The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1877-03-28

t0at those pests, 0Ogfennel ana DTOOmSeuBe,
are exterminated by it wherever il comes in
contact with them. 1t will grow, like white
clover. on as poor land the prickly pear
inhabits, and, like white clover, takes more
readily to places exposed to the tread OF cat
tie. 1t follows along the roads and paths,
enters the old fields and takes possession.
Cattle, horses and sheep devour il greedlly.
1t is the tiniest, humblest of the clover
kind, but if il continues to spread it will be
of vast benefit to the stock raiser. Where it
came from and how it was propagated so
rapidly is a question. The people of north
Mississippi say "the Yankees brought it into
the country"
The Housekeeper.
WASHING BUTTER.
The Practical Farmer has an article on
this subject from which we extract the fol-
lowing paragraphs:
The flavor of butter that has been washed
is different from that which has not been
washed. When unwashed, there is always
little buttermilk and sugar adhering to the
butter that give it peculiar flavor in addi-
ton to that of pure butter, which many peo-
pie like when it is new. Washing removes
all this foreign matter and leaves only the
taste of the butter pure and simple.
Those who prefer the taste OF the butter
to the foreign ingredients mixed with
il like the washed butter best.
The assertion IS often made, and many
people believe that water washes out the tia-
vor of the butter, but it only cleanses the
butter of the buttermilk. sugar, and milk
acid, which may adhere to il, just as clarity
ing sugar removes from ii the foreign mat
tiers which modifies its true flavor. The fla
vor of butter consists of fatty matters which
do not combine with water at all, and can
not therefore be washed away by it. The eff
feet of washing upon the keeping quality OF
butter depends upon the purity of the water
with which the washing is done. If the wa
ter contains no foreign matter that will affect
the butter, it will keep better for
washing the buttermilk out than by
working it out But if the water
is hard from the presence of lime,
or contains anything that would injure the
butter by contact with it, washing becomes
an injury instead OF benefit to its keeping.
Nothing but the best and purest water
should be used about butter. Very hard
water is always Objectionable. 1t is not,
however, so Objectionable as the water from
wells which contain a muddy sediment so
full of organic matter as to become tainted.
Water anding over such mud takes in the
faint, and if used for washing butter is sure
to injure for long keeping. There is good
deal of water otherwise good, which is rem
dered entirely unfit for using about butter
by reason Of sediment at the bottom OF the
well.
DOMESTIC RECIPES.
VINEGAR PIE-One cupful sugar, one-half
cupful vinegar; boil together few minutes,
cool and add one tablespoonful -four, one
tablespoonful of condensed egg one rolled
milk eraker, one teaspoonful butter. Bake
in two crusts.
FRENCH CREAM-0ne cup Of boiled milk;
mix one cupful sugar with the yolk of four
eggs; stir into the milk with one tablespoon
full corn starch; flavor to taste; beat the
whites to a stiff froth with pulverized sugar,
and brown slightly in the oven.
MEAr BALLs.-Chop very fine cold meat of
any kind and soak the same quantity Of
bread crumbs; mix them together with an
onion chopped very fine, if the flavor of
onion is liked; season with salt and pepper,
little nutmeg and allspice; mold together
with one eggi form into balls, and fry in
boiling fat
To Cook OYSTER PLANr-Scrape and wash
it; boil in water. with little salt added I;
when soft cut it in pieces and fry in butter,
or else serve hot without frying, but with
drawn butter. You can also mash them and
form into cake and brown in butter; it will
turn BACK if left to the air after scraping or
when it gets cold.
SLICED ORANGES are many WAYS of
preparing them for delicious deserts, besides
the IQOSJ common one Oh SllclIg WlJ0
Even this way may be varied by sprinkling
in between the layers grated or desscated
cocoanut. In any style Of preparation it is
of great importance to prepare it few hours
before it is wanted.
ORANGE SALAD.-Peel one dozen oranges
and cut in slices; put in layers in a glass
dish, sprinkliDg each layer plentifully with
sugar. Squeeze over this the juice of six
oranges, and pour over all glass OF wine or
brandy. Sweet oranges are best for this dish
with very little sugar, but Messines are very
good, well sweetened.
STALE BREAD CAKEs.-Soak a pint of stale
pieces of bread in warm milk enough to
cover them; when they are queit soft add a
teaspoonful of salt, one quart of -four, two
teasDoonfuls baking powder. and two table
spoonfuls condensed eggs, dissolved in a Int
tie warm milk; add milk sufficient to form
a batter to fry on a griddle.
ORANGE PUDDING.-Peel and slice three or
four oranges, and lay in a pudding dish.
with one-third cup of sugar; make a custard
of one pint of milk, the yolks of three eggs,
and one spoonful of corn starch, and one
third cup OF sugar; when cold pour over the
oranges; beat the whites of the three eggs
and one third cup of pulverized sugar to a
stiff froth and pour over; put in the oven a
few minutes to brown. To be eaten cold
ORANGE JELLY CAKE-Jmce and rind OF
two oranges thickened with powdered sugar.
stir in a half-pound package OF dessicated
cocOanut, leaving just enough to sprinkle on
the top layer; four eggs, half a cup OF butter,
two cups OF sugar, one cup OF milk and -four
(enough to make the batterl in which has
been well mixed one teaspoonful of baking
powder. Bake as for jelly cake, spreading
the dry c0coanut on the top layer.