The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1876-03-09
FARM, GARDEN AND HOUSEHOLD.
DO IN estic Reclpes.

telspoonful of soda and enough of rice
flour to thicken to stiff batter. Bake
in rings.
RICE CUsTARD.-Into quart Of boil
ing milk stir two teaspoonfuls of rice
hour, dissolved in a little cold milk !;
add two we'll beaten eggs to boiling
mixture sweeten and flavor to taste.
INFANTS FocD.-Mix the rice -four
with cold milk and stir il into boiling
milk until of the proper thickness ;
sweeten with loaf sugar.
RICE SPONGE CAKE.-Three-quarters
of pound of rice -four; one pound of
white sugar, ten eggs; beat the yolks
with the sugar the whites alone add
the yolks, sugar and -four together a
little at time flavor aud bake in shall
low pans.
COTTAGE PUDD1Na.-Two and half
tablespoonfuls of butter, melted two
thirds coffeecup of sugar stirred togeth-
er; two eggs, little salt and nutmeg,
one pint of flour, with two teaspoonfuls
of cream tartar stirred in one teaspoon
full Of soda dissolved in little cold water,
aud added last. Serve hot with hot
sauce.
TAPIoCA PUDD1NG.-One quart of
milk, three tablespoonfuls of tapicoa,
two eggs four tablespoonfuls
(heapeD Of sugar one good tea
spoonful of butter, half teaspoonful
salt, little nutmeg soak the tapioca in
half the milk before adding the rest of
the above. After it has became heated
in the oven stir up the butter. To be
eaten hot.
To MAKE GooD YEAST. Pare six good
sized potatoes and boil with them three
handtuls of hops, also put into an open
vessel one cup of sugar, half a cup of
ginger, pour the boiled hops and pota-
toes while hot through sieve, rubbing
little, making when strained one gal
lon; when lukewarm add one cup of
good yeast, and *hon q froth rises put
all IN jug and cork tightly. This will
keep good for three months use one
cup for five or six loaves-no flour.
WAR CAKE.-One heaped coffeecup
of sugar; butter the size OF an egg two
eggs one teacup of milk ; three tea
cups of flour, with one heapiug tea
spoonful of baking powder rubbed in ;
two teaspoonfuls of bitter almond ; one
fourth teaspoonful of salt.-House-
keeper.
Raising Grapes.
Grapes do best, says writer, near a
river, lake, or the ocean, the moisture in
the atmosphere in such places being
very beneficial. In such locations many
varieties flourish, which would be q
failure elsewhere. Hybrids possessing
foreign blood often grow well in such
localities, when they fail in other places
Grapes also grow better where there is
lime naturally in the soil. If we plant
vineyard where the well water is all
soft, there is much more danger of a
failure than where the water is hard !:
but still, as I said, claim that purely
native grapes, and none others, can be
made to grow well in any soil.
In the first place, the land must be in
highly fertile, state, just as one would
made it to produce very good crop of
corn, and nothing more; and the same
manure that is used for corn, or garden
vegetables, is good for grapes; but if
commercial fertilizers have to be resort
ed to, finely ground bone dust is best.
The old idea that land must be trenched
eighteen inches to two feet deep for
grapes exploded long ago. Ali you
have to do, after your land has become
highly fertile by growing previous
crops heavily MANFRED, is to pillow it
about a foot deep, or spade it that
depth, if i'll garden where plow can
not be used. Then set out your vines,
one to three years old, two years being
best, about eight inches deep, spread
ing the root out carefully, and when
any are very long, they may be cut off
within foot or two of the stem of the
vine, rather than have any of the ends
of the roots bent around, which is a
very bad way of setting vines. When
they are thus placed in position, cover
the roots with about four inches of
earth, and tread it firmly upon them;
then throw in part of shovelful OF
manure directly over the roots, tread il
down, then fill up with soil, and the set.
ting il done; but you should previously
haze cut down the canes of your vines
to two or three buds each.
Making HInple sugar.
A great many farmers, says sugar
making correspondent residing in Ohio,
might make a few hundred pounds OF
superb r.aple sugar, and barrel of su.
pNro maple syrup, just rs well as not.
They have the trees, an abundance OF
cheap help, and wood that would cost
nothing except the labor of preparing il
for the fire. The only difficulty in the
way is disinclination to engage in such
a job. My process of reducing the sap
is this: l keep the larger pan supplied
with fresh sap, by means of spout
with coarse cloth strainer over the
end, from the reservoir, so adjusted as
to admit supply equal to the evapora,
tion from the pan. From time to time
transfer sap from the larger to the
smaller boiler, passing it through fine
woolen ST. amer, After ac:umulating
desired quantity in the small pan, and
reducing it to thin syrup, it is clari-
fed by putting into quantity which
will make three or four gallons of mo-
lasses the white of an egg beaten up
with about gill of sweet SKINNED
milk. The syrup should not be hot
enough to cook the egg. The egg and
milk will entangle any sediment or for
eign matter in the syrup, so that when
brought to the boiling point everything
will rise, when it is skinned off, leaving
the syrup clean. 1 then continue to
boil it as rapidly as possible, till it is re-
duced to the desired consistence. l re,
duce my molasses to what suppose to
be about thirty-eight deg, B. My pro.
cess of making sugar is to reduce the
molasses to a degree which I should
think to be about forty-eight deg. OF
fifty deg, and pour it into cask with