Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-07-16

crease the succulence of tho berries
left. Thinning of tho punches then be-
comes one of the most beneficial prac-
tices in vine-culture. As general rule
it is safe to cut off one-third of MI the
branches formed. In regard to tho
shoots themselves it is good rule to
leave no more grow than we want to re-
main; but superhuons ones should be
taken out before they have made much
growth. 1t is a great shock to the
plant to have them pulled out after they
have made considerable length Of
wood and much foliage. Again, some
shoots will grow much more vigorously
than others, and the object of good cul-
tivation is to have them all Of auniform
thickness and strength from the base of
vine to its very top. This is regulated
by pinching back. Those which show
disposition to be stronger than others
are nipPed off after they have extended
some distance. How far they should
go before their points are taken ont de-
ponds OH tho strength. If very much
stronger than the others, they may per-
haps bo taken out altogether before
they have grown much. If only Of
moderate strength, say shorten after
they have advanced two or three feet,
and SO on according to vigor.
We cannot call these rules, for SO
much depends OH tho ju.lgmcnt-th
good j,luSment-of the cultivator; but
they may serve rs hints for the SUCCESS
full snmmcr-c,,lture of the grapevine.-
Gern.ontown Iclcgra1oh.
Helpful lllnfs.
WHITE Cur CAKE.-Onc cup of fresh
butter, 2 cups white powdered sugar,
4 cups of sifted flour, eggs, l cup
sour cream or rich milk, soda to sweetcn
it, half grated nutmeg, l teaspoonful
cinnamon bake in small tins.
ARRowRoor Biscuits. together
three quarters of pound of sugar and
the same weight of butter until they
rise. Beat three eggs we'll and mix with
it, then stir in two cups sifted arrow
root and two cups sifted flour, roll
them out thin, cut them with a biscuit
cntter, place them in buttered tins, and
bake in slow oven.
SPONGE CAKE PuDDlNG.-Buttcr a
mold we'll and ornament it with dried
cherries or sultanas, then three parts
fill it with sponge cake, and fill up with
custard. -Four sponge cakes, half a
pint of milk, and two or three eggs,
swcetened with loaf sugar, make nice
small pudding. Boil or steam it for
half M hour, and serve with sweet
cream or wine sauce.
RASPBERRY CREAM.-Put two large
tablespoonful of raspberry jam in a
very fine and clean sieve, pour over it
and work through ono pint of thick
cream, then whisk it until it thickens !:
meanwhile dissolve one-half ounce of
isinglass or gelatine, and two ounces
Mmp sugar in teacupful of milk, and
add. gradually to the cream when
quite thick turn into mold.
ScA11opED Eaas.-Boil five eggs
eighteen minutes, when cold remove
the shells, and chop the eggs up rough
~. Have ready teacupful of mashed
potatoes, and another of well-boiled
rice. Mix we'll together, add chopped
capers, very little vinegar, melted but
ter, pepper and salt, and Worcester
sauce. Put into shells, with bread
crumbs, and little butter, and bake q
light brown.
PINEAPPLE OR ORANGE CAKE.-One
cup butter, cups sugar, beaten we'll
together; 3 eggs beaten up well, 81
cups flower, cup sweet milk cups
sugar, spoonfuls cream tartar, OF
soda; bake your cake in jelly tins,
having, it four or five layers deep.
Crate the pineapple or 4 oranges,
whichever you use, and spread between
the layers: frost the top if you choose,
which % qnitc unnecessary.
To Color PURPLE OR L1LA,.-For
one yard OF yarn cloth dissolve one
ounce cudbear witha gentle heat, in
sufficient water IS cover the yarn or
cloth. First dip the yarn or cloth in
! saleratns water, wiring out and put into
! -.albear; let it stand one-h half hour or
more; If you wish dark color, wiring
out and wet again in saleratus water ;
then again into cudbear, with the cud-
bear and two ounces of alum.
ORANGE CAKE.-I saw an inquiry in a
recent number of the Rural New York
or, for recipe for orange cake.
send you mine:-2 cups sugar, 81 of
uouAs SNp WIN "NuCA, UctSDOOAAul
cream tartar, ! spoonful soda in water,
yolks of eggs and whites of 2, juice
and grated rind of an orange; bake in
four square tins. Frosting to be placed
between layers. Whites of three eggs,
juice and grated rind of one orange,
and sugar as for common frosting.
MINISTER'S PuDD1NG.-Three eggs, an
equal weight of sugar and butter, and
the weight of two eggs in -four. Melt
the butter, and beat it to a cream beat
the eggs we'll, mix them with the but
ter and sugar, beating the whole to a
froth; then add the flour by degrees,
and the rind of lemon chopped very
finely. Beat. it all together, and pour
into mold boil gently for an hour.
This pudding requires rs much beating
rs o sponge cake. When properly
made it is delicious.