Year: 1876

TO lose t1eSh at the commencement Oh
winter. AS matter of economy in
feeding, it is better to keep the ami.
mails in a good, thrifty condition at
this seasen, because thin cow requires
more food than when she is in flesh,
and if she is stintcd aud kept thin
during the winter, she will be of but
little account for milk the following
season. If fodder is scarce and it is
necessary to economise with short
rations, let the time be put off until
late in the winter or in spring.


| Recipes.


Squash Pie.-Having pared the
squash and removed the seeds, stew
it in as little water as possible tillsoft,
then squeeze through colander. Stir
into the squash enough sweet milk to
make it as thick as batter spice with
ginger, cinnamon and nutmeg: sweet.
en- with sugar, and add two.well- beaten
eggs for each quart of milk used. Fill
pie.plates, lined with crust, and bake
for about an hour in a moderate oven.
Mince Meat.-Four pounds of the
round of beef, after it is boiled and
chopped eight pounds of chopped suet;
three pounds of raisins; two pounds
of sugar; one tablespoonful each of
close, cinnamon, allspice, and two
large nutmegs, one pint of molasses,
one quart of cider, and half pint of
good brandy. Salt to taste.


Another.-A shin of beef boiled
down till very tender, one pound Of
nice clear beef suet, chopped very fine,
a tablespoonful of salt, six pounds of
greening apples peeled, cored and chop
ped, three pounds of raisins stoned,
three of currants carefully cleaned,
one pound of brown sugar, a cup of
maple syrup, half pound of citron,
shredded, half pound of candied
lemon peel, quart Of the best cider.
Instead of the cider, some persons pre-
| fer quart of Madeira wine, and a lit
tie brandy.


Rye Bread.-We set in the evening,
with good hop yeast, and mold it the
morning just the same as wheat bread,
only sitter. Let it rise and mold it
down again. This makes it spongy.
After this it will come up very quick.
Shape it into loaves, and when light
enough, bake it in moderate oven, a
little longer than ordinary wheat bread.
Leg of Mutton Stuffed. and
wipe the mutton, CRATE pint of bread
crumbs, season with salt and pepper,
teaspoonful of sweet ,marjoram, two
teaspoonfuls of sage, aud half one
of sweet basil (all dried and rubbed
tine), chop nedium-sized onion, and
put it over the fire in small saucepan,
with butter the size of a large egg,
stew for five minutes, pour over the
bread crumbs and stir in thoroughly ;
with sharp knife make a deep in
cision on the long side of the leg paral'
lei with the bone, push the dressing
in, making it go all through the length
of the leg, skewer it at the opening
where you stuffed it, season the leg
with pepper and salt, dust it with flour.
and roast two hours in a hot oven,
keeping little water in the pan to
baste it with, which should be done
every fifteen or twenty minutes
thicken the gravy with Drowned flour,
put few spoonfuls over the meat,
when you place it on the dish, and
serve the remainder in a gravy boat.
To be eaten with current jelly.


Boston Brown Bread.-Take two
pints of sifted corn-meal. If this is
old or dry, pour on a sufficiency of
boiling water to wet it thoroughly. If
the meal be fresh and moist, the water
need only be warm, In the first case
mix in gradually, when the meal ie
cooled, one pint of rye-meal; in the
latter the two may be mingled aud the
water poured on both at once. Now
add one even teaspoonful of salt, and
one large tablespoonful of molasses
at the same time mix in thoroughly
half teacupful of fresh, sweet yeast.
Let it stand over night in moderate
ly warm place. 1t should be light in
the morning, but still sweet. Never
theless. I would add a small teaspoon
full of soda to neutralize any latent
acidity. After this is perfectly incor-
porated, the mass should be placed in
well-buttered earthen baking pans, or,
still better, iron ones, and smoothly
rounded off. The pan should be only