Year: 1877

Recipes.


BEEF-STEAK RoAsT.-Take a nice
thick beef-steak, pepper and salt one
side well, make nice stuffing of bread
crumbs, seasonings, and onions, wet
with egg; lay this over the steak, and
roll up like "roly-poly" pudding; tie
with bit of cord. Bake like any other
roast.


FORCED MEAT.-Take bread-crumbs
(dry bread grated is as good), add one
third as much chopped suet, thyme OF
other herb to taste; salt and pepper;
beat up eggs enough to wet it to a paste;
stuff your roast, fish, or fowl with it, or
lay it in the pan among the gravy.


CANNED CoRN.-To every six quarts of
corn take one ounce of tartaric acid dis
solved in boiling water; cut the corn
from the cob, and put in sufficient wa
ter to cook; put the acid in while the
corn is cooking; when done, seal air
tight in tin cans or glass jars. To pre-
pare for the table, pour off the sour wa
ter and save it; put in enough fresh wa
ter to cook it; to every quart of corn add
one small teaspoonful of soda and let it
stand q few minutes before cooking;
while cooking put in teaspoonful of
sugar; if the corn turns yellow there is
too much soda; pour back some of the
sour water until it turns white again;
when nearly done season with salt,
cream, and butter, same as fresh corn.
Tin quart cans are preferable to glass
jars.


BERRY PUDDINa.-One pint of milk;
two eggs, well beaten; very little salt;
one-fourth teaspoonful soda; one-half
teaspoonful cream tartar; slowly add
-four enough to make thick batter; at
the last add one pint of any kind of ber-
ries, well sprinkled with -four; boil one
hour in well-buttered mold, or, if you
have no mold, Toured cloth will do;
after the pudding has boiled hard for
one hour, remove it from the pot and
dip it quickly into cold water, and as
quickly turn it out; this will prevent
sticking; serve at once, for it soon be-
comes heavy.


CABINET PUDDING. -One-fourth pound
butter and one and half pounds granu-
lated sugar beaten to cream; add the
well. beaten yolks of five eggs; one-half
cupful milk; then half pound of -four,
with the whites of five eggs; lastly, half
pound of seeded nd chopped raisins,
with a quarter of a pound Of well-washed
and dried currants: the fruit must be
Toured before mixing; use buttered
mold or Toured bag; boil three hours;
then plunge quickly into cold water;
turn it out at once to prevent sticking;
serve hot with sweet sauce.


ECONOMICAL SPONGE CAKE.-Three
eggs, one cupful each of -four and sugar,
three teaspoonfuls baking powder, one
quarter pint milk, salted and favored to
taste, made thin. It is nice for jelly
cake or strawberry cake.


To CLEAN PAPERHANG1NGs.-
blow the dust off with the bellows.
Divide a white loaf of bread of eight
days old into eight parts. Take the
crust into your hand, and beginning at
the top of the paper, wipe it downward
in the lightest manner with the crumb.
Do not cross or go upward. The dirt OF
the paper and the crumbs will fall to-
gether.e You must not wipe above half
a yard at a stroke, and very lightly, and
after doing all the upper part go round
again, beginning O little above where
you left off.


Put one or two red peppers or few
pieces of charcoal into pot where ham,
cabbage, etc., is boiling, and the house
will not be filled with an offensive odOr.


Picking Geese.


Picking should be done in close
room or every breath of air will scatter
the feathers and down. Having taken
up your bird, draw a long stocking over
its head and down on the neck, to pre-
vent its wreaking its vengeance on you
by it's merciless biting.


The wings are formidable weapons
also, and must be held, or their blows
will leave many black and blue mark
as evidence of their power. Geese might
be picked upon caponizing table and
fastened in the same way as chicken for
the operation of caponizing. Pick when
the quill OF the feather is ripe, that is,
clear while the feathers are developing
the quill is filled with bloody matter,
which shows their unftness for picking.
When picking, take all the small feath-
ers, leaving all the large ones, except
four or five under each wing, which must
be plucked to keep the wings from droop-
ing. Take off the down only in warm
weather. The number of times it IS
best to pick geese in season depends
upon the climate. The rule we have
given above Will enable any one to de-
termine when the feathers will do to
pluck. Keep the geese in warm place
when they are out of water, if the wealth
er is cool after picking. The early gos-
lings might be picked when their feath-
ers are grown and ripe, and yet grow
out full in time for fatten;ng, for the
holiday market. The yield of feathers
will be about one-quarter of a pound
from each goose, and these alone will
very nearly pay for rearing them.


Feeding Young Chicks.


In some localities it is difficult to get
chicks through the first two weeks after
they are Matched; for the little COM
plants of this early period are often
more numerous and critical than at any
other period of their lives. Feed is the
first consider alton, and pure water a
great essential for them from first to last.
Cornmeal is the one article of chicken
diet which has been the main dependence
for generations; but some experiments
with rice, last year. convinced us that
for young chicks it is equal to anything,
if not superior to everything else.
Broods fed upon rice alone, all lived and