ARRowROOT, TAPIOCA SAGO, PEARL-BARLEY, AMERICAN IstnauEss, Maca- RONI, VERMICELLI, AND OAT-MEAL, are all articles which help to make an agreeable variety, and it is just as cheap to keep a small quantity of each as it is to buy a large quantity of two or three articles. Hight or ten pounds each of these articles of food can be kept in covered jars or covered wooden ' boxes, and then they are always at hand when wanted.. All of them are very healthful food, and help to form many delightful dishes for desserts. - Suears.—Buy sugars for various purposes as follows: For baked custard, mince pie, squash pie, fruit cake, gingerbread, most Indian puddings,. use brown sugar. For all light-colored cakes, icing, floating island, blanc-mange, méringues, whips, use powdered sugar. For pudding sauce, use powdered or brown sugar. For sweetmeats, jelly, and raspberry vinegar, use granulated sugar. Four should be bought in small quantities, and the best is cheapest. The test of quality is given under bread. Flour is peculiarly sensitive to at- mospheric influence, hence it should never be stored in a room with sour liquids nor where onions or fish are kept, nor any article that taints the air. of the room in which it is stored. Any smell perceptible to the sense will be absorbed by flour. Avoid damp cellars or lofts where a free circulation of air can not be obtained. Keep in a cool, dry, airy room, and not ex; posed to a freezing temperature nor to intense summer or to artificial heat for any length of time above 70 to 72 degrees Fahrenheit. It should not come in contact with grain or other substances which are liable to heat. Flour should be sifted and the particles thoroughly disintegrated, and then warmed before baking. DressinG PouLttrRy ror MarKet.—Secure plump, well fattened fowls. Do not feed for at least 24 hours before killing. Open the veins of the neck and bleed freely—this is the best mode of killing. Scald enough to make the feathers come off easily, picking both feathers and pin feathers off nicely. Be careful not to bruise or break the skin in any way, because it injures the sale. Leave all the entrails in, and head and feet on. Immediately after _they are dressed, dip once in boiling hot water, letting them remain in about ten seconds; then dip into ice-cold water, allowing them to remain in the same length of time, then hang in a cool place where they will dry be- fore packing. Ducks should be treated same as fowls or chickens. Pack in _ boxes or barrels in nice, clean rye or oat straw. Boxes holding from 100 lbs. to 200 Ibs. are the most desirable style of packages. Pack with breasts down, using straw between each layer. Be sure to pack solid, so they will not bruise on the way. Poultry pre pared in this way will meet with a ready sale, while poorly dressed, sweaty and arnted® lots will not sell. at any ce a anes Sr and chickens sell well. | They should. eae riteed at one r killing, and hung up until the animal heat is entirely | - out before packing. Remember, it is the appearance of goods that sells them. Nice, large, fat, plump turkeys, chickens, ducks, or geese, always ering out i side prices, 0 hil ee The best time to ship. —Any time after the tenth of November, $0 as to : reach market by Wednesday or Thursday of each week. _ If sent for the <1 _ holidays, they should arrive at least three days before Thanksgiving, Christ- mas or New Year’s. Keep te largest ere for New Year’s. sos: ‘st best at Christmas. . 4 FUEL. Woop. —A table showing the comparative value of various woods is 5 give with the table of weights and measures. That cut from the body of amatu tree is best.

AI-modernized reading of the original text

ARRowROOT, TAPIOCA SAGO, PEARL-BARLEY, AMERICAN IstnauEss, Maca- RONI, VERMICELLI, AND OAT-MEAL, are all articles which help to make an agreeable variety, and it is just as cheap to keep a small quantity of each as it is to buy a large quantity of two or three articles. Hight or ten pounds each of these articles of food can be kept in covered jars or covered wooden ' boxes, and then they are always at hand when wanted.. All of them are very healthful food, and help to form many delightful dishes for desserts. - Suears.—Buy sugars for various purposes as follows: For baked custard, mince pie, squash pie, fruit cake, gingerbread, most Indian puddings,. use brown sugar. For all light-colored cakes, icing, floating island, blanc-mange, méringues, whips, use powdered sugar. For pudding sauce, use powdered or brown sugar. For sweetmeats, jelly, and raspberry vinegar, use granulated sugar. Four should be bought in small quantities, and the best is cheapest. The test of quality is given under bread. Flour is peculiarly sensitive to atmospheric influence, hence it should never be stored in a room with sour liquids nor where onions or fish are kept, nor any article that taints the air. of the room in which it is stored. Any smell perceptible to the sense will be absorbed by flour. Avoid damp cellars or lofts where a free circulation of air can not be obtained. Keep in a cool, dry, airy room, and not ex; posed to a freezing temperature nor to intense summer or to artificial heat for any length of time above 70 to 72 degrees Fahrenheit. It should not come in contact with grain or other substances which are liable to heat. Flour should be sifted and the particles thoroughly disintegrated, and then warmed before baking. DressinG PouLttrRy ror MarKet.—Secure plump, well fattened fowls. Do not feed for at least 24 hours before killing. Open the veins of the neck and bleed freely—this is the best mode of killing. Scald enough to make the feathers come off easily, picking both feathers and pin feathers off nicely. Be careful not to bruise or break the skin in any way, because it injures the sale. Leave all the entrails in, and head and feet on. Immediately after _they are dressed, dip once in boiling hot water, letting them remain in about ten seconds; then dip into ice-cold water, allowing them to remain in the same length of time, then hang in a cool place where they will dry before packing. Ducks should be treated same as fowls or chickens. Pack in _ boxes or barrels in nice, clean rye or oat straw. Boxes holding from 100 lbs. to 200 Ibs. are the most desirable style of packages. Pack with breasts down, using straw between each layer. Be sure to pack solid, so they will not bruise on the way. Poultry pre pared in this way will meet with a ready sale, while poorly dressed, sweaty and tainted lots will not sell. at any ce a anes Sr and chickens sell well. | They should. eae riteed at one r killing, and hung up until the animal heat is entirely | - out before packing. Remember, it is the appearance of goods that sells them. Nice, large, fat, plump turkeys, chickens, ducks, or geese, always ering out i side prices, 0 hil ee The best time to ship. —Any time after the tenth of November, $0 as to : reach market by Wednesday or Thursday of each week. _ If sent for the <1 _ holidays, they should arrive at least three days before Thanksgiving, Christmas or New Year’s. Keep te largest ere for New Year’s. sos: ‘st best at Christmas. . FUEL. Wood.—A table showing the comparative value of various woods is given with the table of weights and measures. That cut from the body of a mature tree is best.

Buckeye cookery