Huntsville gazette., 1881-09-03
HOME AND FARM.

Black teeth in pigs do not cause
disease, but are symptoms OF disease.
This distinction is very important.
Common earthen plant jars are very
pretty when bronzed with bronze pow
| der mixed with varnish. They are not
serviceable for outdoor plants, but to
set on brackets in the house.
..-Pop-corn. Pudding. Three pints of
milk, two eggs, three pints of popped
corn (each kernel must be white, and
not in the least scorched), half tea
| spoonful of salt. Bake half an hour.
Served with sweetened cream.
Baked Hominy Grits.-One quart
milk, one cupful hominy, two eggs and
a little salt; salt the milk and boil, then
stir in hominy and boil for twenty min
utes; set aside and fully cool, beat eggs
to stiff froth, and then bake them well
and hard into the hominy. Bake half
an hour.
q -Spiced Grapes. Get ready five
| pounds of fruit, four pounds of sugar,
two tablespoonfuls each of cinnamon
and mace, and one pint of the best vim
egar. Boil the sugar, spice and vine
gar together about one hour, or until
thick. Heat the grapes and rub through
a colander. Add the syrup to the fruit,
and let it boil up once.
Fallen apples should be gathered
up and fed to pigs, horses, or cows, for
which they are good in moderation. All
these apples contain larvae of the codling
moth, which soon after they fall to the
ground with the apple leave it and ma
tIlre in q short time into moth, and
these lay eggs upon the remaining ap-
piles, which become infested with the
worm. The destruction of the early fall
len apples will save the remainder left
upon the tree.
One way to serve pork and beans
which is relished by some of those per-
sons who have constitutional aversion
to pork is this: after preparing the beans
in the usual way for baking (this is
soaking over night and parboiling in
two waters next day., cut the small
piece of pork you allow to season the
beans in thin slices, and lay them over
the beans; they will be sufficiently fla
vored, but win not be greasy, the pork
will bake to crisp, and will not taste
as well as it does when it is baked in
square piece down deep in the bean
dish.
Fruit Glace. Boil together for half
an hour one cupfnl of granulated sugar,
one of water, and the juice of lemon.
Dip the point of a skewer in the syrup
after it has been boiling the given time,
and then in water. If the thread formed
breaks off brittle the syrup is done.
HayYo o,o ', RIOS ,,oroJ d;r;dod ;,+o o;rbtbc
and wiped free of moisture. Pour part
of the hot syrup into small cup, which
keep in boiling water. Take the pieces
of orange on the point of a large needle
or skewer and dip them in the syrup.
Place them on a dish that has been
slightly buttered. Grapes, cherries,
walnuts, etc., can 'be prepared in the
same way. Care must be taken not to
stir the syrup, as that spoils it.
The editor of the Journal of COM
merce says the following recipe for to-
mato catsup has been in use in his fam
lily for fifty years. 1t is certainly old
enough to be good: Take a bushel of
tomatoes, cut them in small pieces, boil
until soft, then rub them through a wire
sieve, add two quarts Of the best cider
vinegar, one pint of salt, one-quarter
pound of whole cloves, one-quarter
pound of allspice, one tablespoonful of
black pepper, one good-sized pod of red
pepper (whole), and five heads of gar
lie. Mix together and boil until re-
duced to one-half the quantity. When
cold strain through a colander, and bot
tie, sealing the corks. 1t will keep two
or three years as fresh as when first
made.