Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1890-08-01
CARE OF THE PIANO,

CARE OF THE PIANO.
Many people are apt to think an old
piano does not need care. A friend of
mine. On forgetting to close her piano
before retiring said, ''I'll not go down
stairs for it; it is an old piano; when I
get new one I'll take care of it."
Pianos are like people in one respect, the
older they get the more care they require.
do not mean by this that a new piano
does not need care, and the care of it
does not end with simply shutting it at
night. Damp air should be excluded
from it at all times. Too much heat as
we'll as cold is injurious. A sensitive ear
will soon detect the change of tone in
piano that has been neglected. It is we'll
known that the tone of a piano is much
better when it is moved away from the
wall, yet we often see them moved close
up to the wall, and occasionally in a cor
ner. Many rooms are small, and the close
arrangement of furniture may seem nee
essary, but a piano-an upright-does
not take much more room when standing
across corner than when it is moved
close in againstt wall, and it will repay
you even for little space, and should
give it if possible.
It is also well known that number of
books and ornaments or piano injure
the tone, yet they are often loaded with
books, music, and even brio -brac.
Many people wonder why a piano does
not sound the same in their home as it
did in the store, and they are often
tempted to think the piano they received
is not the one they chose. In a store
there is nothing on piano. There are
no close walls, and the room is not car
peted and hung with heavy curtains.
All this makes a great difference with
the sound of piano.-Prairie Farmer.
RECIPES.
Hasty Muf1ns-Two cups -four, two
eggs, one tablespoonful mixed butter
and lard, two teaspoonfuls white sugar,
one teaspoonful baking powder, salt
spoonful salt, one cup milk. Into the
eggs, beaten very light, stir the melted
shortening, the sugar, the milk and the
-four, we'll mixed with the salt and bak-
ing powder. Stir we'll, and bake in
thoroughly creased tins.
Partisan Potatoes-From peeled and
washed white potatoes scoop out little
balls with the cutter that comes for this
purpose. Boil them for five minutes,
then put them in the frying pan with
two tablespoonful of melted butter.
Stir them about until every ball is well
coated with the butter, pour into col
@ha
brown. Sprinkle with salt and little
minced parsley before serving.
A Delicious White Cake-One cup of
granulated sugar, one-half cup of butter,
one-half cup of milk, one and one-halt
cups of -four, one-half cup of cornstarch,
two teaspoons of baking powder, whites
of six eggs. Cream butter and sugar and
add the milk. Mix flour, cornstarch and
baking powder, and stir into butter and
sugar. Have the whites beaten very stiff
beforehand and add Any favoring can
be used; almond is especially delicate.
This cake can be used also as layer
cake.
Beef Kidney-This is a very delicious
way of serving beef kidney: Cut the
kidney in thin slices not more than an
eighth of an inch in thickness; cut out
the centre, which is tough and indigest-
IDLE and gives it its rank taste. Soak In
salt water for several hours, then parboil
for five minutes. Put butter in a pan
and when very hot lay in the kidney,
with a teaspoonful of fnely-minced
onion, salt, pepper, two tablespoonfuls
of tomatoes, stewed and thickened,
minced gherkin and some celery salt;
add enough of any kind of stock or gravy
to cover it, thicken with tablespoonful
of -four wet with water and simmer for
ten minutes. Pour over toast