Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1880-02-20
Farm AMI PRESIDE.

preferable to very large ones. and the sim
plest way of cooking them is the hest. It
should be remembered that overlooking
spoils the flavor of oysters and makes them
in digestible; first they grow plump, thon
the edges will ruffie, and any further ap-
pllcation of heat will shrink and tougher
them into tastelessness.
Ste,ged Oysters.-Put quart Of oysters
to heat in their own liquor. When tie
edges begin to ruffle skim them without
delay into hot dish, and add to them a
tablespoonful of butter cut into small bits
To the liquor, in the saucepan, put a tea
cupful of hot cream or rich milk, and sea-
son to taste with salt and white or cay
enne pepper; let come to boil, skim, and
turn over the oysters. Serve Immediately.
Oyster Soup.-Make in the same way,
using three or four cups of milk instead
of one. A little thickening is usually adj
ded to oyster soup. Four medium sized
crackers rolled as fine as flour may. be
sprinkled in just before the soup is dished.
or, rub part Of the butter with a tea
spoon of corn starch, put it into the
saucepan and let the contents boil up once
before turning over the oysters.
Custer Toast. Put a small teaspoonful
of butter into frying-pan and when it
melts add a quart of oysters with Their
juice, and a teaspoonful Of corn starch
rubbed smooth with half a teaspoonful Of
butter. Beat an egg and mix it, gradual
ly, with half cup Of hot milk. Str the
oysters with the corn starch until the juice
is smooth and thick, then remove the fry
ing pan from the fire and add the beaten
egg and milk. Season to taste with salt
and pepper and return to the fire lor5
enough for the egg to set, but do not let t
boil or it will curdle. Arrange some slices
of buttered toast on. a hot platter, over
which place the oysters, and serve imme
diately. Oyster toast may prepared with
out the egg by using double the quantity
of corn starch.
DYE1NG.-First of ali, pick a bright day,
as nothing dyes we'll in cloudy weather.
Second-All dyes should be set with some
thing to make colors fast. This is espee
tally the case with analine dyes; I always
use little alum with them. The direc-
tions that come with them do not call
for this, but it ought to be used if the ar
ticle dyed is to be aUashe1. One box of an
aline that costs fifteen Or twenty cents
will dye two pounds of yarn. If you de-
sire to have the yarn shaded, as you often
see it in stores, you can do so by tying
shucks around the hanks. First, see that
the hanks are free from grease. tThis is
Importantly Then take three or four
shucks about as long as your finger and
wrap tightly around them; then wet in hot
water and throw them in the dye which
has been made by dissolving in hot water
with enough vinegar to taste a little sour.
Set with small piece Of alum. Do not
tie the hanks while wet, as the dye will
run in. Htl q 1o Fl
TO Dye Black.-Log- wood, set with blue
stone, dyes worsted goods a beautiful
black. el91s9 l}s5.
Bro,o4,.-Log- wood, set with copperas,
dyes seal brown; walnut bulls, set with
cOpperas, dyes brown als0.I s E; G1l1 q
Ye1lov.-Hickory bark, set with alum,
dyes yellow. SIS, I ss. 81 -
Red.-Hawthorn, set with alum. dyes
red cotton. Is 'sTF la
Purple. -White-oak bark, or maple bark
made strong, dyes beautiful purple;
white-oak bark is the most lasting.
Green.-Red- oak bark, chinquapip root,
green. - 8{s
All Of these receipts will stand washing
and wearing. .-s eg
HAY FOR HOGS.-Few men are aware
of the fact that hay is very beneficial to
hogs, but it is true, nevertheless. Hogs
need rough food as we'll as horses, cattle
or the human race To prepare it you
should have cutting box or a hay cutter,
and the greener the hay the better. Cut
the hay as fine as oats, or shorter, and mix
with bran, shorts or middlings, and feed
as other food. Hogs soon learn to like it.
and, if soakedin swill as other slop food, it
is highly relished by them. In Winter, use
for hogs the same hay and you will find that
while it saves bran, shorts brother food it
puts on flesh as rapidly as anything that
can be given them. The use of hay can be
commenced as early as the grass will do to
cut, and when run through the cutting
box it can be used to advantage by simply
soaking in fresh water till it sours.
- .s,.as .s+.,l = $50
Sir Down TO WoRK.-All women Should
economist their strength as much as posi-
BILE while they are young and healthy, and
still more if they are old and feeble. One
way to do this is to rest one set of muscles
while others are, in action. Begin early in
the morning by sitting down to your work
before becoming tired, and you will hold
out better through the day.. slsild .9alFsl
Place light box in chair to make it
high enough to sit at a table to work. You
can iron, wash dishes, mix bread, roll out
pie crust, and many other things with far
less fatigue than if standing. Women can
not keep en- their feet long at time with
out injury to their. health. All women
who have children, whether boys or girls,
should teach them early to aid in the.
kitchen, 1u 4 safest o
To MAKE MEAT, TENDER.-If the fact
can be demonstrated to cook that tough
meat may be made tender by softening the
flores with the action of a little vinegar,
there will be no reason why she should
thereafter send a tough steak to the table,
If she can be convinced that it is better to
turn it over on a plate containing little
vinegar, salad oil and pepper, four or five
times in couple Of hours, instead of try
ing to make it tsader by battering it with