The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-01-11
HOME AND FARM.

Apple Grunt.-Pare and quarter
enough apples TO fill pie plate, take
two cups of sour cream, one teaspoon of
soda, one egg, a little salt, flour enough
to stir pretty stiff, spread the dough
over the apples. put little water in the
plate, bake three quarters of an hour.
Serve with sweetened cream.
lin an interesting discussion on or
namentation and roadside planting, it
was urged that trees be set in groups
along the street and not in the straight,
regular ines-not only for aesthetic
reasons but also as affording better op-
portunity 10 secure against shading the
roads.
-Merino sheep will yield from ten to
twenty pounds of wool per head, and the
Cotswold even more, while scrub sheep
give only from three to six pounds. The
fine sheep eat no more than the scrub
and produce much more flesh, to say
nothing of the superior quality of both
wool and flesh. Therefore keep only
good sheep.
Cottage Pie.-Mince any kind of
cold meat together (beef, mutton, veal,
pork, or lamb), put it about an inch and
half deep in q pie-dish, and cover it
with gravy; do not spare salt and pep
per; cover it over with mashed potatoes,
smooth at the top, and cut it across in
diamonds with q knife; bake till it is
crisp and brown at the top. A little
Worcester sauce may be considered an
improvement II onions are not objected
to.
Secretary Chamberlain forcibly
says, in the Ohio Farmer, that poor soil
cannot be brought up to fertility in a
season simply by an immense amount
of manure, any more than lean horse
can be fattened In q week by an i'm
mense amount of feed. The soil needs
time to assimilate the manure and i'm
prove in texture. 1t takes time to s'fat
It up" Just as it does TO fatten lean
horse. And time requires patience on
the part Of the farmer.
-Beefsteak Stewed.-Take piece of
rump steak an inch thick, fry it in but
ter on both sides, add enough hot stock
just to cover the steak, afaggot of sweet
herbs, pepper and salt to taste, two car
rots sliced, and q dozen very small on
ions. Cover the saucepan and let the
contents simmer very gently for about
two hours. Mix piece of butter and
some -four in q saucepan on the fire,
add the best part of the liquor in which
the steak has been stewing, put in a lit
tie Worcester sauce and mushroom
ketchup. Lay the steak on a dish, the
carrots and onions round it, and pour
the sauce over.
One thousand shingles, laid foul
inches to the weather, will cover 10C
square feet of surface, and five pound:
of shingle nails will fasten them on
One-fifth more siding and flooring |:
needed than the number of square feet
of surface to be covered, because of the
lap in the siding and matching of the
floor. One thousand laths will cover
seventy yards of surface, and clever
pounds Of lath nails will nail them on
Eight bushels of good lime, sixteen
bushels of sand and one bushel of hail
will make enough good mortar to plaster
100 square yards. A cord of stone, three
bushels of lime and cubic yard of sand
will lay no cubic feet of wall. Five
courses of brick will lay one foot In
height on a chimney; six bricks in q
course will make fiue four inches wide
and twelve inches long; and eight
bricks in a course will make a fiue eigh
inches wide and sixteen inches long.
Fried cakes, when properly made
need not be looked down upon by people
who disapprove of lard. Take one cup
of sugar, one cup of sweet milk, one
teaspoonful of soda or saleratts, two
teaspoonfnls of cream of tartar, two
eggs, three tablespoonfuls of lard flavor
with cinnamon or nutmeg; half-tea
spoonful of ginger may be added i
desired. Beat the sugar and lard to
gether till light. then add the well-beater
eggs; mix the dough as soft as you can
and then roll it out nicely; put in &
little -four at q time till the dough i.
stiff enough. Have the lard in which
the cakes are to be fried very hot Iti,
taken for granted that the lard is a.
clear and sweet as you can get. Befor,
putting any of the cakes into it take ,
bit of the dough and drop in to test it
heat; if it rises to the top instantly tn,
lard is hot enough. Then put in . few
cakes at q time; watch them closely
and turn them over without piercing th,
cake with the fork or whatever you US,
to turn them with. +--