Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1885-08-28
HOME mi FARM.

:. boiled Fried Potatoes: Ate, boil.
ing; let them cool; slice evenly and
ooll with milk enough to cover them;
season with salt. pepper and butter
The Household.
Newer keep vinegar or yeast in
stone crooks or jugs; their acid attacks
tne glazing. which is said to be poison
Gus. Glass for either is better
Cleveland Leader.
Gingerbread may be varied and
wonderfully improved by the additio on
OF a cup of grated cocoanut; this GUAM
tisy is sufficient for a loaf of med UNI
SIZE. Almonds are also used in q niger
cake, but unless you add tiavoring of
bitter almonds there will not be a d.s-
tlnctive almond Havor.-M. Y Post.
The Dairy Farmer has it that
there should always be milk enough
SKINNED with the cream to give the
Dutter, when churned, a bright, clear
look. Butter churned from clear
cream. with little or no milk in it, will
usually have ar oily or shiny look.
This shows that the grain of the butter
is injured, which affects its keeping
qualities.
-Flzzled Beef: Cut some beef into
enavlngs. as much as will fill a small
teacup. Put a pint of milk, thickened
with q little flour, in a frying-pan;
when It is warm drop in the beef, and
let-it simmer for a few minutes, taking
care that it does not curdle. Pour in
to q dish. season with pepper and salt,
and q small piece of butter on the TOP.
Boston Globe.
Experiments at tho Maine State
College for a series of years have proved
that dry, raw meal for pigs is better
than cooked meal. and the best farmers
and feeders in that State are follow
ing this practice. and most of them are
also convinced by experience that veg
etables. including apples and pump
kins, are better raw than cooked for
pigs or any other live stock.-Boston
Budget.
Surprise Eggs: One dozen eggs.
hard boiled; n tablespoonful of vine
gar; three small pickles, chopped; one
teaspoonful of made mustard; ham,
lobster or chicken. chopped; season
with salt. pepper and melted butter; a
little chopped celery; cool the eggs in
cold water and remove the shells; cut
lengthwise, not quite through; take six
of the yelks, chopped meat. celery. vim
egar and seasoning, and mix we'll to-
gether; fill the boiled whites with the
mixture, carefully closing again. Garn-
ish with celery leaves or parsley.--Er-
change.
1t is a good plan to roll the beam
field after planting, partly to compact
the earth around the seed. and partly
to make a level surface for beans to
come through the earth upon. If they
are drilled in. the tendency will be to
leave the beans in hollows. and the first
cultivation fills these up. thus throw
ing earth against the stems. If rain
follows. much injury is apt to result,
the wet earth adhering to the beam
stalk, and causing rust.-TMrf Field
and Farm.
TO make gooseberry jam, stew the
berries in a little water, put them
through a oars sieve, put them back
into the Kettle add three-quarters of a
pound of sugar to each pound of the
stewed berries. Boil for about three
quarters of an hour. and they will need
constant stirring, or they will certainly
burn. You can easily tell whether a
jam requires more boiling by taking a
small quantity out on a saucer. If it
looks bright and glistening, and no
water-like juice surrounds it on the
saucer, it is safe to infer that it is done.
Toledo Blade.