The Dickinson press., 1883-07-14
FARMERS COLUMN.
For the Cook.

cabbage n u u the heart; fill the
vacancy with stufing made of cooked
chicken or veal chopped very fine and
highly seasoned, and rolled into balls
with yolk of eggs. Tie the cabbage firm
ly together and boil in a covered kettle
lor two hours.
CHICKEN CHEEsE.-Mother's recipe for
tough chickens was to boil in water
enough to keep from burning till quite
tender. Take them out when done re-
move the bones, mince the meat fine,
and season with salt, pepper and butter;
then return to the water and cook till
the liquor is absorbed. Pour into a dish
or mold. and put a plate over it, press
ing down with a weight. Set in a cool
place, and when firm it will be relished
for breakfast, dinner or tea.
LEMON PIE.-To every lemon used, II
generally take two,l take two cups of
sugar, two cups of boiling water, butter
the size ola walnut, and one cup of
crushed cracker. mix thus: Crate the
yellow rind all off into the bowl, then
put in the sugar, butter, yolk of an egg,
and while you rub this to a cream put
the lemons into the oven and let them
harden until you have creamed the con
tents of the bowl, then squeeze the lem
ons into the cup, taking out all the seed,
1.-THE lemons will make q cup two-thirds
full Of juice,O pour it into the bowl with
the sugar, etc, then Measure your boil
ing water, two cups for every lemon,
after which put in the crushed cracker,
bake in an under crust, and finish with
the whites of the eggs beaten to a stit
froth with a little sugar, say three tea
spoonfuls, and If they are not 1.-TWO sto-
nv PIES" they are not like mine. Two
large lemons or three small e make
seven pies.
A delicious tomato soup is made by
frying some bits of beef and ham in
a saucepan with a lump of butter and a
small onion sliced. Take a quart can Of
tomatoes, or a dozen fresh ones (medl-
um or mal l.sized), add a coffee cup Of
stock and then put the meat in with it
This may be strained or not; of course,
it is better taste to strain it; if the soup
seems too thin after it is strained, put it
back on the stove, add a tablespoonful
of flour rubbed smooth in cold water,
and let the soup simmer gently for half
an hour. In making any kind of soup it
is much better to let it simmer gently
than to boil Notwithstanding is gained,
not even time, by the latter process, as
anything will cook Just as quickly with
out it. 1t is the degree of heat to which
the soup is subjected which cooks it,and
flavor suffers by rapid evaporation
Peas In the Fall.
The way to raise the inest quality OF
peas is, after the first sowing, to plant
them deep and mulch them, so that the
SOIL they root in isalways cooland moist.
In the careless manner in which peas
are frequently cultivated they have very
little flavor and delicacy. 1t is 81 with
raising what is called the snap short
beans. They are seldom planted deep
enough, and as consequence have no
more flavor than q piece of india rubber
and about as tough; but the beans plan
ted in September, and In due time fol
sale in our markets, are really delicious
in flavor and fairly melt in the mouth.
This is the result of cool soil. But were
these beans planted three and -four
inches deep, as we have more than once
suggested, throughout the season, and
mulched in the hottest portion Of it, we
could have, as with the peas, these veg
etables at all times up to November in
perfection.
kindness Counts in HOrsc-Training.
The great secret in training horses is
to make haste slowly, and at all times
to use persuasion and firmness in pre-
ference to compulsion or force. Moth
ing can be more absurd than the idea l
find generally obtaining in regard TO
this, that to make a horse understand
anything it must be beaten into him.
The thing to do in training a horse is to
go about it naturally, to reason with him
always deliberately and kindly, and
make him understand that you are his
friend. ! never have found that coax
ing and invaribly kind treatment spoiled
a horse. On the other hand, the same
as with man, o II of the best horses
the difficult performances Of my own
horses, it is impossible for me to
force the animals to do
anything by whipping, and / never re.
sort to it. My rule always is to combine
kindness with tirmness and to
teach them slowly, and, doing this lex
p~erience but little trouble. If a horse is
very nervous and easily subjectt to alarm
the best method is always to treat him
gently and with consideration. Find
out the reasons or objects which affect
or frighten MIN and make him inm edi'
ateIy familiar with them. Show him
Shat none of them will hurt him. Among
the first lessons which q colt learns
from it's dam is that of fear of certain
objects, and the effect is always lasting.
In training horses it is necessary as far
as possible TO uproot this inherited fear,
and to make it plain to them that you
intend to befriend them. AS all the
through fear, so the majority might cas-
lily be prevented if only the simples!
natural precaution were taken.-Prot
George Bartholomew. =
What To Teach Girls.
The woman who is to be happy and
useful as the maker and mistress of s
home must know the art of home max
ing and home ruling. Yet how very
small a place is given to the teaching o
hese arts in our schemes of education
! Gor girls! We should call that man a foo
4 who hoped to see his son successful as {
merchant or banker but neglected tx
have him instructed in the principles o
arithmetic and bookkeeping. Butthou
Bandso Of girls are married every year
who do not know how to make a loaf o
bread; or to set a table, or to iron a nap
kin, or to make a bed becomingly. It il
expected that servants shall do these
things? So the young man who is to be
made into a merchant or banker will
have his book keepers to write gu his
accounts and make bis arithmetical cal.
culatieons for him, but he must under.
stand these processes for himself. or he
will he at the mercy of nls