Fair play., 1874-11-05
FARM AND FIRESIDE.

| TO MAKE PETER VINEGAH.-Take Il
| large red peppers. >lit them up. and boil
( them in 3 pintS of strong vinegar down Ia
/ quart. Strain il. and bottle for use. Ii
will keep for years.
! To Boil RICE. CAgoLINa FASHION,
! To pint Of rice put | quart OF water.
/ Cover closely and boil rapidly. When
| done. each grain will be distinct. well
Swclled. and very white. Twenty minutes
are sufficient for the whole process. Rice
should always be- picked over carefully.
! false grains removed. and cooked in stew.
| pan clean to nicely.
! OATMEAL MrsH.-As general rule. the
coar>cr the meal the better the mu>h. The
meal in which the kernels are barely
broken in two once is next in quality 10
the groats. which are not broken at all.
Pour | measure of this coarse oatmeal i'll
To % measures OF boiling water. Stir or
c;i>ionally. and boil briskly until the meal
j. evenly iiifused through the wafer, then
set the kettle back where ii will barely
simmer. cover close and let il cook All hour
| 1rithout stirring. Then dish and serve
warm.
RYE AND INDIAN LoAF.-Sc:ild 3 piut>
OF very coarse com meal (as coarse a. that
ground for horse f,t'l) with , rint> boilin"
wafer. Add giil OF mola>>eS and ; pint>
of rye Meal rye Graham mix all to-
",tirr very thoroughly. and make into
loavcs 3 or inches thick. set on the
stove where ii will simmer mp and not
burn. and let i: stand until it rises enough
To- crack all over the surface. Then put
into Il moderate oven and bake three hours.
or bake, two hours and steam two hours.
or put into Il pretty good oven. with Il de
clining fire. at night. and have ii ready for
breakfast the next morning. Serve warm
or cold. better warm.
COTTAGE PuMrKIN PIE.-Stcw and strain
good sweet pumpkin or Squash, hru"
careful to Stew il down in the wafer in
which il was cooked. Then mix with il
an equal quantity Of milk and >wcci-n
with brown Sn"ar 10 taste. For the crust
oil the pi'. di-li a. Usual. and silt over il
line corn meal evenly. about threc->iX-
tcrnrhs Of an inch deep. Then pour III
gently the prepared squash 10 the depth
you wish. SAY ilircc-tourthS %! an inch.
alid bake in Il hot oven forty or forty-iivc
minutes. baking il we'll on the bottom.
IN d>hing. pas :, thin sharp knif, arou,Id
the edge and under the pie when cut. II
rr'd- right. il will come out nicely. though
with Very little crust N the outer edge.
The bottom crust will be- sweet tender and
Wholesome. ami not one person III fifty
will ..tlcSS of what 1t iS made
How To DRESS TrrKEY.-Take a
board l feet long. y fee, wide. bore an
inch hole in the center. and about inches
from one. end. saw out Il strip trn,u this
end To the hole about inch wide. or wid,
enough 10 admit the .rrk of the turkey.
Place this board on Il barrel. with one end
against Your hips. Lay the turkey on
this beard on it> back. with lis neck in the
slot and head underneath; then. with Il
sharp knife. cut its throat under the board
(ti,at the bl"o,l may bc ont of the way:
take the tuI key by the legs. draw steadily.
I" keep its neck in place, raise il from th.
board. that il need not be- bruised. and
commence III once to pull out the tail and
wing feathers. and by the time it is done
kicking you will have nearly all the f,;itll-
crS off. You will find that they will come
oil nearly Is easy rs if >c.l'cd. The PIN
feathers. If any. should b. taken out al
once. When dressed. carry 10 the house.
lav the carcass upon the table. on the back.
with its wings in position. wipe dry. and
when you get through. call in your wife.
and you may he sure of her approvn"
smile.