The tribune. [volume] (Beaufort, S.C.) 1874-1876, 1875-09-29
Farm, GARDEN AND HOUSEHOLD.
Household Helps.

slowly, and that the stirring is 80 active,
that the mush will have no Jumps in it.
Now, put it on the buttered pan, where
1t can be spread ont to half the thick
ness OF. common cracker, and smooth it
down with case knife. Run "a, sharp
knife across it, so as to divide it into the
sized pieces you wish, and then place it
In warm oven and bake slowly, being
careful not to brown it.
GARAGE WITH CREAM.-Boil the cab
bages in salt and water until sufficiently
tender, pour off the water and compress
them between two plates. Then chop
them up and fry them in pan with but
ter, to which salt, pepper and grated nut
meg have been added. Afterward pour
some cream over them, and simmer them
in it until ready for use.
PIE CRUsT.-The most healthy pie
crust is made of thin, sweet cream and
ho1r, with a little salt. Do not knead
thin. Bake in quick oven. Another
way Is to SIT quart or two of flour in
the pan. Stir in the center little salt
and half teaspoonful of soda well pull
verlzed. Now put in the hole a cup of
soft-not liquid lard, or butter and lard
mixed, stir it thoroughly with the flour;
next add two scant cups of good sour
milk or buttermilk. Stir all quickly with
the flour, in such way that you need
hardly touch it with your hands till you
can roll it out. Bake quick. This will
make three or four pies.
LEMON PIES. -Yelks of eight epps.
two tablespoonfuls of sugar, one cup of
sweet milk, one and one-half tablespoon
fuls OF melted butter, grated rind of two
lemons, juice of one and one-half lem.
ons, pastry. Frosting: Whites of eight
eggs juice of one-half lemon, seven
tablespoonful of sugar. Pies-Beat the
yelks of the eggs light; melt the butter.
10 the yelks add sugar, milk, butter. and
rind and juice of the lemons. Pour the
mixture into two pie-plates, having q
crust in each. Bake. Frosting: Beat
whites of eggs to q stiff froth. Add
sugar, and beat it in well. Put in lemon
Juice, and stir again. When the pie is
baked, and cold, add frosting and put
plates In oven long enough to make
frosting good brown color.
PoRTsIADE APPLE PUDp1Ne.-Pare
and core half dozen good apples, and
boil them in as little water as will cook
them; reduce the fruit to pulp, add the
Juice of one lemon and about a quarter
OF ats grated rind, and half teaspoonfuI
of fresh powdered sugar. Next make a
mixture of four well beaten eggs with
one-quarter of a pound of butter, warmed
to huidity, and six ounces of bread
crumbs; moist sugar to taste---say four
ounees--apd good dash Of nutmeg.
Lastly, blend all together, and put into
dish which has been buttered and
spread over with bread crumbs; then
bake for one hour. To serve, turn out
OF the dish and dust with white sugar.
Orchard and Nursery.
Early varieties of apples and pears
must be marketed as soon as ripe; and to
bring the highest price, they should be
carefully picked and assorted There
are quantities OF fruit brought into mar
ket every fall, which is so poorly packed
and assorted that it will not sell for the
cost of the crates, while that of trans
portatlon is loss to the raiser. It can
not be too often repeated that good fruit
will bring good price, even when the
market Is glutted with poor stuff. Those
who throw out all inferior fruit, and
pack only the best, putting this ND SO
carefully that there will be no rolling
abont or bruising in transportation or in
handling, find fTuit-growing profitable.
Home markets are too often over
looked, and large towns and villages in
fruit districts are often poorly supplied,
the growers thinkingit necessary 10 send
their fruit to New York and other large
cities. Those who have cultivated the
nome markets, and keep them regularly
supplied, have found it profitable fruits
can be delivered in ripper condition than
when packed for distant market.
Drying fruits is an important industry
IN many sections of the country. espe-
cially in the line of peaches and apples.
The quicker the fruit is dried the brighter
1t will look. It is commonly spread on
boards and taken in every night this
makes q great deal of work, and for small
lots glass frame like a hot-bed, with
holes In the sides, covered with wire
cloth, answers good purpose. Where
large quantities are dried, recourse must
De mad to some OF the patent fruit dryers
now in use.
Budding may be performed whenever
well mstured buds can be had. and the
bark OF the stock Lifts easily. Direc-
tions have often been gwen together
with illustrations to explain the process.
80 that novice can succeed after little
practice.
Prepare stock of labelsfor nse when
ever needed. Red cedar is most durable
whether to tie on or use in the soil as a
stick label They are made by ma
chinery and are quite cheap. They are
smeared with white lead or chrome vel
low in oil before writing.-Agricultui.
Useful Hints.
Do not kill the toads. In Paris they
are sold at fifty cents dozen, in order
to protect vineyards and gardens from
insects. A toad will swallow the biggest
kind Of a tomato worm.
To destroy chinch bugs, put old pieces
OF y80 or GARNET in tha n.ox H.. Sf AZ :