The Republican. [volume] (Oakland, Md.) 1877-current, 1877-04-14
AGRICULTURAL AND DOMESTIC.


put into cruets or bottles with the water
to wash them will clean them quickly
and we'll.
-Broiled Potatoes.-Peel some cold
boiled potatoes, cut in thick slices, sea
son with salt and pepper, dip in melted
butter, broil nicely, and serve with little
melted butter over.
Cranberry Jelly.-One quart cram
berries, one quart water, one pound light
brown sugar, boil one hour, stirring
briskly so they will not burn; strain
through a oup-strain and set aside TO
cool.
Fried Cakes.-One cupful sourmilk,
two-thirds cupful sugar, five tablespoons
melted lard, one teaspoonful salt, one
egg, one teaspoonful soda dissolved in
the milk; flavor with nutmeg; fry in hot
lard; when cold sift powdered sugar on
them.
To Destroy Bedbugs.-Take good
alcohol and put as much corrosive sub
Innate in it as it will dissolve; then take
small paint brush and wash the bed
steads and all the cracks and crevices
with it about once a week until they dis
appear. This mixture is a rank poison,
and should be labeled and put where
children cannot get it.
Boiled Carrots. Wash, cut in slices
across, and peel round; throw into water
enough to cover them; cover close and
stew fifty or sixty minutes, doing the
juice well down; they can be served in
this juice, or it may be thickened with
oatmeal milk and then poured over them.
A squeeze or two of lemon juice improves
it for some tastes.
German Toast.-To use up stale
bread. cut the loaf in slices about half
an inch in thickness; add to full cup of
rich sweet milk one egg well beaten, and
a little salt and pepper; dip the bread
slices in this milk, and fry them, while
merely moistened, on pancake griddle.
This makes an excellent dish for either
lunch or breakfast.
Whipped Cream for Any Use.-Al-
low one-quarter pound of powdered
sugar to one quart of cream; if for coffee
or chocolate no tiavoring is needed; if
for desserts or orange-fower water is
very nice, or any other you may choose:
whip the cream and sugar with rods until
it froths; as the froth rises take off with
a spoon and lay on an inverted sieve; Sc
continue until the cream is all used.
Fruit Pudding to soak q Loaf
of stale bread, being sure to get the
Jumps out of it; add to it lump of but.
TO n CT of fnl nj
ses, one pound raisins, one pound citron,
half pound of currants and one ounce
of mixed spices; if too much water has
been used in soaking the bread drain il
off; boil the pudding in a steamer fol
three hours.
To Pickle Red Cabbage.-Slice into
sieve and sprinkle each layer with salt
let all drain three days, then add some
coarsely-sliced boiled beet root to colo
it, Place all in jar, and pour over. al
boiling vinegar, enough to cover The
purple-red cabbage is the best Blades
of mace, bruised ginger, whole peppers
and cloves boiled in the vinegar are 6
great improvement. This is goo(
relish with dinner, and when common
pickles are all used up this can be made
as substitute with little trouble and il
mid-winter.
"A correspondents the NeD EngIGnt
F@mer has drained once worthless
part of his farm, and made it wonder
fully productive. The meadow was
divided by crooked stream, which rem
dered it too wet for cultivation, but b,
| or ifr,t a - -
feet wide and three feet deep, with per
manent walls to support the banks, ant
running other drains into this, the lant
has been improved, until it now pro
duces immense crops of hay and grain
Seventy-fve bushels of corn, and iron
seventy-tive to 100 bushels of oats to tn
acre, have been raised on the land sine
the drains were completed. The ex
pense of draining the land has been pai
for several times over already.
Hard Shells.-Eggs intended 70
sitting purposes should invariably be o
the "hard- shell" persuasion, especiall
so if, before going through the sittin
process, they are to travel a great dis
lance, as, on such journey (even i
| p''S'NSN IA NAiS AAi''N oPP1C'SN oN lNJ IuCl
is danger that, through the carelessnes
of freight agents, or conclusions liabl
to be received in the cars, eggs with n
great strength of shell will be cracke
or broken. Hence it is matter of vita
Importance that shell material, of tn
proper kind and in abundance, should b
supplied for the fowls use. Oyste
shells lin absence of which use bones,
fresh or baked, and crushed, are perhap
the best thing that can be offered, a
they are readily eaten, while crude lin
would be rejected. Oyster shells o
bones heated to red heat throw off tn
organic matter and leave only the inol
ganic or ashy parts. Raw crushe
shells are to be preferred. Oats an
wheat contain more lime than any othe
grains, consequently Athey are yer
proper food for giving to the Outsd
coat of an egg a hard shell.-PouItr
WOrLd