Year: 1879

~ ~S.'io, oFei u SLOW Hre, ana allowed to
remain there until tho curd has separated
from the whey. If the fire i. too hot so
that the buttermilk is scalded, the curd will
DO dl'agreeable, stringy mass. Set tin
Coiandcr on the top of pail, spread u
coarse linen towel over it, aud iuto that din
the curd. Let the curd remain in the CO.
lander until the whey only drips from it,
then tie the corners of the towel together
and hang up for several hours, or until the
whey is we'll drained out Then turn it
into pan, and with the hands work in d
small quantity of salt, a piece Of butter,
and also little cream, if the cheese is to-
DC eaten fresh, as most palates prefer. But
IT to be kept until strong and rancid to both
taste and smell, the cream must be omitted.
Make into nice, firm balls, the size of a
good apple, and cut in clices for the table.


Dresden Piuics.-Cut some slices of
stale bread an inch aud half in thickness
take round cutter aud mark it and then
cut the round with knife; take smaller
cutter and mark the round piece in the GEN.
tire, not cutting it through; put on a plate
couple of tablcspoonfuls milk, on another
an egg beaten very light; dip the rounds in
the milk quickly, roll them we'll iu the egg
and roll them in little bread crumbs throw
the round pieces into hot clarified fat about
two minutes, just long enough to brown
them we'll when brown take them out and
place on piece of white paper for mo-
mcnt, slip knife around the mark made by
the smaller cutter, scoop the centre out and
place in the cavity little lobster, oyster,
or preserves; put on the top cut from the
centre and sprinkle over with little sugar.
Canning COrn.-A large canning factory
10 Maine gives the following process for
canning corn: The corn is Sliced from the
cobs and put in the caus; the cans are
sealed up, placed in baths, and boiled two
hours; they are then taken out, and each
can is perforated with an awl to allow the
stcam.confned air to blow off, and the in
slant the outward current ceases, they are
res 'aled, and then subjected to boiling of
four hours. This is the whole of it.


Preserving Grapes. California grape
grower, it is said, keeps his grapes any de-
slrable length of time by packing them,
when perfectly free from external moisture,
In dry sawdust and then buryins them in
tho ground, under a shed. He uses nail
casks for packing, because they arc easily
and cheaply procured, but any cask or box
would serve the same purpose The saw
dust must be perfectly dried, eth r in the
sun or IN an oven, and the place where tho
packages are buried must be secured against
the possibility Of any water settling around
them.


Baked Egg Plant-Cut an eggplant in,
two and cave it in cold salt and water two
tablespoons to quartz from ono to two.
hours; with sharp knife score the rind,
very deeply in squares lay it in pan with
the scored side up; season with pepper and,
salt, pour sweet oil or or melted butter over
it, and bake slowly till perfectly soft anE
brown.


Fried Egg Plant-Cut in thin slices and
soak an hour in salt and water, as above :.
drain well and sprinkle with little pepper
and salt, dredge with -four, and fry on both.
sides ia hot drippings or butter; or, dip the
pieces in beaten egg, well seasoned with,
pepper and salt, then in finely grated bread,
and try in deep lard on the or as above.


Egg Pant FriHcrs-Select a large egg
plant and leave it impaired and with stem :;
boil it in porcelain kettle, in slightly sal>
ted water, till SO tender that it can barely
be taken out without breaking remove the
skin, put the pulp in the colander and press,
the water from it; mash it very fine, addi
salt and pepper to taste, also two ounces Of
butter with three tablespoons -four; add q,
well beaten egg and mix thoroughly.
Have ready some hot butter aud lard in
frying pan, drop in the egg. plant by spoon
fuls, and fry on both sides.


HOUSEHOLD HINTS.


In cases of poisoning, bathe the parts,
with sweet spirits inter.


For burns, bind on moistened baking soda.
1t will give prompt and permanent relief


Rub sprains, bruises or lameness with
paste made of salt and the white of an egg


A poultce of boiled hyssop will set to-
right blood.shot eye, and remove the un-.
pleasant color from "black eye"


To prevent odors from cooking, put %
few pieces Of charcoal, tied in cloth, into
the pot where onions, cabbage, or meat are
boiling, and the house will not bc filed with
the offensive odor.


The Western Rural says that tomatoes
picked when just ripe, and with portion
of the stems retained, and at once covered
With brine composed Of p teacup of salt
dissolved in q gallon of water, can be kept
nearly all the year. without noticeable loss
OF freshness Of taste.


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