Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1880-03-04
FARM, GARDEN AND HOUSEHOLD
Recipes.

sugar. or more II desired; flavor with
vanilla or nutmeg. and mix before put
ting in; bake with one crust.
STEAMED PuDDNG.-Two cuns of
sour milk, one and one-half CUPS of In
dian meal, two cups OF wheat -four. one
teaspoonful of soda. a little salt. and
half cup of chopped raisins. Steam
two hours.
SUGAR CAKEs.-One-half pound of
butter. one-half pound of sugar. one
pound Of flour, three eggs, milk enough
TO form dough. Beat the butter and
sugar together; whisk the eggs light,
ard add them then stir in the milk and
hour alternately, so rs TO form a dough.
Roll it out, cut 1t into cakes, and bake
in moderate oven.
HAM CAKEs.-A capital way of dis
posing Of the remains of ham. and
making an excellent dish for breakfast,
is: Take one and half po nds of ham,
fat and lean together; put it into a NOR
tar and pound 1t, or pass it through a
sausage machine; soak large slice of
bread in half pint of milk, and beat il
and the ham well together; add an egg
beaten up. Put the whole into a mold.
and bake rich brown.
APPLE SNow.-Roast eight tart
apples and pulp them through a sieve;
take n half pound of the pulp, and, when
cold, mix with it half pound of finely
sifted loaf sugar, and the thin rind of a
small lemon; beat the whites of three
eggs. whisk all the ingredients together
TO fine froth and pile on glass dish.
A little sponge cake, soaked in fruit
syrup, and laid on the bottom of the
dish, is an Improvement.
SCOTCH CoLLoPs.-Cut the remains
of some cold roast veal into about the
thickness of outlets, rather larger than
silver dollar, flour the meat well. and
fry light brown color in butter; dredge
again with flour. and add half a pint Of
water, pouring it in by degrees; set il
on the fire, and, when it boiIs, add an
onion and blade Of pounded mace, and
let it simmer very gently for three quar-
ters Of an hour; flavor the gravy with
tablespoonful Of mushroom ketchup or
Worcester sauce. Give one boil, and
serve.
Farm Notes.
A cow will yield a greater weight in
butter than she can store up in fat. An
animal might give the product of two
pounds Of butter in a day, while one
half that quantity could be Laid on in
fat.
For roses in pots and almost any
house plants n good liquid fertilizer
may be prepared by dissolving SCOT in
warm water. Bone ground fine makes
an excellent fertilizer for all plants.
4 correspondent writes: Last season
! kept the striped bugs from my cucum-
bers by saturating ashes with kerosene
and applying handful in a hill.
Turnips are healthful for horses.
They should be cut in slices, or, what is
better, pulped finely and mixed with a
little meal and salt. Rutabagas are bet
ter than white turnips.
A cellar that is cool, dry and dark and
yet well ventilated. Is the best place for
preserving potatoes in large quantities.
When smaller quantities are 70 be pre-
served there is nothing like dry sand.
The same may be said of fruits and roots
of all sorts.
Plant tansy at the roots of your plum
trees. or hang branches of the plant on
the HIsts vf tiIv ttcco, Huu YOU VIII not
be annoyed with curculio. An old and
successful fruit-grower furnishes the
above, and says 1t Is the most sue
cessful curculio preventive he ever
tried.
Parsnips, carrots, Swedish tuTnips.
and especially mangel-wurtzel, will all
fatten pigs. These roots ought not TO
be given in a raw state, but always
cooked and mixed with beans, peas, In
dian corn, oats or barley, all of which
must be ground into meal. When pigs
are fed on such cooked food as we have
stated the pork acquires peculiarly rich
flavor, and is much esteemed, especially
for family use. Dublin Farmers Ga
scte.
The Western A0rictiltslria says: In
the manufacture of butter the custom
has become general after churning to
wash the butter with cold brine OF
greater or less strength, and not only TO
wash it once but twice, IL the washing
does not remove every trace of butter
milk. Cold water, be il OF the purest,
and ice in the bargain, Is not now used
for butter washing, brine having been
found far preferable.
Ashes Fertilizer.
A Garrattsville IN. Y. } correspondent
of the C0ufstFy Gentleman writes on this
by no means new subject: After using
ashes on my farm for many years, both
leached and unleached. consider them
a valuable fertilizer for grass or grain.
have used large quantities of leached
ashes, generally applying them TO land
10 be seeded down. | first prepare the
ground for sowing, then spread 100 or
$50 bushels of leached ashes TO the acre.
then SOW wheat, barley or oats. as the
case may be, and seed down, narrowing
thoroughly, and when the crop natures
/ am always pleased with the result.
use fifty bushels of unleached ashes 10
the acre. Ashes, whether leached or
unleached, make a very fine top dress
ing for meadows and pastures, and in
every case where have used them, the
result for grain or grass has been very
satisfactory, there being large increase
in both quantity and quality of grain or
grass.
My mode of using ashes for corn, Is
to apply them to the top of the hill. be-
fore the corn comes up. As soon as the
corn is planted, put about gill of un-
leached ashes on the top of each hill,
always preferring 10 get my corn ashed
before. rain, so that the first shower