The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1873-07-04
FARM AND HOUSEHOLD.

| TO a stiff froth. Mix the yolks, wcll beaten
with the other ingredients, whites last,
and add salt after IL Is In the pan. Grease
the frying-pan, and pour the mixture in a
thin layer; turn one half over upon the
other as it thickens, or roll IL up. Cook
! to delicate brown-ir requires close TT
tention. Finely minced or grated meat
stirred into this omelet varies the dish.
Long burrows In Plowing.-A Ger
man agricultural paper prints plea for
long burrows. The turning of the pillow
and the commencing OF a new furrow re-
quire more exertion In the plowman and
| the team than continued work on a
| straight line; and how great may really
| be the loss of time from frequent inter-
ruptions i'm short turns may be shown by
the following calculations In field 225
feet long, i've and half hours out of ten
are used in redirecting the pillow with
length of 575 feet, four hours are sufficient
for the purpose; and when the pillow can
proceed without interruption for 500 feet,
only one and half hours Of the daily
working time are consumed.-Er.
Lemon Tart.-To the grated .rind and
the juice of one lemon add teacupiul of
sugar; stir into a teacupful of warm
WAFER one teaspoonful of corn-starch and
two finely-powdered Boston crackers, and
add to the lemon and sugar; whip to a
froth the white Of one and the yolks Of
two eggs. Add these to the foregoing,
stirring brislly, and pour into a plate
lined with light crust. While the above
Is baking in a moderately-heated oven,
whip the remaining white Of egg to a
froth and stir in three teaspoonfuls of
powdered sugar. When the tart is done
remove from the oven and spread the
beaten white over the top; then return to
1 tho nxtar a nd ol1nU N hrnvyn gIinhflU
Tomato Sculptor this excellent
soup the proportions are, seven or eight
middiing-sized tomatoes, three pints OF
broth, four or five stalks of parsley, two
of thyme, salt, pepper, a tcaspoonful of
pepper-corns, a bay leaf, two onions, three
cloves, and two or three cloves OF garlic.
a quarter OF n pound of rice. a tablespoon
| full of butter, one ounce of sugar, three
slices Of bread. The tomatoes are put In
boiling water for few seconds, taken Off
and dropped into cold water, and then
skinned. They are put In saucepan.
and set on moderate fire with the bi 9th,
parsley, salt, pepper, and the following
/ spices tied in linen rag: THYME,
pcpper-corns, bay-leaf, onions and cloves
When cooked, the whole is turned into a
colander with the exception OF the spices
| in the rag) and forced through with po-
tato-masher, except the tomato seeis;
then the strained juice and pulp are mixed
with the rice; after it has been boiled the
butter and sugar are added. The whole
are simmereG for about halt an hour, and
turned into the soup dish. While it Il
simmering the slices Of bread are cut in
dice and fried with lktle butter, and put
in the soup tureen before turning the mix
ture therein. Cover il for two minutes,
and serve.
Lobster Soup, or Bisque.-Ths makes
an excellent soup. The proport ons are.
two three-pound Holsters, three ounces of
butter, two quarts of broth, AM eight
ounces Of bread. Boil the Holsters and
after having removed the dark blush vein
and the stomach, cut the head of an inch
back of the yes; put the flesh of the tail
aside, and pound the rest well-shell.
small and large claws. and all that Is in
the body shell. Ii Is then put in sauce
pan with the butter, and stirred until the
butter Is melted; then quart of broth Is
added, and the whole simmered for about
/ fifteen minutes. The mixture is turned
into a strainer, all the liquid Is pressed
out Of it. and is set back on the fire with
the toasted bread for few minutes. The
whole Is ihon turned into colander, and
forced through with a potato-masher
ABOUT another quart of broth is added, a
few minutes boiling are given, and it Is
ready TO use. Put in the soup tnreen
some bread cut in dice and fried in butter,
and also the coral part of the lobster,
chopped, and about a quarter OF p und
of the flesh of the Holsters, also cut in
dice. Turn the above mixture on the
whole, and serve. WHAT'S left of the flesh
is made into lobster-salad.
Roses are very easily propagated by
cuttings and layers. For garden roses
the process Of layering Is the best. Take
good strong shoots that come the nearest
to the ground, and strip off few leaves
| from half foot or more toward the point
Of the shoot, and insert sharp knife just
behind an eye or joint on the upper side Of
the shoot, and pass il carefully upward,
cutting about hah through che stem, and
| from an inch To two inches in length.
Loosen the soil beneath the shoot, bend
it down. and press 1t firmly into he earth;
peg IL down with a long hair-pn or bit
Of wood, two or three inches beneath the
surSace. and cover il firmly with soil.
June. July, and August are the best
months for this operation. Take the
time when the bush has nearly ceased to
bloom and the shoots are growing vigor-
ously. II the weather is dry, water the
layers every evening; don't let them be-
come dry. By October or November they
will have become rooted, then cut them
of within two inches Of the parent stem.
and transplant where you desire them to
grow another season. In the spring. prune
the stem down to three or four joints, and
the rose will bloom finely. The Chinese
layer roses In this manner: by cutting, a
slit, as described above, and putting a
small stone into the tongue TO keep 1t
open then bind handful of fresh green
moss around it, and keep it constantly
wet, and the tiny roots will shoot forth
into the moss so rapidly that in five or six
weeks the layer can be removed from the
bush and planted In the ground without