Richland beacon., 1881-07-16

depth. fine, soft and completely mixed
ready for tho seed. After my onions
came mp I spread on the salt and ashes.
After the first wedding I applied another
coat of ashes. A liberal use Of ashes
consider . great benefit to this crop.
At nv first wedding brushed the dirt
from the onions. The second wedding
I sowed on . fertilizer COM
posed Of plaster, salt, ashes, lime and
guano. All tho small weeds should be
destroyed Is fast - they make their ap-
pearance; the large ones will not
trouble the grower. By the above-de-
scribed method I raised on one-fourth of
an acre Of land 200 bushels Of the larg-
est and finest onions I ever saw, many Of
them weighing pound and quarter
each, and with but very few scullions.
On the same area of old ground, by
similar methods, raised al bushels of
onions. very fine-looking ono.
Dsmsestts Economy.
SURPRISE RoLLs.-In tho evening
make up about quart Of -four into the
dough exactly the same as for light rolls,
putting into each piece of sausage
meat about the size of . walnut. Bake
as any other rolls, and they are excel
lent.
PLAIN FRUIT PuDpINa.-To one cup
of grated bread crumbs add one cup Of
sweet milk, one beaten egg, half cup Of
sugar. one spoonful Of butter and one
and one-hah cups Of chopped raisins and
currants. Bake half an hour and serve
with sweetened cream or lemon sauce.
HousKwoRK FOR WoMEN.-An emil
nent physician says that household
labor, to o reasonable extent, is the
most wholesome of all exercises to pre-
serve robust woman, or to make an in
valid robust He thinks an hour in the
laundry with hot flatiron better than q
pound of iron taken internally or exter-
nally, all of which is good, sound COM
mon sense.
Ham LoAvEs.-AIix four ounces Of
grated ham with one pound Of mealy
potatoes well beaten till quite light, with
two spoonfuls Of butter, a little cream
and two eggs. Be careful not to make
it too soft. Form into small loaves or
balls. and fry in butter, a light brown.
Serve with thick, brown, high-seasoned
gravy; garnish with parsley.
Mock M1NcE MEAr.-Six soda crack
ers, rolled fine; two cups cold water, one
cup molasses, one cup brown sugar, one
cup sour or boiled cider, one and half
cups melted butter, ono cup raisins,
Seded and chopped; one cup currants,
two eggs, beaten light; one tablespoon
full cinnamon and allspice mixed, and
teaspoon nutmeg, one teaspoon cloves,
one teaspoon salt, one teaspoon salt. one
teaspoon black pepper, one vineglass
brandy.
loR CAKE.-A lady sends the follow
Ing to the Western Rural: "Ten eggs,
one pound Of sugar, half q pound Of
-four, two lemons. Beat whites and
yelks separately, add to all the whites
and yelks Of seven eggs the sugar, the
rind Of two lemons aud juice of one.
Bake as for jelly cake. To the whites
Of three eggs allow o pound and quar-
ter Of powdered sugar beat stiff as for
icing take out enough to cover the top
Of the cake. and set aside. Add to the
rest the juice and half the grated peel of
large orange. When the cake is nearly
cold spread this between the layers.
Beat into the icing reserved for the top
little lemon juice, and, if needed, more
sugar. It should be sitter than that
spread between the cakes"
A RICE DEssERr.-Boil large cupful
of rice in water, and, when about half
done, add handful Of large raisins and
finish the cooking with milk. When
the rice is tender remove from the fire
and stir in . large spoonful Of butter, q
cup Of sugar and two well-beaten eggs.
Butter . bakins-dish and dust with
cracker crumbs. Arrange the rice in
the dish with alternate layers Of bran
died peaches Sprinkle the top with
cracker crumbs and dot with bits of but
ter. Bake half an hour. For the sauce
take the juice from the branded peaches,
q cup Of hot water, . small lump Of but
ter, the grated rind Of lemon and sugar
to taste. Let al como 10 . boil and
thicken with cornstarch-a tablespoon
full to a pint Of the liquid. II you pre-
fer You can use in addition hard sauce
to which has been added Q well-beaten
egg. This pudding may b made Of
canned peaches or strawberries.
SH0WIN0 HER TKB DOOR.
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