The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1860-07-14
out wash IN strong soap suds. and dry in

| the shade.
WHES To SKIN MiLk.-A Country WON.
an" writing to the Rural Ne.r Yorker saws
that the right time to skim milk is ..iust "a
the milk begins TO sour in the bottom Of
the pans. Then the cream is all at the sur
face. and should at once BE- removed, with
as little of the milk as possible. If allow
ed to remain until the acid reaches the
cream, or to become thick, it diminishes
the cream and ippairs It's quantity. That
housewife or dairy maid who thinks to OBJ
tain greater quantity by allowing the milk
TO stand beyond that time labors under
most egregious mistake. Any one who
doubts this has only to try it 70 prove the
! truth of this assertion. Milk should be
locked to at least three timca day.
dAaoLE ros Sens iis..sss...,
dents consist of one teaspoonful of cay.
enue pepper, one tablespoonful of salt. ons
pint of water and two tablsspoonfuis of vim
egar mix together and bottle.
RHUBARB PIEs.-Many object 10 the Pie
Plant on account of the acidity. and othcrs
because of the large amount of sweetening
it requires to render it palatab.e, conse-
quently making it an expensive article for
pies. This can be obviated by adding
about one teaspoonful of soda to three com.
mon sized pies. This will neutrslize part
of the acid, and still leave enough to make
good pie, after adding sugar to your taste.
The soda may be splintered on the top of
the rhubarb after it is put in the pie plate
care being taken not to usc too much So
da as it will make il taste flat and ins;pid.
RICE PIEs.-A cheap pie can be made OF
rice. Every one ought TO keep rice on
hand all the time, as it is cheap and health
full food. One cupful, when boiled in wa
ter with teaspoonful of salt until tender.
will make three cups of rice; this, with
sufficient milk, a teacup of sugar, two eggs
and a little seasoning, viii make three large
pies, which are good enough for those who
have good appetite. Add few raisins
and they will create au appetite.
PACKING Eaos-The following method
we can recommend: Cover the bottom of
dry vessel with a layer of coarse salt, two
inches or more in depth. Grease the eggs
carefully, and separately, with lard or but
ter: insert them small end downwards into
the salt; do not let the sides touch each 9TH
err; cover the first tier with salt, and each
successive one, until all are added.
BOILING NEW PoTAroEs.--The sooner the
new potatoes are cooked after being dug. the
better they will eat; clear off all the loose
skins with coarse towel and cold water;
when they are thoroughly clean, put them
into scalding water. A quarter of an hour
or twenty minutes will be found sufficient
to cook them; strain off the water dry,
sprinkle little salt over the potatoes, and
send them to table; if very young, melted
butter should accompany them.
Sailing CREAM FOR Butter MAKINo.--
A writer in the Homestead, reports state
ment made ut the New Haven lectures, that
by adding tablespoonful of fine salt TO
quart of cream, as the latter is skinned
from off the milk and placed in the cream
pots till enough accumulates for churning.
the time requirep for churning is reduced to
two or three minutes. In trial made by
the writer, he found this to be true, and his
theory is, that the salt acts upon the thin
coating Of the globules of butter, and so
dissolves it that a slight agitation breaks it.
and the butter comes at once. The expert
ment can easily be tried by any butter ma
ker.