The Russellville Democrat., 1888-02-02
HOME AND FARM.

--Salt will curdle new milk; hence, in preparing milk porridge, gravies, etc, the salt should not be added till the dish is prepared
 -Jennie's Sponge Cake: Two cups sugar. two cups four four eggs. two teaspoonfuls baking powder. Add al the last two-thirds cup boiling water gradually.
 Cracker Fruit Pudding: Six crackers pounded fine, one quart boiling milk. one cup brown sugar, one spoonful fiour. six eggs, raisins. currants, and all kinds of spice. Bake one hour.
 -Tramping upon the hay in the barn often causes horses to refuse it. To pass from the barnyard into the barn and walk over the hay leaves odors which are quickly recognized by the animals when such hay is fed to them.
 Horse -Radsh Sauce: Take stock which has been cooked with little vinegar, salt, butter. sugar and fine bread crumbs. and mix with it as much grated horse -radish as will be required; the sauce should be quite thick; eat with boiled beef.
 Mock Miuce Meat: One and one half cups powdered crackers, one cup each molasses, chopped raisins and vinegar, two cups sugar, one-half cup warm water, same of melted butter, one cup entrants if desired. one tea spoon each of cloves, cinnamon and nutmeg.
 Young calves intended for veal may rece i've skim-milk until three months old. and as they grow rapidly to that age. they will pay larger profit than if sold younger. The proper way 10 dispose of the skim. milk is 10 feed it to the pigs in the spring and calves in the fall
 A successful poultry raiser feeds wheat in the morning, barley at noon and wheat in the evening. In addition to the barley he gives the slop and refuse from the kitchen after boiling it. The wheat gives q rich yellow color to the yelks, which is so much desired in the city where eggs are sold in retail markets.
 --Deviled Turkey; Place the wings and legs of a cold turkey on hot gridiron. Broil untl very brown. Make sauce of one tablespoonful each of pepper-sauce. French mustard, vinegar, celery sauce. little salt and wine glass of currant jelly, Lay the turkey on n dish and pour over it.
 The cost of raising bushel ot wheat on the largest farms of the K ed River valley is brought down as low as twenty three cents bushel but, taking farms of Dakota Territory as the average. in size and method of cultivation, the estimated cost of the production of bushel of wheat is thirty cents, and this is below the cost of production in India.
 On those farms where ensilage is used for cattle it has been found to be readily eaten by hens, and Western farmer reports that he raised turkeys on ensilage at a slight cost. This demonstrates that feeding so much grain to fowls is unnecessary, and that by allowing some klnd of coarse succulent material they will thrive better and produce more eggs than when kept on graits alone. -Manchester Mirror.
 For old-fashioned sweet rusk take one pint of warm, sweet milk, half a cup of butter, one cup of sugar, two eggs, one teaspoonful of salt, two ta- bIespoonfuls of yeast Make sponge with the milk. yeast and enough flour for thin batter, and let it rise over night. In the morning add the butter, eggs and sugar, previously we'll beaten up together; salt and flour enough to make stiff dough-. Mold with the hands into balls of uniform size, set close together in pan and let them rise till very light After baking. wash the tops with clean linen cloth, dipped in molasses and milk, or mo. lasses and water.