Year: 1870

LAMB CH0Ps. Fry them little brown i'll but
ter then add little water flour, salt, and dusto
pepper to the gravy let it brown and pour 1t over
the chops.


SAUCE FOR PUDDING One cup of butter, half
a cup of sugar. yolk of one egg; beat together; stir
in half cup of boiling water Let it come to
boil, and when ready for use, flavor to taste.


BuTTERMILK PUDDING. Two eggs, two cups
of sugar, half cup of butter, one teaspoonful of
soda sted i'll two cups of flour, three cups OF but
termk; stir the flour in lightly. Grease your tin,
and bake one hour 1t can be turned out.


RAILROAD CAKE. Three eggs, one cup of sugar,
large spoonful of butter; beat together; stir in


lightly one cup of flour, little yeast powder, or
soda sifted in flour. Bake in quick oven. This is
fine dessert with the above sauce.


SHORT CAKES. Dissolve half pound Of fresh
butter in us much milk as will make pound and
half of -four in paste, roll it out about quarter
of an inch thick, and cut it into large round cakes.
Do them in frying pan and serve them hot. Eat
with butter.


CREAM GRInDLE CAKES. One quart of sour
cream, four beaten eggs one teaspoonfll of salt,
two of so la, and one pint of four mix the soda in
half the -four and stir in the last; bake soon as
mixed, and serve Immediately; add more flour if
not thick enough to suit


A CHEAP AND GOOD PIE. In half teacup of
vinegar put tablespoonful of butter one tea
cup of molasscs, teacup of dried currants, one
egg, and Il little nutmeg. Roll two soda crackers
fine. and add to the above, and you VIII nave ma
teral enough for two pies. Try them, and you
will make more.


CREAM DROP CAKE. A half pint of rich cream,
and pint of egg, beat the yolks and whites sepa-
raely add teaspeonful of salt, and as much flour
aS can be beat in with spoon; 1t should be just
thick enough to drop from spoon; butter pans,
and drop the cake on it let it bake hard If the
cream is sour, add soda


SOFT CHOCOLATE CAKE. One pound of sugar,
twenty eggs beat half an hour without separating,
half pound of grated chocolate added gradually
to the eggs and sugar. with three-ourths of 10. Of
starch flour; the whole beaten half an hour But
ter the forms, and sprinkle them with pulverized
crackers, and turn i'll the mixture.


AMERICAN RAISED WAFFLE. One pint of sweet
milk, one heapng teacupful of butter, three eggs,
a tablespoonful of thick brewers yeast one quart
of flour, and another teacupful of sweet milk, III
which is dissolved quarter OF Il teasp0onful OF
soda Let it rise until very light then bake rs 9th
er waflIes. Serve hot with butter and sugar.


HAY AS A FEED. Corn-stalks are difficult to
keep; straw must be cut or scalded to be of bene-
fit roots must be managed; and much labor is re-
quired for all this-and, ut best, you have not re-
liable fodder, a Observation-Disclosures for stock. But
YOU have it in hay, not the ripe bleached article
that we find so much. This is worse than good
straw or corn-stalks. But the hay that is grass
cured, such rs we now and then find, and once
finding, never miss it there; this is wanted. Here
is something fresh and sweet and nutritious. con-
tanning all the elements necessary to growth and
the production of butter and cheese and these of
better quality and of equal or superior quality to
anything that is commonly produced. We say it is
better, more desirable all round than any other
feed


1t is the natural food; it is healthy it is nutri-
tous it is readily raised and easily gathered, enrich
ing the land at the same time (by its aftermath and
sod and is easily handled. II needs but be thrown
to the stock, without being cut or steamed. The
butter (made of it in winter) has a fine flavor,
good color, the cheese the same, and the milk is
your summer milk, only more concentrated Qess
Watery) therefore better. Stock is kept healthier
by feeding suchhay. You see it in the eXcrements,
the good, bright looks of the cattle, their great, full
free breaths smelling of summer; the hide is mobile
and the coat is smooth. There is liveness in your
stock of all kinds, especially the colts and the
the early cut, well cured clover. For growth,
nothing perhaps equals it; hence, just the thing
for Young growing animals, which need not fat but
muscle, bone, etc.


We have seen this fully demonstrated. We have
seen this hay, particularly clover, out of the
NOW fresh and green, the blossoms still there their
color but slightly dimmed we have seen this eat-
effects in the milk the growth and the good condi-
ton of the animals, and this continued during the
winter, and in the spring large supplies OF butter
made; and nothing fed but the hay; it was suffi-
cien. 1t was even better than grain, dsposing less
to the evils at the time of parturition. The cooling
tammation and other harm, and avoids the high
stranng which grain and other strong feed induces
in the end hurting more than benefting, and for
the present not SURPRISING (of muscle) and milk,
quality AS well as quantity being considered.
We do not object TO turnps, beet and carrots,
and even potatoes and apples. Neither do we wish
to be understood as finding fault with corn-stalks
cut green and cured and run through the straw
cutter Let these things be fed Us occasion may re-
quire They may be made, when properly treated
and of good quality, to do well.