The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1873-05-08
FIELD AND FAMILY.

BATTER PUDDING.-One cup of milk,
one cup of flour, one egg. II larger
pudding is wanted, mix it in the same
proportion; little salt. Steam or Doll.
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 cat with rich milk and nutmeg.
Dish FOR BREAKFAsr.--Takeh 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 hot.
PACKING EGGs.-A country maiden"
tells the "Country Gentleman" how to
pack eggs. She says: "Grease9, 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 SO
continue till the stone jar Tor half barely
is full.
SCoTCH CAKE.-One pound of fine flour,
half pound of fresh butter, half pound
of finely sifted loaf sugar mix well in
paste, roll out an inch thick in square
shape, pinch the edges so as to form small
points ornament with comfits and orange
chips; bake in quick oven. When OF
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 it 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 CHowDER.-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
ing. The fish should be freshly caught.
The best for chowder is haddock.
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
pounds of powdered sulphur in tight
barrel, shaking the lime with hot water
the mouth of the barrel being covered
with cloth. This is reduced to the con-
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-
ally apply it in the spring, before the
leaves make their appearance, but | am
, convinced it would be more effective Il
applied later but then it is difficult to dc
!, 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
! spring as the ground is in condition to
r work, that is, so soon as the soil is in 6
; thoroughly friable state. Five pounds o.
: seed is the proper quantity to sow, al.
/ though this is much more than can stand
, to mature, but enough must be sown tC
2 insure stand in any event; six to eight
pounds is sometimes sown. The largo
Wethersfield red are the most hardy, bu
we should unhesitatingly recommend
: Danver's yellow as the best for market
1t is of fine quality, is hardy, produces
. well, keeps well and always commands
) better price than the red onion. Tn,
proper soil is rich friable loan. Th'
! richer the better, although they may b.
). grown on great variety of soils if dry
, We should not advise sowing on prairie
sod, although there is no better soil thai
, excellent crops have been raised in Iowa
: The proper soil having been selected, tn,
larger the crop is cultivated on the same
f land, and the richer this land is made
the greater will be the success in cultivat
r ing this crop.
: OATMEAL PoRRIDGE.-This is so mucl
: in demand, that it has been introduce,
into the bills of fare of the best restsu
: rants, though few serve it well cooked
: that is, boiled long enough. To insur
( this, use brown pipkin, instead of til
\ saucepan; have it two-thirds full of boil
ing water, into which put half a teaspoon
! full of salt. Into this drop the oatmea
with one hand, stirring with a wOode
). spatula held by the other When it is tn
e thickness of mush, cover it and set
. where it will keep boiling slowly for a
{ hour, beating it up occasionally to keep
r well mixed, and free from Jumps. Dis
] and eat it hot, with cold milk or cream
e Butter and sugar melted upon it destro
: its fine diuretic qualities, and make
+ really less palatable. Porridge, gruel
q thin cakes and sort of crackers, are tn
+ principal methods of using oatmeal. A
5 a breakfast dish, the porridge made in tn
n way described above has no superior.
n stimulates the action of the liver, and, il
q conjunction with cranberries. eaten wit
s a sauce, will restore torpid liver t.
: healthful activity, if employed for tn
!. morning meal, to the exclusion of frie
!. meats and potatoes, broiled ham, and tn
5 like.
n
u COmmpndafOrV