Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1884-07-31
FARM AND HOUSEHOLD.
Hints That WIN be Found Useful by the
Farmer and his Family

Hints That VIII be Found Useful by the
Farmer and his Family.
Ladies who do not have much time
for fancy work need not lack for tides
when such elegant towels are to be pur-
chased at so little expense. For the back
of sofa choose one with embroidered
and fringed ends. This towel should be
long enough so that you can tie it In a
knot; arrange this so it viii be smooth
on the top. The ends must be draped
gracefully.
The objection is sometimes made that
made-over stockings hurt the tender
feet of children, but if they are made as
they should be there is no danger of this.
The EDGES should be darned together
smoothly and not seWed in q seam. To
see just how to do this observe how the
stockings are joined at the back
A delicious pudding made of grated
apples is especially enjoyed if the apples
are tart and of good flavor Crate the
apples after peeling them, weigh them
after grating and put with them an equal
quantity of white sugar. To about ten
ounces of apples and sugar allow four
well-beaten eggs, the rind of one lemon
and the Juice of two. Line a shallow
pudding dish with rich paste, put in the
apples, etc. and bake for half an b Jur in
a hot oven. A sauce of cream adds a
touch of unequalled goodness, but it is
very nice without.
CHICKEN PoTPIE.-Cut the chicken. as
for fricassee. Chop a quarter of a
pound of fat, salt pork, and with it cover
the bottom of wide mOuthed, rather
shallow pot; next lay in the pieces of
obi Job Ii
and Just cover with cold water. Over
this lay thick biscuit crust, pretty short.
Stew one hour and a half; then brown
by holding red-hot shovel close to the
crust, or, if you have a stove-coVer that
its the pot, heat this very hot and fit 1t
on, leaving it five minutes or so, the pot
being drawn to the side of the stove.
where it will be hot without boiling.
Now lift the crust out with a fork and
cake turner, and cover to keep warm.
Take out the chicken and set over boil
ing water. Add a little boiling water to
the gravy, thicken with a tablespoonful
of Drowned -four, season with pepper,
salt and parsley, and boil one minute.
Then put in squares or strips of pie crust,
cook ten minutes, arrange the chicken
on fat dish, lay the dumplings on it,
pour the gravy over them, and cover
with crust.
LAMB OUTLETS A LA CoNDE Gut and
trim a dish of outlets from a neck of
lamb, lard them thickly with small strips
of truff1es, anchovies and gherkins, and
surround each with a seasoning made
with fine bread crumbs, mushrooms, a
few anehovies, a small quantity of shall
OTIS, some capers, the yelks and white of
two hard boiled eggs; all chopped very
g. 4 IL 81
small piece of butter till of proper con-
sistency; add pepper and salt to taste.
Keep the seasoning in its place on each
outlet with a small piece of the trans
parent skin that covers the fat in the
inside of the lamb, and fix the outlet to
small spit, covering them with oiled or
buttered paper. Cook them in front of
clear fire; when done dust them over
with Drowned bread Crumbs and dish
them up very hot, with a good glazed
gravy made from veal. Garnish with
slices of lemon.
A correspondent Of the Country Gen
Uen10q2 remarks: "Heifers that breed
young generally make the best COWS at
maturity. If heifer has a small bag
when she calves, it will increase with
age, and when she is at middle age she
is altogether better than one that is a
cow before she breeds. One three years
old before she breeds may do well the
first season, but never does well again.
The young heifer will begin small and
do best at maturity. These conclusions
are arrived at after more than fifty years
practical experience. have known a
heifer to drop a healthy calf three days
before she was twelve months old, and
she had no unusual trouble, and was as
well and healthy as any cow. I am the
owner of COW that dropped her first
calf at seventeen months old, and was
always small of her age. She has always
done well, and never needed the aid of
a veterinary surgeon"
A well-made wheel will endure con-
slant wear from tensto twenty five years,
if care is taken to use the right kind and
proper amount of grease; but if this mat
ter is not attended to it will be used up
in five or six years. Lard should never
be used on wagon, for it will penetrate
the hub and work its way out around the
lemons of the spoke and spoil the wheel.
TalloW is the best lubricatOr for wooden
axle-trees and castor oil for iron hubs,
but many of the present axle greases are
also excellent and have the merit of be-
ing cheaper and more convenient to
handle. Just grease enough should be
applied to the spindle of wagon to give
it slight coating. This is better than
more, for the surplus put on will work
out at the ends and be forced by the
shoulder bonds and nut washer into the
hub around the outside of the boxes. To
oil an iron axletree first wipe the spindle
clean with piece of cloth wet with spir-
its of turpentine, and then apply a few
drops of castor oil near the shoulder and
end. One teaspoonful is sufficient for
the GREEN'S Fruit Groa0er.
A pretty decoration for the wall is
made of peacock feathers. Cut a piece
of pasteboard in fan shape, cover with
silk or velvet, and decorate, if you please;
! then place the feathers around it close
enough together so that there will be no
spaces, and yet not so close as to conceal
any part of the feather, particularly that
part of it where, as little boy said, 'GOd
put his finger" Sew the feathers to the