Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1889-09-28
Ann AND HOUSEHOLD.

Put the young cucuInoers III uIln"
as fast as gathered until a sufficient
number have been secured for picking
with vinegar.
1t is not the number of the acres
that a mar skins over that makes him
either a large or a successful farmer.
II is what he makes net, above cost OF
production, for his own toll and inter-
est on the capital invested. -Hoard's
Dairyman.
-Cupped Potatoes. Boil, mash and
season the potatoes as for the table
Wet a teacup and press some OF this IN
the cup. Turn out on a tin as many
rs YOU wish for dinner. Beat an egg
and rub each cake with it; then set
the cakes in the oven until nicely
Drowned.
To make a fruit sauce that is nice
for many buildings, reduce one cup
full of berries to "A pulp by pressing
them through a fine sieve; add to them
one cupful of sugar beaten to a cream
with one cupful of butter; add the
fruit Juice, and lastly the beaten white
Of an egg. This sauce should be served
directly it is made.
After the grain is harvested tits a
number one plan to clean up the stack
ward. Before beginning stacking, draw
out all the manure, and if any old
straw is left that can be used for
bedding put that in as little space as
possible, mend up the fences and have
a place ready for stackmaking by the
time the grain is dry enough to draw
in.
If eggs are to be preserved for use
late in fall or early winter, care should
be taken to select those that are fresh,
to store them in a cool place and en-
tirely to close the pores of the shell,
II this is carefully done, they can be
kept with little loss. 1t is not to be
expected that they will be fully equal
to fresh eggs, but for many purposes
they will answer as well.
To make delicious peach jam or
marmalade, allow half a pound OF
sugar to every pound of peaches. Put
water enough in the preserving-kottle
to cover the bottom; heat all to the
boiling point, then mash the peaches
fine, and boil and stir for fifteen min
utes. Set back on the fire and sim
mer twenty minutes longer. stirring
occasionally, that it may not 5corch,
Put up in stone jars, -Dcmorest.
This is the road that most Of our
young take to destruction; "On a
small income he must have three or
four fifty dollar suits per year; must
be shaved by Il fashionable barber
must carry an expensive cane and a
fine silk umbrella; must board at a
fashionable house; must take his dull
cinea to the theater at a total cost
of seven dollars, including tickets,
carriage and supper, and so on"
Repeated experiments show that
the cost of producing a pound of poul-
try does not exceed five cents, pro
vided the bird is sold as sOon as if
reaches maturity. When it reaches a
certain stage of growth the increase
Of weight is slow, and the expense viii
be higher. During warn weather the
cost is le5scncd. us but little food is
required to repair waste of tissue, the
bird being then able to pick up a por-
tion Of its food, but the cost Of fowls il
coniined.is somewhat larger.
Apple Pudding A very nice pud.
ding is made from stale cake and
stowed apples, either fresh or dried.
Crumble the cake and put a thick
layer in Il buttorod pudding dish. add
a layer Of stewed apples and add an-
other of cake crumbs. For a quart
dish of this mixture, beat the yelks Of
two eggs and the white of one with a
pint of milk and three tablcspoonfuls
of sugar; pour over the cake and APP
pies and bake thirty minutes. Draw
to the oven door and cover with a
mcringue made from the white of the
egg beaten with sugar.