The Lamoille news. (Hyde Park, Vt.) 1877-1881, 1877-10-24
FARM, GARDEN AND HOUSEHOLD.
Recipes.

tA4O II bAO OOACo uAN ~ nj dCANSeAfO ~
move them boil, with just enough
water to cover them, until tender turn
into cotton bag and drain three or four
hours; to each pint of juice add one
pound of sugar and the juice Of small
lemon boil twenty or twenty-five min
utes. In making jelly, always skim
whenever there is anything to remove,
and it is always best to test it before
pouring out. A good way is to drop
little into a glass of cold water, and
if it falls to the bottom at once it is
done. a-....
SooTcH CoLLoPs. .-Get two pounds Of
round of steak, chopped fine put in q
frying-pan lump of butter half the size
of an egg melt, dredge in little flour,
brown, and then put cupful of water
or more stir to make gravy chop
up an onion, put it in; then put in
beefsteak stir often, and cook twenty
minutes.
Mo1AssEs LEMON PIE.-One cupful
sugar, one cupful molasses, one cupful
water, one and half tablespoonfuls
-four, two lemons and one egg. This
makes one pie.
TAPIocA CREAM.-Three tablespoon
fuls of tapioca, cover it with luke-warm
water, soak two or three hours one
quart of milk, letit boil /; stir the tapioca
in the milk, then the eggs and sugar,
and let it boil. Flavor with vanilla when
cold.
PIcKIEp ONIoNs.-Peel onions-the
smallest that can be found-put in a
strong salt and water brine for forty
eight hours, then freshen twelve hours.
Put in jars or bottles, as many as can be
packed in, then fill with the best cider
vinegar, cold. These will keep for years,
and keep white and crisp.
STEwED TRIPE.-Cut in small pieces
one pound of tripe, half quart each of
potatoes and onions, and put them in
layers in pot, seasoning them with one
tablespoonful of salt, and one level tea
spoonful of pepper mix quarter of a
pound of flour with water, gradually
using three pints of water, and pour it
over the stew put the pot over the fire
and boil it gently for an hour and half.
l-Miss COrSOn.
Dairy Hints.
First get the best vcows-not of those
races which have been bred with refer
ence to making butchers meat-but Of
Ayrshires or Jerseys, which have beer
bred especially for milk and butter.
Cross thorough bred bulls of these upon
native COWS, noted for giving good mill
and lots of it, and save the heifers which
bear the marks of good milkers-broa(
hips, deep tanks, fine hair, gooc
escutcheon, yellow skin, especially in the
ear, etc. Next, feed well. A COW should
be in good condition when she calves
that her first flow of milk should bt
abundant-and it should never b,
checked by insufficient food, because
once checked, it is rarely recovered
again with the same calf. Before calv
!. ing, good grass, with little meal, So.
two quarts per day, or good hay, witt
same amount of meal, will keep GOV
in most excellent condition. A few day
: before calving, substitute peas for meal
and her bag will not be liable to iniur,
after calving. During the milkin!
period, let her rations be peas and meal
two of the former to one of the latter
or two of bran to one of meal, and
plenty of good grass or hay. The pea
and bran may be alternated with decides
advantage. A COW is at her best whel
, from six to twelve years old.-Iadian'
Farmer.
Keeping Winter Vegetables.
+ After the farmers, those we mean VIII
cultivate gardens, raise good suppl
3 of vegetables, they often fail to realiz
the full benefit of their labor from lac
of knowledge how to keep them. Thi
Q especially is the case with squashes an
! that class of vegetables that require t
g be kept comparatively warm and dry
q 1t is quite usual for them to put them i
Q o pile in the cellar, and then wonder tha
8 they rot.
q Squashes, pumpkins and all that clas
d of vegetables require first, an absenc
of light second, dry temperature nc
: exceeding ffty-fve or sixty degrees, an
e third, to be so placed that one does nc
n come in contact with another. Thu
n Hubbard and other hard-shelled varit
n ties may be kept until May or eve
n June.
For use until February, they will kee
tolerably well in dry cellar, placed o
shelves, Boston marrow being the fir
q to decay. The turban-by the way,
d our mind, one of the best of the wintt
Q varieties, especially for baking-wi
IT often keep in the cellar until Marcl
g Those only to be kept for use later, nee
y be treated to the dry, cool closet.
@ will pay, for in the latter part of wintt
9 and early spring there is dearth I
II vegetable food on the farm, that make
s such articles especially valuable
|, Prairie Farmer.
\
a Some sheep belonging to farm'
IS named Smith having been stolen in IL
II neighborhood of a village, while Il
| THAI xyao ,,ndiaoovarad q local ,,raanha q