The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1886-08-25
The Way a Farmers Wife of Limited
Means Does Some Things.


Means Does Some Things.
When she sweeps her carpets she
dips some clover or chickweed leaves
Cor any other green foliage that has not
long or rough leaves that will adhere
to the fabric) in water, strews them
over the carpet and lightly sweeps
them over the whole surface. She then
sweeps without raising much dust.
She makes what she calls lunch-cake,
whichis heartily enjoyed by hay makers.
She chops large tea-cupful of dried
apples-if they are sweet less molasses
is required. AT night she puts the APP
pies into quart of new milk and in the |
morning sets it on the back of the stove
until the milk has simmered away; then
she adds salt, spice and molasses to suit
the taste, and puts in a pint of butter
milk or sour milk, with little more
than the usual quantity of saleratus for
a pint of sour milk; then stirs in -four
enough to make stiff batter and bakes
it in small loaves. 1t requires to be
baked little longer than bread.
This is the way she makes an mex
pensive apple dessert: She fills pud-
ding-dish Ga deep one is besD with
pared and quartered sweet apples
thrown in lightly; then she scalds suf-
ficient milk to fill the dish-by practice
she ascertains the quantity. To three
quarts of boiling milk she adds large
cupful of Indian meal: stirs and lets it
boil few minutes; adds salt and spice
and pours it over the apples, and lets it
bake slowly several hours. When cold
she turns it out and puts it on the table
in slices. 1t is to be eaten with sugar
and cream, and is jelly solid enough
to remain in slices.
Another wholesome and appetizing
pudding: She fills dish half full of
pared and quartered pie-apples, puts in
a little water and lets it stand in the
oven until the water boils and the apples
are heated; then she pours over them
batter made the same as for plain
fritters, only rather sitter, and bakes
half an hour. 1t is eaten with sauce.
Another cooling dish for a summer
tea is made by boiling quart of milk
and adding to it one (egg beaten with
salt and nutmeg, small cup of milk
and three tablespoonful of flour. Stir
this into the boiling milk and let it
cook until there are bubbles in every
part. 1t is to be eaten cold with sugar
and cream.
To make cucumber pickles she puts
strong vinegar into stone or wooden
vessel, and then makes mat of green
redoak leaves by laying them over each
other until they are five or six double,
lacking them together with needle
and thread and trimming off the out
side edges until the mat will closely fit
into the vessel. She wipes her cucum-
bers and puts them into the vinegar
soon after they have been picked.
Every time she puts them in she dips
the mat into the vinegar and keeps
plate bottom upwards on it all the
time. When the vessel is filled she
adds vinegar enough, if needed, to
cover the plate and occasionally presses
the mat into the vinegar. She neither
scalds, skins nor changes the vinegar.
The farmer raises his own beef, and
for three days before it is slaughtered
the animal is fed on sweet hay, corn,
carrots, beets or sweet apples, and pure
water. Then the meat is free from un-
pleasant taste or odor For three days
before slaughtering hogs they are fed
with whole corn and sweet apples, and
given either charcoal or fresh hard
wood Goals quenched in water. No
milk or swill of any kind and nothing
but pure water is given them. BY this
means the offensive, hoggish odors are
greatly diminished. She makes her
sausages as soon as she can get the
skins ready, and the next day after fill
ing she frys them in kettle of lard, as
she would doughnuts, cooking them
more than she would if they were to be
tdltu llniutuldtCIN phS UPS lituS
lard from the kettle, and when it is
partially cooled carefully glazes the en-
tire inside of the stone or earthen jar
in which they are to be kept. When
the sausages are so cool that they will
not melt the lard on the inside of the
Jar she packs them closely in layers,
covering each layer with partially cooled
lard from the kettle. When the vessel
is full she puts on thick layer of lard.
They are then ready for the table at
any time by warming them in lard, and
are as fresh as when made. When any
are taken out she Immediately RECEIVERS
those remaining with lard. She boils the
lower parts of the shanks and bones OF
roasted beef and the cut nearest the
head, and when these are partially done
adds the trimming and bones of the
sausage-meat, the thin parts of the
head, the feet, hooks and tongue.
When the meat will drop from the
bones she skins all out and picks all the
bones out. When the liquor has cooled
she takes off all the fat and returns the
meat to the liquor, lets it boil and sea-
sons it to taste. 1t will keep long