The Goodland republic. [volume] (Goodland, Kan.) 1891-1907, 1894-07-13

WOrk should De supplemented Dy IA
accurate record in q memorandum
book Even where a great deal of care
is taken to make them legible and dur
able. labels sometimes become either
indistinct or are lost. A book record
is much more reliable, and it has the
added advantages that it can be con-
suited at any time and with but little
difficulty; that it shows how many
trees, of each variety that is repre-
sented. the orchard contains; and also
that it indicates in what year the tree
was transplanted.
CURRANT FLY.-This insect will ruia
the currant and gooseberry crops, if
once it has gained entrance and is al
lowed to go unmolested. In its per.
feet state, it is a small, two-winged
fly which lays its eggs on the fruit
while it is small. The larvae enter the
fruit yet green and feed on its contents.
leaving a small black scar at the point
of entering. The affected fruit ripens
prematurely and shortly decays and
drops to the ground, when on opening
then,a small white grub will be found,
about one third of an inch long. Use
powdered white hellebore; one ounce
dissolved in two gallons of water,
spraying the bushes just before they
bloom, and again after the fruit has
set.-Wm. Stah1
GRILLED MUsHRooMs.-Pr in
this way the mushrooms must be large.
After washing and peeling, score the
tops with knife and lay them for one
hour in a pickle of oil, salt, pepper and
lemon juice. Place them tops down
on clio e barred gridiron and broil
over a clear, slow fire, Serve on toast
with a sauce made as follows: Chop
the stalks and pieces of mushrooms
that have broken in the washing and
stew in broth for ten minutes with
little minced parsley and onion. Beat
be yelk of one egg with a gill of
cream and add slowly to the sauce.
Stir the whole until hot without boil
ing and pour it over the toast.
STRING BEANs.-String, snap and
wash two quarts beans, boil in plenty
of water bout fifteen minutes, drain
off and put on again in about two
quarts boiling water; boil an hour
and half, and add salt and pepper
just before taking up, stirring in one
and a half tablespoonfuls of but
ter rubbed into two tablespoonfuls
of -four and half pint of sweet cream.
Or boil a piece of sailed pork one
hour, then add beans and boil an hour
and half. For sheIled beans boil half
hour in alter enough to cover and
dress as above.
BAKED MUsHR ooMs.-Toast for each
person a large slice of bread and
spread over with rich sweet cream;
lay on each slice, head downward, a
mushroom, or if small, more than one;
season and fill each with as much
cream as it will hold. Place over each
a custard cup, pressing we'll down to
the toast; set in a moderate oven and
cook fifteen minutes Do not remove
the cups for five minutes after they
come from the oven, as thereby the
flavor of the mushroom is preserved
in its entirety.
CAULIFLowER. up tn caulifow-
er in a coarse tarletan and boil in hot
water to which little salt has been
added. Drain and lay in deep dish
with flower uppermost Heat a tea
cupfu1 of milk thickened with two
ia blespoonfuls of butter cut in pieces
and rolled in flour; add pepper salt
and the beaten white of an egg, boil
up for few seconds, stirring briskly.
Take from the fire; flavor with lemon
and pour over the caulifower, reserv-
ing about half the sauce for use at the
table.
PARsNIP FRITTERs-Boi1 the parsnips,
and, when tender, take off the skin
and mash them fine; add tablespoon
full of -four and a beaten egg; make
into small cakes with a spoon and put
into boiling hot lard or beef drippings
in hot frying pan. When fried deli
cate brown put on dish with little
of the fat in which they were fried
over them and serve hot.
SCALLOPED CAULIFLo WER.-Boil in a
net, then clip into clusters and set,
stems downward, in a buttered bake
| dish. Beat cup of bread crumbs to
soft paste with two tableskoonfuls
of melted butter and four of milk.
Season and whip in a raw egg. But
ter, pepper and salt the cauliflower,
and pour the mixture over. Bake ten
minutes, covered, in brisk oven, theD
| brown.