Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1886-02-25
AoME, EARM ANp GARDEN.

-Froacn potatoes can be cured ly
soaking them In water three days be-
fore cOoking.-N T. telegram.
70 make stuffed onions remove
the center of large onions and fill the
cavity with a stufling of chicken or
liver; bake in buttcred dish until
brown Boston .Budgct.
Fried Bread: Beat three eggs ano
season them with salt and pepper; Gu
some bread in thin slices and dip them
In the beaten egg and fry delicass
brown in hot lard. The Caterer
Clean up about the orchard. Remove
dead leaves "Prunc when the knife
is sharp" Gather up all rubbish, dead
leaves. brush and weeds and burn the
same, thereby Kidding tHe orchard Of
many insects which have sought shell
ter tho,e. and of their eggs, pupm, etc.
Western Rural.
Seventy years ago pie-plant or rhu-
barb was almost unknown in England.
A market gardener sent his sons tq
market with five bunches of stalks but
they were only able to dispose of three
of them. He persevercd in the culture
of the plant, however. till he had ten
acres devoted to it and had no trouble
in disposing of all he raised
change.
Young cattle often suffer greatly in
winter, when the streams and springs
are frozen over, for water This should
receive the farmers personal attention,
as often when II is left to the BOYS
and hands to tend to IL is neglected.
The ice should be broken and cleaned
ont OF the drinking places at least oncs
day, so that every animal may get all
the water II may need. II watercd
from wells so much the better Chicd-
go Tribune.
For an omolettc take from four TO
eight very fresh eggs break them
singly and carefully When they are
sufficiently whisked, pour them through
sieve and resume the beating until
they are very light; add to them half
teaspOonful of salt, season with pepper.
Dissolve in small frying-pan two
ounces of butter, pour in the eggs, and
as soon as the omelette Is well risen
and firm throughout, slide it into hot
dish, fold It together like a turnover,
and serve at once Boston Globe.
To preserve buds of flowers a cor
respondent Of London Gdrien sayq:
"Gatner the buds when nearly ready to
open, and seal up the end of the stall
with scaling-waX; wrap the bud in lis
sue paper, and put in tin box perfcct-
ly air tight When the bud is wanted
10 open, cut off the scalng-waX and
immcrse the stalk in water 10 which
little saltpetcr has been added. l was
very skceptical as to the success Of thi,
plan when told of It. have tried IL
with rosebuds, however, and succeeded
perfectly"
Bread Jelly: Bread Jelly is n simple
delicacy which comes under the heal
of cookery for iDvalids, and is thus pre-
pared: Take French roll, cut il into
thin slices and toast them on both sides
to a golden brown; then put them into
a saucepan with quart Of watcr(sprng
water, II it can be had), and simmer
over the fire until they become sort
of jelly. To tell when this stage is
reached, take up little on Il spoon
and allow It to cool. When done strain
il through a thin cloth and flavor it
with little lemon juice and sugar
The Caterer
-Dumpiings; Scrape two ounces Of
fine beef suet very thin. mix it with
four ounces Of flour. pinch of salt,
and water to make stiffpaste. Flour
your hands and roll the paste into balls
about the size Of a florin; have ready a
stewpan half filled with boiling water
slighily salted; drop in the dumplings,
and let them boil fast for twenty
minutes. Take them up with fish. .
slice. and put them on the dish with .
the carrots, If preferred, these dump I
iinEs may be made of drippings or but .
tcr in the proportion of two ounces of .
the fat to five ounces of -four. A small .
pinch Of sage and pepper can, if liked,
be used as llayoring for the dumplings.
- Toieffp JffgIs