The Red Cloud chief., 1882-01-05
HONE, FARM AND GARDEN.

1t has been pretty clearly estab-
tished that il paws thirty per
more on the investment to have steers
ready for market at two years old than
it does at three years.
Simple DesserE-Put eight crack
ers into a deep dish aud pour on
enough boiling water TO cover Let
them stand till soaked. and then crate
over them nutmeg and white sugar.
with sweet cream enough 10 make n
nice sauce.
Oyster Pie.--Line a deep dish with
puff paste. dredgc the crust with ilouc.
pour in the oysters. season well with
bits of butter, salt and pepper, and
sprinkle -four over; pour on some OF
the oyster liquor and cover with a crust
having an opening Il the center Z" a
low the steam to escape. One pint OF
oysters viii make this pic.
Apple bu.teris mad By boiling sliced
apples, first pared and cored, in sweet
cider. The cideris boiled down tC about
one half its bulk before the apples are
stewcd in il. The butter is packed 10
kegs, jars, or bottles. and will keep 4
long time. a large quantity is made
for use on sea-going vessels. Any kind
of fiavoring spice may be used, but no
sugar is required.
Snow Cake. -Four cupfuls Of fine
white sugar. and a heaping cupful OF
butter. beaten together till fine and
smooth. While beating. add gradually
two-thirds Of a cupful o. milk, and then
add the whites of twelve eggs beaten to
a good foam. SIT three cupfuls oil
-four, a cup two-thirds full of corn
starch, and two ~teaspooniuls of baking
powder together, aud stir in gradually.
Mustard Pickle. One ounce each
of cloves. allspicc. black pepper and
tumeric, one pound mustard, II gal
Ion vinegar. of which reserve quart
to mix with the mustasd. Put the spice
in a thin cloth and boil in the vinegar,
then take out the spice and STR the
turmeric and mustard smoothly into the
boiling vinegar. Pour this on the
pickles. Bottle and cork tightly.
An instructive experiment is that
reported of a farmer who plowed in Il
quantity of cornstalks on an acre of
land. and burned an equal quantity on
another acre. Both acres being plant
tu Will GULL, lDC bui litfl oiIN EaNO IL
best start, but the acre of the plowed-
in stalks eventually caught up, ran
past, and completed the best crop. Re-
suits would vary with light or heavy
soils. but would doubtless show m1st
profit on the same side in all.
Pop Overs.-Make a batter with
two cups of sifted -four, two eggs, two
cups of milk and 4 little salt. Beat the
e"gs to a foam and the batter like sixty;
don't use any baking powder or any
thing else to make t light; the beating
is To do that. Have the muffin tins
well buttered and piping hot, put
in the batter as quickly IL pos lblc
and bake in 4 very hot oven. They
will puff mp most astonishingly and be
as light rs a feather if they are well
made and baked.
- Fried Steak and Onions-Me!t a
lump Of butter in a frying pan; cover the
bottom of the pan with onions sliced
very thin; then lay the steak over them;
when the onions are fried until they
are tender, put the beef on the bottom
OF the pan and cover it with the onions;
add butter or lard a You need it. Liver
cooked in this way Is nice also. When
il is done lay it on a platter and heap
the onion on the meat. A very little
gravy made in the pan in which you
have cooked the meat and onions is an
addition. but make only a little and turn
over the meat, seasoning it well with
salt and pepper.
Potato Soup.-Take a slice of half
fat picked peck four inches square.
and without freshening fry it crisp in
the kettle in which the soup is To he
made. If one dislikes pork, three
tablespoonful of slightly Drowned but
ter will answer the same purpose.
Then add three pints of boiling water
anu one and a hall pinJs of sliced potato
and half a dozen sliced onions. Boil
thirty minutes; season with salt and
pepper 10 suit the taste, and add some
pieces of toast or some bread and crack
er crumbs. Ii one desires the soup
clear it can be strained and the veg
etables removed, although | think it no
Improvement.
Soiled under-garments or the wash
clothes should not be put into a closet.
ventilated or not ventilated. They
should be placed in a large bay made
ioi luc pui PoSc, VI aiooiilt D'ishct, anu
then put into a well aired room at some
distance from the family. Having thus
Excluded one of the fertile sources of
hd Odors in closets, the next po;nt is
II see that the closets are properly
INITIATED. 1t matters not how clean
tie clothing In the closet may be; il
tere is no ventilation that clothing
vii not be what it should be. ANY gar
nents after being worn for awhile will
aSorb more or less of the exhalations
which arise from the body, and thus
Gntain an amount of foreign-it may be
hrtful matter, which free circulation
opure air can soon remove.