Rapides gazette. (Alexandria, La.) 1869-187?, 1873-05-10
FIELD AND FAMILY.

| one cup OF hour, one egg. III q larger
pudding is wanted, mix it i'm the same
proportion; little salt. Steam or bell.
APPLE FLoAT.-To one quart of apples,
partially stewed and well mashed, put the
whites of three eggs well beaten, and four
heaping tablespoonfuls of loaf sugar
beat them together for fifteen minutes,
and eat with rich milk and nutmeg.
DISH FOR BREAKPAsT.-Takeha half doZ-
en-, or as many as necessary, good cook
ing apples, cut them in slices of about a
quarter of an inch thick-have ready pan
Of fresh, hot lard. Drop the slices in and
fry brown. A little sugar sprinkled over
improves them. Serve lot.
PACKING EGGs.-A country maiden"
tells the Country Gentleman" how to
pack eggs. She says: "Grease them
well with lard, and pack them well, with
big end up, in bran. Begin with a row at
the bottom, and fill in with bran; and so
continue till the stone jar Tor half barrep
is full.
| SCOTCH CAKE.-One pound of fine flour,
half pound of fresh butter, half pound
of finely sifted loaf sugar mix well in a
paste, roll on. an inch thick in square
shape, pinch the edges so as to form small
points ornament with cemfits and orange
chips; bake in quick oven. When OF a
pale lemon color, it is done. This is easy
made and very nice.
ORANGE CREAM.-Boil rind OF an orange
very tender, beat it fine. put in 1t spoon
full of brandy, the juice of an orange, four
ounces of loaf sugar, and yolks of four
eggs-then beat altogether for ten min
utes. Then by degrees pour in one pint
Of boiling cream beat until cold, put into
custard cups, set in deep dish of boiling
water and let them stand until cold. Put
strips of orange around the top of each.
FISH CHowDBR.-Fry three or four
slices of salt pork in deep kettle. When
crisp take it out and put into the kettle,
first, layer of sliced potatoes, then one
of fish, and then one of onions, alternat
ing with layer of fish until all is used.
Pepper it well, add boiling water enough
to cover the whole, and boil half an hour.
Put in half a pint of milk and cook it five
minutes longer, gently, to prevent burn
ing. The fish should be freshly caught.
The best for chowder is paddock.
vorite mode is to place cotton, say an inch
in thickness, on a plate Ia dining plate is
! conveniently, then sprinkle the seed to be
tested on the cotton, so thinly that each
, seed may be distinctly seen, then supply
/ anu maintain sufficiency of water to
T keep the cotton moist, and keep in warm
J dark place until the seed has had time to
terminate, when the proportion of i'm
perfect, or worthless seeds, may be readi-
ly detected. Il is better to cover the plate
, /, with pane of glass, as it maintains uni
i form, moist atmosphere over and about
all the seeds.
WASH FOR FRUIT TREEs.-The follow
ing is wash used by William Saunders,
of the government gardens, at Washing
ton: Put half bushel of lime and four
o pounds of powdered sulphur in tight
! barrel, shaking the lime with hot water /;
j the mouth Of the barrel being covered
: with cloth. This Is reduced to the con-
I. sistency of ordinary whitewash, and at
the time of application half an ounce of
! carbolic acid is added to each gallon of
. liquid. Mr.. Saunders says 81 gener-
J ally apply it in the spring, before the
: leaves make their appearance, bit L am
: convinced it would be more effective if
q applied later but then it is difficult to do
q so when the tree is in foliage" Mr.. Saun-
: ders applies the wash not only to the stem
. of the tree, but to some extent to the
: main branches.-N. E. Homestead.
!, ONIONS should be sown as early in the
f spring as the ground is in condition to
!, work, that is, so soon as the soil is in a
Y thoroughly friable state. Five pounds OF
| seed Is the proper quantity to SOW, al
e though this Is much more than can stand
e to mature, but enough must be sown to
4 insure stand in any event; six to eight
q pounds is sometimes sown. The large
: Wethersfield red are the most hardy, but
a we should unhesitatingly recommend
r Danver's yellow as the best for market.
t 1t is of fine quality, is hardy, produces
e well, keeps well and always commands a
: better price than the red onion. The
' proper soil is rich friable loan. The
4 richer the better, although they may be
grown on a great variety of soils if dry.
r We should not advise sowing on prairie
S sod, although there is no better soil than
: hazel bush land, when new, and upon this
excellent crops have been raised in Iowa.
5 The proper soil having been selected, the
: larger the C, op is cultivated on the same
{ land, and the richer this land is made,
4 the greater will be the success in cultivat-
Z ing this crop.
OATMEAL PoRRIDGE.-This Is so much
: in demand, that it has been introduced
{, into the bills of fare of the best restau-
rants, though few serve it well cooked,
I that is, boiled long enough. To insure
this, use brown pipkin, instead of tin
|, saucepan; have iT two-thirds full of boil
ing water, into which put half teaspoon
full of salt. Into this drop the oatmeal
: with one hand, stirring with wooden
spatula held by the other. When it is the
, thickness of mush, cover it and set it
where it will keep boiling slowly for an
hour, beating it up occasionally to keep it
well mixed, and free from Jumps. Dish
and eat it hot, with cold milk or cream.
Butter and sugar melted upon it destroy
its fine diuretic qualities, and make 1t
really less palatable. Porridge, Cruel,
thin cakes and sort of crackers, are the
, principal methods of using oatmeal. As
; breakfast dish, the porridge made in the
l way described above has no superior. 1t
stimulates the action of the liver, and, in
conjunction with cranberries. eaten with
, sauce, will restore torpid liver to
healthful activity, If employed for the
morning meal, to the exclusion of fried
meats and potatoes, broiled ham, and the
like.
COmmendatOry.