The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1874-11-04

House, Farm and Garden.
PICKING AND KEEPING APPLES.

House, Farm and Garden.
PICKING AND KEEPING APPLES.
Some orchadists pick directly into bar
rels and head up in the field, and pile the
barrels on their sides in some shady place.
Others pile them up on the north side of a
building, where they remain till freezing
weather. Others carry to the cellar and
leave them unheaded few weeks and then
head up tight and keep till wanted for use
or for sale. Others keep on shelves where
they may be looked over and the inferior
and decaying ones used first. The objec-
lion to this method is that the fruit dries
and withe-s too much. If stored in tight
barrels Immediately after picking, the ap-
piles are quite liable to injury from sweat
ing. Our own practice is to carry the ap
pies in baskets froui the orchard to the eel
lar and store in plies about two feet deep,
A few boards. covered with mats or straw,
are laid on the ground to keep the fruit
clean. The cellar windows are kept open
as late in the season as the fruit is safe from
freezing. They are not handled over or
disturbed till wanted for use or for market.
If one has no good cellar for keeping ap
Piles, it may be better to sell at the orchard
than to run the risk of losses by storing
although the price will be pretty sure to
advance considerably after the first of Feb
ruary. When picking, do not clasp around
two or three large apples at once and pull
them from the tree. In this way each ap-
pie is apt to be denied by the pressure and
decay soon follows. Take off one at
time and place carefully in small hand
basket, from which they may be poured
carefully into larger baskets. Eggs may
be poured from one basket to another with
out breaking, if they are not allowed to
drop. A little observation and experience
will teach any one about how much apples
may be moved without injury. But recol-
lect that bruise, however slight is always
an injury. England Farmer.
BEEFsrAKEs, IN THE FRENCH FASHION.
For my own part, l like nothing so well
for breakfast as good beefsteak but then,
again, how rarely is good beefsteak serv-
ed Very often, when one asks for a steak,
an over-done, leathery, sodden, black
looking mass, with an unnatural smell of
grease and frying-pan about it. is present
ed. Look at it, and shudder; but, in pity
to your suggestion, do not attempt to eat it.
Now ask for the same dish in France-I
do not mind saying, ask for it almost any
where in France, not only in Paris--and a
tender, delicate, and tasty plate is given you,
called, l suppose in mockery. "Biftock
I Anglaise." Of course, we ought to be
able to prepare beefsteak as well as the
French, therefore let me direct you with
advice from Jourdan Lecointe. To begin
with, utterly despisc rumpsteak; for this
purpose you must take the fillet, otherwise
the undercut OF the srloin, and if you spoil
that you must be q bad cook indeed. 1t
should be dressed in this way Cut several
small steaks in rather thick pieces, say one
and half inch; on no account thin slices,
and, having given each hearty thump or
two with a rolling-pin, get out your gridiron
(mind, gridron, not frying pan) grease the
bars, put it over very clear fire, entirely
flee from smoke; place your little steaks
on it, and grill them nicely, and not too
long, as. when cooked, they should be just
pink inside-I do not mean raw, but pink.
Before serving, however, chop up, very
finely, little parsley, with just suspicion
of onion, mix them with rather more than
a spoonful of fresh butter, and drop
little of this on each steak, placing the
remainder in your hot dish, where it will
quickly melt, and, mixing with the juice
that will flow from the steaks, form de-
licous gravy. Some people like little
lemon-juice added, but this is, of course,
entirely according to taste. Nee say
that the steaks cannot be served too quick
ly nor too hot? Now, this appears to be a
simpler mode of cooking a steak than fry
ing it till it is as hard as piece of wood,
and till all the succulent juices are dried
up. These steaks can be served in va.
riety of ways-"a la sauce tomato "auy
champignons," and so on; fried potatoes
HINTS IN CARVING.
To carve fowls, which should always be
laid with the breast uppermost, place the
fork in the breast, and take off the wings
and legs, without turning the fowl; then cu
out the merry-thought; cut slices from the
breast; cut out the collar bone cut off tho
side pieces, and then cut the carcass il
two. Divide the joints in the leg of tur
key In carving sirlion, cut thin slicel
from the side next to you Git must be pu
on the dish, the tenderloin underneath)
then turn it, Help the guests to both kinds
In carving leg of mutton or ham, begii
by cutting across the middle to the bone
Cut tongue across, and not lengthwise
and help from the middle. Carve fore
quarter of lamb by separating the shoulde
from the ribs, and then divide the ribs. T,
carve iOiu VI veal, Depln NJ the snalle
end and separate the ribs. Help each on
to a piece of kidney and its fat. Cary
pork and mutton in the same way. +
carve fillet of veal begin at the top an
help to the stufiing with each slice. In
breast of veal, separate the breast and bris
ket, and then cut up, asking which part
preferred. In carving a pig, 1t is custom
AIRY to divide it and take off the head BIZ
fore it comes to the table, as TO many pei
sons the head is revolving. Cut off the liml
and divide the ribs
oMELETTEs, AND OTHER STYLES OF EGG
COOKING.
Now this is the way French woma
showed me how to make plain omeeti
aux fines herbs Take one-quarter poun
Of good fresh butter or lard, six eggs, til
fresher the better, half tea spoonful {
chopped parsley if liked, a little very fnel
minced onion, pepper and salt to taste us
very clean frying put into it the bu
ties or lard, and bring to boiling point
then. having well beaten all your eggs, tt
gether with the parsley, onions, salt, an
pepper, pour the mixture into the par
When the part nearest the bottom of III
pan sets, raise it carefully with a fork, an
let the uncooked part take its place. and 9
on till your eggs are cooked. Be carefl
not to cook them too long, or they will |
like leather; an omelette when complete
should combine savory gravy of its ow
with certain degree of flrmness. Wht
the mass is slightly Drowned on the md