The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-11-02
FARM, GARDEN AND HOUSEHOLD
DomesiIc NecInes.

Have cold boiled potatoes in sufficie,
quantity, cut in dices and seasoned wit
SAT- anu pepper; put them in stewpa
with ladleful of water and q pint {
Espognote sauce, boil ten minutes: fiI
lsh with four ounces of butter, n tabl,
spoonful OF chopped parsley, and servt
SWEET POTATO BISCUIT boile
sweet potatoes and mix with an equt
quantity OF flour and four ounces of but
ter; add salt and water; cut out an
bake in hot oven; slice and butter fo
tea.
POTATO BREAD.-To make potat,
bread, either sweet or white, take one
fourth of the amount of -four used, ant
replace it with that much boiled pota
toes mashed very fine. If white pota
toes are used, put piece of clean lin,
the size of a hickorynut in the water
Ii sweets are used, put piece of char
coal in the water.
MoLAssEs DoUaH CAKE.-Half tea
cupful of melted butter, q cupful of mo
lasses, one lemon chopped fine, and O
teaspoonful of cinnamon; work this into
three cupfuls of raised dough, with two
well beaten eggs; knead for fifteen min.
utes, then put it into we'll buttered
pan, and let it rise half an hour before
baking.
To PREPARE SHEEp's HEAD LA Sr.
FLoRENTIN.-Takea large we'll trimmed
sleeps head, put it in fish boiler with
four ounces of butter, salt, bunch of
parsley, green pepper and an onion,
both chopped fine, six large ripe toma.
toes with the skins and seeds off, cut in
pieces; then add a pint of water:
set on the fire; leu it boil and
simmer slowly for forty I've minutes,
then drain the fish and keep warm, take
out the bunch of parsley, put the gravy
OF the fish in saucepan, skim the
grease, reduce to one half, add o pint
and a half of Espagnole sauce, boil
down to desirable consistency and keep
warm; to garnish the fish, prepare pep
pers in the following way: Have eight
middle sized green peppers, take the
skins off by immersing them for half a
minute n frying hot grease, and then
wiping out the skins with towel. cut
them in twos and take out the seeds: on
the other hand, cook half pint of rice.
three parts OF pint of veal broth, q
ladieful of stewed tomatoes, little salt.
and two ounces of butter; boil twenty
minutes; cool little; then stuff the half
peppers with this preparation, range
them In bakingpan, sprinkle fine bread
crumbs over and small bits of butter on
the top, and bake them of a nice color
IN pretty hot oven; serve the fish in
large dish; pour some of the sauce over:
range the peppers around and serve the
rest in saucebowl.
New Varieties of Potatoes.
1t requires time, patience, and perse-
verance to raise potatoes from the seed:
but if you succeed in producing a good
variety it will pay you well for your
trouble. Raise your own seed. Choose
fully matured, medium sized potatoes,
of the earliest and best varieties; cut
them transversely in the middle; plant
only the seed end, with the ewes up
ward; plant in drills about thirty inches
apart, placing the pieces about ten
inches apart in the drills; putting the
varieties Zone of the varieties must be
seed bearlpg) alternately. Planted in
this way L have had non seed bearing
varieties, such as peach blow, early rose,
etc., bear seed balls. Cultivate in the
usual way. When the seed balls are
formed, pinch off from each vine all but
two or three balls. In the fall, when
the viues are mostly dead, gather the
balls, press out the seeds and dry them
in the sun; when they are thoroughly
dry, put them where they will keep dry.
In the spring SOW the seeds either in
glass covered boxes or in the open air.
When the plants are about two inches
high, plant them in drills about two feet
apart, and about two feet apart in the
drills. Cultivate them we'll. When the
vines are mostly dead, dig the potatoes,
each hill by itself. Reject all very
small, i'll shaped or unhealthy tubers.
Do likewise the second and third years:
the fourth year they will be eatable and
their quality determined.
Care of Winter Fruit.
First, carefully select the best fruit,
have good clean barrels and line them
with paper, sides and bottoms. Fill
your barrel one fourth full and cover
with paper, fill in so many more and
cover again, and so on until your barrel
is full cover with paper and head up ;
keep In as cool place as you can and not
have them freeze. To those who have
been in the habit of storing away their
winter apples just as it happened, in
boxes or bins or old barrels Just ready
to fall down, trial of this plan with
barrel or two will be amply repaid next
winter and spring iu the extra quality of
fruit, to say nothing of the economy of
the thing, for a few moments extra
time in putting mp in the fall is better
than twice as long time spent in sort
ing over and carrying out rotten apples
next winter and spring. If any one has
better method that is as cheap and
practical for the farmer, I would like to
see it in print. have tried packing in
land plaster, but like the paper best.
Keep Manure Under Cover.
Manure in the barnyard properly pre-
served under cover is worth twice as
much as that which is left exposed to
the elements, its best constituents being
washed away before its application to
the crops.