Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1890-02-14
PRACTICAL RECIPES.

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PRACTICAL RECIPES.
WINTER sUCCOTAsH.
This can be made of dry Lima beans
and canned corn which may be left from
former dinners. Warm them over with a
little milk and butter, and thicken the milk
with little -four.
DOUGHNUTs.
One cupful of sugar, one cupful of sweet
milk. two tablespoonful of butter and
lard, three eggs, three teaspoonfuIs of
baking powder, -four enough to roll wet.
Cut into shape and fry in boiling lard.
CORN MEAL GEMS.
One cup of granulated meal, two tea.
spoOnfuls -four, two teaspoonful sugar, one
heaping tP,.spoonful baking powder. one
egg and sweet milk enough to make thin
batter; bake in gem tins In well heated
oven.
GINGERBREAD.
One cupful of molasses. one teaspoonful
of salt, one cupful of sour milk, one heap
ing teaspoonful of soda, one half cupful of
beef drippings or lard, one heaping table
spoonful of ginger, and -four to thicken.
LEMON PIE.
One teacupfuI of powdered sugar, one
tablespoonful of batter, one egg, juice and
grated rind of one lemon. one teacupful of
boiling water, one tablespoonful of corn
starch. mixed in a little cold water, cream.
butter and sugar together and pour the
hot mixture over them. When cold add
the lemon and beaten egg. Bake.
RYE AND INDIAN MEAL BREAD.
One quart each of rye -four and Indian
meal. one teacup moIasses, half teacupful
yeast. one teaspOonful soda, two teaspoon
fuls salt. Mix the dry ingredients togeth-
er. then wet with enough warm water
to make as stiff as can be stirred with a
spoon. 1t should be baked in a deep
pan and will require four of five hours to
bake.
FRUIT WATERS.
Beat one-half d cupful of butter until
creamy, then add gradually one cupful of
powdered sugar, beat six eggs until light,
add them to the butter and sugar, add the
Juice of one lemon, and sufficient flour to
cap paper and butter it and drop the bat
ter by spoonful ON it, spread it out very
thin and bake in a slow oven; when done
dust them with powdered sugar and roll
them quickly.
KISSES.
Beat the whites of six eggs until frothy,
then add half pound of powdered sugar.
Beat until very stiff, drop a spoonful at a
time on buttered paper, place the paper on
baking tins, cover lightly with sugar and
place in a quick oven; when firm, take
from the oven and remove them carefully
from the paper, scoop out the center,
and place IN the oven again to dry, fill
with whipped cream, and place two to-
gether.
EEGLISH PLUMB PUDDING.
One pound of beef suet chopped fine
one pound of raisens seeded. one pound of
currants. Wash carefully and roll in flour
after drying them; half a pound of cltron
cut fine, four tablespoonful of brown sugar
two handfuls of scrambled stale bread
three tabespoonfuls of flour, one grated
nutmeg, a teaspoOnful of mace and cinni-
mon, four tablespoonfuls of cream, nine
gg.. one gill of brandy and one gill of
Madeira, the grated rind and juice of one
lemon; mix all the ingredients, adding
wine and brandy last; tie this pudding in
a thick cotton cloth that has been dipped
in boiling water and Toured, leave room
for the pudding to swell. boil eight hours
and serve with brandy sauce.
A report on the tobacco culture in Cuba
by the United States Consul gives some
particulars which may be interesting to
American tobacco growers. 1t Is well
known that the quality of the tobacco de-
ponds much upon process of fermentation
which goes on in the cured leaf when it is
bullled in mass before it Is packed. A
certain process of bulking tobacco for
this part of the curing has been patented
by Il California grower named Cup, but
we are unable to give detailed descrip-
ton of his process. 1t depends, however,
upon peculiar sweating or fermentation
of the leaf when laid up in square heaps
under pressure. The Cuban process de
ponds upon the addition of a ferment to
the leaves as they are bulked, this. ferment
consisting of a liquid made by STEPPING
the stems of the tobacco in water until
fermentation occurs. when each layer of
the leaves is sprinkled with it as the bulk
is made This liquid, of course. starts
a fermentation in the leaves, 10y which the
desired flavor is brought out. When this
process is completed the tobacco is packed
for sale.
The condition of the live stock market is
the subject of an exhaustive report by Mr.
p. d. Armour. the largest dealer in live
cattle and dressed meats in the United
States. The firm of Armour 4 Co. sIaugh-
tered in 1888 340.649 cattle, weighing
nearly 800. 900 600 pounds, on which the
profit was S4lS,104 40. or an average per
head of 81 % Mr. Armour states that the
low price of cattle are due to the excessive
supply, which has increased 81 per cent.
since 1880, while the population has in
creased only 20 per cent. He shows a large
falling off in the market value of every
product of cattle; in hides an average de-
crease of 81 80 each: of tallow, SO cents
per pound (nearly 80 per cent?; Of cleo
oil. ) cents per pound, or 40 per
cent. which alone. with the tax on this oil,
entails loss of from 81 to 81 per head of
all the cattle slaughtered. while the de-
creased value of corned beef amounts to
more tEan 50 per cent. The receipts Of
range cattle in Chicago have increased since
1880 from 1873 800 to SI6.694 for the year
1888. At the same time the foreign mar
ketS for cattle and dressed meats have been
restricted by the injurious effects
of the reports of diseases among the herds
and the unwhOlesOme character of the
meats. which have induced legislation that
has been exceedingly harmful to this great
industry.