the cake off into a plate. That way
OK taking them up is a new discovery of
mine, aud such a saving Of trouble,
t~reakaee, and vexation. The above
quantity will make a plenty Of cakes for
breakfast for six people, aud they are
especially nice. Cold oat meal, or pearl
hOminy can be used In the same way,
only, either of these require at least two
eggs, to be really nice.
My next discovery was a most excel
lent pudding Of most economical ma
~terials. For a family of six people, CRATE
four cold biscuits, or as many as Will Till a
tea cup twice up with crumbs-put the
two cup full into a bowl and add two
cups full of water, milk, Of course, ifyou
have it, viii, be nicer, leave it to soak.
Put a good tablespoonful of batter in
your baking pan add one and a half
cups of sugar and the yolks OF four eggs,
beat until light, then pour In the soaked
crumbs and mix we'll, add two cups full
of any preserve, or stewed, or canned
fruit that you choose, or, If you have
zone of these convenient, any tiavorlng
you choose. Beat up the egg whites t.
. light froth, stir it In, and set your pan
In the stove with a cover over it, and let
it bake slowly; when it is a good brown,
and a straw comes out perfectly clean
when thrust into the centre of it, it is
done, and ready to be eaten. or course
the more things you add to the ingre
dieut , such a cream, or fruit, or cocoa
nut, the nicer it will be. Chopped or
grated apples. or peaches, are delicious
additions-but il will be all eaten made
as | tell you, at least such a result has
always followed my making. lfyou ever
venture on the mild Extravaganza Of
molaeses candy, you will look in vain
through cook books for directions as to
how il should be done. experimental,
and This is the result: A quart of molss
SEES, a cup full of sugar as much butter
as you can spare, a cup full is enough,
soda-l use b~icarbonate altogether, :
ard or butter, let the candy boil half an
hour after it starts to boil. Stir it inces-
sanity. when it gets hard upon being drop
ped into cold water it is done. lfyou have
nuts -walnuts, or parched ground peas.
or dissicated cocoanut, butter your dish
well, sprinkle the nuts thickly on it.
pour Oh part Oh Tue C1uuy, SpTluhIe mOIc
nuts, pour on the rest of the candy, add
the rest of the nuts, and as it coels, pull
it as much as you choose, If you have
40 nuts, pour out On a buttered dish, and
pull it, the more it is pulled the nicer
and lighter it will be. The nuts should
be In proportion to the candy, at least a
piut to a quart Of molasses. The soda
makes the candy crisp and brittle.
Mulasses requires lncessant stirring to
keep it from burning, and boiling over.
When it will drop from the spoon in long
brittle hair like threads, it is general done,
but to drop from the spoon in cold water,
and the drops harden at once is a sure
test.
Now a word more about book shelves
and | am done. If you have books and
no shelves, you can buy a sett Of 4 shelves,
twenty two inches long, and wide enough
apart to hold ordinary sized books. | be
iieve they average Sc en- inches in height
from shelf to shelf. pretty light wood,
all put up With adjustable screws, and
screwed into the wall, really very nice and
pretty and ever so convenient, etc. they
cost 800, express SIS cents, and are to be
had of French & Choate, No. 4 Bond
street, New York City and | am delighted
with them Take my advice and buy q
sctt. or as many sets as you need for
your books. REBECCA CAMERON.
May 18th.