Rapides gazette. (Alexandria, La.) 1869-187?, 1873-07-12
FIELD AND FAMILY.


one-haEpound brown sugar, three-quar-
tiers pound flour, two pounds currants,
one-half pound citron, one-half pound
raisins, five eggs; beat the whites and
yolks separately. Use little molasses-
brandy and spice to taste.
To MAKE A HENS NEST "a FANCY DISH
Tax half dozen eggs, make hole at
one end and empty the shells, fill them
with blancmange; when stiff and cold
take Oh the shells; pare lemon rind very
thin, boil in water till tender, then cut in
thin strips to resemble straw, and pre-
serve in sugar; fill deep dish half full of
jelly or nice cold custard, put the eggs in
and lay the straYs, nest-like, around them.
TAPIoCA PUDDING WITHOUT MILK OR
EGGs.-Soak q teacup OF tapioca In one
and one-half pint Of water, over night
Pare. and punch the cores of six apples,
fill the holes with sugar, flavor with a
lemon or nutmeg, and pour In one teacup
of water. When baked soft pour over the
.tapioca, and bake all one hour. Eat with
sauce made of butter and sugar stirred to
q cream. -
Few housekeepers appreciate the value
of chicken and turkey wings; they use
them to dust furniture and brush up the
hearth, but for washing windows they are
of untold worth. There is nothing that
equals them; they clean the corners out
easily, and leave no lint upon the glass.
Then for spreading paste on walls and
paper there is no invention that will do
the work. half as well. Try them once,
and there will be no necessity OF telling
people to be sure and save all the wings.
RASPBERRY VINEGAR.-Carefully pick
six pounds of fine, ripe raspberries. and
POUR on them four pints of the very finest
vinegar. Leave them thus for four days,
frequently stirring but not MASKING the
fruit so as to br1lise the seeds; then place
a piece of clean washed linen or flannel in
seive, and filter through it the vinegar
to each pint of juice add two pounds of
loaf.sugar put it into glazed jar or pan,
which place in hot water and keep there
till the juice boils thick and sirupy. Let
it become cold, then bottle it. The whole
process should be carried on In glazed
kettle or earthen vessel.
To MAKE SoFT SoAP.--For one barrel
of soap, take thirty pounds of grease, free
from salt, rinds or bits of lean meat, and
the lye 4 Om two barrels of good ashes.
Put one quart of lime In the bottom of
each barrel of ashes. Put boiling water on
TO leach with; have ready the soap barrel
where it is to stand. When the I've begins
to run, melt the grease in a little lye'
and pour il in the barrel. Heat the I've
and fill it full, stirring frequently until
cold. l always use the stove kettle, as
that is free from rust, which makes white
cloth yellow. Soap made in this way will
be very light colored and thick, and re-
quires but little labor in making If the
I've is not strong enough to eat the grease,
boil it awhile.-Oor. Agricultural Paper.
BEEF-STEAK.--Beef, or rather rump
steaks, for. broiling, should not be much
more than half an inch thick, or they will
be hard on the outside before they are done
through. Pepper them well, but do not
salt them until previous to serving them,
or the gravy will be drawn. Do them
over an ardent fire, and only turn
them once. When tossed, or, as it is COM
monty called, fried, the pan should be
made hot, then rubbed over with fat, and
the steak put in. A quick fire is requisite.
When done, pepper and salt it, and lay
upon the top some pieces of fresh butter.
Remember, whether tossed or broiled,
suffer them to go to sleep over the fire.
If through sickness or any mishap you
did not get your soap made this spring,
and have enough on hand to last year.
your grease must be saved carefully. In
deed, l see no necessity of making soap
every spring. Put all your grease and
scraps into barrel, run of kettle or two
of I've and pour over it, and then all
through the summer and winter you can
throw all the grease that accumulates into
the barrel. 1t will be safe then from mice
and flies and your neighbors' dogs, and
will be in good order to make into soap
next spring. If you need to make hard
soap you can take some soft soap and put
in kettle or pot with its required pro-
portion of salt, let it boil a few minutes,
set 1t OFF, and when cold cut out in blocks
and dry in the sun. If you want 1t very
Eice boil. it over several times, taking it
out and washing the kettle every time.-
Cor. Prairie Farmer.
MILLET.-Millet seems to succeed eve
rywhere with any reasonably fair treat
ment. 1t can be sOwn early in the spring
and will produce a succession of crops,
by-continued sowings, up to the middle
of July in this latitude. Scarcely mere
than six weeks are requird for its growth,
and the crop should be cut, If for hay,
when the tops of the seeds begin to ripen !;
if saved for seed, it may stand until the
seeds become brown. Millet requires a
good soil, well prepared and as rich as
may be made. Deep plowingis effective
in the cultivation Of this crsp against
drought, and it is with almost all others.
There is nothing better as a manurial ap-
plication than mixture of bone dust and
Peruvian guano, or a good superphos-
phate, Barnyard manure when used
should be well rotted. Four or five pecks
of seed are sufficient to the acre when hay
is the object; when sown for the seed,
which when ground is nutritious and fat
tening, rather fnoreseeds should be sown.
There are a number of varieties of millet,
but our remarks above apply to that COM
monty in use, known botanically as pani-
cum n,itdeesns. OF its great value there
can be no doubt and we hope all our
readers who can do SO, will sow at least a
small patch of it, If only as an expert
'ment to test its adaptability to their stu
alton. We only add that the hay it makes
is excellent in quality, much relished by
cattle and horses, and frequently reaches
three to four tons to the acre in quantity.
American Farmer.
81 How Sauces are Compounded. /.