Democratic Sentinel, Volume 12, Number 47, Rensselaer, Jasper County, 14 December 1888 — HOUSEKEEPERS’ HELPS. [ARTICLE]

HOUSEKEEPERS’ HELPS.

Broiled Quail. —After dressing, split down the back, sprinkle with salt and pepper, and lay them on a gridiron, the inside down. Broil slowly at first. Serve with cream gravy. Sponge Cake. —Three eggs, one cup sugar, one cup flour, three table-spoon-fuls sweet milk, two table-spoonfuls melted butter, two heaping teaspoonfull baking powder, one-half teaspoonful ex» tract of lemon. Baked in layers, this makes a very nice jelly cake. Cheap Fruit Cake.—Soak one large eunful of dried appleo over night in a little water; take out, chop as fine as raisins, add one cup raisins, cook them in one cup molasses until well preserved, drain off molasses and add to it four eggs, one cup sugar, one cup butter, one cup sour milk, two teaspoonfuls soda, one-half nutmeg, one teaspoonful cinnamon, one-half teaspoonful cloves, flour to make a stiff batter, add fruit and bake in a slow oven.

Meteopolitan Cake.—Light part: Two cups sugar, three-fourths «ip butter, one cup sweet milk, two and one-half cups flour, whites of five eggs, three teaspoonfuls baking powder. Bake in two cakes. Dark part: OneVkH molasses, one-half mub flrwir as France the best forage is kept for the winter for sheep, and two pounds of salt dissolved in water and sprinkled over the rations is given to forty sheep. In Alsace, during very wet weather, one and a half ounces of green vitriol dissolved in eight parts of water, is given with great advantage to sheep. This is especially excellent where sheep are house-fed as in Italy. Cavour relates that in the neighborhood of Turin sheep are principally reared for their milk, which is converted into cheese. In France, near Lyons, small farmers keep sheep for the same end. The Dishleys yield 75 per cent., and the merinos 56, of their live weight in flesh. The quality of food needed by stock varies even among animals of the same age and breed, and it necessarily varies to a great extent among animals of different breeds. Upon this subject a farmer in England says it is sufficiently correct to reckoit a sheep consuming 28 pounds of green food, an ox or a cow 150 pounds, a calf 40 pounds, and a yearling 80 pounds, daily. At this rate an ox or a cow consumes as much as five sheep. The latter will require 10,220 pounds, or nearly five tons apiece, the former 54,750 pounds, or nearly twenty-five tons of green food, for its yearly maintenance.

If you have cold chicken left from dinner, and do not know what to da with it, as there is not enough for a meal, try this way of disposing of it; Mine® it quite fine, adding some minced ham and oread-crumbs, moisten with cream, season with pepper and salt, put it in a pudding dish, and spread a thin seating of butter over the top; set it in fee let it bake until it is near* ■rbrfefeed on the top. This is a good ®sh for ten. Salmon, either fresh or canned, may be made a delicious dish; if fresh, boy the fish in salted water until it is tends*, then put a layer of bread or cracker jarambs in the bottom of a pudding life, then a layer of fish; season with pepmer and salt; fill the dish with alternwte layers of fish and crumbs; wet the Jfcad-crumbs with milk, or, if thig is tdßfech to suit your taste, use hoi water. Bake for a long hour and have fee top well browned. This is a dish •specialty fesigned for supper-BsD-BASVCKintY pudding is made in this way: To two ounces of butter alfew each of sugar and lour; very light and mix With add the flour and fee butter, "SRen you have warmed so feat it will mix readily: a little salt and grated nutmeg may then be stirred in. utter some coffee cups, and in the bottom of each one put a tab!espoonful—a large one—of jam,or two tablespoonfuls of fresh berries ; then pour the pudding mixture over them. Leave a space at the top so that the pudding may r'se a little. Bake for half an hour, and serve with eream sugar. I ’.lviH OI mihikl eol'.i r »(.- ■a; . ’tfii. if needed, will help to bni..;e i-:• «.'ason of scarcity. Few farms n afford to go without this protection against scarcity in summer food for animals.