Year: 1878

Recipes.


TAPIoCA Sour. Soak little tapioca
in water and set on the back of the stove
to simmer slowly when it looks clear,
pour over it the brown broth seasoned
as before. Boil mp once and serve.


A NICE CUsTARD. .-Scald quart OF
milk and pour it hot on broken eggs.
Take five eggs, throw out the yolks of
two, three teaspoonfuls of sugar, pinch
of salt, and add little vanilla. Set it
to steam in close covered vessel for
six minutes, then set it on ice until
wanted for use.


MINoE PIE.-A shin of beef boiled
down till very tender, one pound of nice,
clear beef suet, chopped very fine, a
tablespoonful of salt, six pounds of
greening apples, peeled, cored and chop
ped, three pounds of raisins stoned,
three of currants carefully cleaned, one
pound of brown sugar, a cup of maple
sugar, a quart of the best cider (boil the
cider in the syrup, half a pound of
citron, shredded, and half a pound of
canned lemon-peel This mixture makes
rich pies, particularly fine in flavor.


MEAT GRAvY.-In roasting beef, if it
is to be rare, allow ten minutes cooking
to every pound of beef when done,
place it on heated dish. In carving,
the juice will run out, and this is con-
sidered by many as the choicest gravy.
However, gravy should be made and
each guest given his choice. After re-
boiling the beef, place the pan on the
stove, add teacupful of boiling water !;
stir up once do not thicken send to
the table in sauce-boat. Veal when
boiling eeds basting freqently-at first
with salt and water, afterward with its
gravy allow fifteen or twenty minutes
boiling for every pound remove the
beef when done place the pan on the
stove, and thicken the gravy with tea
spoonful of -four, first moistened with q
little water to prevent Jumps boil up
we'll and pour into gravy-boat. Nut
ton or lamb gravy is made i'll the same
way.


Sowing seeds,


The proper distribution of seed in the
sowing is quite important, and there are
few who can do it just right. Machines
have been invented for the purpose, and
many of them do the work more evenly
than it can possibly be done by hand.
Some seeds, from their peculiar forma.
ton, have to be sown by hand. 1t is g
difficult matter to give directions for
sowing seeds, and to say how much is
required to the acre. Much depends
upon the season, and also upon the fresh
ness of the seed-and even seed known
to be new may be deficient in germinat
ing properties. The best rule is, when
sowing in rows, to be governed by the
character of the seed and relative
strength of the young plants ; for in.
stance, carrot, parsnip, and some others
have light seed, and the young plants
are feeble. Such should be sown thickly
and afterward thinned out. Other
plants, such as cucumbers, melons, etc.
are liable to be attacked by bugs, and il
is well to make some allowance on this
account. Most heavy seeds can be sowr
thin, especially if broadcast, the chances
being that they will be too thick in case
they are sown by inexperienced hands
Take, for example, the seed of the hat
turnip, one pound of which, in measure
but little more than a pint, will SOW al
acre of land, but it requires very nice
calculation to get the seed evenly dis
tributed and make such small quantity
cover so much ground.


Seeds sown by machine may be regu
lated by sowing first on cloth or floor,
and setting the gauge to the proper
grade. Some seeds are variable in size
such should be divided by sitting, and
if sown by machine, put in separately
1t is advisable to always SOW as soon as
the ground is prepared, while the surfac,
| =
covered by raking, and always draw the
rake lengthwise with the rows. Very
fine seed must not be covered too deep,
-BriUS Fam Gardening


Underground lee Houses.