American citizen. [volume] (Canton, Miss.) 1864-1890, 1875-02-13
FARM AND HOUSEHOLD.

ANY kind of small fish may be pre-
pared in the following manner: After
being well washed and wiped it is put
in a pan with little butter and sprinkled
over with pepper, salt and crumbs of
bread scraped from crusty loaf, with an
onion chopped small and fried in the oven
twenty minutes to half an hour.
The editor of the london Journal Of
Horticulture says sawdust is a good thing
for eatthing celery, placing it between
the rows and around the plants, after the
leaves and stalks have been brought
together, pressing the sawdust about
blanching perfectly. it is better, he
thinks, than soil, not being so liable to
cause the stalks to rot, and is u good pro-
lection against frost.
Vegetables which are boiled in clear
water are quite different in tase and
smell, and particularly in their degree of
tenderness, from what they are when
cooked in water with salt. This may be
especially remarked i'll the case of onions,
which when cooked in pure, distilled
water are comparatively taste1ess and
odorless, but which when cooked in salt
ed water possess a quite different, some
what sugary flavor and a decided onion
SMELL The reason of the difference is
that salt diminishes the solvent qualities
of water SO that more of the soluble sub
stances ofvegetables are retained through
cooking them in salt water. Vegetables
are also rendered more tender by
the salt and their proper taste is often
improved. Water containing 1-423 of its
weight of salt is much better adapted for
boiling vegetables than clear water.
"A good COW costs but a trifle, if any,
more TO feed and keep than poor one.
The difference in the value of their prod
uct should be credited to her as SO much
interest on her estimated valuation. To
illustrate: If a COW simply yielded
enough to pay her way and nothing more
she is worth only what she would bring
from the butcher. If another yields a
net profit of twenty dollars year more
than her keeping she is as good as $500 at
interest. Still farmers are sometimes so
negligent of their own interest as to sci!
their best cows for mere trifle
more than one that is nearly worth
less. This is not as it should be, and
so long as the practice is cOntin-
deteriorate. A good sentiment is eX-
pressed in the couplet: Beef poor
COW ever. sell good one never"
I'm dressing game to broil, particular
lv small birds, leave the back of the head
and one foot on, as it gives them h better
appearance upon the table. Never wash
them with water, but wipe with a damp
towel, asst the flavor of these birds is SO
delicate az not to admit of taking any of
it from them by washing. Woodcock,
snipe, quail, rail, partridge and prairie
chicken are always better broiled than
when cooked in any other way. Never
split open any of these birds unless par
fridge or prairie chicken, and then only
through the back. The Goals over which
you broil should be quite bright at first
and the bird turned frequently, so as to
scar the outside, thereby retaining the
juices. Have ready dish of melted but
ter, seasoned with pepper, into which
the bird should be occasionally dipped
and returned to the gridiron. When
done serve upon toast. A little salt be-
fore cooking helps to retain the flavor,
and it is well to cut a small piece of
bread Just large enough to put in the
bird to take the place of filling. Snipe
and plover are delicious roasted; when
this is done they should be nicely
cleaned, but not stuffed. Lay in rows in
dripping pan and haste well with but
ter; they will saon begin to brown, when
you should have a round OF bread cut for
each bird, toast and butter; lay in the
dripping pan, bird upon each, to re-
main until done; then pour melted butter,
seasoned with pepper, over the whole.