The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1877-09-28
Farm md Household.


paste Of the yelk of one egg boiled hard
with tablespoon of good, fresh butter,
not sslted. Apply to the parts affected.
A FEW puff from cigar or pipe, or a
smoking lamp, will scent all the milk
in the room. What then must be the
effect OF keeping milk in a room where
the air Is constantly saturated with foul
vaPors.
Picked ONIoNs.- Use none but small
onions; peel; drop into cold water to
prevent changing color, then drain and
boil them for Ave minutes in equal parts
OF milk and water; drain and cover with
hot vinegar, seasoned with red pepper and
white ginger root only.
CUsTARD CAKE.--Two cups of pow
dered suzaaene.half cup of sweet milk,
six tablespoontuls of melted butter, one
teaspoontul of baking-powder, two and
one-halt cups of flour; bake as for jelly
cake, and when cool add the following
Custard--One pint of milk, three eggs
sugar and flavor to suit the taste, and
prepare as for boiled custard.
NURSERY APPLE-PUDDING. - Crate
some stale bread into a buttered dish,
strew upon it layer OF sliced or chopped
apples sprinkled with sugar, alternate
crumbs, apples and sugar until the dish
is full; then cover with crumbs and
small pieces of butter, moisten with a
little milk, put in the oven, and bake a
light brown.
chill SAUCE.--Half peck of ripe
tomatoes, six large onions, and four red
peppers chopped together. Add two
cups Of sugar, four Of vinegar. a table
spoonful each ofsalt and ground mustard,
and two teaspoonfuls each of cinnamon,
allspice, ginger, nutmeg and cloves.
Boil for an hour, strain through a coarse
sieve and bottle for use.
LEMON PUDDING.--Take six eggs,
beat them well; boil half pint of milk i;
let it cool; but before it cools put into
it two ounces of fresh butter; when it is
perfectly cold, mix it with the eggs;
then add two tablespoonfuls of sifted
white sugar, and the juice of lemon
Line the dish with puff paste, and pour
in your pudding. Bake it in rather a
quick oven for halt an hour. Serve hot.
APPLE BREAD.---A very light, pleasant
and healthy bread is made in France by
a mixture IF apples and flour in the pro-
portion Of one-third aPPle-pulP to two
thirds -four The usual quantity Of
Yeast Is beaten with -four and the warm
pulp of theapples, salt and little water
If the apples are sour, a little sugar may
be added before putting \ the -four
It requires rather longer time to rise
than ordinary bread, and should be
eaten fresh.
ToMATo,FIGs.--The small varieties'of
tomatoes are the best for making figs
Make syrup a. for preserving Drop in
the tomatoes, few at time, and boil a
few moments, skim out and lay on plates
to partially dry in your tin oven, or in a
cool baking oven. Let the syrup boil
down little, or add more sugar to it
and then put in more tomatoes. A few
cloves, cinnamon root or lemon sliced
may be used as hayoring in the syrup if
liked. When the figs are partly dried
pack in tumblers or jars, sprinkling sugar
plentifully between the layers. Cover
with paper smeared with white of egg
and keep in dry place.
IT'S a foolish plan to be seeking the
best method for putting down egg"
This used to be deemed one of the first
tests of thrifty housekeeping--the num-
Der Of eggs put down for winter use.
But a much better way is to have your
eggs fresh the year round. If hens have
enough TO eat and of the right material,
they viii lay in winter as well as sum-
mer. Farmers always expect to iced
some grain to the fowls. Then, if they
would save all the waste meat that
accumulates in the fall, to feed the hens
in winter, they would be repaid in fresh
eggs. This makes good work for the
boys, in saving such refuse in some out
building, to chop up and use when