The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-08-10
FARM, GARDEN AND HOUSEHOLD.
DOmcntic RecInen.

Domestic Recipes.
PoP-ovERs.-Two eggs, one pint of
sweet milk, one and one-half pints of
flour, little salt; bake in cups in hot
oven.
JELLY FOR CAKE.-One quart of cram
berries, one pound of brown sugar:
cook as for table use, then strain throiIob
a seive and let stand until cold.
SPONGE CAKE FOR JELLY Ro11-
Three eggs, one cupful white sugar, one
cupful flour, two teaspoonfuls OF bak-
ing powder; bake in drippingpan in q
hot oven; when done, turn ont on n
towel and spread the jelly while warm t;
then roll.
ORANGE PUDDING. Wash the salt out
OF half a pound of butter, mix it with
the same quantity of powdered sugar;
CRATE the rind of three large oranges.
and squeeze out their juice; beat six
fresh eggs, stir them into the butter and
sugar, then add the prepared orange;
lay a puff paste around the pudding
DISH, and bake from half to three-quar-
ters OF an hour; eat cold with sugar.
Lemons may be used the same way.
ROLLED JELLY CAKE.-One coffee.
cupiui white powdered sugar, one coffee
cupiul flour, not prepared; four eggs,
whites and yolks beaten separately; a
pinch OF salt; beat the yolks and sugar
to cream, add the -four and salt, then
the whites, beaten to very stiff froth
should be mixed quickly; butter large
roasting pan, cover with white tea pa
per, and bake from ten to fifteen min
utes, according to your oven; when done
turn on towel, remove the paper care
fully, spread with currant Jelly, and roll
evenly. Chocolate cake can be made in
the same manner by substituting any
chocolate mixture for the Jelly.
RHUBARB WINE.-Prepare the leaf
stalks by cutting off the top an inch
below the leaf branches, and trimming
the hard white portion from the bottom;
then crush or grind the stalks, extracting
the Juice by pressing strain into clear
receiver, add one gallon of soft water to
every gallon of juice, then add three
and half pounds of Porto Rico sugar
(preferred for its havor) to each gallon
OF the mixture, and when dissolved put
INTO clean casks, filling the casks to
otverflowing, leaving the bung out Let
1t stand IN cool place and ferment, the
foam and impurities working out at the
bunghole (takipg pains to fill the casks
occasionally with some OF the LIQUID re
served for that purpose) until the foam
ceases to rise. When the vinous fer.
mentation has entirely ceased, close the
cask by bunging tightly, and let it stand
until you wish to rack it off, which
should not be delayed too long. To as
certain when the vinous fermentation
has ceased, apply the ear to the bung-
hole, and If the "fizzing" sound has
entirely disappeared it is time o'shut
out the air. The wine ages better in
wood tEan i'll any other substance.
Great care should be taken to use casks
that are perfectly sweet and clean, as the
least must or other impurity spoils the
flavor OF the wine. Casks which have
been used for alcohol are preferable.
Orchard and nursery.
The harvest of early apples, pears.
and peaches, demands attention, and
the prices received will depend largely
upon the manner of packing and assort-
ing. Ii good, well colored fruit in con-
sized packages is received in
good order, it will bring at any time
more than enough extra price to pay for
he extra care. Have all baskets, crates,
and other needed packages, ready for
use when wanted. The name of the |
grower should be placed on every pack
age as guarantee that the quality is as
and in a short time such
packages will be sought after by buyers
and dealers.
DO not allow surplus of any fruit to
waste-preserve it by drying either III
the sun or by fire heat.
1t is not yet too late to thin out fruit
where the branches are too heavily load |
ed. If not thinned, some will break
down.
Examine the trees carefully to see |
That no late worms, caterpillars, or bor- |
ers are at work. Borers should be |
orobed out with wire. In peach orch.
ards, as soon as the fruit is off, all hands
are set at "worming," as this is called.
The proper time for budding is when
.he bark of the stock lifts readily and
we'll formed buds .an be had. Direc-
ions for budding have been given il
previous volumes, and, with little in
'tructlon and practice, any intelligent
BOY can learn to do it successfully.
Seedlings will require shade if they
Ire expected to endure the hot, dry
Weather of August.
Weeds can on y be kept down by fire.
luently stirring the soil; it neglected,
,he labor is greatly increased. A horse
With cultivator or q harrow can easily
keep the weeds down in an orchard ex-
'ept Immediately around the trees,
where it will be necessary to use the
Zoe.
Gather tree seeds as they ripen, and
tore in earth or sand to keep from dry
ng out.-Agriculturist.
Crossing Niagara on n Tight Rome.