The Abilene reflector. [volume] (Abilene, Kan.) 1883-1888, 1885-04-23
FARM AND FiRESiDE.

Barley is excellent for beginning to
fatten cattle, rs there is less danger
they win cloy on it than on corn.-N
Il. Farmer.
Potato chips: Cut them round in
long strips like peeling an apple and
throw them into cold water Dry them
thoroughly in cloth and fry them in
hot fat using a frying basket for the pur-
pose. As soon as they are nicely col
ored, drain before the fire. sprinkle with
salt and Serve.-N 7. Herald.
A brilliant black varnish for iron,
stone or wood can be made by thorough
~ Incorporating ivory black with COM
mon Shellac varnish. The mixture
should be laid on very thin. But ordi-
nary coal tar varnish will serve the
same purpose in most eases quite as
well. and is not nearly so expensive.
Chicago Journal
One of the most delicious dessert
dishes for this season of the year. and
one which has never to the writer's
knowledge met with word of aught
but praise. is this very simple recipe:
Slice an equal number of oranges and
bananas, and add to suit the taste. a
little preserved pineapple and powdered
sugar The resulting salad is served
cOld.-N. Y. Post.
Mr.. William II. Brewer, Professor
of Agriculture in the Sheffield Scientific
School and President of the New Haven
Board of Health. lecture1 on Cholera"
recently in Hartford. in the course of
his remarks saying chat he had little
faith in quarantine to keep out cholera,
which, he thought, would probably
reach us, but by no means certainly. A
quarantine was useful. but caution on
the part of the people should be the
chief quarantine dependence. Clean
up! said the Professor with emp basis.
Sponge Drops: Beat to a froth
three eggs and one cup of sugar. Stir
into this one heaping cup of sifted flour.
in which one teaSpoOnful of cream of
tartar has been mixed. Dissolve half a
teaspOonful of soda in very little hot
water and add last, after beating well.
Flavor with lemon, nutmeg or vanilla.
Butter tin sheets with washed butter.
free from salt, and drop the mixture in
teaSpoonfuls upon them, about three
inches apart. Bake in a quick oven.
Serve with ice cream.-IHe Household
1T is well known that the common
potato is the product of seed which in
its wild state is wholly unfit for food.
That the quality of potatoes now, how
ever, depends largely on the soil and
methods of cultivation is less generally
understood. The potatoes grown on soil
full of vegetable matter will be large
and coarse. In 4 wet season they will
be ''sOggY' when cooked. If not we'll
covered from the sun while growing the
tu5ers will be green and have harsh.
bitter taste, which is really that of
poisOn.-ErchGnge.
Economy counts in the course of
year, and the care of the kitchen uten-
sis, the wash tubs, etc, is by no means
lost or useless: it is wise also to look
after the fruit cans; when the fruit is
taken out they should be washed in
warm water. hot ammonia put into them
and he filed with water, and allowed
to stand for an hour or two; then they
should be rinSed in clear water, and
the rubbers and tops all be taken
equally good care of. so that when
they are needed the next autumn no
loss may occur.-RurGt Nelg Yorker.
Charlotte Russo Pudding: Heat
one and one-half pints of milk to near
boiling; stir into it the beaten yelks of
four eggs; one-half a tablespoonful of
cOrn-Starch dissolved in a little cold
milk; One-half cup of white sugar; flavor
with vanilla; let it thicken ike custard;
lay slices of sponge cake in deep pud-
ding dish and pour over them the
custard; when cool beat the four whites
OF eggs, sweeten with one-half cup OF
powdered sugar and spread over the
pudding and set in the oven to brown.
Boston Globe