The Red Cloud chief., 1880-05-13
HOME, FARM AND 4 d

CooKrEs.-Two eggs. one cup sugar,
a little more than one-half cup butter.
three tablespoonfuls Of sour cream, one
large teaspoon soda
EXAMINE your strawberry beds dur
ing the summer season. end If you find
them disturbed by grubs scatter common
salt among them freely. Ashes are
also good. The salt not only destroys
the grub but IL most excellent for the
vines.
SEE To It. and have the garden attend
ed to. Give your wife and family the
luxury Of plenty Of fresh vegetables.
BY having a good garden you will save
money. Give your boys and girls health
full employment, and you will feel bet
ter satisfied with yourself and all around
you.
FARMER's IONS and daughters should
become acquainted with botany, learn
all parts Of a plant. the relations of one
part % another, and of each 10 all.
They should also learn what il tho APP
propriate food of different species and
the conditions under which they APP
propriate their food.
NEVER wait for a rain to set plants
in a garden. Having the ground well
prepared. open. with hoe or trowel,
holes where the plants are to be set.
pour a quart Of water into each hole
and put in the plant before the water
sinks, drawing the fine earth into the
water. This settles firmly around the
root Of the plants, and il covered with
dry earth will not bake.
STUFFED EGGs.-Boil the eggs hard;
cut them in two lengthwise. aud re-
the yelks. which chop, adding TO
them some cooked chicken, lamb. veal
or picked tongue chopped fine; season
the mixture, and add enough gravy or
the raw yelk Of eggs to bind them; stun
the cavities, smooth them and press the
two halves together. roll them i'm beat
en- egg and bread crumbs twice. When
just ready to serve, dip them in a wire
basket into boiling lard. and when they
have taken a delicate color. drain.
Serve for lunch on a napkin and gar
nish with parsley or any kind of leaves
or serve with tOmato-sauce.
To WHIrEy FLANSELs.-"How shall
l restore the color 30 nv ~flannels?" is
a question often asked by housekeepers
whose clothes have been ruined by the
bad treatment of indolent, Incompetent
washerwomen. A solution Of one and
one-half pounds of white soap and two
thirds of an ounce of spirits of ammonia.
dissolved intwelve gallons Of soft water.
will impart a beautiful and lasting
whiteness To any ~flannels dipped in it,
no matter how yellow they may have
been previous to their immersion. Aft
er being well stirred round for a short
time, the articles should be taken out
and well washed in clean cold water.
For washing black or navy blue linens.
the following recipe is said TO be an
excellent one. Take two potatoes,
grated into tepid soft water CATER hav-
ing them washed and pecled), into
which n teaspoonful of ammonia has
been put. Wash the linens in this. and
rinse them in cold blue water. They
will need no starch, and should be dried
and ironed on the wrong side. Ii is
said that an infusion of hay will preserve
the natural color in buff linens, and an
infusion of bran will do the same for
brown linens and prints.
FRUIT SAUCEs.-The French bottled
aprlcots, greengage plumes or straw
berries make delicious sauces for a
Bavarian cream, blanc-mange. char
lotte-ruSse or c~orn-starch pudding.
They may simply be poured around the
pudding on "A platter, or the juice NAV
be thickened by boiling it with a very
little corn-starch, then adding the fruit
to it when cold. The American canned
Mayduke cherries (shrivers) make a
good pudding sauce. Boil the juice.
and add the slight corn-starch thicken-
ing and a little sugar; when cold, add
the cherries. 1t makes a good sauce
poured around these buildings. Fresh
red cherries, stewed, sweetened. passed
through 4 seive, and slightly thickened
with corn-starch, make another pudding
sauce. The Colorado wild raspberrieS
make a fine berry pudding. with the
kind of berry sauce around It.
and preserves, if not too
stiff, make pretty garnishes as well as
good sauces. For strawberry sauce
half a cupful of butter. one cupful
of sugar, the beaten white of an egg.
and cupful of Strawberries (mash-
Rub butter and sugar to a cream;
add the beaten white Of the egg, and
the Strawberries thoroughly mashed.
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