The Republican. [volume] (Oakland, Md.) 1877-current, 1878-01-26
AGRICULTURAL AND DOMESTIC.

White Lip-Salve of almonds,
spermaceti, white wax and white sugar
candy, equal parts of each.
If the farmer will bring all his skill,
intelligence and industry into the work,
his vocation is a safe and sure one.
-Rutabagas, carrots and beets
Improve the character Of meats;
They make good beef and quicker, too,
Than any other feed will do.
Hard waters are rendered very soft
and pure, rivaling distilled water, by
merely boiling a two-ounce phial, say
in a kettleful of water. The carbonate
OF lime and any impurities will be found
adhering to the phial. The water boils
very much quicker at the same time.
A hOrticulturist furnishes the fol-
loving recipe to preserve all kinds of
gram from the ravages of cut-worms,
birds, etc: One pound sulphate of iron,
one ounce aloes. Dissolve in water
heated to ninety or ninetv-fve degrees,
and pour over one bushel of grain.
Spanish Cream.-Sift three table
spoonfuls of ground rice; add it to two
of powdered sugar, and mix it smooth
with two ounces of orange flower water;
then stir in gradually pint of cream,
and stir the whole over clear fire till
of proper thickness; then pour into a
glass dish.
Few men achieve success through
luck. Especiallyis this true of the cult
walton of the soil, where nothing is
got for nothing, where there is an init
mate relation between cause and effect
a just compensation for an honest day s
work, a reward only for persistent effort
and steady purpose.
Cambria Jelly Cake.-Two cups
white sugar, five eggs, one cup milk,
half cup butter, one teaspoonful soda,
two of cream of tartar, three cups flour;
flavor to taste. Another recipe-One
cup butter, two cups sugar, four cups
flour, whites seven eggs, three yelks,
two teaspOonfuls cream of tartar, one
teaspoonful soda.
Rice Shapes. -This simple and
wholesome dessert is greatly esteemed
by many. Pound half pint of rice,
put it in cold water, and boil until
nearly soft. Add pint of sweet milk /;
boil it (stirring all the time) until suffi-
GENTLY thick. Sweeten to your taste,
and flavor with what yeu like; vanilla
or rose-water would suit most persons.
Dip your molds first into cold water.
The shapes will turn out in half an
hour, but are better when left to get
perfectly cold. Dish it with boiled
custard or syllabub, or with preserves
and milk, according to your own con-
venience and taste.
Meat RissOles.-Chop fine the cold
meat, carefully excluding every particle
of fat, skin and outside; pound in a
mortar with small piece of butter,
adding pepper, salt and powdered fine
herbs; moisten with stock; put this into
pan on the fire and take off as soon as
hot; stir in the yelk of an egg beaten up
with little lemon-iuice, and put the
mixture by to cool; make a paste of six
ounces of flour, two ounces of butter, q
pinch of salt, the yelks of two eggs and
a little water; roll it out and cut into
small squares; put the meat in the cen
ter and paste the corners over, press
ing them well down; fry in hot lard and
serve with parsley.
-Pudding.-One large cup of bread
crumbs; same of New Orleans molasses;
One-half cup of milk; put these together
right after breakfast, and leave until
about an hour and one-half before din
ner, then add one teaspoonful of soda
(but dissolved in hot water); spice to
taste; fruit if desired, or chopped APP
piles. You can make it as rich or plain
as desired. Then steam in small patty
pans one hour. Turn out and serve. A
simple sauce is made of the follow
ing ingredients: Tablespoon of butter,
four of sugar, one of flour or corn
starch, nutmeg. Wet this mixture with
water, and then pour a cup of boiling
water into the pan, and stir till it boils
clear