Richland beacon., 1873-05-10

one cup - N!l u larger .
pudding i wanted. NIX ii IN the same .
proportion; a little salt. Steam or boil. /
APPLE FLoAT.-To one quart OF apple>.
partially >tcwed and well mashed, put tn I
whites of three eggs well beaten. and four /
hcaping tablespoonful of loaf sugar !
beat them together for fifteen minutes. /
and eat with rich milk and nutmeg.
DI~n FOR BREAKFAsT.-Takeh half a doz- /
en-. or a. many as necessary. good cook /
inc apples, cut them in slices of about a /
quar- or of an inch thick-have ready pan /
If fresh. hot lard. Drop the slices iii amt |
fry brown. \ little sugar sprlHkled over |
improves them. Serve hot. -.
PACKING EGGS "A " country maiden
tells the "County,y Gentleman how to
pack cg@s. She says: Grease them
well with lard. and pack them well. with
big end up, in bran. Begin with row at
the bottom. and fill in with bran: and 80
continue till the stone jar Tor half barrel)
is full.
SCoTCH CAKE.-onc pound OF me Hour:
a halt pound of fresh butter. a half pound
of finely siftcd loaf sugar; mix well III
paste, roll on. an inch thick in square
shape, pinch the edges so a. 10 form small
points: ornament with comtits and Orange
chips bake i'm quick oven. Wh"n OF a
I pale lemon color. il is done. This Is easy
/ made and very NICE.
Orange CREAM Boil rind OF an orange
very fender. beat it fine put i'll il Il >p0on-
ful Of brandy. the juice OF an orange, four
ounces of loaf sugar. and yolkS OF four
cggs-thin beat altogether for ten MN
/ ilirS. Then by degrees pour in one PIN
of boiling cream. beat until cold. put into
cu>tard cups, set in a deep dish of boili =
, W:..cr and let them stand until cold. Put
/ strips of orange around the top OF each.
/ FISH CHowpER.-Fry three or four
slices of salt pork in a deep kettle. When
Grip take it ont and put into the kettle.
/ first. a LAYER of sliced potatoes. then one
of fish. and then one Of onions, altcrnat
ing with LAYER of fish until all * used
/ Pepper il well. add boiling water enough
To cover the whole, and boil haitian hour.
/ Pat in half pint of milk and cook il five
/ minutes longer. gently. to prevent burn
ing. The fish should b. freshly caught.
The best for = chowdcr is paddock.
WASH FOR FRUIT TREES.-The follow
ing is Il wash used by william saunders.
of the government gardens. at Washing
ton: Put half IA buShel of lime and four
pounds of powdered sulphur in tight
barrel, shaking th. lin. with hot water:
the mouth OF the barrel being covered
with a cloth. This i reduced TO the con-
/ SiStoncv of ordinary whitewash. and at
the time of application half AN ounce oi
carbolic acid is added 10 each gallon OF
liquid. Mr.. Saunders says: IL genPr
ally apply il in the spring. before the
leaves make their appearance. bat am
convinced it would be more effective If
applied later: but then it is difficult 10 do
- when the tree i in foliage" Mr.. Saun-
a
of the tree. but 10 some ext, mt 10 the
main branchcs.-N. E. Homestead.
ONIONS should be sOwn as early in the
spring rs the ground is in condition a.
work, that is. so soon as the soil is in a
thoroughly triabe state. Five pounds 81
seed is the proper quantity TO sow. al
though this i much more than can stan
10 mature, but enough must be SOwn t.
insure Il stand IN any event; SIX 10 eight
pounds l. sometimes SOWn. The large
Wcthcrsficld red are the most hardy. but
We should unhesitatinyly recommend
Danver'S yellow As the best for market.
II is OF fine quality, is hardy. produces
well, keeps well aIid al lays commands i
better price than the red onion. The
proper soil is "a rich friaUle loan. The
richer tie better. although they may be
grown on a great variety of soils if dry.
We should not advise sowing on prairie
sod, although there is no b, tier soil than
! hazel bush land, when new. and upon thi>
! excellent crops have been raised in Iowa.
Ihc proper sol having been selected. the
larger the c. OPP is cultivated on the sam,
land, and the richer this land is made.
the greater will be the success in cultiydt-
/ ing thi,scrOp.
! OATMEAL PoRRIDGE.-IhiS is so much
! in demand. that il has been introduced
/ into the bills of fare of the best rest IL
rants. though few serve it well cooked.
! that is, boiled long enough. To insure
this. use 4 brown ppkin. instead Of Il tin
saucepan have il two-ihird, iull of boil
! ing water. into which put halt a teaspoon
ful of salt. Into thi drop the oatmeal
with one hand. stirring with wooden
spatula held by the other When it is ,hr
thickness of mush. cover it and set il
where it will keep boiling slowly for an
hour, beating ii up occasionally TO keep it
well mixed, and IRE e from humps. Dish
and eat it hot. with cold milk or cream.
Butter and sugar melted upon it destroy
its fine diuretic qualities. and make il
really less palatable. Porrdge. cruel.
! thin cakes and sort of crackers. are the
/ principal methods of using oatmeal. A.
a breakfast Dish, the pOrridge made in the
| way described above has no superior. II
! stimulates the action of the liver. and. in
conjunction with cranbcrrrs eaten with
a sauce, will restore torpid liver To
/ hcalthtul activity, if employed for the
morning meal, to the exclusion of frc,.
meats and potatoes. broied ham, and the
] lilo