The Republican. [volume] (Oakland, Md.) 1877-current, 1880-10-09
HOME AND FARM.

WHEN strawberry plants are set in
rows three feet apart and a foot apart
in the rows, it requires 14,520 for an
acre.
! NEVER allow q nnaadhole to remain
about a we'll. If your water is muddy
and impure throw in peck of lime to
purify it. If animalcul@ appear in the
water throw in half gallon of salt to
make them settle to the bottom.
TEA, whether black or green, En-
glish-breakfast or Oolong, should never
be allowed to boil. English breakfast
will bear little longer stepping, but
any delicately favored tea, to be en-
joyed in perfection, should be made as
quickly as possible.
LEMON CUsTARD.-Take the juice OF
three lemons, with four ounces of fine
sugar; heat a. pint of cream ysealding
hot; pour it through teapot, holding
the vesseIaayard high; the ilsmon,jpicei
should be put into a soup plate. The
custard is best made ten or twelve hours
before using.
Picked ONIONS.-Select small sii
ver-skinned onions, remove with knifs
all the outer skins, so that each onior
will be peffectlsiwhite and clean. Pun
them in brine that viii float an egg, for
three days; bring vinegar to boiling
point, add little mace and whole red
peppers Cor sprinkle with cayenne, adj
ding bits of horseradish and cinnamon
bark, with q few. eloves) andpour. it, hot
over the onions, weili drained from
brine.
EGGrRLAST. is. prepared tor, cooking
by firsti cutting the plant into Slices With
out pairing off the skin, then sprinkle
pepper and, salt between the slices and
cover with a. plate. Let remain an
hour, then dip each slice separately first
into beaten egg, then into fine bread or
cracker crumbs. Cook in spider or
saucepan to light brown in just
enough hot lard or butter to keep from
sticking to the pan during the process of
cooking. YfBIT0gO
How TO CANDY FRUIT.-When finish
ed in the sirup, put layer into new
sieveY and .dip;it suddenly into hotwater
to take Off the strip that hangs about it;
put it into napkin before the fire to
drain, and then do some more in sieve;
have ready sifted double refined sugar,
which sift over the fruit on all sides till
white; set it on the shallow end of sleeves
in 3 slightlY. warmed ssoEen, and turn it.
over two or three times |. it must not
be cold TIL dry; watch it very Carefully.
EVERY gardener or farmer should
raise his own onion, parsnip, cabbage,
turnip, satisfy and beet seed, as well as
| save seed from his choicest cucumbers,
squashes, tomatoes and melons. Gather
them in paper bags of a size to suit the
quantity desired, and then at once label
before storing them. The room for seeds
enough to supply the needs of large
garden will hardly be missed, and the
culture is not at all tFou blesome. In this.
way an annual outlay Of FIVE TO ten dol-
lars is saved, and good, fresh seed made
a certainty.
PEACHES WITH RICE.-Take some
peaches and cut them. in. halves; SIM
/ mer themsin o strap sforshalf an hour,
then drain, and when cold arrange them
on dish round shape of rice made as
follows: Boil three tablespoonfuls of rice,
picked and washed clean, in pint of
milk, with sugar to taste, and piece of
vanilla; when quite done put it into a
basin to get cold. Makesa custard with
agll oflnilk and the yelks Of four eggs,
when cold mix it with the~fice. Beat
up to froth gill of cream, with some
sugar and pinch of isinglass dissolved
in a little water; mix this very lightly
with the rice and custard; fill mold
with the mixture. and setp it on-yice.,
When moderately iced turn it out on a
dish and serve.