The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1877-02-15
FARM. GARDEN AND HOUSEHOLD.


three eggs, three CUptulS flour, one tea
spoonful baking powder
APPIE PUDp1No. Eight fine apples.
grated, about the same quantity OF stale
bread, three eggs, one and oue-balf piuts
milk. SUGAR and cinnamon. Bake one
hour and eat with cream.
Rrcr WTFLEs, One quart milk. ono
and one-half oupluls boiloi rice, foUy
eggs, Nix the milk with the rlcc, and
add eggs and flour, with little suet !;
butter the waffle iron well.
RELIEF ron CHArrEp HANps.-ro
three ounces of melted mutton t0llow
add one ounce of glycerinc and two table
spoontUjs of alcohol camphor, stirring
an slowly mtd It becomes "a smooth
cream.
PUpP PASTE Two cupluls lard, four
of flour. aul ada salt; rub the larj thor
oughly into the flour. mix the dough
with cold or iyo water, into Nyluch an esC
has been wJu beaten. MAKE the dough
as soft as yon can handle and work rs l,t
lie as possible,
SrArroEpSWEr BrEFsrEAK. - Beat
them l}ulc with @ rolhug pun. houy aNd
season, then try with sliced ONION oi
fine hight hr'Wu; lay the steaks lmto q
stCWpan aal pour ass much haihng water
over them as viii serve for saUce; stew
them very gently half an hour and add "a
spoonful ot catsup beiOr, serving.
Arprr M>ENrAuApE r. Take four
pounds Of cooking apples; pare aa0 oor2
them. put them IN an eDameled saucepan
with about "a quart of sweet cider and
two pounds of castor sugar. Ro5l them
m6l the fuut is quite soft. Squeeze it
Though "a colaujer, ani then through "a
serve. Put away in Jars covered with
OILED paper and made perfectly arr tight
DGucArE BREAD PrpnINu. fake
foUr rolls; stecp iu ONE quart OF topid
milk u0t dissolved; then place over the
fire untl nearly boiling; take of ami
pOur il into u bowl containing the yolks II
three esrsgs and 0De-luartor of q pound al
sugar. beating rapidly the while; IS soon
as quite cold, beat the whites O. q stiTI
troth, AID ta the mixture very carefully
a teGspaluiul Oi vanilla; bake IN but-
tered cups stvol IN "a baking pan half
full Of boiling water uual uu withdraw
Ing straw lt caEues ont free Ana clean
Use the following orange s8uce Place
ON the fire in d porcelain saucepan oug-
quarter q. pound ot white sugar. one
half pius water Juice Of onc large
orange, aud she Gind. cuy of exceedingly
tim; bal five minutes, strain, add one
glass ot rose water.
Split PEA SoUP.-Onc quart peas.
eight quarts cold water, one pound salt
fat pork, two Cooi s.zei onions. Wash
peas and pu. to soak over night IN the
elght quarts gf water. In the morning
add pork and onions and let all come
slowly q a boil STIR frequently and
bUl constantly and slowly 10 prevent
burning, I'll il gets 70 the consistency of
tAin drawn butter Strain through q
wirc sieve and press the sediment
through, add pepper and salt - taste.
Ii not rich enough IN flavor add butter
size of eEE. Toast stale bread yery
brown; cut in small pieces and send to
table IN separate dish; or fry slices Of
stale bread in boiling tat and cut in
pieces. A piece of beef may be added
IN boiling ii desired 10 make the soup
more n0UrShlHg.
Peer Hay.
There Is q Ereat deal OF poor lay in
the country which viii bs fed ont be
tween the present time and next sprng.
And it : q matter of considerable Impor-
t,lnce 10 the owners OF the cattle which
arc 10 eat It. that the hest possible time
should De chosen and the most ecouoIui-
cl method of feeding should be pur-
suej. When al possible advantages Of
the situation are taken, the tact srill re-
mains that feeding poor hay Is rather 3
bad Job both for the man who deals il
ont and the cattle which are obliged 10
eat the hay. Not that there Is any spe-
Cial trouble in making cattle eat H. By
keeping them short enough they can be
made 10 eat almost any kind q hav.
But the difficulty is TO make them thrive
Upon this kind Of keeping. The good
farmer not only wants 70 see LIS cattle
eat their hay. but also wants them to
gam flesh and increase in value And To
make them DO tins while kept only on
poor ha. is utterly impossible They
must have something from which nour-
ishmeut can be obtained. or else they
VIII certainly show the effect oi poor
keeping. The poor hay is lacking In nu-
tritious clements, and in order to make
cattle do well while fed upon II. some
thing must be- added t1 make up the de-
ticiencv. If tins is done. pretty poor
hay can be fed with good results to the
cattle and profit to their owner. Nv
method o. disposing OF the poor
hay which grows upon two or three
acres OF cold. wet land which I have. Is
as follows. During the cold DAYS Of
early winter I feed my stock in the
morning with plenty Of good hay. About
the middle Of the forenoon I feed them.
either in the stable or banyar,ls. with
good. bright cornstalks. After they
have had q run in the yard for five on
SIX hours | cut up O lot Of hay by run
ming It through q feed cutter and uut
two bushels Of the cut hay into the man.
ger Of each COW. then throw ON water
enough to mOisten II, sprinkle ON from
two 70 four quarts Of meal, and mix IL
mp with a pItchiOTk. When the feed Is
all mixed / let the COWS in. They eat the
hsy Mp clean and neither dry uu nor
grow poor while kept in this wav. This
Is the best plan for disposing Of poor
hay which / ever tried. and ] think il
can be safely recommended 10 the atten-
tion Of all farmers who have this kind OF
fodder up0n their hands.
Fresh Apples the Entire Year.
DR.. Sylvester told the American Farm
ers' club that he has now in his cellar
apples Of 1875 and 1876 standing side bv
side. Apples so kept are within the
reach of almost every family. The pro
cess is as follows:
Let the apples be picked on a dry day,
and carefully placed in bins in a cool
outhOuse, where they viii in two or three
weeks have completed the sweating pro-
cess. Then they are carefully assorted
and the first quality placed in barrels.
headed up, and placed in a cool, shaded
position to remain there until the wealth
or Is so cold that there is danger Of freez-
ing, when the barrels are removed 10 n
good cellar, where a temperature Of from
thirty to forty degrees should be main
tained. In this manner apples will keep
sOundlv until the season Of ripenIng ar
rives, when they should be consumed.
The King, the Hubbarlson, the Bald
win, the Greening, the Spy, the Spitz-
enburg, the Swar, the Newton Pippin,
the Roxbury Russell and the English
Russ VIII ripen nearly in the order
indicated by their position IN the list,
and VIII then exhibit their best qualities
and aroma, and the last mentioned Will
keep the entire summer if desired It's
DR.. Sylvesters custom to cease the use
OF apples when the small fruits arrive in
their season, keeping up daily supply
OF fresh and luscious fruit ior each and