The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1877-07-11
FARM, GARDEN AND HOUSEHOLD.

FARM, GARDEN AND HOUSEHOLD.
Recipes.
RICE CRooUETTEs. half cupful
of rice; let it soak two or three hours in
warm water enough to cover it; then
drain it dry; add one pint of milk; cook
this in one pan set into another of hot
water until the rice is soft; then add one
tablespoonful of sugar, one of butter,
and little salt; let it cook slowly for
few moments; beat well two eggs, re-
move the rice from the fire, and slowly
add the eggs; turn it out to cool; when
cold, -four your hands, roll the rice into
balls, punch a hole halfway through
with your finger, fill it up with Jelly;
then cover up the opening with the rice;
dip it into beaten egg, then in cracker
crumbs, and fry in butter.
CA1F's HEAD CHEEsE.-Procure a
prepared head and put in warm water
sufficient to entirely cover it; if any
part is out of the water it will become
discolored; put in with it one carrot,
four onions, half pound of sweet salt
pork, six cloves, bunch of parsley,
teaspoonful summer savory, and three
bay leaves, and one lemon; boil until the
meat leaves the bones, when skim out
and mince fine with the salt pork; taste,
and if not salt enough add little, and
any other spice; place in a strong bag
that has been wrung out of boiling wa
ter, tie tightly and place moderately
heavy weight on it; when cold cut in
slices for lunch or breakfast; the broth
is nice strained and used as soup.
HoM1NY CRooUErTEs.- every cup
full of cold, boiled, fine hominy add
tablespoonful of melted butter; mix well
together; add slowly little milk; then
beat all to paste; at the last one table
spoonful of white sugar and one beaten
egg; -four your hands, and roll the
hominy into balls; dip into beaten egg,
then fine cracker crumbs; fry in hot
butter, and serve with currant jelly.
Mo1AssEs FRUIT CAKE. Two and one
fourth pounds -four, one and one-fourth
pounds butter, one pound sugar, SIX
eggs, one cupful milk, two pounds
raisins, one pound currants, one-half
pound citron, two teaspoonfuls CHINA
mon, two teaspoonfuls cloves, one tea
spoonful ginger, one teaspoonful mace,
one nutmeg, one pint molasses, one
teaspoonful soda, two teaspoonfuls cream
tartar.
App1E-EGas. and core con-
venient number of apples, leaving them
whole; fill with sugar, and pour over
water; then place in oven; when nicely
baked take eggs, prepared as for ONE
lette, pour in and over the apples, and
return to oven for about ten minutes;
CRATE over them nutmeg, and serve hot.
CHOCOLATE IoE. .CREAM.-One quart of
cream, one pint of new milk, one pound
of sugar, two well beaten eggs, five
tablespoonfuls grated chocolate rubbed
smooth in little milk, flavor to taste;
heat the milk almost to boiling, pour it
by degrees in with the beaten egg and
sugar, and freeze.
Farm Topics.
Give your hogs q rubhing-post in
some accessible part of their inclosure !;
it facilitates their keeping clean and
seems to afford them much satisfaction.
Several correspondents write to an
nounce the complete extirpauion of rats
and mice from their COW. stalls and pig
geries since the adoption of this simple
plan A mixture Of two parts OF we'll
bruised common squills and three parts
of fnely-chopped bacon is made into q
stiff mass, with as much meal as may be
required, and then baked into small
cakes, which are put down for the rats
to eat.
The carrot crop is rendered useless in
many gardens by grubs eating into the
roots. This takes place in many we'll
managed gardens. The best remedy
that have tried was to scatter quanti-
! ty of SCOT and lime over the surface Of
the ground before forking it over for the
carrots. This works it into the ground,
and keeps the soil free from NIL sorts Of
grubs for the whole season. The next
best way is to SOW the lime and SCOT
! between the rows and hoe it into the
ground.
AS early as the middle of June, some
times before, we have practiced opening
the hay harvest, and find when feeding
that the earliest cut is preferred to the
later by oil the stock.
Seed Selection.
| Major Hallett, in the Gardeners
Chronicle, says: every close observa-
ton during many years has led me to
the discovery that the variations in the
cereals which nature presents to us are
not only hereditary, but that they pro-
ceed upon fixed principle, and from
them have deduced the following law
of development of cereals: l. Every
fully developed plant, whether Of wheat,
oats or barley, presents IN ear superior
in productive power to any Of the rest
on that plant 2. Every such plant coll
tains one grain, which, upon trial, proves
more productive than any other. 3. The
best grain in given plant is found in
its best eur. 4. The superior yigor OF
this grain is transmissible in different
degrees to its progeny. 5. BY repeated
careful selection the superiority is accu-
mulated. 6. The improvement, whi:h
is ut first rapid, gradually, after q long
series of years, is diminished in amount,
and eventually so far arrested that,
practically speaking, limit to improve
mcnt in the desired quality is reached.
: 7. BY still continuing to select the i'm
provement is maintained, and practically
o fixed type is the result"
The Embroidery Of History.
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