Beaufort Republican. [volume] (Beaufort, S.C.) 1871-1873, 1872-11-21
Farmhouse Notea.

BREAD OMELETTE. four eggs
into basin, and CRATE two tablespoon
fl,ls of white bread. Soak the bread in
milk or cream beat the eggs with a
little pepper and salt; add the bread
and beat constantly, while frying-pan
we'll buttered is getting ready. Pour in
the omelette, and, when it is set, fold it
over. Serve very hot and quickly.
SCARLET PoTAToEs. - Pound two
picked red peppers in mortar, and
mix with them tablespoonful of fresh,
raw tomato pulp mash four good sized
steamed potatoes, add an ounce of fresh
butter or olive oil, and the raw yolk of
IN egg, well beaten. Mix all we'll to-
gether, place it in buttered patty pans,
and bake it until brown turn out on
hot dish, and serve with sprigs of pars-
ley for garnish
How To CLARITY HoNEY.-The Drug-
dists' CTcuLar gives the following mode:
A good way to clarity honey is to add
to two pounds of mixture of equal
parts Of honey and water, one dram of
carbonate Of ma9nesia. After shaking
occasionally during a couple of hours,
the residue is allowed to settle, and the
whole filtered, when a beautiful clear
filtratc is obtained, which may be evapo-
rated in water bath to the proper con-
Slstency. The only drawback to this
method is the length of time it takes to
filter the solution; ana ibis may be much
abbreviated by taking the same amount
of white clay instead Of magncsia, when a
rearly equal good article is obtained in
much less time.
pumpkin Pres. - Cut the Pumpkin
into small pieces take out the seeds
and inside, but do not pare it, 1t must
be well-groWn and thoroughly ripened,
and not watery. Put the pieces in a
saucepan, with only few spoonfuls of
water-not more than four, cover close
and let it cook gently, so as not to
scorch, until the water has al! evapola-
ted, and the pumpkin has cooked quite
dry, and of a rich Clark orange color.
While hot sift it through a coarse sieve
Season only as much rs you are needing
for the the day. For one large pie-one
egg, one tablespoonful of molasSes, four
tablespoonfuls Of condensed milk, and
enough of new milk to make it as thin as
you wish, or if you have it half milk
and half cream, irstead of condensed
milk ; sugar and spice to suit the taste.
Bake TIL clear rich brown, do not
blister or scorch.
To KEEP APPLES DURING WINTER
Apples at the present time are in exces-
sive supply and unstable at almost any
price At the same time the crop in
Great Britain has been q failure, and a
demand is arising there for foreign fruit
which will doubtless soon affect our
market. Beside the great waste now
occurring in consequence of the heavy
supply which induces those who are en-
numbered with them to dispose of them
us rapidly as they may, will lead ere long
to a scarcity, and high prices probably
will be paid for good fruit in the spring.
1t would, therefore, be wise for those
who now have plenty of apples to re-
frain from wasting or hastily getting rid
of them. They are very easily preserved
through the winter, as if kept at a steady
temperature, although it may be one or
two degrees below the freezing point,
they will not be injured by it. A very
easy way to keep them is to pit them,
by digging out the earth in a dry spot
IN the orchard to a depth of foot, pill
ing the apples in conical heap therein,
and covering them with foot of dry
long straw placed evenly so as to she'd
rain. The straw is to be tied in a sort
of brush at the top, which will serve as
ventilatOr, and the heap should be
covered with three inches of earth to
within foot of the top 1t is not well
to use more covering than this. Even
early fail apples may thus be kept until
spring if desired. Apples may also be
kept in a dry, cool cellar, in bins or
boxes, holding not more than 10 buShel.
each, with straw ut the bottom and lays
crs OF dry straw intsrmixed, and q cover
ing Of foot Of straw placed on The top.
They will be safe thus kept even should
frost penetrate the cellar. unless the
temperature falls below 2G .