The Douglas independent. [volume] (Roseburg, Or.) 187?-1885, 1883-11-17
HOUSE AND FARM.

pounds of -four, two pounds of butter,
three tablespoonfuls of yeast, two pints
| of milk; make them into q dough and
let them rise. Bake them in tins.
Mint Sauce for Roast Lamb Take
bunch of spear mint, wash. it 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-half
teaspoonful soda; favor with rose of va
niila.
Egg Soup Beat up an egg in tea-
cup. add salt, pepper and ponr over it
| 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 capricions appe-
| tite of an invalid is sometimes difficult
| to obtain.
Gelatine Blanc Mange-One box of
gelatine, two quarts of milk: soak the
gelatine in little of the milk for half
| an hour; boil the rest of the milk; salt,
sweeten and flavor it. and pour over the
gelatine. When the gelatine is thor
oughly dissolved strain it into mould.
This is nice for tea.
Nice Sweet Pickles-For two pounds
of fruit take one pound of sugar and
half pint of vinegar, add cloves and
mace to your taste. Boil the liquor and
pour over boiling bot six times. They
are good and make nice variety for the
table.
oil 0f
milk, whites of two eggs, two-thirds of
batter, half a cup of yeast, two table,
spoonfuls of sugar, raise over night; add
the butter and eggs in the morning;
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 and the
sugar together; then beat In the butter,
then the milk, then the whites of the
eggs beaten until stiff; stir in -four until
thick enough, and add flavor and baking
powder. Bake one hour or little less.
Curry-Take cold chicken, turkey, or
cola lamb, cut in small pieces, and put
in a frying pan with about pint or
more of boiling water; let it stew few
minutes then take the meat out, thicken
the gravy with little -four, add a 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.
Iyand in the center put the meat, and
throw the gravy over the meat, not the
rice, and serve.
Clam Fritters Prepare a batter with
one cup of -four, the yolks of two eggs
beaten well, one tablespoonful of olive
oil, and water or milk enough to make q
very thin better; add to this the beaten
whites of the eggs. Drain the CLAIMS,
using the water to mix the batter if
you do not have milk. Chop the hard
part of the CLANS, ke ping the soft part
| whole; mix them in the batter and fry
in small spoonfuls in deep hot fat, or in
small cakes in spider. If 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 a family of eight,
and from it, after taking all that is re-
quired for other purposes, 260 pounds
of butter were made this year. This is
in part his treatment of the COW. If you
desire to get large quantity of rich
milk give your cows every day water
warmed and slightly salted, in which
bran has been stirred at the rate of one
quart to two gallons OF water. You will
find if 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 sc
attached to the diet as to refuse to drinl
clear water unless very thirsty. Bu
this mess she will drink almsot any time
and ask for more. The amount of thi,
drink necessary is an ordinary waite
pail at time, morning, noon and night
Firm Butter Without Ice-In families
: where the dairy is small, good plan Il
have the butter cool and firm without 1c,
is by the process of evaporation, as prac
ticed in India and other warm countries
5 A cheap plan is to get q very large-sized
porus, earthen foWer-pot, with q larg
saucer. Half fill the saucer with water
set it in trivet or light stand-such a
, is used for holding hot irons will do
3 upon this set your butter; over the Who'll
. invert the fower.pot letting the top o
rim of it rest in and be covered by th
water; then close the hole in the bottom
) of the Hower-pot with cork; then dasl
? water over the dower.po and repeat th
3 process several times day, or wheneve
5 it looks dry. If set in q cool place Q
) where the wind can blow on it, it vii
} readily evaporate the water from the pot
t and the butter will be as firm and COO
: as if taken from IN ice-house.