The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1879-03-06
RECIPES. ETC.

APPLE TARTs.-Put sufficient cochi-
neal in the syrup in which the apples
are going to be cooked to give it q
deep red color, and in garnishing the
tartlets place the apples convex side
uppermost.
To PREPARE horseradish SO it will
keep a long time. Take the fresh
roots, CRATE them fine, put vinegar on
as you would for present use; then seal
up in glass fruit cans. 1t will keep
good one year or more, and is always
ready for use.
GINGER PUDDING.-Shred one-quar-
ter pound of suet very fine, mix it with
one-half pound of flour, one-quarter
pound of sugar and two large teaspoon
fuls of grated ginger; stir all well to-
gether; butter a basin, and put the
mixture in dry; tie a cloth over, and
boil three hours; serve with sweet
sauce.
INGRowING NAILs.-Scrape the mid
die of the nail as thin as possible, using
knife or file; then cut away as close
as possible in the center, leaving each
corner little longer than the center; trim
the lower edges as close as possible,
and by keeping the nail in this shape
the edges will give way to the flesh
when growing.
CITRON PRESERvEs.-Slice the citron
thin enough for all the seed to be seen
when held to the light; fish seeds out
with small pointed knife, then cut in
strips; place in preserving kettle,
with one pound of white sugar to each
pound of citron, and one lemon sliced
to each citron; cook gently until the
syrup looks clear and the citron settles
toward the bottom of the kettle. This
recipe has been thoroughly tested.
PACKING EGGs.-Take small, rather
open basket, or wire pail is better;
put in layer of eggs. Have ready a
kettle of boiling water, and dip the
eggs in and out quickly three times.
Be sure that the water covers the eggs
and is kept boiling. Then wipe dry
and pack in oats, the little end down,
and must not touch each other. Pack
as soon as you have three or four
dozen. If the oats are perfectly dry
and are kept in a cool, dry place, the
eggs will keep good long time. Can
use nail kegs, barrels, or boxes-any.
thing that can be handled carefully.
How TO PLANT PorAToEs.-The
number of bushels to the acre must OF
course depend upon the size of the po.
tatoes and the way they are cut. Il
planted in hills they should be about
three feet and ten inches apart each
way, and if in drills from fifteen to
twenty inches apart. II there is a sim
gle eye in the piece it is sufficient, al
though some people plant them whole
and others cut them in halves or quar-.
ters. We have cut them in halves, and
also in small pieces with one eye each,
and no potatoes ever yielded better
than those which grew from the small
one-eyed pieces.
BISHOP PUDDING.-Butter some thin
slices of bread, without crust, and ovel
the butter spread a good layer of jam.
Cut the slices into convenient pieces
Line and border q deep pie dish with
puff taste, arrange the slices of bread
and butter in the dish until half full
Make an ordinary, rather milky ground
rice pudding, flavor the milk with
which it is made with the rind of 8
lemon. Sweeten to taste, and add to il
two or three beaten up eggs, according
to the size of the pudding. Pour this
mixture into the pie dish and bake in 6
brisk oven.