Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-10-19
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FARM AND PRESIDE.
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ia4 FARM AND PRESIDE.
| STEWED Observation-Disclosures stewed
until they are just fairly done, and season.
ed with salt, pepper and butter land plenty
of that], form dish quite unlike in flavor
to the same treated to long cooking, in
which the pieces are stewed to pulp, and
the juice evaporated sufficiently to max a
thick sauce, and seasoned as before. These
two methods make pleasing variety on
the writer's table, Many thicken stewed
tomatoes with cracker meal or bread
crumbs, either being preferable to flour,
which forms repulsive paste. Besides
the above two variations in stewed toma-
toes, the only other we make is to season
them with onions. Onion, used judicious-
ly, so blends with and qualities the flavor
Of the tomato. that those who approve of
onions at all, will find this to be just one of
the places where they are acceptable. The
onion should be chopped fine, a tablespoon
ulor so being enough for an ordinary dish
of tomatoes. Especially to accompany
roast beef, tomatoes thus cooked areas
Lowell defined poetry to beta touch be-
yond." ..l,.,.. ,,=; ~ r,.-....
To PRESS AUTUMN LEAvEs.-Press
the leaves carefully between newspapers.
taking care to avoid tapping one over an
other. The next day take out the leaves
and dry the papers. Put the leaves again
in press, and the next day repeat the dry
ing process. This should be done three or
four times, until all the moisture is ex-
tracted from the leaves. This is trouble
some, but the result will be brilliant. If
the face of each leaf, after the first press
leg, is brushed over with sulphuric acid
diluted one-half with water, the color will
be still brighter. Do not wax or varnish
the leaves, as it gives them an unnatural
gloss. They can be made into sprays or gar
lands by means of the fine wire which
florists use twisted lightly around their
stems. ..
SETTING HENS should be allowed to
cover eleven or thirteen eggs and no more.
The will sit three weeks at the end of
which time the eggs should begin to hatch,
if they are to hatch at all. For about
twenty four hours after birth the chickens
can not only do we'll enough without any
extraneous nourishment, Lut will be far
more likely to thrive subsequently, if let
alone, than if crammed OF melted to eat
prematurely. More chickens are destroyed
by over feeding than are lost by the want
of it. It is, however, well to turn them in
among other chickens that already feed
themselves; they will, in such cases, gen.
orally follow the example of the rest, and
pick away at whatever is around.
CABBAGE SALAD-.Shave hard, white
cabbage in small strips, To one quart of
it take the yolk of three wel[beaten eggs,
a cup and half of good cider vinegar,
] two tablespe OF thick cream or two
tablespoonsful of olive oil, one teaspoonful
of mustard mixed in a little boiling water;
salt and pepper to taste. Mix all but the
eggs together, and let them boil for five
minutes then stir in the eggs, rapidly,
for another five minutes, stirring it all the
time. Set it on the snow Or ice to cool,
serve perfectly cool. always make enough
for two days at once, and it keeps perfect
ly, and it is an excellent relish to all kinds
of meat.
To MAKE ORANGE PUDDING.-Peel
and slice the oranges, taking out the seeds
and cutting the slices in small pieces.
Sprinkle sugar through, having them in the
dish which you wish to place on DESSERT
table. Now prepare boiled Gust ard, max
ing it little thicker than is usually made.
Pour hot over the fruit. Heap meringue
of the beaten, whites of four eggs with
sugar over them, and place in the oven
few minutes. To be eaten cold. This pud-
ding is delightful, both to the eye and
taste.
How TO CHOOSE GOOD COw.-A
GRUMPY horn is good indication, full
eye another. Her head should be small and
Gates thin milk and little of it. See that
she is dished in the face, sunk between the
eyes. Notice that she is of that stock men
call good handler, skin soft and loose,
like the skin on dog, Deep from the
loin to the udder, and very slim tail. A
COW with these marks never fails to be
good mixer.
CORN BREAD.-Put into quart meas
ure two tablespoonful wheat flour, fill it
with Indian-meal, put this into a sieve
with two teaspoonsful sugar half teaspoon
full salt, two teaspoonsful cream tartar, one
teaspoonful soda sift all into a bowl, mix
with one quart milk, one egg, and two
tcaspoonful melted butter beat well, pour
into medium-sized dripping pan, well
creased when baked cut in squares, and
serve hot for breakfast.
To REMOVE GREASE Spots FROM
BLACK VELvETEEN.-Have bowl of
hot water, toothbrush, and some pulve-
rized borax. Dip the brush into the water,
then into the borax, and scour the spots
when the grease has disappeared rinse the
place with fresh hot water, using the brush
to do so; rub dry with black cloth; shake
we'll; when quite dry brush the places with
a dry brush.
TOMATO FIGs.-Collect a lot of ripe to-
matoes about one inch in diameter. When
done, lay them on dishes 1atten them
and spread over them layer of