Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-09-02
Farm, GARDEN AND HOUSEHOLD.


Recipes.
APPLE CREAM.-Peel and core five
large apples; boil them in little water
till soft enough TO press through seive,
sweeten. and beat with them the whites
of five eggs. Serve with cream poured
around them.
PRESERVED ToMAToEs.-A pound OF
sugar TO pound OF tomatoes. Take six
pounds of each. the peel and juice of four
lemons, and quarter Of pound of GIN
ger tied up in bag. Boil very slowly
or three hours.
PIcKLED PEACHEs.-Nine pounds of
peaches. three pounds of sugar and three
quarts of good cider vinegar. Peel the
peaches and stick two cloves In each
peach, then put them with the sugar
and vinegar In a porcelain lined kettle.
Cook from five to ten minutes.
CREAM SHERBET.-Put the yolks of six
eggs and dessert spoonful of vanilla
into two quarts of cream. Place on the
fire in a stew-pan and let 1t come to a
boil, then strain. Add three-fourths of
pound of loaf sugar and stir until dis
solved. When cold set on ice or freeze
as ice cream.
CORN WITH TOMATOES. Cut the corn
from the cob and put it with an equal
quantity Of tomatoes that have been
sliced and peeled; stew these together
for half an hour, then season to taste
with salt and pepper and a little sugar;
stir in a liberal piece OF butter and sim
mer few minutes longer.
RAW CABBAGE.-A nice way TO pre-
pare raw cabbage is as follows: Select
n fine good head; chop finely in bowl
what you think will be needed, and to
every quart add one-half teacupful of
thick, sweet cream; two tablespoofuls OF
strong vinegar or lemon juice; one cup
full of white sugar, and mix thoroughly.
HoT Cross BUss.-Take two cups of
milk, three of sugar, two eggs, half tea
spoonful soda, half cup of yeast, a
little nutmeg ana -four to maze stiff
enough TO roll; let 1t stand over nj ght;
in the morning roll out small. set them
close together in pan, let them stand
and rise again and bake in a moderate
oven.
APPLE CHEEsE.-Peel and quarter n
quantity of apples, stew them with
little water, good deal OF sugar, the
thin rind of lemon and few cloves.
or stick of cinnamon. When quite
done pass them through hair sieve;
and to. one quart of the puree thus OBJ
tained add half a packet OF gelatine, dis
solved in water; mix well, pour into a
mold, and when set turn 1t out and serve
with a custard poured about 1t. 1t Is
well to remember that the puree must
be thoroughly well sweetened and fla
vored to carry of the insipidity of the
gelatine.
Trainins Dairy Cows.
In business like dairying, where 30
much depends upon The quantity and
the quality of the milk, the owner will
inevitably lose money, and eventually
go to the wall, unless special care is ex-
ercised in the selection Of the cows.
Whatever the breed, first the inferior
ones, and next the ordinary cows.
should be conscientiously weeded out
year by year. 1t makes no difference
what the breed may be, these will always
be found. Not that there Is no choice;
there Is, and they must be selected with
a view to what Is wanted. whether but
ter or cheese. Whatever the breed.
none but the best breeders should be
selected to perpetrate the race, and as
fast as developed the best should be re-
tanned. There Is also much in this
question of development. An animal
that, under good care and attention, will
turn out a superior mixer, will, under
adverse treatment. prove worthless.
When the first calf Is produced, the
heifer should be carefully handled; she
should be MIXED clean, and every means
used, by good feeding and warm stab
ling. to produce as uniform and large a
flow of mix as possible. The calf
should not be allowed to suck; IL should
be raised by hand. but on the cows own
milk, just as drawn. The COW should
be trained to give her milk freely.
Good care and feeding will bring her
milk freely If she has II in her; II not,
discard her at once.
The education Of heifer to give her
milk freely consists solely in gentle
handling and milking so that the COW
may feel relief in the operation. Hold
ing up the milk, and kicking and run
ming about, are always the result OF
improper and brutal handling. .-Rrairie
Farmer.