Nebraska advertiser., 1881-01-13

the como. winch Is sure l1OlCaLlOu OF
health. The comb of q diseased fowl
always loses colcr in proportian as the
disease approaches its worst stages, in
some instances turning black. We
would advise those who suspect disease
among their fowls to give the matter of
the color OF the comb q close study. As
an index il Is to the fowl keeper what
the pulse of the human system is to the
physician.
Cream Cake.
One cup sugar, two eggs, four table
spOonfulS boiling water, one scant
rounding teaspoOnful baking powder,
one cup and a half of sifted flour.
Beat sugar and eggs together, mix bak-
ing powder with the flour, and stir
slowly in. putting the boiling water in
last a spoonful at a time. Bake in two
or three tins. The cream for same Is
one-half pint milk, one-haf teacup
sugar. small piece of butter, one heap
inc tablespoonful of corn starch, one
egg or none. Cook thoroughly. If egg
is used stir in just before taking from
the fire When nearly cold flavor with
vanilla or lemon to taste, and put be-
tween the LAYERS.
To Clean Black Lace
PhLa- Ledger.
Black lace viii be so much used this
season on the heavy falls on directoire
mantles. as well as the flowing trim
ming down the front of handsome black
silk dresses. that ladies, who have rolls
Of old lace put by, may want TO make
it fresh again by a simple process. Make
some green tea, and, while it is boiling
hot, hold the lace over It so that it is
completely steamed, pulling it well out
with the hand during the process, and
at once iron 1t between paper Pale
blue stockings which have faded can
have the color restored by dip
ping into hot water in which COM
mon bluing has been poured and some
humps of alum are dissolved. Old
white stockings can be colored in this
wav and do a good deal of service.
Fried Cakes.
Fried cakes, when properly made,
need not be looked down upon by peO-
pie who disapprove of lard. Take one
cup OF sugar, one cup Of sweet milk, one
teaspoonful of soda or saleratus, two
teasDOOnfuls of cream of tartar, two
eggs, three tablespOonfuls of lard; flavor
with cinnamon or nutmeg; a half tea-
spoonful of ginger may be added, if de-
sired. Beat the sugar and lard until
light. then add the well beaten eggs,
mix the dough as soft as you can, and
then roll il out nicely; put in little
-four at a time till the dough is stiff
enough. Have the lard in which the
cakes are to be fried very hot 1t is
taken for granted that the lard is as
clear and sweet as you can get Before
putting anv of the cakes into it, take
bit of dough and drop it in to test its
heat: if it rises TO the top instantly, the
lard Is hot enough. Then put in few
Of the cakes at time; watch them
closely. and turn them over without
piercing the cake with the fork or what
ever you use to turn them with
Light Brahmas.
Light Brahmas stand pre-eminently
at the head of the Asiatics-being more
widely disseminated, and more popular
than anv other known breed of fowls.
Both in England and America are they
abundant. and vet irst-class meritorlous
show birds are so difficult 10 procure
that enormous prices are realized for
them. Light Brahmas are high in eco
nomical merits, being noted for their
large size as well as great beauty of
plumage-slow in their motions quiet
IN disposition-large and deep in body
good egg producers, especially IN
VInter, when most needed. As already
stated, they are of lazy disposition;
this has its advantages as well as disad-
Fantages. In the firstplaee they can be
easily confined, while on the other hand
they are not nearly as good foragers as
the Leghorns. The American Light
brahma is a heavier bodied and coarser