The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1878-07-11
ITENS FOE FIELD AND HO USE.

A MIXTURE OF guano, ,superphosphates
of lime and potash salts is an excellent
fertilizer for beets.
PLANT Gala lilies in the garden in
summer, and in the autumn pot them as
follows: One-third sand and the re-
mainder good garden soil, water with |
hot water, and In the pot-saucer keep a
sponge saturated with ammonia.
CUCUMBER salad: Peel and slice Gu
cumbers, mix them with salt, and let
them stand half an hour; mix two table
spoonfuls salad-oil and the same guam
tity of vinegar, and a teaspoonful of SUI
gar and one OF pepper for the dressing.
SOME varieties of flowers, the fuchsia
for instance, thrive best If the roots
draw what water they need from the
| saucef, instead of being forced to take
what is poured on from above, and to be
sprinkled should be laid down on the
side.
IT is economy to feed ground grain to
work horses. A. pailful Of iiioistened
cut hay with three quarts of ground
feed mixed with it is a good quantity of
feed for one horse. Give it nearly dry.
A good feed for work horse is equal
parts of corn, eats and wheat Bran.
| A BAIN1fYY dish: Take pieces of cold
meats of any kind, chop fine, season
with pepper and salt, just little onion !;
break over the meat two or three eggs
add small piece of butter; stir alto
gether; pour 1t upon iiicely-bnttered
toast; serve hot; garnish with parsley.
GRATED pineapple: Peel them care
fully; cut out the eyes, and then weigh
them; to each pound three.-quarte1
pound of sugar. Crate the pineapple
on sharp crater; put all in the skillet
, !, together, and let boil until the juice is
> thick and clearj don't add any Water te
: them, but save all the juice as you CRATE
/ them.
LOVERS of sweet cakes will be pleased
with the following recipe: Make a shorr
9 paste with one white and three yolks O
3 eggs, one ounce of sugar, one ounce O.
I butter, a pinch of salt, and suf1cien
{ hour; work it lightly; roll it out to thu
E thickness of a quarter of an inch
Z Line some patty pans with it, fill then
h with uncooked rice to keep their shape
. and bake them in moderate oven til
g done. Remove the rice, and fill tn
j tartlets with jam or with stewed fruit
. and on the top put heaped spoonful o
,r whipped cream.
3. The following will be found YER
p delicious way of using gooseberries
j. Make stiff short paste With -four, but
s, ter, eggs, and water; roll it out fat, GU
il out round about six inches in diamete
and place it on baking sheet. Max
es some choalr paste asfollows: Put abou
n- pint of water into saucepan, with
h few grains of salt, piece of butter th
b, size of an egg, and as much sugar, wit
1T plenty of grated lemon peel. Whe
rt the water boils, throw gradually into
We sufficient -four to make thick paste
or then take it off the fire, let it remain te
ne minutes, and work into it three or for
H. eggs. When cold put this paste into
e- biscuit bag, and press out roll of it a
Is. around the disk of short paste, unitir
ke the two ends neatly together. Then c
OF another baking sheet press out a numb'
of of balls the size of awalnut, put the tv
or sheets into moderate oven until Il
its paste is baked to good color. The
of stick with white of egg all these balls {
er the top of the roll of chour paste qui
nd close together. In the case so prepare
,e. place a layer of stewed gooseberrie
and over it some whipped cream we
no heaped up in the center. The roll al
90 border of chour paste may, or not,
- glazed with sugar at the time of bakin
q