Buckeye cookery

Horsford Biscuit.—One quart flour, pint sweet milk, half tea-cup lard, heaping salt-spoon salt. Measure each of Horsford’s Preparation, mixed in flour, and sifted twice through a sieve. Divide the flour in halves, add the salt; with one hand pour in the milk on the half of the flour, with the other mix to a thin paste, then add the lard and the rest of the flour, mixing it lightly. The dough will be soft, but can be rolled on a well-floured board, and cut with a common biscuit-cutter, then prick, and bake twenty minutes in a quick oven. Make crust as above (using two-thirds cup lard or butter instead of half-cup) for chicken-pie with oysters (see recipe in poultry); it is enough fora four-quart pan, where the sides only are lined. Some prefer not to cook the oysters, only boil and skim liquor, adding oysters raw. Reserve pint or pint and a half chicken-liquor (do not mix the oyster-liquor with that in the pot, but pour it in the pie by itself) in the kettle, place it on the stove, rub together table-spoon butter, two of flour, season very highly with pepper, stir it in the boiling chicken-liquor, salt to taste, cook until there is no raw taste to flour, serve in gravy-boat as dressing for pie. Drying Corn.—Select good ears of sweet corn, husk, take off silk carefully, but do not wash; shave with a sharp knife, not too close to the cob, into a large tin pan or wooden bowl, scrape cob to get all the milk of corn; when about three quarts are cut off, line a large dripping-pan with flour-sack paper, being careful to have sides and edges covered, pour in corn, spread, and put at once in moderate oven; stir frequently, and leave in oven fifteen or twenty minutes. Set a table out in the sun, cover with a cloth, pour the corn upon it, and spread out evenly and thinly. - Before sunset bring the corn in and spread on a table in the house; in the morning, heat again in oven, and spread in sun as before. If directions are closely followed, the corn will be thoroughly dried on the evening of the second day, and when shaken will rattle; store in paper bag as soon as cooled. Prepare in small quantities, because it must not stand long after being shaven, but should at once go into oven to heat. When all is dried, put in oven for final heating; place to cool, pour into the bag, tie closely, and hang in a cool, dry, dark place. Dish Cloths, Wipers, Table Linens, Etc.—Roller towels for the hands should be marked with the number of each, and also with the whole number; as 1-6, 2-G, etc., where the whole number is six. This shows at once [SSO ae FP ee eg CAN NF tee tie Wt! Ta aE Wie Rnd Wo eS Am ciel AY ae, ee ee ee vet ‘wht OMEAP sy of ¢ ON) aie Me eke y Vi fy tare aise id re Ay alla tae tae ; f A ee east al Veber ae Poi BN) am 2 Uh td RW i . Veta ha, 410 : THE KITCHEN. — the whole number to be accounted for, and also makes it easy to use them in rotation, sc that they may be worn equally. Of dish cloths, of which there should be six—two for the best dishes, two for greasy, and two for pots and kettles, the first two may be marked, ‘‘ B-1-2” and ‘‘ B-2-2;”’ the second two, G-1-2” and ‘' G-2-2;”” the third, “ P-1-2”’ and P-2-2.” Wiping towels, of which there should be six, two to be used each week, washing every day, may be marked in a similar way, which is equally good for napkins, table cloths, cloths for silver, etc. Never buy new cloth for dish cloths or wipers; buy Stevens’ crash (or any other linen crash) for towels; when worn soft, take for dish-cloths and wipers; keep whole for dish wipers, and cut one of a yard in length into three, hem and place in kitchen for dish-cloths; you thus have one for pots and kettles, one for dishes, and one to wipe a knife, fork or spoon that you may be using while cooking, for the wipers should never be used for this purpose.