Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1870-12-22
USEFUL AND SUGGESTIVE.

10 cIBAs Oaeoodts6sd
solidiraW tpDtato, inttWoEdip theeAat4sur,
face. i~n1poTdered brick-dust, and rub the
knife blades. y6eaiis adnds rustSwilE disap
.peE.sbsoE lTao 10 IL a aetsiso0u
4 II is claimed that rats may be prevented
from gpawing hafneS by mixing with the
t~easpeenf1l to the quart.
TO do UPnBIlcK SnEABoilanaoldf
Nd glofA (cut into, small shredsl in o pint
ofWaterstill the water Is feduced 70 hall a
On downright, and ten minutes after, iron
Sit on the wrong SIDE while weESRThessilR
the same time, haTe the abody OF new
sihEHeeFh and HoRssoa 20 ahf9bGsS5
a NEW and very ingeniousm mask OF cover
for The capture of gan1eis Constructed by
Esinkinsg TO TIE Es.egls edge ty9,1sJgs
~tierces, in each of which two men can stand
and manage their guns quite handiEy.;
Spiles made of fence railsare driven around
the outside of thetierces, which are covered
with brush, making very deceptive allure
ment tosthe. game. sAi az Sssitse ~
E. IF: THOMPSON, Of lansing Mich,
gives, as his opinion based on experience,
that the best way to destroy The curculio
the son around the tree as Sfar as the
branches extend just before freezing time
rturnCin the store Eogssand let them do
itheir work thorouehlyE Sow sone grain.
taround the trees to induce them ID Wofks
3~urnihR41e chickens alternately with the
FRnb OYSTERS select large oysters
towefah wipe dry: Dip in egg and cream
well beaten, theniheerackeSefnmbsAthe
peppers. Have NY farse Kettle Of
boiling lard, and fry to a delicate broYp.
Send to table often and hot. Serve May
~onnaise dressing OF AemgHE With fried eEsu
t os IN tying, alWsys nave g large Kettle
ABEANs SoURACaaan FpdYashfhe beans
morning but them M pSt WITH plehtyS6s
soft water if soft water is RotxaEailables
add a ~teaspoonful of soda; boil half an
khoub then pour HofVtheI Yate1 turns on
fresh hot water ito two, quarts ofbeans add
five pounds Of the 4eahiofJf fresh beer and
eng p9YRd, Of pork ept up 7ipIspall PiesssIi
lis reached, and keep elosely covered until
dones& 6HG01OOS
-EAfHooD PUDDNG.-Take one pint of
nice bread crumbsiadd one quart of milk,
one cup of sugar; the yoIks OF four eggs,
well beaten; the rind of a fresh lemon,
Agrated fne /; a piece of hntterthezsize0fan
eggi then bake until EeilA done Now
4beat the whites of four eggs q stiff
frotb, adding a teacupfnl Of powdered
sugar m which has been previously stirred
Ethe Juice of a lemon Spread ovefathe
puddinga hyeri of Jelly (anydkind to rthe
TASTE, then pour the swbitea of the eggs
A over, andlplace in the oven until lightly
Drowned. Serve withcol cream eli 81
CHICKEN PM-Singe the bipeds first
eveEybodykepgh ttp4kpeEs.that there's
A tablespoonful will SINCE fifty pounds,
u Set in on Efre, and proceed to singe; not 9
= spot o. black will be produced. After being
well cleanedeen up.into7 small pieces
wash thoroughly, and letsthem -cookefof
twenty minutes in. water sufficient toeoEel
Nike tablespoonful offoUrip cole
SsMatsr to athin paste, and stir in he gravy:
sbadd eslnmp of butter, and season thor
kboughlYswith pepper and salt; let 'alcoof
ITO make apaste, aedua4a Quantities iR1nea
Sure ofslafbiaBd watef, g disslessa > mix
, roll out thin line the deep pl8 dish ;ssftel
rolling outsfhestop acrHstto half she sizS
-trequired, spread over 1t butter thesdeRtf
- Of sone1daarter of al inch ron up and rol
q out again, and repeaSth b operation tV0do
4 three times; pub1hre ths chicken[md pa
; SonlthestOpcaas and pinch the edges vel
7 together; cut a slit in thest0p7 crust-Ra
dhaRge
IA EdBkARYsN y VoLpMBIAmong tn