The Idaho world. [volume] (Idaho City, Idaho Territory) 1864-1918, 1874-01-29
FARM AND HOUSEHOLD.

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fc11ppxes FROM OUR EXCHANGES. -ar
To Cook CARROTS Boil them until tender
and slice them thin on plate. Pour over them
a little melted butter and spoonful Of cream,
with little salt and pepper. bai4t
APPLE TEA-Roast eight fine apples in the
oven, or before the Ere; put them in q jug.
with two spoonfals Of sugar. and pour over
them quart of boiling water. Let the whole
stand one hour near the fire. g21obsgm o9
A NEW method for preserving wooden labels
constantly exposed to the weather, has been
adopted in Germany. Thoroughly soak the
labels in strong solution Of copperas [sulphate
of irony and after they are dry, lay, them in
lime water. Twine and mating are preserved
in the same way. f-... ..,..-f,
A PROFESSIONAL CRATER tells Co1nsan's Ru-
raj World that the most successful method he
has found of keeping scions in fresh. healthy
state, is to "layer them down in good, clean
sawdust, slightly damp" Thus treated. he says.
they do better than when sand is used or tho
ends placed in earth. aea-
LEMON JELLY CAKE.-Two cups Of sugar;
small cup of butter; half cup Of sweet milk;
81 cups of -four; 4 eggs; teaspoon of cream
tartar; ! teaspoon of soda. Bake in thin lay
ers. For the jelly take the juice and rind Of
3 lemons, or FIVE if small; pound of sugar;
/ pound of butter; eggs; beat together and
scald like custard. When cool spread between
the cakes Ice the top.
THE care and food of dairy are of as much
Importance as the proper selection OF the COW;
for even good cows. unless well fed and cared
for. are poor property yielding littleor no profit.
They should always have good, comfortable
stables in winter, and be literally supplied with
the best quality of hay. with light feed (from
one to two quarts) of meal each day. With
this treatment, if fed and watered regularly,
they will pass the winter in good condition. be
fat enough for beef in the spring. aud will not
have to lay on flesh for number of weeks be-
fore they come to a full fow of milk. '-...
BAKED HAM-If the ham has been long
hung put it on in cold water and let it come to
boil, when this water should be turned off.
After trimming from the under side all rusty
and smoked parts, return to the kettle with
sufficient hot water to cover it. Bring it grad
ually to boil, and as the scum rises carefully
remove it, Keep it simmering gently until ten.
der, being careful that it does not stop boiling
nor boil too quickly. A ham weighing fifteen
pounds will require about FIVE hours. When
done let it remain in the hot water until nearly
cold; this will retain the juices. After remov-
ing the skin, stick whole cloves in the fat about
an inch apart each way, and sprinkle the sur
face with powdered crackers. Bake the ham
in moderately hot oven for from three quar-
ters of an hour to an hour. When taken from
the oven place frill of paper around the knuck-
| le. and garnish the dish with fresh or fried
parsley leaves. .....t.,
IHAvE known persons on market-day to 60
out and kill twelve Or fifteen fowls, and to bring
| them into q room where there would be halfa.
dozen women and boys pulling few feathers
at time, between thumb and 1ore6nger to
prevent tearing them. Now, for the benefit Of
such, give our plan: Hang the fowl BY the
feet BY a small cord, then with q small knife
give one cut across tho upper jaw, opposite the
corners of the mouth; after the blood has stop.
ped running stream, place the point Of the
knife in the groove in the upper part of the
| mouth, run the blade up into the back part Of
the head, which will cause quivering and
twitchine of the muscles. Now is your time,
for every feather yields as if by magic. and
there is no danger Of tearing the most tender
chick. Before he attempts to flap, you can
have bim as bare a. the day he came out Of the
erg.-yournal Of Horticulture. 4 ssq
TABLE OR MANTLE ORNAMENT.-Take .
dried cone or burr of white pine or fir tree.
which has shed its seeds. and sprinkle various
kinds Of grass and canary bird seeds into it,
vacant openings then cover them slightly with
ine securing sand, and place the cone into .
wine glass. or q small vase filed with. water.
In few days the cone will have absorbed 90
much moisture that its circles win close up; In
a few days more the seeds will sprout. and soon
their tiny shoots win form pyramid Of living
green, beautifully relieved By the dark brown
pedestal formed BY the pine cone; and + the