Year: 1871

SNOWFALL CAKE.-One cup of sugar,


hall cup of butter, half cup of sweet


milk, two cups OF flour, the whites OF


three eggs, half a teaspoonful of soda,


one spoonful of cream tarter, .sifted with


the flour; beat butter and sugar


thoroughly together; add the whites OF


eggs beaten to stiff foam 4; then the flour,


and milk and soda the last.


SUPERIOR LARD.-Leaf lard is the


incest for all cooking purposes skin all


the fat that is to be tried into lard, and
commence by frying gently little leaf
lard, or your fat will scorch; let it cook
slowly, and dip off the fat rs it is lique-


fed, and strain it through cloth when
oil is strained that can be dipped off,
squeeze the remainder by itself in the
cloth. If the lard is to be used for cook
ing, salt it trife when first put on !;
much of the salt will be found ut the
bottom of the kettle undissolved still,
it would seem better that salt should be
used. If the lard Is to be used for burn
ing in lard lamps, salt would be injuri-
GUS. II the fat is not skinned before
trying, the gluten in the skin will make
the lard impure and frothy Save the
scraps and skins for soap grease.


BUcKwHEAT CAKEs.-One quart of
buckwheat flour, mix with lukewarm wa
ter, rather thicker than you will wish it
when ready to bake. A cup of Graham
meal added is, We think, an improve
ment stir in a cup of family yeast, or
half penny's worth OF bakers, and a
teaspoonful of salt; mix in an earthen
bowl, or q larger earthen pitcher the
latter is the most convenient, as the bat
ter can be poured from the lip of the
pitcher more neatly than it can be dipped
out of bowl; set it where it will keep
warm all night. The batter should be
made early in the evening, as it takes
fully ten hours in winter to rise when
ready to bake in the morning beat half n
teaspoonful of molasses and stir into the
batter, adding enough lukewarm water
to make it thin enough to fry bake
quick the thinner the cakes can be
baked the better they will be.


KEEPING Mich Cows.-It is m axiom
among our dairymen here, in Southern
Herkimer county, that much grain fed
to cows will not pay-that is to keep it
fattening is different thing, and may
pay or may not. Sometimes it does not,
and generally not too much. For mich
cows it will not pay so it is thought
here.


There is one thing that will pay-that
does pay. tits the feeding OF green ten
der hay, cut green and young and then
from such hay-it may be said grass
butter is made equal to summer and fall
butter. The quantity Of milk is large in
November and December, and again at
calving time. There is an excellent flow
of milk, not quite so rich perhaps as
grain would make it, but rich and copi-
Gus; and it was brought without the
great expense, the cost not being more
than half.


When summer opens, your COW is still
strong, and will continue in that condi-
ton on good feed-that is. good pasture,
and when getting short, ted on cornStalks
provided for her, which is but continu-
ton of the green pasture. And when
winter comes, your COW will still be
round and strong-not overfed, nor over
strained with grain, but what a COW
should be-a quiet, domestic animal,
supporting the dairy, intended for milk,
not to be driven, either too hard by boys,
or yoked as in Europe. Such a milk
giving mother, needs but sufficient
strength for her purpose. and that is
not much in her quiet routine. She needs
good treatment that is the great point.
She grows under it, but deteriorates I'M
der abuse, and that rapidly. Give her
warm winter quarters and plenty of
water with her grass hay.-Com'try Cen
Aemda.