Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-07-06
FARM AND PRESIDE.
ADvERTISINGIRAT


PICKING FRUIT.-In picking fruit the
grower must know the peculiarities of
each sort; some autumn varieties are fit
to eat few weeks after picking, while
Others keep into early winter. The later
or winter kinds should be left on the trees
until there is danger of hard frosts; until
the fruit has nothing more to gain by
hanging. No work done by the fruit grow
er will pay so we'll as asserting the fruit
after picked. A few poor apples will spoil
the sale of good ones; the whole will be
judged by the poorest. Winter fruit
should be kept in a cool cellar, as cool as
possible without freezing. Pears need
more careful attention than apples. Half
barrels. lined with white paper, with the
fruit packed in by hand, are the best for
keeping all kinds except fine specimens of
high colored fruit these should be
wrapped singly in soft paper, and placed
in single layers in shallow boxes.
| LEMON PIEs.-Two large fresh lemons
CRATE off the rind; il not bitter, reserve it
for the filling Of the pie; pare off every bit
OF the white skin of the. lemon las it
toughens while cooking); then cut the
lemon into very thin slices with sharp
knife, and take out the seeds; two cups
full of sugar, three tablespoonsfuI of wa
ter, aud two CT sifted flour. Put into the
pie layer of lemon, then one of sugar,
then one of the grated rind, and lastly, of
flour, and so on till the ingredients are
used; sprinkle the water oyer all, and COW
er with upper crust. Be sure to have the
under crust lap over the upper, and pinch
it we'll, as the syrup will cook all out if
care is not taken when finishing the edge
OF crust. This quantity makes one medium
sized pie.
DRIED FRUIT.-In view of the prospec;
lively large crop of fruit, and in view of
the increased demand and high prices
which will be probably brought about by
the Eastern war, we advise every family
who have an orchard to make preparations
for drying large quantities, both for mar
ket and winter use. By the use Of the
process of furnace drying, the operation
is independent of the sunshine, and it is
said that the fruit thus dried is much SUI
perior of that sun dried. Apples dried by
furnace heat always command the highest
market price.
ONE CRUST APPLE PIE.-Line your
pie-dish with the pastry, then quarter your
apples, fill your pie dish with them, sweeten
with sugar and bake until the apples are
tender, not until they go fine; then take
out OF the oven, beat the whites of two
eggs toa stiff froth, sweeten with one tea
spoonful OF sugar, spread it over the pie,
place it again in the oven, and brown
lightly.
BRoIL1NG MEATs.-When meats are
broiling On gridiron over hot Goals, the
sudden heat applied sears the outside.
which shuts in the juices, and the rapid
application of heat soon cooks the meat
through, it in moderately thin slices.
Those who never broil their fresh meat
fish our poultry, do not know the excel
lence of properly cooked dish of animal
food.
10 MEND CHINA.-Take yery thick
solution OF gum arabic in water, and stir
into it plaster of Paris, until the mixture
becomes of the proper consistency. Apply
it with brush to the fractured edges of
the china, and stick them together. In
three days the article cannot be broken in
the same place The whiteness of the ce-
ment renders it doubly valuable.
PUFFET.-One quart sifted flour, in
which rub two teaspoonfuls cream of tar
tar; butter, size of an egg; two teaspoon
fuls powdered sugar; two eggs beaten;
mix very smooth and add one pint milk
and one teaspoonful soda dissolved in a
little boiling water. Bake Immediately.
GRAHAM BREAD-One pint of Yeast.
same as used for white bread stir in a
pint OF warm water and little salt, then
add Graham flour until you have thick
batter. Bake fifteen minutes longer than
the same size loaf of white bread. It will
rise much as other bread.
CURE EOR RHEUMATISM one
egg, beat it well, put it into one-half pint
OF good cider vinegar, shake well, then add
one-half pint of spirits of turpentine.
Battle parts affected. and rub we'll with
the mixture morning and night.
FLOUR MUFFINs are made by using one
half CID of tuttar one half oun of suc.or
two cups of milk, three teaspoonfuls of
yeast powder, rub thoroughly into scant
quart of flour, and little salt, bake in
muffin rings.
A GOOD baking powder may be made as
follows: Take tartaric acid five parts,
sesqui-carbonate of soda eight parts, and
potato flour sixteen parts. Dry them per-
fectly, mix pass through sieve, and keep
free from moisture.
MUNICH CREAM PUDDING.-Stir in one
quart of rich milk when boiling, four oun
ces OF corn starch dissolved in little cold
milk; when done. stir in five well beaten
eggs with seven ounces of sugar, a little
salt, lavoring to suit the taste.
CURE FOR GRAvEL.-SWeeten your tea
with equal parts of honey and sugar. New
er has been known to fail. If possible Sc
cure honey made from clover blossoms
instead of wild flowers and bnckwheat.