South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1883-06-08
New Series-Vol. IS-No.l2.
Farmer aud House Keeper.


Farmer and Louise Keeper.
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BLACK CAkR.-Ons pound brown
hour. one pound bro IN sugar. ons pouud
citron.two pounds currants three pounds
Ut stoned rsisins, three.Qaarters Of a
pound OF buttsr.oue tsAcup Of scolasses,
tuo teaspoonfuls mace, two teaspoon
fu!s cinnamon, one. teaspoon9ul cloves,
one teaspoonful soda twelve esge. This
is an excellent reuipe aud will make Two
large loaves. fis.ar 80 Hu
WAsuINoToa CAKR.-Oas cup OF gu
gar, one-half cup Of butter, one half cup
III sour milk, Two eggs, ouc-half tea
spoonful ofsaleratas, ono and one half
cup OF flour, lemon ~ taste. III fss..
DoueaNUTs.-One large egg. four aud
one.hslf tab!espooufals meltsi butter or
lard, ono coffee oup sugar. Quo cup
sweet milk, one teaspooEful ginger. two
of-cream tartan, QUE Of soda dissolved
in tue milk. Mix ths cream tartar with
Hour enough TO make the dough just
still enough TO handle. fry in hot lard
| take out and lay on Drawn paper mo.
Dent, then Inca dish and crate sugar
over them Grst on. one siie aud then on
the other; DO not allow them TO cool
before putting on the sugar.
FLoeENHNs PvDpINas..Fut a Quart
OF .li'k into y6nr pan. lets it come,toy u
boil mix sinooihly three Tablespoon.
fuls OF corn starch aud little cold milk;
add the yelks or three c,ss beaten, half
q ieacup ofisugar. flavor with avaaiIls,
lemon. or anything your fancy aug gests;
stir into tho scalding milk. continue
stirring till the Consistency or starch
T! (ready for use,) then put into the pan
or dish you wish to serve in beat tho
whites of the eggs with ateacup OF pull.
verified sugar, spread over the top
place in the oven a few minutes, till the
frosting is aprotty browd. Can bs eat.
en- with cream, or 10 good enough witha
out. For change you can bake la
cups.
CREAM AND BARLEY Sour. A tea-
cupful OF barley well washed; three
pints OK chicken stock, an onion aud
small piece Of mace and cinnamon =
Cook slowly together fve houisj then
rub through sieve. AMI add one and Il
half pints of Boiling cream or milk. IL
milk, add also two tablespoonfuls Of
butter. Sal. and pepper to taste. The
yoiks or four eggs, beaten with four ta-
blespoonfuis OF milk aud cooked min
u.s In the boiling milk or cream. make
tue soup very much richer.
STUFFED fer the pota.
toes arc vol washed, bake them until
soft. Cut piece from the top of edch
potato. and scoop out the soft pulp with
spoon. taking care hot TO break the
skns. al ash the pulp we'll through -
.colander, season with salt, and mast,
with 1t plenty OF butter. Return tha
mixture to the cases aud brown the tips
with salamander or red bot shovel.
CHICKEN FkITTgRs. Cut cold roast.
ed or boiled in small pieces, and place
III al earthen dish. Season we'll with
salt, pepper and juice OF fresh iemo1
Let the meat staud one hour; then
make a FILTER batter, and stir the pieces
into it. Drop by the spoonful, into
boiling fat. and Try Till light brown.
Drain aud serve Immediately. Any
kind OF cold meat, il terder, can be used
In this way.
! BAKED BRANs Soak over night
\ Next day. put on in cold water, saltcd,
ard cook soft. Drain dry, turn into Is
creased 5akedish. stir in grant SPOON
ful Of butter aud When THIS las melted.
enough milk 10 Gil the dish ono quarter
full. Season with pepper and salt; cows
CT and bake forty minutes. Remove
the top, and brown.
CREAMED PoTAToKs. - Mash In tho
usual way, whipping very light with =
fork. adding a cupfuI OF rich milk and
two tablespoonfuls OF softened butter,
beating IN gradually. Retain TO tbs
saucepan stir constantly for three min.
utes turn into howl and whip with
an egg -beatsr. hard, one minute. Pile
in hot, deep disii. AMI set o the open
oven until you arc ready TO scHd IL to
table.
LETTUCE FOR CHICKgNs.-Ali kinds
OF stock like green food, aud Il is es-
pecialiy desirable for young poultry.
Where tlle fowls hayo plenty Of range il
is 10 trouble TO bav0 them Supplied IN
that direction, but there aro Breeders
Who bavo little room snd keep several
varieties, who ere compelled To keep
their birds yarded all through tho breed.
ing season, and oil poultrynen know
bow soon the fowls will clear up every
yosiigc Of grass in their yards. To
keep them supplied with fresh sol Is q
good thing, but either nccessitstes going
some distaecs for The daily supply, o.
soon dishgurcs plot ofgrohnd by taxi
ing go much sol from il. Raising cab
bags for them 10 desirable, hut i takes
some time to get 1t Tie quickest grow
ing thing TO raise is lettOce. IN very
early spnng o smell hot bed will start
enough TO last until the souings in the
open ground have grown largo enoul IA
to feed. Small bgds can ba soun auA