Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1886-01-14

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Cooking Food for Dairy Cows.
Prairie Farmer
i Some twenty years ago there was
strong movement in favor OF feeding
cooked food TO stock OF all kinds, and
particularly to dairy COWS, The
report of the Agricultural Department
of 1865 contained a very able article
on the subject, from the pen of Prof
| K. w. Stewart, which had a decided
influence on the Public mind. Large
numbers of enterprising and progress
live farmers perfected arrangements
for steaming or otherwise cooking the
foood for their dairy and other stock
The movement in favor of cooking
food for stock, however, has retrograd-
ed rather than advanced. Twenty
years have now elapsed since the per
lod first mentioned, and less food is
now cooked FOR farm animals than
then. The practice involves labor,
which is expensive, TO save feed,
which is cheap. The Farmers Club,
of Elmira, n. Y, several years ago
took some pains % gather statistics
from several dairy farms where COWS
were fed steamed hay and grain, the
| food cooked and fed on warm stones,
A lire number of dairy farms we're
visited where the cows were fed on
uneooked provender Nr siaiilar charac
ter-hay and straw. From all these
! farms were obtained the records of
milk production and figures approx
mating accuracy relating to amount
of hay and grain, having reference al
so to value When these figures we're
subjected TO analysis ii was found that
in every instance a quart of milk OBJ
tanned from u ncooked food was pro
duced at less cost than quart from
cooked food, and in the latter case
no charge was made for the labor of
cooking and cutting the fodder, which
are items OF some importance. IL
will be borne in mind that labor is
more abundant and fodder higher
priced in New York than in states
farther West. Ia addition 10 other
causes, the increasing practice OF pre-
serving coarse feed by ensilage has
/ doubtless contributed to bring cooking
food for animals into disase.
Household Hints.
A nice plum pudding requires one
pouno of rasins chopped fine, one
pound of currants, one pound Of min
ced suet freed from skin, one pound OF
sugar, half pound of bread crumbs,
a scant haf-pouud Of flour, two ounces
of candied peel, and half nutmeg
grated Mix we'll together with seven
well-beaten eggs and boil for eight
hours,
Consomme a la Royala is readily
prepared Make custard with twelve
yolks Of eggs and the same quantity OF
good cream seasoning with little
sugar, salt and nutmeg. The sugar
may be omitted although the French
use it. Cook the Gustard, and when
perfectly cold cut IN slices, and then
in fance shapes. Pat the pieces in the
soup-tureen; pour boiling consomme
gently over them, aud serve hot.
Baked squash is so much sweeter
| than as ordinarily prepared. that
when once tried no one will go back
to the boiled agaia. Simply remove
the seeds and soft parts, leaving Oh
the rind season with salt and o little
pepper, and haste occasionally with
butter. II one is roasting beef, put ii
in the pan with the meat; but 1t can
be baked as well without if more con.
venient.
Chocolate macaroons sire made as
follows: Melt three ounces of choco.
late without sugar in tin pan aud
mix ii 10 thick paste with one pound
Of pulverizsd sugar (confectioner's
suga.) and the whites of three eggs.
Roll this paste to the thickness Of one
quarter OF an inch and cut il into
small cakes with paste cutter. But
ter q pan slightly and dust it with
-four and sugar in equal proportions,
and put the cakes IN the pan. Bake
in hot oven. The oven should not
be too hot.
This pudding is recommended SET
one pint OF milk on the range in a
saucepan. Mix one tablespoonful of
\ corn starch with two teaspOonfuls Of
cold milk and the yolks OF three eggs,
adding four tablespoonfuls of saugar
and little salt. When the milk Is
hot, not boiling, stir in the mixture
and let it boil, stirring constantly.
Peel and slice five oranges, remove
the seeds, and lay them in a dish,
sprinkling each layer with sugar.
While the custard is still hot, pour it
over the oranges Beat the white OF
an egg to a stiff froth,
a favorite recipe for miuGe meat is
the following: Three pounds Of cured
tongue, three and half pounds OF
suet, six pounds OF apples, three
pounds OF raisins, three pounds of
currants, three pounds OF brown
sugar, one quarter ounce each of Gin
namon, mace and cloves, two nut
megs grated, SIX ounces Of citron, a
few blanched almonds moistened with
rose water, the juice of four lemons
and grated rind of three, one pint OF
brandy and one pint Of sherry. The
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