The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-02-08

vet. he walks off with his load of 100
pounds. The coolie fed on riceB moro
active and can endure moe titan the
negro fed on meat."-P.ihsdelp6ia Star.
Window Plants in Winter. ~
Window plants, says Detroit Fres
Pr@ correspondent, should not be kept
very warm at this season. They should
have all the sun and air and as little OF.
the artificial heat of the room as possible
These remarks apply especially to
mignonettc, which is very impatient OF
indoor confinement. Succulcnts, such
as tacti, are excellent window plants in
this respect, as the dry air does not at.
feet them. To keep the air. about the
plants moist is one of the secrets of win.
ter culture. Some who have worry fine
windows we'll stocked with fine plants
make glazed cases with folding doors to
them; by which, when the room is highly
heated and very dry, they can be inclosed
in an atmosphere of their own. Ir such
cases ferns and moses can be grown to
perfection. Hanging baskets, on the
other hand, are generally too dry. Be.
side the daily waterings, about once .
week they should be immersed in Q
bucket of water. Plants stored away
for the winter in cold pits require more
care for the first month ur so than at any
other time through the winter season.
Many of them have unripened shoots, or
shed many of their leaves and unless
they be cut off and removed, gangrene
and decay commit distressing havoc.
Air should be given at every oppor.
tunity, and nothing omitted that will,
in any way, tend to harden the
plants, and send vegetation to rest.
No more water should be- given than
lust sufficient to prevent withering, and
the temperature should be kept as near
forty degrees as possible, and every
chance taken to render the air about the
plants dry. When frost actually does
come, no further care than protection
from its embraces will then be required.
Plants so hardened may stay covered up
for weeks, without any light or air, and
secure from the slightest injury.
Recipes.
APPLE PUDDING apaste as
directed for pork pudding, using table
spoonful of butter ins cad OF the drip,
ping. Slice the apples, but do not pea
them; lay them in the paste and slft
over them one cupful of sugnr and half 3
teaspoonful Of cinnamon, draw the paste
together over the top and steam tive
hours and half, or boil in a Toured
cloth An hour and three-1uarters. This
paste is much more delicate steamed than
boiled.
CRoouErrEs OF CH1oKEN.-hince fine
the remains Of roast or boil; d chicken
or turkey. Add two we'll ieaten eggs.
and flavor to taste with pepper, salt ana
a very little grated lemon peel. Then
stir in one ounce OF finely cruInbed bread,
and form into the shape OF pears, not too
large; roll in beaten g. then in bread
crumbs, and fry in boiling lard to light
brown; dish in a warm napkin or entree
dish, after having stu q STALK of parsley
in each for stem. Try them; they are
nice.
An ESaL1sH DrsH-"Toad In the
hole" is an old fashioned English dish
and very appetizing for supper on cold
night, in spite Of its disagreesble name.
CIT a pound of meat-s.eak, mutton or
lamb-into small pieces and put into
well buttered baking dish. Season II
nicely and then pour upon it a batter
made with cne egg. one cup OF Hour, one
pint milk. Beat the egg light ado
the the milk, season with salt; pour this
upon the -four and beat up light
smooth batter. Bake one hour aud serve
very hot.
MoLAssEs CAKE.-Fut in pan two
or three CUPS of flour, half cup brown
SUGAR, one and half teaspoonfas OF
ringer. a scant tcaspoonful OF cinnamon.
Have two teaspoonfuls of sode dissolved
in little water. ut together one cup
and half of molasseS, one cup OF nice
beef shortening, or batter. and set over
the lie; as soon as it boils up Stir
quickly, and pour over the tour. stirring
or hca;ing ali together very thoroughly;
Thea aid two cups of sour milk: and
the dissolved soda. Stir again quickly,
and, if nc dcd 10 mako aS thin nS cup
Gaze. add more flour. Beat lastly very
thoroughly, put i'to o wcil-euttefco
pan, and bake quickly.