Sharp County record., 1880-10-14
FARM AND FIRBSIDE.

10 preserve potatoes they should
be dried as soon as possible and placed
Immediately in aposition from which
the sunlight is excluded.
Potato Pudding.-Boii and mash
fine six mealy potatoes; beat into them
the yelks of five eggs, half pound OF
white sugar, quarter of pound butter,
the grated rind and juice of lemon,
little salt, and the whites of the eggs
beaten to a froth; stir all together, and
add pint of rich milk or cream. Bake
about an hour and half in a moderate
oven.
-Kipfel. el.-These light cakes will
form an agreeable addition to the des-
sert, and are also suitable for handing
around with tea and coffee. They are
much used in Germany, and are made
as follows: Beat up one pound pounded
white sugar with the whites of eight
eggs and a little vanilla flavoring; when
mixed, make it up into the shape of
small horseshoes, and having minced
one pound sweet almonds, turn these
kipfel round in them. Bake the kipfel
on waters, in very moderate oven.
The majority of American farmers,
living in the midst of all that is at
tractive in nature, are iflSensiblc to the
beauties of their surroundings, and feel
it incumbent upon them to work early
and late to increase their store, and
therefore never take time to appreciate
what is really enjoyable about them, or
to create for their families anything but
the bare essentials of existence. Much
of the discomfort in farmers families
could be remedied by a little thought
for their comfort, education and pleas
ure.
-Ragan Pickle.-Two gallons of cab
bage, sliced fine; one gallon of chopped
green tomatoes; twelve onions, also
chopped; one gallon best vinegar; one
pound brown sugar; one tablespoonful
of black pepper; half an ounce turmeric
powder; one ounce celery seed one
tablespoonful ground alspice; one tea
spoonful ground cloves, one-fourth
pound white mustard, one gill of salt.
Boil all together, stirring well, for two
hours. Take from the fire, and add the
spices; then put in air-tight jars. Set
in cool, dry place, and this delicious
pickle will keep all winter.
Saving Seed Corn" My mode Of
selecting and saving corn for Seed"
says a correspondent of the Country
Gentleman, {" is when husking, to Sc
lect, from stalks having two or more
ears, the finest and best earS-those
having a small cob, well tipped out,
rows regular and straight, bright and
clear seed and with no strange kernels.
On such l leave three or four husks,
and when a quantity has accumulated |
take one or two dozen and braid the
husks, adding the ears on one side.
These trusseS' are then hung in some
airy loft, where they will not be liable
to be affected by moisture rising from
anything stored beneath, or be attacked
by insects or vermin. The deeper the
kernel, with given size of ear, the
smaller the cob and the larger the yield.
The eye will easily detect this with a
little practice"
"A correspondent of the New York
World gives the following remedy to
keep shippers out of hams and shoul-
ders: " After the hams are smoke-dried
say the 1st of March-take them
down and dip into kettle of boiling
water, then lay them aside to dry. After
they have been scalded pack them
in box the bottom of which is covered
with salt. Place layer of hams, then
layer of salt sufficient to cover the
hams and fill all cracks and spaces; fol-
low with a second layer of hams, and
so on until the box is filled, covering
the whole with salt. The hams being
dry, will not take any more salt but
will remain sweet and fresh. Treat
shoulders the same as hams and you
will lose no more bacon with shippers.
You can pack the hams in good dry oak
ashes, which will keep the shippers out,
but they will be troublesome to clean
when you want to use the meat; there
fore prefer the salt"
Aunt Addie" writes to the New
York Times that the best way to can
peaches, pears, apricots and all small
fruits, is this: Pare, cut in half, take
out the stones, when there are any; lay
the fruit in stone jar; the fruit should
be in every instance ripe and of the
richest flavor; make a sirup of half a
pound of granulated sugar (some per-
sons allow only quarter of pound)
and one gill and q half of water to each
pound of fruit; when it boils, skim well
and pour boiling over the fruit in the
jar; let it stand until next day, then put
all over the fire and boil slowly for one
quarter of an hour. Put in the cans
and screw on the covers.