The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1873-06-12
Farm, GarSsen and Household.
Household Recipes.

baste, ana leW rmSlnS bake like rice
pudding. A little butter or cbopned
suet may be added. Serve hot or cold.
with or without sauce.
LEMON BUTTER FOR TARTs.-Thic l.
made by using one pound of yu1verized
white sugar, the whites of six eggs and
yolks of two, together with three lem
ons, including grated rind and Juice
COOK twenty minutes over o slow fire.
stlrrIng it constantly.
A good dish for breakfast is made RS
follows Take half dozen, or as many
as necessary, good cooking apples, cut
them in slices of about quarter of an
inch thick; have ready pan of fresh.
hot lard. Drop the slices in and fry
brown. A little hot sugar sprinkled
over improves them. Serve hot.
CRACKER P1Es.-Take six soda crack
ers Break them into a dish and pour
over them two cups of cold water. Let
them stand until they can be reduced! to
pulp. Add one and one-half cups of
sugar, two teaspoons of tartaric acid.
and flavor to taste, with lemon, This
is sufficient for two pies.
To Boil LAME, MUTTON, OR Wall
Wrap the JOINT or quarter of lamb, &C..
IN nice cloth, wet it, and dust it with
Hour. Let it remain so half an hour.
Have the pot ready boiling; dip the
JOINT III ilrst one end and then the other
thea put it in the pot and cover close
~: Let it boil gently but steadily, an
hour and half for lamb, and two hours
for veal and mutton.
BREAKFAST PUFFs.-Take two eggs
well beaten and stir into a pint of milk
Little salt, pint of butter and a pint
and half of -four. Beat the eggs and
stir the milk, Add the salt, melt the
butter and stir in then pour all into the
hour, so as not to have it lumpy: stir
up thoroughly, and grease the cups
INTO which the batter is poured. filling
them two-thirds full. Eat with nice
sauce.
Cooking and Keeping MacIxerel.
Isaac Hale, Newburyport, Mass. a
famous mackerel dealer, gives the fol
lowing directions for keeping and pre-
parin8 mackerel and other fish for
cookery:
10 keep mGckerel nice, and prevent
rnstlng, he particular to keep under the
pickle, after taking out the head. The
small head to kit is the one to remove.
II the pickle should get below the fish,
I'LL up with more made by salt in cold
water Be sure that the mackerel are
Kept under the pickle. The cellar. or
some place where you have no fire and
an even temperature, is the best place
to Keep them, also, all kinds of picked
fish.
For boiling, soak "a hours for broil-
ing, soak 4S hours for baking, soak rs
hours. In the latter case cream of milk
can be used for cooking them in. To
avoid the unpleasant taste which many
persons experience, of the rising up in
the throat after eating, skin the mack
erel before cooking, and white, pulpy
substance will be found, which adheres
10 the skin and which contains this
strong taste.
Dry Goldfish should never be boiled.
as the flesh is harder the more it Is
boiled. Strip up fine, then soak in cold
water until quite soft, and before bring
ing to the table change the water. and
put over the fire and Just bring to a
scald, and it is ready for use. After pre-
parlng dry fish in this way, turn the
water OF, ado, small piece Of butter, a
alllh ana Hour gravy, and you have a
line breakfast dish.
10 keep dry fish nice, and prevent
Shining or drying up, pack them snugly
IN box, and cover up air-tight, put
lnto a room that has no fire, (not in the
cellar, unless it is dry one), and they
VIII improve much by age. Always
purchase slack salted dry fish, if you
want the best. English, Portsmouth,
or some other salted fish are much bet
ter, also cheaper, than the heavy, thick,
pickle salted fish, as they will swell
much in soaking, while the pickle salted
dry fish will shrink. Never select q
white looking dry fish for a good one,
put rather one OF yellow cast.
Burning Soil.
In England land is often renovated
by what is known as ''paring and burn.
ing, It is mainly applicable to land
containing much vegetable substance,
and IS performed by taking up the tor
surface to depth of two inches with q
spade, so that it may become air dried.
This done, fire is applied and allowed
TO smolder until the whole surface has
been burned over. The superfuous or
game matter is thus burned out, and
caused to yield an immediate supply of
potash to the soil some of the mineral
elements OF plant food are erendered more
soluble, and If the land be clayey, the
capacity OF the soil for absorbing and
tetalhlng ordinary manures is increased.
AT usual prices for labor in this country
TINS method of renovation is not recon-
mended IN field practice, but for small
Plo's designed for special crops like
cnrrots, or for garden purposes, the
plan is well worthyof adoption. Some
thihS similar may also be proftably
tried upon reclaiming swamps, melon
hole lands, &C., by skimming the sur
face with plough until the tufts of
grass, roots, and the like can be raked
out. They should be burned in heaps
under as much of the soil as the slow
fire will bear, and the dirt and ashes
together distributed upon the surface.
Bringing up an Old Farm.
l. B. Johnson, Columbia Co., N. Y,
writes: "Having become the possessor
OF an old farm which has run to waste
Tor number of years, am ambitious to
bring it up to productive state. The
soil is of slaty nature, mostly, and
the rocks come through in some places.
1t fronts south, mainly. A large mead
Ow has northern exposure; soil rather
wet and mucky. Any advice as to the
best way in which to bring it to proper
state of cultivation will be thankfully