The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1873-11-27

the tomatoes. Thes De stirred
in simultaneously oda; add
some rolled crackers We imme.
diately. This is abod al to oyster
soup.
To REMOVE GREASE STAINS FROM
WooD.-Spread some starch powder
over the grease spots, and then go over
it with q hot fat-iron till you draw the
grease; then scrape with glass or
proper scraper, and repeat the starch
powder and hot iron. Ammonia liquor
may be used as a finish, if the starch
does not take the grease completely
out.
APPLE TARTLETs. - Peel six large
pudding-apples, boil to pulp, mix
with sugar, cloves, and lemon peel to
taste; let this mixture stand till quite
cold, then mix with it two ounces of
dried currants. Make light puff paste,
and fill in with it large flat baking
tin, and pour the mixture in. Cover it
with the pastry, and bake half an hour
in hot oven.
WINE JELnY.-Fsr an invalid with
whom acid does not agree, wine jelly is
preferable. One paper of gelatine;
pour one pint of cold water upon it, and
let it dissolve; then add one pint of
boiling water, stir it we'll, and add one
pint of wine, then one-half pound of
white sugar Put it in monlds, and
set it away in cool place for an hour
or two.
BREAKFAST PUFFs.-Take two eggs
well beaten, and stir into pint of milk
little salt, piece of butter and pint
and half of flour. Beat the eggs and
stir the milk; add the salt, melt the but
ter and stir in; then pour all into the
-four, So as not to have it lumpy. Stir
up thoroughly, and grease the cups
into which the batter is poured, filing
them quite tgo.thirds full. Eat with
sauce.
APPLEDoRE PUDDING. Line q pud-
ding dish with stale cake. Fill it with.
in three inches OF the top with berries
or currants, Allow one-balf cup OF
sugar to swell berries, and one cup OF
currants or anything tsrt. Cover the
whole with cake, and wet it with one
half cup of wine. Bake half an hour
and frost it with the whites of two eggs
and one cup of sugar beaten to stiff
froth. Return it to the oven, and let il
brown.
GELAT1NE PUDDING. .--One.half box oi
gelatine dissolved in one-half pint oi
cold water. Beat the yolks of foul
eggs, add three tablespoonfuls of sugar
and turn into the gelatine and water
Have ready quart of boiling milk sci
in kettle of boiling water. Pour the
mixture into tn. milk, and stir it unit
it boils. Remove it from the fire INC
.,,t c,Pt 6o E., Loo b.,
to froth. Flavor with lemon, vanilla
or almond, Mold it, and use it mex
day.
LEMON P1Es-A correspon dent says
For two pies, take one lemon, two eggs
one cup sugar, one cup cold water, one
tablespoonful of corn starch The rine
of the lemon should be grated to use
and the white part, which is bitter
thrown away, afsar squeezing the juic,
and pulp from it. I have made for in
valids who could not eat common lemol
pie three very good ones from the fol
lowing quantity: Three eggs, one cu]
sugar, one lemon, two cups water, tw,
tablespoonfuls -four.
PRESERVING APPLES. Packing apple
is strongly recommended by cores
pondent of AfOOre'S Rur0t, who say
that in this way he was able to keep
Northern Spy and Swaar until May no
only without the least decay. but almos
as fresh and full of favor as whel
picked and lie thinks that had the
not been disturbed they would hav,
retained tleir virtues to an even late
date. He selected flour barrels a
being tighter than those made xpressl,
for fruit; spread the bottom with tn
pulverized gypsum, and then put in al
ternate layers of this material and tn
apples till the barrel was full, when
final covering of plaster was applie'
and the head pushed down and hoop
driven tight. His theory is that tn
plaster being of cold nature keeps tn
fruit at an even temperature, and bein
so fine and dry, packs so close as t
practically exclude the air.
Does 1t Pay to Grow Rye;
So friend asked the other day, say
the Rurat NeaO Yorker. We replied
yes-when the straw, after the grain
out of it, will bring $1S to $25 per to
for manufacturing purposes. 1t doe
bring this in many localities, and
grown for no other purpose. Besides
the grain itself is growing in favor @
material for bread. The censumptio
of rye bread annually increases. Gel
mans use it extensively its sweetnes
and nutrition as served in the Germa
restaurants and beer saloons is attrat
ting the attention of Americans.
makes delicious bread, and onr pee
pie should know how to utilize til
grain and the straw and remember ths
it is not only an excellent late fal
winter and early spring forage CROP
but an excellent summer-soiling croI
us well as a good green crop to plo'
under. But the profit to be realize
from rye rs q crop will differ in differ
ent localities and under different eli
cumstances-hence when we recon
mend rye as q paying crop, we do nc
recommend every man to make it on
of his crops until he has found OF
what its straw, grain, or it us forage
soiling or green manure crop is to hin
This can only be done by knowledge {
the facts and figures.