The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-05-26
USEFUL AND SUGGESTIVE.

,o USEFUL AND SUGGESTIVE.
-'ro mako paint dry quickly use
largo proportion Of Japan varnish In
mixing Tor use. NJ. ....... TT.
Boiled cabbage and potato skins arc
highly rclished by laying hons.
Tea Cako.-Two. thirds cup sugar,
butter sixe of walnut, tho yelk Of ono
egg. ono. half teacupful sweet milk. ono.
hall teaspoonful baking powder. ono
CUP siited -four; uso the white for FROST
Ing for the top.
Frying Chickens. MANY persons
prefer chickens fried to any other way.
Dissect, salt and pepper, roll the pieces
In -four and fry In lard. When done
pour OF the lard and put In quarter
OF pound of butter, q teacup Of cream.
little Hour and sonie parsley scaldod
aud chopped iinc for the sauce. .'i'.t
.-Buttermilk Pio.--Boat together q
hoaping eupfnl Of sugar and four eggs;
add half cupful Of buttcr; beat thor
oughly, and add one and q halt pints
Of fresh country buttcr,nilk. Limo the
pie tins with crust; slice an apple thin,
aud lay In each pie; I'LL tho crust with
tho mixture, and bake with no upper
crust.
"A single sowing or planting OF
many vegetables Is not enough; OF those
that remain In proper condition but q
short time there should be succession,
following the earliest sowings ut inter-
vals, that thero may bo continuous
supply Of peas, spinach, radishes, let
tucc, ote. Upon these succession crops
much OF tho utility Of tho garden do
ponds.
-Pruno Pudding. Three cups Of
-four, one cup each of milk, molasses
and chopped suet. One teaspoonful
each Of soda. salt, ground cloves and
cinnamon. One.half pound OF dried
currants we'll washed, and ono.half
pound Of prunes previously soaked for
q few hours. Tic loosely In u Toured
bag, and boil for two hours. Eat with
rich sauce.
There Is no better green fodder for
sheep than oats aud millet mixed, at
tho rate OF three bushels Of oats and q
peck Of millet por acre. II desired
Tor winter feeding, tho crop may be
cut when tho seod Is In tho milk and
cured precisely rs hay, but not exposed
to much sun, and ourod mostly In
cocks or small stacks OF not moro than
three hundred pounds In each.
Lemon Pio.-Lino common sized
pie plato with crust, rubbing 1t rs full
OF Hour rs you can. Take ono largo
lemon. grate of tho yellow part and
squeeze tho juico into the middle OF the
pie; place tho pulp around tho edge,
one egg, beaten with three.fourths OF q
CUP OF white sugar, one-half cup OF cold
water, sprinkle In some Of tho grated
rind, and cover with q crust.
--Cracking nuts, biting thread, eating
hot food, especially bread and pastry
raised with soda, very cold drinks, al
tcrnate contact with cold aud hot sub
stances, highly seasoned food, alcoholic
liquors, tobacco, metal toothpicks, and
want Of cleanliness arc injurious TO
teeth. After eating, the mouth should
DO rinsed with lukewarm wator, and
such pieces OF food rs are not thus
pick. Toothbrushos should bo elastic
and moderately hard. Those with
hairs not too close together are best
hard may DO permanently softsned by
dipping In hot water. Rub up and
down rs well rs across tho teeth. Teeth
should be often examined by compe-
tent dentist. -..
-Mulohing Fruit -Trccs.--A CORE.
spondsnt OF the An,eriodn Cu'ticator
gives remarkable instance of the ben
Gifts Of mulching. He says upon dry
and rocky hillside In the town Of
Shrewsbury stood an orchard. The
trees were old and had not given q good
croptof apples for several years. The
owner. having large quantity of
spoiled hay. drew II from the field and
placed 10 around the trees to tho depth oi
twelve inches, covering the whole
ground occupied by the trees, emitting
every alternate row. This was done In
the month Of July. The next year
every troe where tho mulch was applied
was loaded with largo aud fair apples.
whilc tho trees had made agrcat growth
of wood, and the leaves had beautiful
green and spring-like appearance, while
those without the mulch bore no fruit
ut all. 't..
White Sauce. This Is one of those
things we rarely find perfectly made;
bad, Il Is the va ptas ultra OF badness;
good, 1t Is delicious. Those who have
tried to have II good and failed beg to
try the following method OF making IL;
Take an ounce aud half Of butter and
q scant tablespoonful of flour; mix both
with o spoon into paste; when smooth
add half pint warm milk, q small tea.
spoonful OF salt, and the sixth part OF
one OF white pepper; set 1t on the fire
until 1t boils aud is thick enough to mask
the back Of the spoon transparently;
then add q squeeze OF lemon juice, and
another ounce and half of fresh but.
ter; stir this till quite blended. This
sauce is the foundation for many others,
and, for some purposes tho beaten yelk
of an egg Is introduced when just On
the boil. Capcrs may be added to it.
or chopped mushrooms, or chopped eel
cry, or oysters, according to the use fol
| which it is intended. The object o.
adding the second buttcr is because
boiling takes away the flavor of butter
by stirring half Of 1t in without boiling
you retain it.