Iron County register., 1881-09-29
HOME AND FARM.

Milk Lemonade. - Dissolve six
ounces of loaf-sugar in a pint of boiling
water and mix with it a quarter of pint
OF lemon and the same quantity of sher-
ry; then add three-quarters of pint of
cold milk, stir the whole well together,
and pass through jelly-bag.
1t seems to be generally conceded
that wheat needs mellow surface and
greater or less degree of compactness
underneath. In one of our trial plots
the western part was used for men and
teams to pass to and from the other
parts of the field. The ground there
fore became hard. The surface was
somewhat mellowed by the harrow, and
the seed drilled in. The wheat on this
part of the plot was at least as heavy as
on the eastern portion, which was not
used as thoroughfare.-Erchange.
-Friar's Omelet.-Stew six or seven
good-sized apples as for apple-sauce;
stir in when cooked and still warm, but
ter the size of a pigeons egg and one
cupful of sugar; when cold stir in three.
well-beaten eggs and little lemon,
juice. Now put small piece of butter
into pan, and when hot throw in
cupful of bread-crumbs; stir them over
the fire until they assume a light brown
color. Butter a mold and sprinkle
crumbs on the bottom and sides, fill in
with apple preparation; sprinkle top
with bread-crumbs; bake it for fifteen
Or twenty minutes, and turn it out on a
gsod-sized platter. 1t can be eaten with
or without sweet sauce.
Grape Jam.-When the grapes are
thoroughly ripe, stem them, then weigh
and allow half a pound of sugar to each
pound of fruit. Push the pulp from the
skins and stew it in a porcelain kettle
until it can be easily separated from the
seed by straining through sieve. Put
the strained pulp with the skins and
juice and a little water into the kettle
and cook, closely covered, until the
skins are tender. If you were going to
can them you would add teacup or
more of water for every three pounds OF
fruit and allow only pound of sugar to
the same quantity. To cook the skins
in the sirup toughens them. The sugar
must be put in last, but to facilitate mat
ters in canning, the skins can be cooked
in the water at the same time the pulp is
stewing. In either case add the sugar
when the skins are well softened, stir
until dissolved, let all boil up well, and
esal up Immediately in air-tight jars.
To Preserve Wild Plums.-Take
wild plums when they are quite ripe and
pour boiling water over them to loosen
the skins. Let them stand one hour,
then slip the skins off, and extract the
stones, if you like, or you may leave
them in. Allow three-quarters of
pound of sugar to pound of fruit, and
two-thirds of a teacupful of water. Put
the fruit and the water over the fire, and
let them cook slowly twenty minutes,
when add the sugar gradually, and let
them boil ten minutes longer. A less
quantity of sugar will do, but you will
find them better, and they will keep
longer, by putting the full allowance of
sugar. Ii you take the stones out of the
plums, crack some of them and take the
kernels, after blanching them by pour
ing boiling water over them, and add
them to the syrup.
Industrious housewives, who are
given to oiling and polishing furniture,
will do well to follow this bit of advice
from the Practical Farmer: "Dirty or
oily cloths or rags should not be al
lowed to lie in outbuildings in small
piles. There is great danger of spon-
taneous combustion. If you wish to
known what spontaneous combustion is,
ask your druggist for a bit Of phosphor-
Gus the size of pea. Keep it under
water until you wish to see it burn;
now take it out and place it on piece
of dry board or chip of wood; it will
begin to smoke in any warm place; take
it out in the sun of a warm day and it
takes fire Immediately, and the heat
from it is intense. 1t is dangerous
thing to handle. Oiled cloths from ma
chine shops ta:e fire spontaneously in
similar way. They generate heat in
warm weather when piled up, enough to
set themselves, ,and the building in which
they are, on fire.