Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1881-06-30
HOME, FARM AND GARDEN.

-DrNlng sweet CoIH tic coiH
about twenty minutes. and then cut II
from the cob. Cut off the top of the
grain and scrape out the rest; then
spread it on cloth (muslin) stretched
on wooden frame. and dry over the
stove or range. Do not put too near
the fire. or il will brown. 1t can be
done in the oven, but care must DC used
not to let it be too hot.
Great care must be exercised in
putting away winter clothes; clean
paper sacks, or even old cotton or linen
pillow cases will do To hold them. pro-
yiding there are no holes in them. Take
the garments that are 10 be lad away
outdoors on summer day let them
hang on line :or several hours, brush
and beat the dust all out. then put into
the bags. tie them up. so that no moth
can Get in. and Law them on clean, dry
shelves. or hang them up.
For a plain boiled pudding take
one quart OF milk. the yelS OF i've eggs
well beaten. a little salt. and hour
enough TO make batter as thick rs Tor
griddle calles. Have pudding bag
made smaller at the bottom than at the
top, dip it into hot water. sprinkle the
inside with flour, pour in the batter.
tie tightly and boil three qua tiers of an
hour. Ii you choose to put fruit in
YOU can; dried fruit is nice. as it will be
thoroughly steamed and softened. For
sauce use Il sour sauce. adding to it
butter. flour ana sugar, either vinegar
or cider.
There is quite as much necessity
for barn cleaning on the farm rs for
house cleaning. and ii farmers were as
punctilious ABOUT the renovation and
publication of the out-buidings as
farmerines are about the dwellings,
there would speedily be an improve
ment in the appearance of things; and
of couvenicnces, too. Lost. or mis-
placed tools are brought 10 light, barn.
shed and shop furnishings put in order.
space gained and Il revival oi cheerful
ness everywhere. Find time for barn
cleaning - 'ieNtcJ7s RnrGi.
Soups should always be made of fresh
meat. and fresh bones be but added
sraringly. Meat that has once under
gone cooking can be warmed up in
various WAYS by a slight heat process.
but even then it will be but little nour-
ishing. Stale cooked meat and bones
boiled for hours into stock or soup will
produce but greasy. acid, indigestible
mass. II is no saving to work up stale
material, the saving is in never cooking
much more than is wanted at the time,
and having fresh food" Whoever
has studied the changes of food. the
process OF digestion. and the require
ments of the human system to maintain
its vitality, will know this.
1t is said by many who have tried
the experiment that dogs may be pre-
vented from worrying sheep by having
bells, say one to each two sheep, hung
around their necks. Numerous in
quiries have always been answered to
the effect that dogs have never been
known to attack sheep when belled A
good farmer in Leyden who keeps
about dozen excellent Southdown
ewes. always bellcd. was grieved and
surprised one morning to find that dogs
had raided his Hook, killed two. man.
gled others aud scattered the rest. On
collecting his little flock into the ward
after Il halliday search he found that
the tongue was lost from the bell This
was replaced. and never since have his
sheep been worried. The experiment
is so simple and cheap that it is worth
irving. and this is the time to do it. rs
sheep with lambs are just going to
pasture. Exchange.
Rice Croquettes.- One cupful raw
rice; one raw egg, well beaten; one
teaspoontul OF sugar. and the same OF
melted butter; very little nutmeg;
salt, Boil the rice and let it get pr
Ieciiy cold-not only cool, but stiff
Beat up with the egg the sugar, butter,
salt and nutmeg Work this mixture
INTO the rice. stirring and beating until
all the ingredients are incorporated in