Huntsville gazette., 1881-08-20
HOME AND FARM.
Veal and pork should always be
thoroughly cooked.


Veal and pork should always be
thoroughly cooked.
DO not neglect to dry sage, thyme,
parsley, celery, etc., for winter use. Dry
and pulverize and keep in tin cans or
glass bottles.
Mustard Sauce.-One cup of sugar,
one cup of vinegar, one tablespoonful OF
butter, four eggs and one tablespoonful
of mustard; beat the eggs well; mix all
together; turn into q new tin pail or
basin and boil in water same as custard,
only to a cream, not thick. Strain
through thin cloth and it is done.
Cabbage Salad.-A quart of very
finely chopped cabbage, two-thirds OF
cupful OF sour cream, two well-beaten
eggs; season to taste with sugar, salt,
pepper and mustard. If you have no
celery to chop with your cabbage, put
in tablespoonful of celery-seed. Add
a little vinegar. This is very fine. 1t
will keep well for several days, and is
excellent for picnics.
What is called blind staggers in
mules is caused principally by indigest-
ible food and hard driving in hot wealth
er. Hard whole corn, then pail of
water or more on top, after which the
animal is sent quickly to work, cause a
rush of blood to the head and staggers.
Keeping wet sponge on the top of the
head between the ears will help to ward
off an attack in hot weather. But soft
er and more easily digested food, with
a little salt daily, will remove the cause,
which is far better than applying reme-
dies after an attack.
The kinds of grass suited for per-
manent pasture depend upon the kind
of soil. Indeed, it is hardly worth while
to try to seed down permanently any
but moist soils. For these the following
kinds of grass are best suited: Red-top,
five pounds per acre; creeping bent,
five pounds; meadow spear-grass, four
pounds; fowl meadow-grass, four
pounds; red fescue, five pounds;
meadow fescue, six pounds; tall fescue,
five pounds; meadow oat-grass, four
pounds; crested dogs tail, six pounds;
timothy, six pounds.
Rice Black-cap Pudding. a
pudding basin and stick raisins or prunes
all over the bottom, and pour into the
center teacupful Of dry rice, this guam
tity being sufficient for basin that will
hold a pint Of water. Tie cloth tightly
over the basin and plunge it into boiling
water. Boil for an hour, when it will
turn out nice shape, with the raisins
or prunes covering the top of the rice,
which form the black cap. 1t can be
eaten with sugar and butter or sirup or
plain pudding sauce, and is an excellent
and tempting dish for children.
There are many ways of preserv-
ing bouquets, some being pretty success
full in keeping the flowers long time in
all their beauty. Here is new method
we have recently met with; perhaps
those of an experimental turn of mind
will give it trial. Sprinkle the bou-
quet lightly with fresh water, and put it
in o vase containing soapsuds. Each
morning take the bouquet out of the
suds and lay it sideways in clean water;
keep it there minute or two, then take
it out and sprinkle the flowers lightly
by the hand with water. Replace it in
the suds, and it will remain as fresh as
when first gathered. Change the suds
every three or four days. This method,
it is said, will keep a bouquet bright
and beautiful for at least a month.
"A good rich ice e-cream may be made
in the following manner: Use one quart
rich milk, three pints rich cream, four
cups white sugar, three eggs, five tea.
spoonfnls vanilla or other seasoning.
Beat the whites and the yelks separately
and very light, add the sugar to the
yelks and beat well. Heat the milk al
most to boiling point and pour over this.
little by little, stirring well all the time !;
add the beaten whites, return to the fire
and boil until about as thick as boiled
custard or for about fifteen minutes.
When quite cold beat in the cream and
the f1avoring; then freeze. A fair arti-
Gle, but of course not nearly so rich in
quality, may be made by emitting the
cream, using instead two and half
quarts of good rich milk, in which case
the whole amount of milk should be
added hot to the eggs and sugar. To
fill six-quart can double the measure