Year: 1878

FARM, GARDEN AND HOUSEHOLD


Different Ways OF Preparing Cabbage.


A lady writes the Farm Journal: Ar
excellent cold slaw is made by shreddine
q solid head of cabbage with thin,
sharp knife or slaw cutter, then placing
the cut cabbage in your dish, pour over
it dressing made by heating a pint Of
vinegar scalding hot, then beating into
it quickly one beaten egg, with a lump
of butter as large as walnut, and q
tablespoonful of sugar. The cabbage
should be thinly sprinkled with salt and
pepper as it is put in the dish.


To fry cabbage, chop or shred quite
| fine, have a spider hot on the stove. in
which is a small quantity of butter or
meat drippings, season and put in the
cabbage, and G, yer tight, stirring often
and taking care it does not scorch on the
spider. Cooked in this way it is very
sweet ana nice.


Cabbage makes nice dish also cook
ed, by dropping into salted boiling water,
and when taken out, minced fine with a
knife, then pouring over it dressing
male by taking piece Of butter the size
| of an egg, and coffeecupful of boiling
water; cut up the butter with half-tea-
cupful of -four, and stir it gradually in
the hot water. When it boils, stir in a
dessertspoonful of vinegar, and dust
of pepper, with a little salt. For the
sauce, thick sweet cream is an excellent
substitute.


For hot slaw, prepare the same as for
cold slaw, cook tender. and pour over
the dressing, or merely season with
vinegar before dishing up.


Somebody has said that corned beef with
boiled cabbage makes the best 36G din
ners man can eat in year. To realize
the full measure of excellence, the quail
ity, curing and cooking Of the beef
should be considered, but with this we
have nothing to do. As to the cabbage,
have solid head stripped of the outside
leaves except one layer, divide it into
quarters by gashing down nearly through
to the lower end of the core. Skim the
floating grease as nearly as you can from
the top Of the water in your pot Of boiling
beef, and about one hour before dinner
drop in your cabbage and keep it boiling
steadily and slowly until You are ready
to dish it. Now carefully lift it out
with skinner and lay on a platter,
draining well, take off the outside layer,
and your cabbage will come out clear
from grease or scum.


Recipes.


APPLE CUsTARD.- and core six
apples; set them in pan with very
little water, and stew them until tender;
then put them in pudding-dish with.
out breaking; fill the centres with sugar,
and pour over them custard made of
a quart of milk, five eggs, four ounces
of sugar and a very little nutmeg; set
the pudding-dish in a baking-pan half
full of water, and bake half an hour.
Serve it either hot or cold at the dinner.


BUcKwHEAT CAKES. a quart of
buckwheat add two level spoonfuls each
of Indian meal and wheat -four; mix
with warm water; add cup of sweet
yeast and o teaspoonful of salt. In the
morning, before baking, pour off cup
of the batter and set in cool place for
the next morning, then beat the femain-
der briskly for few minutes, add
scant teaspoonful OF soda and bake at
once.


HAsHED Fow1.-Take the meat from
cold fowl, and cut it in email pieces.
Put half a pint of wel.havored stock
into a stew-pan, add little salt, pepper,
and nutmeg, and thicken with some
-four and butter; let it boil, then put in
the pieces of fowl to warm; after stewing
sufficiently, serve with some poached
eggs laid OIL the hash, with sprig of
parsley in the center, and garnish round
the plate with pieces Of fried bread.


CORNING BEEF.-For 100 pound. of
beef take seven pounds salt, two pounds
sugar, two ounces saltpetrs, two ounces
pepper, two ounces soda; dissolve in
two and half gallons of water; boil,
skim, and let cool; when q scum rises
after few weeks scald the brine over,
and by so doing and keeping meat en-
tirely covered with brine, it will keep
year and more.


Foul CIsterns-Cause and Cure.


The principal cause of the disagreeab'e
odor of cistern water is stagnation, or
the motionless condition it remains In
for long periods Of time. Springs,
streams, clouds and all fresh and salt
bodies of water are in almost continual
motion constantly receiving and emit
ting air, heat, cold and mineral sub
stances, and changing position, form or
density. Thus the Almighty keeps this
fluid pure, healthful ahd invigorated.
But in tightly-covered cistems the re-
verse of all this is measurably true.
Except as the water is moved by every
rain storm pouring in, or every pailful
drawn out, the mass of liquid is silent,
motionless, and soon becomes stagnant,
putrid, dead. In a short time q coat of
filthy sediment covers the bottom and
sides of any and every cistern. .


The cistern cover excludes the rays OF
the sun tnat would hasten decomposl-
tion. The supporting and surrounding
earth also keeps the water at lower
temperature, and tends to disinfect and
protect it in healthy condition. Any
mechanical contrivance that would pro-
duce motion and aeration-that would
mingle pure air with the standing water
might preserve it in nearly its normal
condition. But this would be expensive
and, generally, impractirable: There
fore, have two or more small, cheap,
cement, brick or stone eisterns in, or,
better still, outside, of every farmers
house. If one of these small, cheap
reservoirs, that will cost less than
years tobacco or liquor. is, in warm
weather, emptied and washed clean every
two or three months, rain water, COM
paratively pure, will generally be ready
for every day use.


A Chinaman Hanged for Debt.


A San Francisco Chinaman appeared