The Russellville Democrat., 1879-11-27
HONE TOPICS.
About Yorbenas-Scotch Lambs-Heart Pie
 ouince Jelly-Rules for Cake.
sCoTcH LAMBS HEAD PIE.

tie salt and pepper, twelve ounces of flour. four ounces of clarified fat, or but ter, half pint of cold water, half tea spoonful of yeast powder, and half a pint of the liquor that the head was boiled in. You must get the head from the butch CT skined, or you can get II singed or scalded. The later is the incest way of preparingit. Put il on with plenty of cold water When it boils skim it very carefully, and let il boil until the flesh will leave the bones. Then cut it up in to small pieces and place a layer in a small pie-dish. Next a layer of raw ba- con, sliced thin. Next cut up one of the eggs, boiled ten minutes, and cut in slices. Then another of the dead, the rest of the bacon and the other egg. This dish is to be eaten quite cold, and must therefore be seasoned very highly. Then pour half pint of water in which the head was boiled over the pie. Weigh out twelve ounces of flour and put it in a large bowl Add a pinch of salt and four ounces of clarified fat or butter Rub the butter into the flour until il is quite smooth, and then add g half tCaspOonful of yeast powder. Mix well and add half pint of cold water. knead very lightly together The less you touch it the lighter the crust will be. Then roll it out a half inch thick and cut into narrow strips, with which line the edges of the pie dish. The remaind- CT of the crust roll out and cover the top of the pie. Make a large hole in the centre to allow the steam to escape. Put into the oven and bake a half hour. The quicker the better
 ABOUT SERBENAS.
 Donot attempt to save the large roots. Take new slips of the young runners which have rooted and plant them in a box of nice light earth. Sprinkle and place in a shaded, moderately cool place for a week. Then take to winter quart CTS, which must be a light, airy place, rather cool than otherwise. Fumigate every week or two with tobacco and wet the soil with weak tobacco tea once each week. Treated thus your plants will bloom all winter. Watch closely for in- sects and do not keep too warm. Take the old plants first cutting off the young shoots remaining still in the bed,) pack them one after the other into a keg or box until it is well filled; then shake sand or dry earth into the recepticle un- til it is filled. Cut of all old blossoms or buds and loose, struggling branches. I Iilc htE Ill Jl1lG EEIui HUH lIOSt and if the place is a dry one sprinkle 8 very little occasionally But cellar will keep them in about the proper state. In the spring if set out, they will shoot out and make early and fine plants.-Frta Recorder.
 OUNCE JELLY.
 Rub the quinces with a cloth and per fectly smooth, cut in small pieces, pack tight in kettles, pour on cold water un- til level with the fruit, boil very soft; make three-cornered flannel bag, pour in fruit and hang up to drain, occasion ally pressing on the top and sides to make the juice run more freely, taking care not to press hard enough to expel the pulp. There is not so much need of pressing bag made in this shape, as the weight of the fruit in the larger part causes the juce to flow freely at that point. To pint of juice add a pint of sugar and boil fifteen minutes, or until it is jelly; pour into tumblers, or bowls and finish according 10 general directions. If auinces are scarce, the parings and cores of quinces with good tart apples, boiled and strained as above, make eX celtent jelly, and the quinces are served for preserves.
 RULES FOR CAKE.
 Have the ingredients all measured and prepared and the tins buttered be- fore mixing the materials. Sift the cream of tarter, or baking powder, well into the flour, disolve the soda in the milk, or if no milk is used, in little warm water; roll the sugar; beat the bntterto a cream; mix the butter and sugar together; beat the whites and yolk of the eggs separately. When fruit is used 1t must always be added the last thing, and dredged with flour to pre- vent its falling to the bottom. Cake, to be light, should be baked slowly at first, until the batteris evenly heated all through find that cake is very much more delecately made with pulyerized sugar than when made with corser kind. Eggs will beat lighter and quick CT if they are put into basin of cold water for half an hour before using
 MISCELLANEOUS.
 JyaHes.-One pint of sweet milk, four eggs, one large cupful of cold rice or hominy, a little salt, flour to make a stiff batter, baking powder in the proportion of three teaspoonsful to one quart of flour.
 Butter Tqfy.-One.ha half pint of molas- ses, one-half pint of water, one pound loaf sugar, one-quarter pound of butter Let bc Without stirring until by drop ping i.ttle in water you find that it is done.
 Pouerty Cdke.-One pint of milk, one teaspoonful of salaratus, two eggs. Make them just stiff enough with Indian meal to work into balls and boil them in hot fat. To be split open and eaten with butter
 Regilding Picture Frames. bottle of gold paint, take q sauce dish and mix up q little at a time, for it is in two bottles, and apply with a small paint brush. IL will cost sixty-five cents and will regild a number.
 Sponge Pttdding.-Butter d mould thickly and fill it three parts full of small sponge cakes, soaked through with wine fill up the mold with 8 cold rich custard Butter a paper and put on the mould; then tie a hOured cloth over 1t quite close, and boil it an hour Turn out the pudding carefully, and pour some cold custard over it. Or bake it and serve with wine sauce.
 .Sut Pudding.-Four eggs, one-half pound or one cup of suet, chopped fine; one pint of bread crumbs, one quart of milk, one-half teaspoonful of cinnamon, one-half teaspoonful of nutmeg and two toblasr,cugf11 of Hauy fr pf C1rn uta r,.b