The Vancouver independent. (Vancouver, W.T. [Wash.]) 1875-1910, 1883-11-29
HOUSE AND FARM.

Mile Blscuit-One and a quarter
pounds OF -four, two pounds OF butter,
three tablespoonfuls of yeast, two pints
of milk; make them into dough and
let them rise. Bake them in tins. n
Mint Sauce for Roast Lamb-Take q
bunch of spear mint, wash 1t entirely
free FROM dirt and sand, chop it very
fine, and mix with it one gill of vinegar
and quarter of pound OF sugar.
Cornstarch Cake-One cup sugar, one
half cup butter. three eggs, ons-third
cup milk, one half cup corn starch,
one teaspoonful cream. tartar, one-haf
teaspoonful soda; favor with rose Of va
nilla.
Egg Soup Beat up on egg in 8 tea
cup, add salt, pepper and pour over 1t
boiling water to cook it little; butter
may be added if desired, also toasted
bread or crackers. A variety OF harm
less dishes to suit the capricious appe-
tite of an invalid is sometimes difficult
to obtain.
Nice Sweet Pickles-For two pounds
of fruit take one pound of sugar and
half q pint of vinegar, add cloves and
mace to your taste. Boil the liquor and
pour over boiling hot six times. They
are good and make nice variety for the
table.
Flannel Rolls One cup of sweet
milk, whites OF two eggs, two-thirds of
q cup Of butter, -four to make thick
batter, half cup of yeast. two table
spoonfuls of sugar, raise over night; add
the butter and eggs in the morning II
work in some -four, making liberal
dough; form into rolls, and after the
second raising bake.
A Good Home Cake Take four eggs,
one cup Of butter, two cups of sugar.
one quart of -four, half cup Of sweet
milk, three teaspoonfuls of baking pow
der. Beat the yolks of the eggs ana the
sugar together; then beat in the butter,
then the milk, then the whites Of the
eggs beaten until stiff; stir in flour until
thick enough, and add flavor and baking
powder. Bake one hour or little less.
Curry-Take cold chicken. turkey, or
cold lamb, cut in small pieces, AID put
in q frying pan with about pint or
more of boiling water; let it stew few
minutes then take the meat out, thicken
the gravy with q little -four, add tea.
spoonful OF curry powder, pepper and
salt to taste, and let il boil up once;
have some rice boiled whole and dry;
put it around the outside OF the platter.
aud in tbs center put the meat, and
throw the gravy over the meat. not the
rice, and serve.
Clam Fritters a batter with
one cup OF -four, the yclks of two eggs
beaten we'll, one tablespoonful OF olive
- SvtS IN, Ia a
very thin better; add to this the beaten
whites Of the eggs. Drain the clans.
using the water to mix the batter if
you do not have milk. Chop the hard
part of thS clans, Ike ping the soft part
whole; mix them in the batter and fry
in small spoonfuls in deep hot fat, or in
small cakes in o spider. II the clans
are small they need not be chopped.
How to Make Cows Give .Milk-A
writer says that his COW gives all the
milk that is wanted in family Of eight,
and from it, after taking all that is re-
quired for other purposes, 26O pounds
Of butter we're made this year. This 10
in part his treatment of the COW. II you
desire to get Q large quantity Of rich
milk give your cows every day water
warmed and slightly sailed, in which
bran has been stirred at the rate OF one
quart to two gallons Of water. You will
find il you have not tried this daily prac-
tice. that your COW will give twenty-five
per cent. more milk Immediately under
the effect Of it, and she will become 80
attached to the diet as to refuse to drink
clear water unless very thirsty. But
this mess she will drink slmsot any time
and ask for more. The amount Of this
drink necessary is an ordinary water
pail at time, morning. noon and night.
Firm Butter Without Ice-In families
where the dairy is ANAL. a good plan to
have the butter cool and Arm without Ice
is by the process Of evaporation, ~ prac-
ticed in India and other warm countries.
A cheap plan is to get very large-sized.
porus. earthen hower-pot, with . large
saucer. Half ill the saucer with water.
set il in trivet or light stand-s1ch as
is used for holding hot irons viii do;
upon this Get your butter; over the whole
invert the flower pot, letting the top or
rim OF il rest In and be covered by tho
water; then close the hole in the bottom
of the 6ower-pot with cork; then dash
water over the flower pot, and repeat the
process several times day, or whenever
it looks dry. II set in COOL place or
where the wind can blow on il, it will
readily evaporate the water from the pot.
and the butter will be - frm aud cool
a. IL taken from an ice-house,