Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1884-12-06
FARM AND HOUSEHOLD.

Hints that win be found Useful to Farmers
A LEAF ALBUM.-A leaf album Is
among the newest fancies. To make
one only requires the exercise of a little
care and patience. First get a slab of
plate glass and spread upon it a daub of
printers ink, then get a small roller
such as printers use, and roll il over the
INK till the glass is equally covered; then
lay the leaf-Clean and freshly gathered
on the linked glass, and carefully draw
the roller over it. Next lift the leaf by
the stalk-using considerable tenderness
because Of the tragIlity OF the subject
and place it between a folded sheet of
paper, press and rub gently all over it,
being careful not to let it alter its posi-
ton. Then take the leaf out, and you
have a beautifully clean impression of
both the front and the back. The same
effect might be got, to a certain extent,
with lampblack, oil color or any thing of
that kind, but when it is done with
printing ink it is not only far more clear
aud distinct but permanent. q bit of
common plate glass, or a bit Of marble,
or even china palette, viii suffice to
put the ink upOn-anything in fact, so
long as it presents q smooth surface and
IS nOn-metallic and nOn-absOrbent.
MUTTON BARLEY SoUP-Take three
pints Of liquor left from boiling d leg Of
mutton, or take atterWard The bone and
unused bits boil them in sufficient water
to make three pints when done. Put away
TO cool. The next day carefully remove
all tat from the top; add to the stock a
hall cup Of pearl barley and boil gently
for an hOnr. If Obtainable, boil with 1t
TWO or three stems of celery, cut into
small pieces. just before serving put it
into one pint of sWt ct cream. II cream
is not ObtainRble add one pint Of sweet
milk, and rub together one tablespoonful
of butter and one tablespoonful Of -four
until smooth, and stir carefully into the
boiling soup, stirring until it thickens. A
tablespoonful Of finely pulverized dried
celery leaves may be used instead Of the
fresh celery, but must not be added until
just before serving, or a tablespoonful of
fresh celery leaves finely cut. Season
with salt and adash Ofred pepper. Celery
salt may be used also.
SMoKED BEEF AND EGGs.-BoiI six eggs
hard; twelve minutes Will be long enough
10 cook them if the water is boiling
when they are put in, and there is a sUf-
ncient quantity of it. Chop them fine
and sprinkle Them with pepper Soak
thre quarters OF a pound Ofshaved smOk-
ed beef ten minutes in cold water; take
it out and pull Il into shreds, or cut it uD
fine and pour boiling water upon it. Let
it stand ten minutes. during that time
make a gravy by putting tablespoonful
of butter and half q ta0lesp ont IL of
-four upon a trying pan and letting them
cook together till they are smoothly
blended, after which add some water
from the beef, then put in the eggs and
beef Let them get well heated through,
and serve hot. II more gravy is needed
use the remainder of the water in which
the beef was soaked, enriching it with
butter.
PICCAEIT II To make picalilli, take
one bushel of green tomatoes; half a peck
Of green peppers, twelve onions and chop
hne Add one teacup Of grated horse
Tadish, one teacup of ground mustard
seed, half an Ounce Of whole cloves,
half an ounce Of ground cinnamon, cab
bage and celery aided 20 SUIT Sprinkle
the chopped articles with salt; let stand
over night. Then DRAIN add vinegar
enough TO mOisten and soak until ten
der; drain again, add the spices, pack In
4rs and cover with boiling vinegar. To
pickle cabbage Slice dne, pack in jars.
pour owe boiling, spiced vinegar; allow