The Elk County advocate. [volume] (Ridgway, Pa.) 1868-1883, 1878-10-10
FARM, GARDEN AND HOUSEHOLD.


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one of sweet milk, one of butter, three
teaspoons Of baking-powder, one tea
spoon of lemon, whites of eight eggs,
and five for icing.
Mock MNoE.- One cup OF bread
crumbs, one cup of water, one cup of
molasses, one cup of sugar, one cup Of
vinegar, butter size of walnut and two
eggs let it come to boil raisins and
spice to suit the taste.
BEEF PICKLE. TO prepare pickle for
beef, take one and q half pounds of
brown sugar, two ounces of saleratus,
and nine pounds of salt, and boil in four
gallons of water. Skim and cool. and
pour enough of it over the meal to cover
it. The pickle should be boiled over
once month, and should have pound
OF salt and two ounces of sugar added to
it at these times.
PpTATo SouP.-Take six large, mealy
potatoes, sliced and soaked an hour.
Add one onion sliced and tie in a rag, a
quart OF milk, and quarter of pound
OF salt pork cut in slices. Boil them
three-quarters of an hour and then add
tablespoonful of melted butter and a
well-heaten egg mix in cup of milk
The pork can be omitted, and use salt
and pepper to flavor.
SoUPs AND BRoTHs.-Cool broth
quickly, and it keeps longer. Use a
flat-bottom kettle, as less likely to
scratch. Soft water is best for soups
little soda improves hard water. Ali
kinds of bones should be smashed and
boiled five or six hours, to take out all
the nutriment, the liquor then strained,
and kept in earthenware or stone, not in
tin. Take off the fat when cool.
ARRowRooT CUsTARD. is
little out of fashion, but it is very nice
nevertheless, as any invalid can testify
who has friend not particular about
style in preparing dainties for the sick.
Two tablespoonfuls of arrowroot, one
quart of sweetened milk, pinch of salt,
and little favoring, make a delicious
custard. Boil the milk, stir in the
arrowroot, boil again, and cool in cups.
LEMON BUTTER. Melt one pound of
sugar and half pound OF butter to-
gether, and when this begins to boil stir
into it five beaten eggs and the juice of
five lemons add the eggs very slowly,
removing the mixture from the fire for
that purpose and beating it constantly
with an egg-whisk or a fork; return
again to the fire and let it boil up again
for minute, stirring all the time.
BAKED APPLE DUMpL1Nas.-These we
think very nice, and superior to those
boiled or steamed. Roll thin any nice
puff paste and cut into square pieces.
Pare and remove the cores from nice
stewing apples, and roll an apple in each
piece of paste put them into baking
dish, brush them with the white of an
egg beaten stiff, and sift sugar over
them. Bake about three quarters of an
hour, and serve with milk and sugar,
favored with vanilla.
HARD WATER. hard water is
used for cooking or washing it is best to
boil it for few minutes before using it,
as then the fur or sediment is thrown
down on the sides of the boiler, and not
on the food or clothes. Hard water ism
good for making tea, as the strength of
the tea leaves is very slowly extracted.
The bad effects of hard water in cook.
ing may be partly remedied by using
small quantity of carbonate of soda,
or even common washing soda, which
softens the water, though if much be
added it gives a soapy unpleasant taste,
CHICKEN SALAD.-Boil tender two nice
chickens, mince well the meat, removing
every scrap of fat, gristle and skin
take the best part of small cabbage,
discarding all the pith end green leaves,
chopped fine-there should be less than
a quart when chopped - chop half as
much celery as cabbage and mix well
with the chickens then boil four eggs
very hard, work the yelks to O paste
with wooden spoon ; half gill of good
sweet olive oil or one gill of melted but
ter /; mix gradually with the egg until
all is united add one tablespoon of
finely ground best black pepper, two
tablespoons of mixed mustard stirred
thoroughly into the paste, and add one
teacup of vinegar and one tablespoon OF
salt mix all together half an hour be-
fore using. If you like, add half cup
of grated horseradish.
Washing House Plants.
A plant breathes like an animal, and
not through one mouth but through
thousands. As is we'll known, the plant
draws up its food from che soil through
the roots in liquid form. This food,
very much diluted, must be concentrated
and thus assimilated to the plant. We
have, in the leaves of the plant, most
beautiful arrangement to answer this
need. They are filled with breathing
pores, which allow exhalation wher
moisture is freely supplied, and check il
when the supply falls off, These little
mouths are found on both sides of the
leaf in most plants, but usually on the
lower side in by far the greater number
They vary in different plants from seve
raj hundred to more than 10000 to
square inch of leaf.
Now We are careful in our own person
to bathe frequently, lest, as we say, tn
pores of the skin become obstructed
yet we are willing to allow our plants t,
go unwashed for a whole winter, whel
the pores are much smaller, more numer
GUS and delicate than those of the body
The rule is obvious: wash the leaves O
the plants, both under and upper sides
at least- once week. Use water mode
rately warm, and if the plants becom
very dirty, little weak soap-suds il
beneficial. This washing should b.
carefully done with a soft sponge O
cloth in the case of plants with thick
polished leaves, such as camellias
oranges and daphnes. Where plant
have hairy leaves, or the substance i
soft, water is best applied with a small
syringe, fitted with very fine nose. r,
use this place the plant on its side il
the kitchen sink; syringe it we'll, turn
ing it from side to side. Let it stand
few minutes for the water to drain OF
before returning it to its place.