Rocky Ford enterprise., 1894-07-12

important that every tres that IL set
in the orchard should be labeled, this
work should be supplemented by an
accurate record in . metnorsndum
book. Even where . 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 1t 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 Whist year the tree
was transplanted.-Ex 49,
CuRRANT FLY.-This insect will ruin
the currant and gooseberry crops, If
once It has gained entrance and Ia al
lowed to go unmolested. In its per
feet state, It is . small. two-winged
fly which lays its eggs on the fruit
while It is small. The larve enter the
fruit yet green and feed on its contents.
leaving q small black scar at the point
Of entering. The affected fruit ripens
prematurely and shortly decays and
drops to the ground, when on opening
tuous6 buhh Whibc Biuo Wlil VIC AouheA,
about one-third of m inch long. Use
powdered white hellebore; one ounce
dissolved in two gallons Of water,
spraying the bushes just before they
bloom, and again after tho fruit has
set-Wm. Stahl.
CHILLED MUsHRooMs.-Prepar in
this way the mushrooms must be large.
After washing and peeling, score the
tops with q knife and lay them for one
hour in = pickle Of oil, salt pepper and
lemon Juice. Place them tops down
on . close barred gridiron and broil
over clear, slow fire Serve on toast
with q 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 q
little minced parsley and onion. Beat
be yelk. of one egg with 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 about fifteen minutes, drain
off and put on again in about two
quarts boiling water; boil an hour
and q half, and add salt and pepper
just before taking up, stirring in one
and half tablespoonfuls of but
ter rubbed into two tablespoonfuls
of flour and half pint of sweet cream.
Or boil q piece of salted pork one
hour, then add beans and boil an hour
and half. For shelled beans boil half
hour in water enough to cover and
dress rs above.
BAKED MUsHRooMs.-Toa for each
person q 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
. custard cup, pressing we'll down to
the toast; set in q moderate oven and
cook fifteen minutes Do not remove
the cups for five minutes after they
come from the oven, rs thereby the
flavor of the mushroom is preserved
in its entirety.
CAULIFLowER-Tie up ths caulifow-
er in q coarse tarletan and boil in hot
water to which little salt has been
added. Drain and lay in q deep dish
with flower uppermost Heat tea
cupful Of milk thickened with two
tablespoonfuls of butter cut in pieces
and rolled in -four; 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-Boil the parsnips,
and, when tender, take off the skin
and mash them fine; add tablespoon
full of -four and . beaten egg; make
into small cakes with a spoon and put
into boiling hot lard or beef drippings
in hot frying pan. When fried q deli
cate brown put on dish with little
Of the fat in which they were fried
| over them and serve hot
| SCALLoPED CAULIFLo owER-Boil in q
net, then clip into clusters and set,
stems downward, in a buttered bake
dish. Beat q cup of bread crumbs to
. soft paste with two tablespoonful
Of melted butter and four of milk.
Season and whip in q raw egg. But
ter, pepper and salt the caulifower,
and pour the mixture over. Bake ten
minutes, covered, in q brisk oven, then
brown.
Bread for Chicken Food.
The following method of making
bread gives complete food and will
keep for several days: Mix equal parts