The Brookhaven leader., 1886-09-02
HOME AND FARM

Smart weed rubbed on the horse IL
often said to keep flies of 1t Is easily
tried
Avoid drinking ice-cold water when
heated. A little oat meal in the water
without ice makes the water palatable
and refreshing.
The floor is the most important
part Of the stable, for it has much to do
with the safety of the horses feet, and
we know that IF there is no foot there
is no horse Troy Tim's.
Goldfish Tongues: Goldfish tongues,
II rolled in crumbs and fried in sweet
butter, are very toothSome. The
tongues make an cconnm cal and new
lish if cooked a. drected.-Io'ede
BGdc.
-Cocoanut .Jumbles: Two cups OF
sugar. one cup of butter, two eggs. two
cups of cocoanut. small teaSpoontul
of soda and enough flour to make stlH
batter. Drop by the teaspoonful upon
buttered paper in pans.-Ihe Caterer.
There is always a demand for
feathers. and we should utilize what we
can. Quite a large amount are annual
" thrown away ON farms Those from
chickens, if selected from parts of the
body covered with fluff. may bee utilized
rs well rs those from geese and ducks
Boston Post
Keeping the pores Of farm animals
open is as essential t. their thrift rs
bathing is to our health. The skin per
forms an office more essential to life and
health than even digestion, and it is
even more important that the horse be
thoroughly groomed than that he be
+ fed. -Indtdadp0liS Sentinel.
Bathing animals Is sometimes re-
/ ferred to as commendable practice.
The more the subject is thought of the
more it VIII commend itself Nothing
will clean the skin Ike water. Groom
/ ing is good, but bath ne IS better if we
/ desire to get the pores open, and they
must be kept open to insure the best
/ health. An occasional wash would be
/ beneficial. Chicag0 journal.
Rice Cream: One teacupful Of
/ boiled rice. Mash the rice very smooth,
/ and add to it the stiilv-beaten whites of
/ six ctgs and two heaping tableSpoonfuls
/ of white sugar: lastly, add three table
/ spoonfuls of ,we t cream, and delicate
/ favoring of van la or ro>e-. Fill 4
| bancmangc mold with the cream, and
leave it some hours to harden. serve
with custard or whipped syllabub.-
Boston GI5te.
French Pancakes: Beat together six
eggs and half pound of flour. M"lt a
quarter of a pound of butter and add it
! 10 the batter, with one ounce of sugar
and bah pint of milk. and beat till
smooth. Put by the tablespoonful into
q hot frying-pan, i Chilly creased, run
ming the batter evenly over the surface
of the pan by tipping it about. Fry the
pancakes a light brown. spread each
one with Jelly, roll up, dust with pow
dered sugar, and serve.-HaTAcr' 5
Bdz0r.
Halifax Cake: Halifax cake is not
only very delicate, but has the merit OF
keeping well. Mix thoroughly one
pound of rice flour. one-quartcr pound
of maizena,, threc-quarters pound OF
sugar and pinch of salt, rub into this
three. quarters pound of fresh butter,
eight egg. one-half ounce of candied
peel freshly chopped, wine glass OF
pale brandy, one quarter pound OF cur
rants. and one quarter pound OF
sultanas Beat all the ingred entS well
together, and put into a shallow tin
VIII ch has been lined with buttered
paper. Bake in a good oven for hale
hour.-H1HSehold,