Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1884-05-01

practical farmer who intends toplant DO
tatoes in hills 33x33 feet, and win Guilt
vate both ways. Chemical manures
will be used. The cultivator will be
kept going as long as the tops will per
NIT. This contrary to the common idea
that it Injuries potatoes to cultivate them
late, but we know several experiences
that have exploded this theory Very
little hand-hoeing will be done.
Formers ADVOCATE: An experiment
made by DR.. Lawes, of England, showed
that an acre of rich pasture in Leicester
shire produced 500 pounds of increase in
the weight of fattening oxen in six
months grazing. It required $500
pounds of clover hay, 1000 pounds of
SWedes to produce the same increase.
This fodder was considered equal in val
ue to three and one-half tons of English
hay. Neither soil nor climate in this
country are favorable for the mainte-
nance of such pastures here.
RHUBARB PIE.-Select rhubarb that is
young and tender; wash well and trim
off the fragments of leaves, taking care
that no worms are left imbedded in the
stalks. Peel these, split each once or
twice, making the slices very thin, and
cut into inch lengths. Prepare stiff
| cream paste, roll it in thin sheet, and
lay the under crust; sprinkle in a little
flour and half a cup of sugar over the
bottom of the pan; then put in the rhu-
barb, carefully placed, and at least six
slices in depth; cover with the other half
cup of sugar. Now roll a thin top crust,
| cover the pie and pinch the edges firmly
together; finish neatly, prick well with
a fork and cut good crOss-slit in the
middle. Bake in quick oven twenty
five to thirty minutes, or till the crusts
are evenly Drowned, top and bottom.
Serve cold. Rhubarb pie, well made, is
very delicate IN flavor; inditterently
done, it is one of the poorest.
Corn CAKE.-Two cups corn meal, one
cup flour, Graham or white; one and one
half cup sweet milk, One-half cup sweet
cream, one teaspOOnful soda dissolved IN
boiling water; two teaspoonfuls cream
tartar. Time, twenty to thirty minutes
Mix together the meal, flour, cream,
milk and soda, and beat well. See that
| the oven is hot, then add the cream OF
tartar and beat very thoroughly. Dip
| immediately into gem pans, and bake
twenty minutes. The batter should be
about as stiff as will drop from spoon,
but rather too soft to mold with the
hands; if it is too thin add little meal,
| if too thick add more milk. The cOars-
er the cornmeal, the more milk will be
required. If new milk is used for mix
ing no cream mill be needed.
A correspondent writes to the Gar
de1er'S Monthly: Water cress is grown
by us Montrealers without the aid of
spring water or running stream. We
simply plant it in the form of cuttings
on well drained bench Of sweet soil,
in the fall, in a house where the heat is
about forty-fve degrees all winter. Wa
ter freely, and we have cress all Winter,
and all Summer, if required, by shading.
Some of our Montreal hotels must have
the water crosses on their tables all the
year round; and, as it is not found grow
ing wild in this vicinity, it is always a
luxury. Parsley and mint we also grow
in large quantities on the same plan.
ROYAL SAUCE FOR FowLs.-Take the
breast meat of a cold roast fowl, without
the skin; put it in a mortar with slice
of Vienna bread, first soaking the bread
in milk and squeezing it till quite dry.
Pound these to a paste, and then add
sufficient white stock to make it smooth
and about as thick as custard, seasoning
it with little salt and pepper. Place
the sauce over gentle fire and let it
simmer for twenty minutes to half an
hour. Then set it one side, and while
cooling beat up the yelks of two eggs
with half cupful of cream, and stir the
mixture into the sauce. Put it again
over the fire to heat, stirring constantly
but do not let it boil after adding the
eggs and cream. Those who like the
1avoring can add to this sauce half
dozen almonds reduced to paste.-Ihe
Caterer.
NAsTURTIUI SAUCE FOR BOILED MUTTON.
Cut up into small pieces two table
spoonfI1ls of picked nasturtiums. Then
melt in a stew pan an ounce of good but
ter, dredging in very gradually little
flour (less than an ounce will be suti-
cient); work this with wooden spoon
until it is very smooth, and then add
about half a pint of boiling gravy, beat
ing it well until the Jumps are all dis
solved. Then season with two teaspoon
fuls of nasturtium vinegar, and pinch
of cayenne and salt; put in the minced
nasturtiums, and when the sauce has
boiled up again it is ready to serve.-Ihe
Caterer.
OLIVE SAUCE FOR GAME, ETC.-Peel off
the meat from four ounces of large olives (;
put it into boiling water for few min
| uCGS, C10u UTdIu anu sOdh III COAu WaCC1
to extract the salt taste. Then drain
again and simmer gently in a stewpan
with three gills of good brown gravy.
The sauce should be served hot, with a
dish Of cut lemons for those who prefer
the addition of the juice.-Tke Caterer.
PoIvRADE SAUCE.-Take two ounces of
butter, two onions, one shallot, carrot,
turnip cut into small pieces, two cloves,
bay leaf and a sprig of thyme; put
these in a stewpan over gentle fire and
fry them for ten minutes, or until they.
begin to brown, stirring them constantly.
Then dredge over them a little flour,
adding little salt and pepper, a glass of
cIaret and one of water, and half a glass
of vinegar. Place the sauce where it
will boil gently for half an hour. Then,
after Swimming and straining, it is ready