The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1882-02-08
HOME AND FARM.

-On-cloth should not be washed with
soap, but with lukewarm water and q
soft cloth, then wiped with cloth wrung
from milk.
-Corn-starch puffs.-One-half cup of
butter, one cup sugar, four eggs, one
cup of corn starch; take out two table
spoonfuls of the starch and replace with
-four, same amount; two teaspoonfuls of
baking powder.
Potato Noodles.-Grate one dozen
of boiled potatoes, add two eggs, little
salt, half cupful of milk, enough flour
to knead stiff, then cut in small pieces,
and roll long and round, one inch
thick; fry in plenty of lard to nice
brown.
"A correspondent of the Cleveland
Herald gives the following remedy for
chilblains: Into the coolest water you
can get put your feet, from three to five
minutes; follow with a brisk and thor
ough rubbing with q coarse towel. This
treatment faithfully carried out q suf-
ficient length of time is q certain cure.
We have seen it tested.
Ham Cakes.-A capital way of dis
posing of the remains of q ham, and
making an excellent dish for breakfast.
is: Take one and a half pounds of ham,
fat and lean together; put it into NOR
tar and pound it, or pass it through
sausage-machine. Soak large slice of
bread in a hah-pint of milk, and beat it
and the ham well together. Add an egg,
beaten up. Put the whole into mold,
and bake a rich brown.
Colts should be broken to harness
at three years old, and used in light
work for two years, when they will be-
O. 4. III re
they are used for hard service before
their joints become settled, or surround
ed by full-grown texture of muscle and
sinews to support them, they are liable
to become strained, causing spavins, or
bony enlargements, that will destroy
their future usefulness.
Chocolate Cake.-Take three cup
fuls of finely sifted -four, one cupful of
milk, two cupfuls of white sugar, half q
cupful of butter, three eggs, one small
teaspoonful of soda dissolved in little
boiling water, and two small teaspoon
fuls of cream-tartar sifted into the flour.
Four ounces of chocolate, grated and
stirred into the cake, with a teaspooDful
of extract of vanilla Just before it Is
baked, in two cake tins, viii make It very
delicious.
Good luck in farming is the result
Of skill, good sense and economy, COM
bined with care and industry. 1t fol-
lows prudent saving of time and q vigil
liant application of labor directed BY
wisdom. Good luck loves to dwell
about good gates, efficient fences, and
comfortable out-buildings, and it smiles
benefcently on farmers who have the
best breeds of cattle, hogs and poultry
Good luck is always about where soils
are rich, and kept so by an intelligent
rotation of crops and careful uses of the
natural manures.
"A delicate pudding is made of three
tablespoonfuls of cornstarch dissolved in
little cold water. Have one pint of
water boiling on the stove; in this stir
the cornstarch and the wellbeaten
whites of three eggs; let it boil up once;
pour it into an earthen pudding dish
which will hold three pints; steam the
pudding for ten minutes. For the sauce
use the yelk of the three eggs, one cup
of sweet milk and small piece of but
ter; boil for a few minutes; when Good
| flavor it with lemon or vanilla. The
| pudding also is to be eaten cold.