Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1884-11-08
FARM AND HOUSEHOLD.



Iftbe paper which is put over Jelly
and lam is wet with the white of an egg
it will, when dry, be tight and firm, and
keen the fruit from mOldIng with much
more certainty than # it is dipped in
alcohol or brandy. The paper which is
laid next to the fruit is meant, not that
which is tied or pasted over the glass.
PEACH CAKEs.-Peach short cake is az
GOOD as stTa n berry, eff you only think
So" as the dry goods salesman said when
he offered blue cashmere TO the woman
who asked for green; and sliced peaches
between layers Of cake are very nice,
especially if eaten with whipped cream.
PEACH JAsr.-Take the desired guam
titv of fully ripe peaches. Pare them,
take out the stones and cut them into
quarters. Put the quartered fruit into
an enameled preserving pan and set
it over the fire, stirring the contents
continually until they become perfectly
soft. Then rub it through sieve to take
out the Jumps. If any Of these remain
beat the pulp well until the mass IS thor
Oughly smooth. Then to every pound
of the pulp add a pound Of slited loaf
sugar. The peach pits should then be
added, using about One-fOurth Of them,
having them blanched and bruising
them well before putting them IN. Now
put the pan and contents on brisk IRE,
stirring and skimming constantly. FIJI
teen minutes viii be long enough to
cook the pulp after 1t commences to boil.
/ Then remove the jam from the fire, fill
your Jars, cover them tightly and keep
them in a dry, cool place.-IHe Caterer.
FRIED ToMAToEs. Cut the tomatoes in
slices without SHINING, pepper and salt
them; then sprinkle q little flour over
u 4 in, until hravryT1
| Put them on a hot platter, and pour
little cream into the butter and juice.
/ When boiling hot pour over the iona
| toes. This dish is very nice served with
/ birds.
EGG PLANr.-Peel and cut in slices the
purple kind; sprinkle with salt and pep
! per and let drain on a tipped plate for
/ three quarters. Of an hour; make IN light
batter with one egg, flour and a little
/ water; dip the slices into il and fry In
/ butter or lard. Eggs and cracker may
/ be used instead of the batter. Or peel
! the egg plant, boil till done, then pour
| of the water, mash fine, add pepper, salt
and pepper to taste; put in a shallow
pudding pan, and over the top place a
! thick layer of crushed cracker. Bake an
/ hour IN a moderate oven.
BLANoUETTE D'AGMEAU.-AIince finely
tEaO LEOuL4Nlo u COLN4 Win
/ salt and pepper. Now cut up and fry In
q quarter pound of butter six or eight
/ large mushrooms. Have ready a pint of
/ veal stock mixed very smoothly. with
| dessertspOOnful of -four. Pour this on
/ the mushrooms and let them simmer
/ gently for half an hour. Then mix up
/ the beaten yelks of three eggs with q gill
/ of good cream. Pour this also over the
/ mushrooms, adding at the same time the
] vv1Tvoad 1ovoh No ct tho
! the contents may heat slowly (stirring
! constantly and with care that they do
not bOiD for ten minutes. Then serve
with a garnish of sliced lemOn.-IHe
! Caterer.
! STEWED TOAIATOEs.-Take a dozen good
sized Pennsylvania tomatoes. Throw
| them into sCalding water for three min
| utes to start the skins, then take them
/ out and after removing the skins cut the
/ tomatoes into small pieces and put them
/ into rOad-brimmed sauce pan, or an
/ ordinary frying pan viii answer the pur-
/ pose. The object in having broad pan
/ is that the juice may more quickly stew
/ away. Pour of what juice you can be-
/ fore putting the pan on the fire and then
/ add the half Of a mOderate-siZed onion
/ very finely minced, as seasoning with
/ salt, black pepper and a little CAYENNE.
/ Now set the pan where the contents
/ may simmer three-quarters of an hOUr,
/ or until the tomatoes are comparatively
/ dry. stirring them occasionally. Then
! Stir IN a piece of good butter the size of
a walnut and they are ready to serve.
4 The Caterer.
/ When it is desirable to cross the COM
! mon mares with the large breed of horses.
such as the Clydesdale of PercLeron, it
will be found more advantageous to use
/ matured animals. Young mares that are
not fully developed are in a growing con-
+ ditiOn, and cannot produce as strong
/ fOals as those that are in their prime.
/ One Of the most desirable qualities In a
mare should be the ability TO provide
! plenty of milk, which is more necessary
/ for foals that are bred from large sires
/ than from those not so heavy. as they
! demand larger supply. Young mares
/ with their first fOals, like heifeTs, do not
/ give as much milk as they do when pro-
/ VIding for succeeding fOals. As all young
/ stock should be pushed from the start,
] the proper nOurishment at first is a very
/ important matter.
! The premium list of the horticultural
/ department of the coming exposition at
! New Orleans has been issued, and in its
/ fullness and completeness is worthy of so
great an occasion as the managers hope
10 make Of the exposition. To provide
/ proper facilities for so important an ex-
hibitiOn they have erected a large and
| beautiful horticultural building or con-
seryatOry, the walls and a large portion
Of the roof which are covered with glass,
and specially adapted to the exhibition
Of both fruits and plants. This building
Is 600 feet in length, with an average
width of IA feet. 1t viii furnish table
room for $4,000 plates of fruit and 10000
feet of space for the exhibition of plants.
Apartments with suitable heating ar
rangements for the care of greenhouse
and stove plants viii be provided.