Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1878-05-17

MAKE LnlCk paste OF HOUR anu WdJ6E
(not boiled), and cover the entire ham
with it, bone and all /; put in a pan, on
a spider or two muffin rings, or anything
that will keep it an inch from the bot
tom, and bake in hot oven if small
ham, fifteen minutes for each pound if
large, twenty minutes; the oven should
be hot when put in. SThe paste forms
hard crust around the ham, and the skin
comes off with it. Try this, and you will
never cook a ham in any other way.
TO BOIL RICE.
Riee, to be used as vegetable, should
never be served mushy. The grains
should be separate. Wash the rice in
two or three waters until it is perfectly
white and clean. To every cupful of
rice add one and ahalf cupfuls of water
and little salt. Boil until you see little
dimples on the top; take off the cover
and push the pipkin lin which it should
be boiled) one side on the range or stove,
where it will keep hot but not cook, un-
til the moisture evaporates. Don't stir
it, unless you wish to use it as a poultice.
COOKING EGGS.
A teaspoonfuI of vinegar put in the
water will keep eggs from breaking when
being poached.
GRAHAM GEMS.
One quart sweet milk, best graham
-four; stir into the milk enough to make
batter as thick as batter for griddle
cakes; have the gem-pans hot as grid
die grease the pans with a cloth swab
dipped in warmed butter or lard; drop
the batter with a spoon into each of the
and ho1yo in a hot OunO
RICE GRIDDLE-CAKEs AND wAFFLEs.
Take the cold rice left from dinner
add milk, salt and butter sufficient to
make it the required consistency for
either griddle-cakes or watfies.
TRANSPARENT PUDDING.
Beat ND eight eggs with some nutmeg,
one-half pound butter and One-half pound
sugar; put into saucepan and STIR TIL it
thickens, then cool; line the pudding
dish with rich crust, pour in the pudding,
and bake in a moderate oven.
THE VALUE OF DIFFERENT STAPLES AS FOOD.
One pound of corn is equal as food to
about 81 pounds of potatoes, or 81 pounds
of cabbage, or to 113 pounds of white
turnips.
SELECTING FLOUR.
First look to the color; if it is white,
with yelloWish-colored tint, buv it if
it is white with a blush cast, or with
white specks init, refuse it. Second, ex-
anime its adhesiveness-wet and knead
little of it between your fngers--if it
works soft and sticky its poor. Third,
throw a little lump of dried foul against
smooth surface if it falls like powder
it is bad. Fourth, squeeze some of the
-four tightly in your hand, if it retains
the shape given by the pressure, that,
too, is good sign. 1t is safeto buy flour
that will stand all these tests.
BUDDING ROSES.
This is a simple process by which am
ateur cultivators often increase tlIeir
stock. A sharp penknife can do duty
for budding-knife, and the handle of a
toothbrush, if ground down smooth, will
answer for a spud to aid in lifting the
bark. From the last of June to the last
of August is the best time for this pro-
cess. as the bark can then be more easily
raised from the wood. Take a smooth
stalk and make horizontal cut across
the bark through to the wood, but not
into it. From the center of this cross
cut make another cut straight down the
stem. an inch or more in length. These
two cuts should resemble T. Slice off
the bud you desire to propagate with
one cut of the penknife, cutting it close
to the main stalk. Now, with the edge
of the spud, turn back the bark on each
side of the straight cut and insert the
bud on the wood of the branch to be
budded, fitting it tightly to the crossed
cut With bit of soft yarn bind down
the bark, leaving the point of the bud
exposed. A handful. of dampened moss
must then be bound round the stem,
taking care to leave the tiny point of the
bud exposed to the air. In SIX weeks
the Wrappings can be removed, but all
other shoots must be kept from growing
on the budded branch. By this means
a rose-bush can be made to bear half
dozen different cOlored roses.
TOO HOT FOR PLANTS
Most of our plants are injured by too
much heat. For a general collection of
house plants, it is not the test to allow
the thermometer to be above 40 ard if
they could be kept in a room where Il e
thermometer would not usually range
much above 65 it would be better. In
the night time so is enough. Give little
fresh air every day, and all the sunlight
attainable. An effort should lie matle
to give moisture to the atmosphere, fOI
our own good as well as the health of
plants. This can be done in varieus
ways by evaporating water; but when
the plants are in a separate apartment
like greenhouse, it can be done more
conveniently and efiectually, although
this separate apartment be only bay
window, with glass doors separating
from the living room. In this place
water can be used freely, by Swinging,
etc, and moist air preserved. The
temperature, with this arrangement, can
be kept lower than would be comfortable
in the living room, and the plants are
saved from dust and many evils which
we manage to endure and live, but
which generally prove too much for the