The Osceola times., 1876-04-22
AGRICULTURAL AND DOMESTIC.


APPLY soapsuds to a suspected leaky
joint in the gas pipe. The formation of
bubbles will show any escape. This is
safer than trying the joint with lighted
match.
For BURNS AND SCALDs take the
white of an egg and apply Immediately
as plaster, and the pain will cease al
most instantly. This recipe is nearly al
ways on hand in most families, and moth
ing can be found better.
For AMMONIA CAKES, take one and
a half pounds -four, four eggs, beaten
separately, three-gusrters pound butter,
one pound sugar, one-half ounce ammo
mia, dissolved in little cold water make
into SOFT dough, roll out, and cut thin.
Bake quickly.
HOUSEKEEPING is in its widest sense
homemaking. As there are little details
about cooking and table arrangement
that add so much to the excellence of
food in one case and SO much to the en-
joyment of the family in the other, 50
there are details of arrangement and or.
namentation that brighten and beautify
the home.
HARD COOKED EGGS are regarded as
indigestble; but if they are cooked
slowly for an hour, they are said to be-
come really excellent, and easily digesti-
BILE. Milk and eggs beat up together
and baked for an hour, slowly, makes
rich, palatable, wholesome dish. So
with meats, cook them rare, or cook
them well.
For CALVES OR PICS FEET BLANC
NANCE, boil one set of feet in four or
five quarts of water, without salt. When
reduced to one quart, strain add one
quart of milk, using any flavor that is
agreeable. Then boil the whole fifteen
minutes, and sweeten, strain and pour
into moulds. It may be colored, if de-
sirable, by extract of cochineal, either
the whole mass or in part. Put into a
mold in alternate layers.
To MAKE CRUSHED BARLEY MUsH,
add one part crushed barley to three
parts boiling water, and boil in double
boiler half or three-fourths of an hour.
Serve in saucers, and while warm sprinkle
over il a little sugar or eat with milk or
with stewed fruits, especially whortle-
berries. The double-boiler may be
covered tin. pail or an old fruit can, with
the top melted off, set into boiler of
water. Any one who has tried this way
Of cooking the grains will be almost sure
to continue its use.
To MAKE SCRAP PUDDING, put the
scraps of bread, crust and crumb into a
bowl, with sufficient milk to cover them.
Cover with saucepan-lid, or plate, and
put into the oven to soak for about half
an hour. Take out and mash the bread
with fork till it is pulp; then add a
handful of raisins, and as many currants,
a teacupful of brown sugar, half a cup of
milk, some candied lemon peel and one
egg. Stir up well, grease a pudding
dish, and pour the pudding in. Crate
over little nutmeg, put into moder
ate oven, and let it bake for an hour and
a half
THERE is vast difference in the flavor
of eggs. Hens fed on clean, sound grain
and kept on clean grass run give much
finer favored eggs than hens that have
access to stable and manure heaps and eat
all kinds of filthy food. Hens feeding
on fish and onions flavor their eggs ac-
cordingly, the same as cows eating onions
or cabbage, or drinking offensive water,
impart bad taste to the milk and but
ter The richer the food the higher the
color of the eggs. Wheat and corn give
eggs the best color, while feeding on
buckwheat makes them colorless, render.
ing them unfit for some confectionery
purposes.
To MAKE CHARLOTTE Russo, first
line your molds with sponge lady y-fin-
gers; you can buy them at any bakery,
and, if flesh, are very nice and save
much trouble. Pack them around the
sides of the mold, which should be
about as deep as the fingers are long, 80
that they will keep in place firmly.
Second, pour teacup of boiling water
over one-hali box gelatine and dissolve
it thoroughly and leave in warm place
until ready for it, but don't keep it boil
ing, only warm. Then take one pint of
thick cream from the ice, stir it until it
thickens, then pour in briskly the gela-
tine, two teaspoonfuls of vanilla, the
whites Of seven eggs beaten to froth,
and one teacup of powdered sugar; fill
the molds to the top of the lady-fngers
and put in a cool place. This will fill
two good-sized molds, and is delicious.
SOME ONE, not long ago, started the
idea that sulphuric acid would totally
destroy stumps. An augur hole was to
be bored in the top, filled with sulphuric
acid, and plugged. In a day or two the
stump would be eaten up, even to the
very roots. The experiment was tried
and failed, only portion of the stump,
at the top, being affected. The following
method is recommended by the Scientific
American In the autumn bore hole
one to two inces in diameter, according
to the girth of the stump, vertically in
the center of the latter, and about
eighteen inches deep. Put into it from
one to two ounces saltpeter; fill the
whole with water and plug up close. In
the ensuing spring take out the plug
and pour in about one-half gill of kcro-
sene oil and ignite it. The stump will
shoulder away without blazing to the
very extremity of the roots, leaving
nothing but ashes.-Rurdi Mem Yorker.