Year: 1861

Yeast, the batter usually contains consid-
cradle acid, and it is customary to correct
this acdity by the addition of an alkali---
saleratas or soda. (Soda is better than
saleratus for all kinds of cooking purpo-
sos, as less of it is required to produce
the same results.) The alkali of the soda
neutralizes the acid in the batter, and the
carbonic acid gas set at liberty from the
soda, assists in giving lightness to tho
cakes. But Bridget fans in nine times
out of ten to add Just soda enough; the
cakes are either left little sour, or they
are overdoscd. and taste OF the alkali---
The soda is also added in humps, and sci
dom gets thoroughly diffuscd. 1t ehou' d
be dissolved in a triae of water, before
putting it into the batter, and then be
stirred in briskly and thoroughly.


If too little be added, the cakes arc
still sour, and of course the only remedy
is to add more, But what if too much
be added ? We judge from observation.
that few persons know that the overdose
of soda can be admirably corrected by
stirring in little cream of tartar. This
will not only neutralize the excess Of al
kali but will also yield carbsnic acid gas
to tighten the cakes.


The thcorist will here condemn us for
recommending these drugs for human
food, We'll, if you can make fresh batter
from new yeast, every morning, and have
the batter just right without any addi-
ton, by all means leave out the soda, and
it, corrective, cream of tartar. But
whenever the cakes come to the table
little, Or good deal sour, We shall call
out to Bridget to put in some .oda, and 1t
she gets IN too much, we shall call for the
cr2am of tartar And still further, if by
any reason the batter has not risen enough
to give us light cakes, we shall order III q
little Of both soda and cream Of tartar,
which will make up for the lack of fer
incubation. And yet again: if Bridget
" forgot to set the batter last night and
and we want " buckwhcats" for breakfast.
we shall tell her to mix UP some buck
wheat and put in I" one teaspoonful Of So
da and two Of cream of tartar" and thus
give us some light unftrmelted cakes,
which this process will produce. All this
notwithstanding the theories of those who
arc down OH ,aleratus and cream of tar
tar We are but little more afraid of a
slight admixturc Of Rochelle salt (which
is produced by the union Of soda and
cream Of tartar1 than we are of an ex-
cess of common salt, This "noxious
drug does not 60 half so much against
our stomach, as sour, or heavy, or soda
Drowned cakes-4lmericaa Agricultur-
iSt.


How To COOK \ BErF-SrrAK.-A cor
respondent of the Homesteal gives the
following directions =


When you are 80 lGcky as to got beef
steak, don't p,il it in the cooking. 1t
should be cut nearly an inch in thickness,
and diyided-by the natural divisions
where practicable-into pieces the Size of
your hand, or thereabouts. Cut away the
most of the fat, II you happen to have
such thint as a "bcef-steak FOUNDER"
IN the hoa,t, put it into the fire and burn
It to a coal-the wood they are usually
made OF furnishes capital Goals for broil-
lug but any Goals will do, if they arc hot
enough.


Th3 best gridiron Is the double one OF
wire, which YOU can shut your meat into
and turn without y fork to let the juice
out but any griliron will do if it IS clean.


Ii you have much else to see to besides
the steak, you had better have something
else for breakfast, for it is a sin to put IL
bccf,steak over the Goals and leave it to
warp and sJuirm, and dry up, until it is
old shoe But if you have a conscience
void Of offence with all men, and are abo
to concentrate your entire energies upon
business, put your steak over the fire.
Now you must know that the outside of n
hroilcd piece Of meat must be crisp, and
turn il the inside juicy, to make it the
most paatable and tarn ii nourishing.
II YOU allow it to rest long with one side
to the fire Iha Il the juice and flavor
ri~e, to the surface and is lost. The
great art [turn il is to expose the meat
at the start, for a moment, to such an ln'
tense heat that tara N the several h5rc'
may be scared IN such manner a5 to seal
mp $50 to speak, the moisture. Tmrn
it,, Steak can be cooked in this way un-
til it will not look bloody when cut, and


tara It will satisfy fully those who like
rare bee, without Offending turn al
such a. prefer it "well doae. Butter Is
worse than wasted-of course turn al
you'll have it on the table ior such as wish
to disguise the taste of beef, as well a
pepper aud salt. T@ra IL Your mot
t. is, baaf and dre. II Your fire Is hot
aae, tie steak i, nearly done, 1t may
not b. considered impcrtineut TO suggest
turn II that, the potatoes heing just
done, too, taa tamiiy may gather ROUND
tn table 81 as to receive the steak upon
their hot plate, directly from the fire.
There will be tim for grace before
eating, aol you'll be thankful after
whether it is cp,tomIry or not in your
family to say 81.


WATER foa FoWLs-A writer in the
English Agricultural Gazette recommends
that a piece of steel be kept constantly in
the water to waith fowls have access.
Iron rust. he sly, is an eXecllcat tonic.


\ roll Of hrim,toaa Is also recommended
Ia be- kept in the water


pATlaNer Is MItNrNa-A writer in
| tha Ohio Farmer says, that COW wa.
, cared of holding ~ her milk, by patient