The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1878-05-02
Farm and Home nrextne..

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BUCKEYE cake: one half a pound of
butter; three-quarters of a pound of
sugar six eggs well beaten; half a pint
of sweet milk; one pound Of prepared
-four; favor with vanilla.
SUBSTITUTE lemonade, strawberries,
and the like fruits in their season, for
salts, sulphur, sassafras tea, and the like
popular physic, to purify the blood.
Partake of fruits without stint, and
"throw physic to the dogs"
For chocolate caramels, scrape one
half cake of Bakers chocolate, and add
to il one cup sugar, one cup molasses,
one-half cup of milk, and a small piece
of butter. Let it cook slowly till it
hardens by dropping into cold water, and
pour on futtered plates.
STUFFING for fish: chop a small
onion and fry it in a tablespoonful of
butter; when turning yellow add three
ounces of bread crumbs, a tablespoonful
of water, pepper, salt and, a little chop
ped parsley; stir all well together, then
take from the fire and add the yolk of a
beaten egg. If the bread is very dry it
can be soaked for a few minutes in cold
water, then squeezed dry and the water
omitted from the receipt.
To bake fish, rinse the fish in cold
water, wipe the inside dry and fill it
with stufing, then sew up the edges, and
place it in a dripping-pan with a very
little hot water. Melt a tablespoonful
butter and anoint the top, then sprinkle
lightly with salt and pepper, and lay
over it a few strips of salt pork. Bake in
a hot even, and haste very often; when
done serve with gravy from the pan,
poured over it, and have Worcestershire,
or some pungent sauce, so that each
one may eason to taste.
PINEAPPLE and tapioca pudding
soak a teacupful of tapioca in a pint of
water for two or three hours; then add
one quart of milk; two beaten eggs,
two-thirds of a cup of sugar; a little
salt and a tablespoonful of butter; bake
in a buttered dish, stirring occasionally
at first. When done it must be quite
stiff, urn on to a platter and pour over a
pint of canned pineapple, or unlocked
pineapple, previously cut into little
dice, sprinkled with sugar and. COW
cred tightly for an hour or so before
using.
GRAPES when ripening evolve car.
bonic acid in the dark or when exposed
to light, in inert gases as well as in the
atmosphere. According to the condition
of the atmosphere in which grapes are
kept, they are capable of absorbing or OF
losing moisture. As the ripening pro.
cess advances the acids diminish and
the sugar increases. Both the acids and
the gineose are formed in the plant, and
are carried off by the sap to the fruit
where the acids are burned and the
sugar concentrated. But when the
ripening process is far advanced the
sugar is also burned.
DINGY dresses can be bleached and
made into something serviceable and
pretty. Now that the season of soap
making draws nigh, it would be well to
have faded dresses ready to scald in lye
Let them be washed, and boiled in hot
suds until all the color possibly is ex
tracted, then finish the job by scaldine
in lye and washing with suds, and lay
ing OF the first young grass. Good
prints and other articles of dress are
frequently cast aside because they are
faded, but they may be made to render
good service by this mode of bleaching
WE saw, awhile ago, at a friend
house, says a contemporary, the best
form of a ventilator. A board is fitted
between the jambs, eight or ten inches
high at the bottom of the window. The
window being lifted at the bottom, al
lows the fresh air to come in, which
strikes against the board and escapes
over the top of the board into the room
without any current or draught. The
quantity of air desired can be regulated
by the height of the board and distance
between it and the window, which may
be close or otherwise.
IT becomes a pressing duty on the
farm at this season to devote serious at
! tention to the subject Of fertilizers. Dc