The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1883-08-09
FIELD AND FARM;

/ FIELD AND; FARM.
Choice Cooking Recipes.
/ SUMNER MINcE Pm-One cup Of rails
! ems, stewed and seeded, one cup OF
bread crumbs, one. cup Of sugar, one cur
of molasses, one cup Of vinegar. one
fteaspoonful of cinnamon, one teaspoon-
full of cloves. One-half cup of bitter.
can be added if desired. ~
NICE CooK1Es.-Two cups of sugar, one
Gun of sour cream, one teaspoonful of
soda, one teaspoonful Of salt, mix soft
and bake quick. Flavor to suit the
taste. ,,--r2 |. ,,s.5,aefe.. ..>.-a
MINUTE .SoUP.-Excellent for supper
where something warm is desired, or
for the little folks when they return
from school ''almost starved to death"
Light bread or crackers crumbled in a
bowl or deep dish, add lump of butter,
half cup of sweet cream, plenty of
pepper and salt, if fond of onions cut a
few slices thin and lay over the top and
| pour over plenty of boiling water. and
you will be surprised to see how good it
| is. If not fond of onions, add an egg
| we'll beaten, after the water is poured
over, and stir well. %.
SCRAMBLED EGGs.-Put butter and rich
milk or thin cream in your spider, and
| when hot break in as many eggs as
wished for your family and stir Them
gently till they set, then add salt and
pepper and remove before they get hard.
,SHoRrcAKEs,-One cup of butter,
one quart of -four, little salt, three
heaping teaspoonfuls Of baking powder,
sweet milk enough to make dough as
quickly one,half inch thick, and bake in
pie plates or small square tins made for
the purpose: when done, split and
butter slightly, put ON each layer y
generous supply of Strawberries, rasp-
berries, blackberries, chopped pineao-
Piles, sliced oranges OF peaches; do not
mash the berries; sprinkle the fruit with
powdered sugar, and pour four or five ia
ble-spoonfuls of whipped cream over it;
pour oyer the whole cake: whipped
cream mixed with a little of the fruit.
WHITE BBEAD.-Set a rather thick
sponge at night, using two yeast cakes
for four common-sized loaves. Mix
with warm water, never with milk. In
the morning add to the sponge one cup
Of butter and three tablespoonfuls of SUI
ful o. salt, then add Hour to make as
soft as can be handled, and mold one
hour. Let it rise till very light, then
mold again few minutes-not more
than ten. Let it rise again, but not so
light, then squeeze it apart to make
loaves. Mold each loaf five minues.
When light rub little melted butter
over the top of each loaf and bake.
Bread made like this is deliciously ten.
der, white and faky.
A Seaside Belle.
A watering-place observer thus de-
scrjbes a seaside belle: ''She was tall.
slim, and, in herself, commonplace.
Her gown was made Of light yellow sa-
teen, hugely Powered in olive. A long,
straight untrinmed skirt reached from
her feet nearly to her arm-pits, where
it met mere fragment Of a waist. A
belt went around her body a foot
above the usual place, and olive rib
boon, crossing her bosom and back, pro-
vided her support in the absence of
stays. She was such an acute develop
ment Of the esthetic craze, such reaii-
cation Of figure from a painting of
centuries ago, that, to the eye of an ar
fist, she might have been agreeably
picturesque, but she found no favor in
the throng of contemporaneously fash
ionable women"
Preserved Butter,
This phrase has long been applied in
Germany and Dutch seaboard cities to
selected butter, intende for export or
for use on shipboard in long voyages. It
is suspected that such butter, for which
Denmark has the highest reputation,
will keep for two years under any wealth
er, when so packed. 1t has golden
yellow color, much like that of fully RI
pened hat straw. When the fiat side Of
knife blade is gently pressed down on
it's surface minute drops of clear brine
should appear, not in the least milky;
and no butter, but only droplets of the
same clear brine, ,should adhere to the
back side: of tie tryeFSwhen drawn out,
these qualities should be exhibited when
the sample of butter has stood long
enough in cool room at temperature
of IS degrees Fahrenheit to take this
temperature to the center of the mass.
The analysis of several samples of the
butter shows that it contains
an average of only two per cent.
of salt, four per cent. being usual
~ added to the fresh butter and
halfof it worked out. Its remarkable
qualities seem to be due not to large
proportion of salt, nor yet to an unusu-
ally small proportion Of the heterogeneous
matters Of the milk, in which matters
the decomposition ending in rancidity
is supposed to start; it keeps so we'll
largely because of the perfectly unre-
tainted condition of this matter when
the butter is first made. If, through
carelessness in the management of the
milk or cream, or untidiness in respect
to the utensils of the dairy, the smallest
quantity of tainted heterogeneous matter
is left in the butter, the seed thus sown
may soon spoil the entire mass. It has
been found that the long keeping butter
can be made from sour as we'll as sweet
cream. Those who handle it have also
observed that summer butter, and es-
pecially that made in early autumn has
the best eeping qualities. Much care
in the winter feeding of COWS and in
keeping their stalls clean and well-ven-
tilated is required in order to get but
ter from stall fed COWS in any season,
whether winter or summer, which
equals that from cows that run in past
ure.
Door Yards.
In few of their surroundings is the DIFF
ference between people who live in the