The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-12-14
HOME AND FARM.

The most successful breeders of
horses, cattle and swine know from ex7
periance that although they may pos
sess IA best breeding animals, they will
not be successful in producing superior
stock If q continuous growth of the
young animal is not kept up.
Stale Bread Fritters. bread
cut in thin slices and put to soak for sew
eral hours in cold sweet milk. Then fry
In sweet lard, or butter the slices and
Cry them, and eat with sugar, molasses,
or q sweet sauce. To make it more del
icate remove the hard crust before us
ing. .-G -e rrq
"A pudding made after the we'll
known recipe for cornstarch blanc
mango is made delicious and rich by
adding two tablespoonfuls of grated
chocolate to the cornstarch before it is
cooked. Make q thin custard aud pour
over the pudding. This is easily made,
is nourishing and is not indigestible.
Oatmeal Gems-Mix a cup and a
half of oatmeal, half cup of corn-meal
and q cup of -four with two cups of sour
milk; add tablespoonful of shortening,
two of sugar, teaspoonful of salt and
teaspoonful of soda dissolved in a
tablespoonful of boiling water. Heat
the muffin tins and bake in q hot oven.
DIR. Leidz, of Philadelphia, one of
the greatest living authorities on all
subjects relating to parasitic entozoa,
says that with meats properly cooked
there can be no danger of injury from
trichine. But he also says that he is.
uncertain how far sailing and smoking
meats will secure complete exemption
from parasites, although in all cases in
which he has had an opportunity of ex-
amining meats prepared in this way and
containing parasites they were always
dead. Thorough cooking is doubtless 8
certain preventive against injury from
all entozoa of similar nature to the
trichine.
"A delicious pudding, so light as to
be sometimes called "puff pudding" is
made thus: Measure eight tablespoon
fuls of -four, put it in an earthen dish
and warm It in the oven, then stir in one
pint of sweet milk, three well-beaten
eggs, one teaspoonful of salt; beat the
yolks and whites separately. Take six
or seven teacups and butter them well,
and fill about two-thirds full of the mix
ture. Bake in q "quick" oven for
twenty minutes. For the sauce have
one cup of hot water, six tablespoonfuls
of sugar; let this come to a boi, then
add one egg, stir constantly, add a
piece of butter the size of an egg, and
flavor with lemon, vanilla or nutmeg.
II you prefer q sour sauce add table
spoonful of vinegar.
Harness taken from horses back
and thrown in q corner, or hung up
without attention soon decays and be-
comes useless. If it is hung up care
lessly from rain or sweat, the leather
dries into twisted and wrinkled condi-
ion, and forcing it back into its original
form only breaks the leather or strains
the stitching. Then, too, without care
the harness becomes brittle under the
influence of ammoniacal exhalations OF
the stable. The best and only preven-
tive against these evils is to keep the
harness thoroughly. clean and well
charged with oil and grease. A little
glycerine added to the grease applied
win be found a great help in keeping
the harness in 8 soft and pliable condi-
ton.
How to Cock CauliAower.-Unless
carefully cooked, a caulifower Is
q tasteless vegetable, but with proper.
ly prepared sauce it can be made de-
licious addition to every dinner table.
w ASH Lno uOWtE Hcu III StlOnS Shle 1iAu
water. Then tie in a Toured cloth and
boil for forty minutes; putting it into
salted boiling water and keeping it in
the boil all the time. Dish into deep
vegetable dish and pour over it a sauce
made with one-hah pint of sweet milk,
boiled with half u small teacupful OF
water the caulihower was boiled in.
Stir to thin paste with cold water a
small teaspoonful of cornstarch; add 10
the boiling milk and water. Pat in a
piece of butter as large as. an egg and
one teaspoonful of sharp cider vinegar;
stir till the butter melts. Pour over the
caulihower and serve at once. There
are very few palates that will not be
pleased with such a succulent dish; il
there is any left, chop it. up with as
much cold boiled potato and serve very
hot with the sauce mixed in it for break
fast