The Centre reporter. [volume] (Centre Hall, Pa.) 1871-1940, 1878-04-11
Farm, GARDEN AND HOUSEHOLD.


ReeIpes. f.
TONGUE ToAaF.-TAke cool boiled
tongue. mince il fine, mix II with cream,
and 10 every half.pint Of the mixture
allow the well beaten yolks of tvpO eggs.
Place over the fire and lettt simmer q
minute or two. Have ready some nicely
toasted bread; butter II. place ON q hot
dish, and pour the mixture over. Send
b table hot.
BnEAsr or YKAI.-CoveF thiekly with
l crumbs Of bread, put some small Jumps
Of butter abont on il, and sprinkle with
pepper and salt when baked, making o
gravy Of butter. This 10 q very nice
dish. Both the rack and breast, aH
commonly dressed, are but Little esteem
ed, yet in this way make excellent dishes.
--Basar Cook Book.
RIBs or BEER Roasted. The fore
rib Is the best roasting piece. Put tue
meat down before n nioe, clear hra, put
some dripping into the pan; dredge the
| Joint with little -four, and keep con.
/ tinually baEting. When thoroughly
done. put upon a hot dish, aud sprinkle
a little salt over the JOINT Pour little
| boiliag water into the dripping, season
with pepper and salt. and strain il over
/ the meat.
VEGETABLE SoUP.-Ths best soup may
be made with little expense when vege-
tables are plentiful What remains 0d
roast will serve very well for basis, Il
no piece Of fresh uncooked meat In az
hand. Let the vessel in which yon make
your soup be provided with cloas
I al ~ faNn
so that the soup need Only simmer Tor
| five or six hours. but never boil hard.
| As the water eyAporates, add more, but
always let il be boiling water. after the
1 first which In poured cold over the meat
/ Add vegetables according 10 the taste OF
your family For instance a quart Of ripe
/ tomatoes, scalded and peeled. Is not too
/ much, bat even two or three mAkegtheir
/ impression when more cannot be obtain
| ed; a large handful Of green corn, cut
/ from the cob; another Of yoEng tender
okra; and yet another OF Irish p0ta-
toes. peeled and cut into small pieces,
and lastly, a handful Of small Lima
beans. Season cautiously with salt and
pepper, remembering that more can be
easily added at table. In this kind OF
soup n pod Of red pepper Is regarded AZ
preferable seasoning 10 black, the pod
not 10 be broken. STIR the soup fre-
quently, lest the vegetables stick 70 the
bottom and burn. Skim carefully, and
dish up hot In the far South, where
this soup is made 30 perfection, they let
the vegetables cook 80 thoroughly as to
form an Indistinguishable mass, and
STRAIN ii, moreover, 10 that the flavor In
left without their substance.
HIsusehsl4 Hiatt.
Keep fresh lard in TIN vessels.
Keep yeast in wood or glass.
Keep preserves and ieIlies IN glass.
Keep salt in a dry place.
Keep vinegar in wood or glass.
Keep meal and -four in q cool, dry
place.
Sugar is an admirable ingredient In
curing meat and fish.
Crusts and pieces of bread should be
kept IN an earfhen jar. closely covered,
in q dry, cool place. Fa
Lard for pastry should be used hard,
mn il can be cut with knife. II should
be cut through the -four, not rubbed.
In boiling meat for sonp, use cold water
10 extract the juices. IL the meat is
wanted for itself alone, plunge in boiling
water at once.
Broil steak without salting. Salt draws
the Juices in cooking; il is desirable 10
keep these in IL possible. Cook nrer
hot fire. turning frequently, soaring on
both sides Place on o platter, salt and
pepper 10 taste.
To prevent meat from scorching during
roasting, place a basin Of water IN the
oven. The steam generated prevents
scorching and makes the meal cook
better.
Beef having a tendency 10 be tough
can be made very pAlatable by stewing
gently for two hours with pepper and
salt, taking ont about pint OF the liquor
when half done and letting the rest boil
into the meat Brown the meat IN the
pot. After taking up, make gravy Of
the pint Of liquor saved.
on Or or WooLES. You can get
bottle or barrel Of oil of any carpet or
woolen stuff, by applying dry buckwheat
plentifully and faithfully. Never put
water 10 such grease spot, or liquid OF
any kind. fs1at
Thr -cl~nce Of Feedias Ponlrry. ~
The purposes served by food are of
J several distinct kinds-the maintenance
! Of animal heat, the growth Of bone and
mnscle, ard the supply OF fat. For heat
and respiration the food needs starch,
sugar gum and oily or fatty substances,
for which purposes rice and wheat take
the lead in value, followed by corn, buck
wheat. barley. wheat bran. and potatoes.
For supplying the growth OF the body ant
the production of eggs, hesh-forming
foods sre required, such as peAs and
beans, middlings and oats. As bone
making food, bran is best next Is barley
while oats, wheat and beans have about
( the same relative value. To fatten poul-
try RAPIDLY such food must be selected
M contains most fatty or oily matter. In
this respect corn stands at the bead. next
oats, middlings, cows milk, wheat and
peas. Rice, potatoes and vegetables
have little or no fat Animal food is
frequently given, but, when roaming
about al large, fowls get a sufficient
supply in the insect and worms they
naturally devour. Poultry need con-
slant supply OF vegetable food when
confined in coops, such as potatoes,
4 turnips or cabbages, and when this is
cooked and mixed with meal, the effect
/ in still better. Nothing is so desirable
as constant supply of pure, fresh
/ water. CHitipdtor.