The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1880-06-10

ii Fro PuDDIsa. Three quaxters pound
grated bread, half pound ID, six ounces j
CRATE . little nutmeg Chop figs and Il
suet together; then mix Is the bread, y
sugar and milk and last one egg
well beaten. Boil in = mold for four
hours; eat with sweet sauce. q
EARLY PIANT1Na AND Sow1Na With
the soil we'll prepared, early sowing Is
most desirable with many crops. Some &
tender ones make e poor start unless the
ground is warmed by the sun and ali,
and q late frost may do harm. But it Is
rarely wise to delay because Of what may
happen, when promptess promises the
best results. " IS. 5
BARNES dietary for getting rid Of
.superhuous flesh, which is said to be
etficacious, is as follows: Lean meat,
poultry, game, fruit, dry toast, good
claret, dry sherry, green vegetables, and
the moderate use of soft boiled eggs and
cheese. BY this process, it will be per-
ceived that all farinaoeons, saccharine, or
oily matter IS left out Of the list.
The following preparation IS recona-
mended as food for weak baby: One
teacup of oatmeal, IN two quarts Of boil
ing water, slightly sailed. Let it cook
two hours and q MALT, then strain. When
cold, to one gill Of the Cruel add one gill
of this cream and one teaspoon Of sugar.
20 this then add one pint Of boiling wa
Ter, and it is ready for use. This can be
digested when milk and all else fail.
/. ENGLISH ARRow-RooT BLANC NANCE.
Mix teacupful Of arrow-root With q
little cold milk, rub it smooth; boil
pint Of milk with ten sweet and four bit
ter almonds, having pounded them
smooth first, and having blanched them.
isweeten this milk to taste with pulverized
sugar; strain carefully; then pour this
milk milk gradually into the arrow-root, STIR
ring all the time; boil for five minutes,
and pour into mold to cool.
CA1vEs'-FooT JELLY OF 1850. Put
four feet into two gallons Of cold water
let it boil down to one gallon, strain it,
and set away until cold; then take off
the fat from the top and the sediment
from the bottom; put the Jelly into a ket-
tie with pint Of white wine, the juice Of
four lemons, and the peel of one; beat
the whites and shells Of six eggs and add
to it; sweeten to your taste; let it boil
for q few minutes; pour into the jelly
bag, and repass until quite clear. H
needed for an invalid, add cup of pale
brandy.
To RBNovArE black goods, take one
fifth Of a pound of extract of logwood
and one ounce Of saleratus; put in "a
boiler with ten gallons Of water, cold or
hot; stand over the fire, and when boil
ing hot put in the goods, either wet or
dry; let stand twenty minutes, moving.
about occasionally; rinse in cold water
until the goods drip clear, and iron inn
mediately This will be found q most
| excellent recipe for restoring black
goods of. any kind that have; become
rusty or brown cloth, cashmere, a wa
terproof, worsted grenadine, or any ma
terial that will not cookie in wetting.
Press on the wrong side.
The LILY IN GARDENS. The Garden
ey's Monthly says that as general thing
the lily is not success in most gardens.
This is, however, chiefly from improper
soil being used, or their being placed in
| improper situations. The plants rather
like the open sunlight, but the roots
abominate hot ground, especially when
stiff or clayey. In Prot. Sargent's
planted with the hododendrons, and
are q magnificent success. Here the
rhododendrons shield the bulbs from
the hot SUN. It is beside an excellent
idea, as q mere matter Of garden taste,
for the rhodode ndrons are oil over bios
soming before the lilies flower, and so
the Towering Of the beautiful ever
green's seems to be prolonged till late
in the summer, when the lilies disap-
pear.
| THERE is an objection to the common
way Of boiling eggs which people do not
understand. It is this: The white, un-
| der three minutes rapid cooking, be-
comes tough and indigeshble, while the
yelk is left raw. When properly cooked,
| eggs are done evenly through, like any
other food. This result may be obtained
by putting the eggs into q dish with q
cover, as tin pail, and then pouring
upon them boiling water, two quarts or
more to dozen Of eggs, and cover, and
set them away from the stove for fifteen
minutes. The heat Of the water cooks
the eggs slowly and evenly and sufficient
i ~, and to a iely-ike consistency, hav-
ing the center, or yelk, harder than the
white, and the egg tastes as much richer
and nicer as fresh egg is nicer than q
stale egg. No person Will WANT to eat
them boiled after trying this method
once. 81
q "A CORRESPONDENT Of the Ohio Farmer
4 says: On good ground / have raised
a from 900 to /, 200 pounds to the acre q
good broom corn, and if the season ls
4 favorable will give you about fifty to
seventy bushels Of good seed to the
acre. It is good for stock, hogs, sheep
and young cattle. It is best to tramp g
with horses and run it through a wind
mill. I have known it ground with corn,
and it makes good feed in this way; have
known it to bring from 80 to 40 cents a
a bushel for feeding mich COWS, and have