Year: 1877

Corn BREAD.-Take one pint OF sifted
corn meal and stir into it one teaspoonful
dry saleratus and half teaspoonful salt,
then add two well-beaten eggs, one pint
sour milk, and three tablespoonfuls sour
cream, beat about five minutes, and put
about half an inch deep in the pan to
bake; if you have no cream use about a
tablespoonful butter or lard: bake thirty
five minutes.


LEMON CREAM PIE.-One quart Of
milk, three cupfuls sugar, yolks of four
eggs, one cupful -four mix the flour
with some of the milk, then boil the rest
and mix this with it; flavor with grated
rind of a lemon; bake; make frosting
of the whites beaten to froth with cup
of sugar and Juice of the lemon; brown
in hot oven. This makes two pies.


VEGETABLE SoUP.-Purchase a small
piece of shin, with some meat upon it /;
put into the vessel that you make the
soup in four quarts of water, with salt
boil three or four hours, then add tea
cupful of rice, one carrot grated, one
turnip cut in pieces, one leek, cut up a
stalk of celery, little pepper; just before
serving for the table, take out the shin,
removing the meat, which you
cut in small pieces, put the
meat into the tureen and pour
the soup over it send to table to
be eaten with catsup or spiced sauces.


CURRANT JELLY.-Take ripe cherry
currants, place on the fire to get thor.
oughly heated. When cool enough,
strain through a coarse crash towel till
the seeds are dry. Measure the juice
into clean porcelain pot, let it boil five
minutes hard, then pour over the sugar,
which has been previously. measured
into stone jar large enough to hold
sugar and juice. Stir constantly while
pouring on the syrup, and from the bot
tom, till every particle of sugar is dis
solved. Use granulated sugar, one
pound to pint Of juice. Have the jelly
glasses all ready, as the jelly often forms
while stirring. This makes splendid,
clear Jelly, very firm, and will keep two
years. Make it about the fourth OF
July.


MEAT BA1Ls.-Chop very fine cold
meat of any kind, and soak the same
quantity of bread crumbs; mix them to-
gether with an onion chopped very fine
if the flavor of onion is liked season with
salt and pepper, little nutmeg and all
! spice mold together with one egg
form into balls and fry in boiling fat.
Hints on TranspInnting.


The art of transplanting trees, shrubs
and vines is only learned by experience,
close observation and strict adherence
to the laws that govern vegetable
growth. Any unskilled laborer can dig
up and reset tree Orvine; but this does
not insure life, health and vigor. There
is well-adiusted balance between the
roots and branches of every tree or vine.
Trained practical gardeners recognize
this fact, and the Importance in trans.
planting or removing carefully all the
roots possible, and especially the fine,
fibrous ones, such as take up and furnish
the nourishment To save enough oi
these roots i'll transplanting large sized
trees, it is necessary to know the habits
of growth of trees and vines. For in.
stance, the Scotch or white pines with
their long, tieshy roots, and comparative,
/ ly few tibrOus ones near the body of the
! trees, require more care in removing thar
the Norway spruce with it's mass OF
tibrous roots clustered around and neal
the body. The best way in all cases is
to dig a narrow trench around the body
some distance from the tree, deep enough
/ to get below the lower tier of roots. Ii
making this circle the flat of the spade
should not be placed toward the body Of
the tree. The top soil on the "ball, ,
near the body, should be removed by {
digging-fork or other implement that
will not cut or injure the small roots. Ii
case the trees or shrubs are to be moved
only q short distance from where they
are growing, as much soil as will ad
hereto the roots may be left on witt
advantage.


I The second important point to be OBJ
served in transplanting is not to leave the
roots exposed for moment to the ray
Of the sun, or to blowing dry air
which is quite as injurious to tender
root.ets. If not set out at once the root
ought to be kept damp and covered will
a cloth, or "heeled in" Trees coming
from a distance, when the roots SHOW
signs of being left exposed, and tn,
! tibers are dry and somewhat shriVeled
will be much improved by plunging then
into stream or pool of water, and thel
heeling them in, covering the roots care
fully with moist soil, and so leaving then
until ready to plant out.