The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1880-10-23
FARM AND PRESIDE.


TO preserve potatoes they should
be dried as soon as possible and placed
Immediately in aposition from which
the sunlight is excluded.
Potato Pudding. boil and mash
fine six mealy potatoes; beat into them
the yelks of five eggs, half pound of
white sugar, quarter of a pound butter.
the grated rind and juice of lemon,
a little salt, and the whites of the eggs
beaten to froth; stir all together, and
add a pint of rich milk or cream. Bake
about an hour and a half in a moderate
oven.
-Kipfel.-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 little vanilla fiavoring; 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
tractlve in nature, are iasensible 10 the
beauties Of their Surroundings, and feel
it incumbent upon them to work early
and la;e 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. little thought
for their comfort, education and pleas
ure.
Reagan 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, sis when husking, to Sc
lect, from stalks having two or more
ears, the finest and best ears-th0se
having 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 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 viii easily detect this with 8
little practice"
A correspondent of the New York
World gives the following remedy tC
keep shippers out of hams and Shout
8, ders: " After the hams are smoke-drieC
say the 1st of March--take then
down and dip into kettle of boiling
water, then lay them aside to dry. Aftel
they have been scalded pack then
d in box the bottom of which is covered
with salt. Place layer of hams. theI
layer of salt sufficient to cover thu
hams and fill all cracks and spaces; fol
low with a second layer of hams, ant
so on until the box is filled, covering
the whole with salt. The hams being
dry, will not take any more salt bu
will remain sweet and fresh. Urea
shoulders the same as hams and yol
will lose no more bacon with shippers
You can pack the hams in good dry oal
ashes, which viii keep the shippers out
but they viii be troublesome to cleal
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 cal
peaches, pears, apricots and all SINAI
fruits, is this: Pare, cut in half, tax
out the stones, when there are. any; la
the fruit in stone jar; the fruit shoul
be in every instance ripe auds tn
richest flavor; make sirup OF half
pound of grantilated sugar (some pei
sons allow only quarter of pound
and one gill and half of water to eac
pound Of fruit; when it boils, skim we
and pour boiling over the fruit in tn
jar; let it stand until next day, then ,pr
! all over the fire and boil slowly for ont
! quarter of an hour. Put In the car
Al