The Osceola times., 1879-11-22
HOME TOPICS.
About yorbenas---sc scotch Lambs III cart Pie
Ounce Jelly Rules for Cake.
SCOTCH LAMBS HEAD PIE.

| Atout tofbenas---scOtCh lambs--~kh ART lie
Ounce Jeiiy---l Rules for Cake.
SCOTCH LAMBS HEAD PIE.
One pound Of smoked bacon, one
lambs head, two hard-boiled eggs, a lit
tie salt and pepper, twelve ounces of
-four, four ounces of clarified fat, or but
ter, half pint of cold water, half tea
spoonful of yeast powder, and half pint
Of the liquor that the head was boiled in.
You must get the head from the butch
er skined, or you can get 1t singed or
scalded. The later is the incest way of
preparingit. Put il on with plenty Of
cold water. When it boils skim il very
carefully, and let it boil until the flesh
will leave the bones. Then cut it up in
to small pieces and place 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 10 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 il in large bowl. Add a pinch of
salt and four ounces of clarified fat or
| buht'is nun wv lltO tut
until ii is quite smooth, and then add
half teaspoonful of yeast powder. Mix
well and add half pint of cold water.
kncad very lightly together. The less
you touch it the lighter the crust will be.
Then roll it out half inch thick anS
cut into narrow strips, with which line
the edges Of the pie dish. The remand
er of the crust roll out and cover the top
of the pie. Make large hole in the
centre TO allow the steam to escape Put
into the oven and bake half hour. The
| quicker the better.
ABOUT NERBENAs.
DO not attempt 10 save the large roots.
Take new slips of the young runners
which have rooted and plant them in n
box of nice light earth. Sprinkle and
place in q shaded, moderately cool place
for week. Then take to winter quart
ers, which must be 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
sccts 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 keg or
box until il is well filed; then shake
sand or dry earth into the recepticle un-
Ill it is filed. Cut off all old blossoms or
buds and loose, struggling branches.
Place the keg in place secure from frost
and if the place is dry one sprinkle Q
very little occasionally. But a 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.-Fr1tt
Recorder.
OUNCE JELLY.
Rub the ounces with 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-comered 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 'hc
weight of the fruit in the larger part
causes the juice 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 ounces are scarce, the parings and
cores of ounces 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, dissolve the soda in the
milk, or if no milk is used, in little
warm water; roll the sugar; beat the
bntter to a cream: mix the butter and
sugar together; beat the whites and
yolk Of the eggs separately. When
fruit is used it must always be added the
last thing, and dredged with -four 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 delecatcly made with pulverized
sugar than when made with a corser
kind. Eggs will beat lighter and quick
er if they are put into a basin of cold
water for half an hour before using
MISCELLANEOUS.
JFdGcs-One pint of sweet milk, four
eggs, one large cupful of cold rice or
hominy, Il little salt, flour to make a stiff
batter, baking powder in the proportion
of three tcaspoonsful 10 one quart of
flour.
! Butter 1oDy-One.half pint of molas.
sos, one-half pint of water, one pound
loaf sugar, one-quarter pound of butter.
Let boil without stirring until by drop
ping little in water you find that IL is
done.
! Porerty Oukc.-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
Regiiding Picture Frames. bottle OF
gold paint, take sauce dish and mix up
little at time, for il is in two bottles,
and apply with a small paint brush. II
win cost sixty-fiyc cents and will resild
a number.
lSpongt P,mdia1.-Butter mould
thickly and fill it three parts full of small
sponge cakes, soaked through with wine
fill up the mold with cold rich custard.
Butter paper and put on the mould;
then tie Toured cloth over II quite
close, and boil it an hour Turn out the
pudding carefully, and pour some cold
custard over il. Or bake it and serve
with wine sauce.
SAT- Pudding.-Four egg>, onc-half
pound or one cup of suct, chopped fine;
one pint of bread crumbs, one quart of
milk, one-half tcaspoonful of cinnamon,
one-half teaspoonful of nutmeg and two