Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1883-12-22
FARM AND HOUSEHOLD.

Corn LoAP.-Four eggs, whites and
yolks, beaten as light as possible, seps-
rately; one quart of cornmeal, quarter Of
a pound of butter, two quarts of boiling
milk; teaspoonful of salt mixed we'll
with the cornmeal. Melt the butter i'll
the milk and scald the eornmeal with it,
beating and stirring we'll until it becomes
perfectly smooth then add the light yolks,
and lastly the stiffly beaten whites. Bake
i'm a quick oven. Half the quantity will
make good-sized loaf.
BUBBLE PUDDING.-One quart OF fresh
milk, five eggs, three tablespoonfuis OF
cornstarch, one tablespoonful of sugar,
nutmeg to taste, pinch Of soda in the milk.
Scald the milk, stir in the cornstarch, cook
one minute, and pour upon the beaten
eggs and sugar. Season, whip up well,
pour into round-bottomed mold we'll
buttered, fit on the top, set in pot of
boiling water, boil three-quarters OF an
hour, turn out upon dish anG eat with
sauce.
CREAM CAKE.-Beat three ounces Of but
ter to cream, and mix with it very
smoothly onc-half pound Of potato flour,
teaspoonful of baking powder, two
tablespoonful of sugar, pinch OF salt,
the rind of lemon (which has been we'll
rolled to softcn) sliced very thinly, and a
teacupful of clotted cream. Ii little
sour, it improves rather than Injuries the
flavor. This should make light batter.
Place it into wcll-oiled dish and bake
until brown.
QUEEN CAKE.-Queen cake Is made OF
eight eggs. a quarter of pound OF al
monds, pound of butter, and pound of
sugar, half pound Of currants and 4
pound of flour. Beat the whites of the
eggs in cool place for half an hour.
Work the butter to 4 cream, add slowly
and gradually tho sugar, and mix all.
Beat three yolks with few drops of SAT-
from water, and put them into the butter;
beat all together, and then add the cur
rants, flour, spice, etc. Sprinkle all with
sugar, and place in a shallow tin and bake.
The WESTERN Corr CROP.-Special tel
egrams to the Chicago Tribune received
from Illinois, Indiana and Iowa show an
alarming amount Of soft corn on hand.
The reports, with one or two minor ex-
ceptions, are all Of the same tenor, and
indicate that large percentage of the
corn gathered in these three States is soft,
caused by the crop first freezing and af-
terward thawing. This was followed by
damp weather preventing the corn from
hardening. Buyers are refusing to handle
the stuff, and it is not in condition to crib.
The reports are of the most gloomy char
actor, and the corn is generally reported
as being fit only for feed, for which most
of the farmers are now using it. Tho
greatest trouble will be the seed question.
Farmers will undoubtedly have to go out
side for seed, aud Just here comes the diff
Guilty. Experience shows that Kansas
corn in this climate takes much too long
ii time to ripcn, and it was invariably the
fields planted from the foreign seed which
were the first to show the effect of the
early frosts. Nebraska corn does little
better, but is not generally considered sat
isfactory. Under these conditions Of soft
corn and unsatisfactory foreign seed the
farmers throughout the states mentioned
arc generally discouraged.