Year: 1879

FARM GARDEN AND HOUSEHOLD
| Recipes.


MoLAssEs TAFFY.-Two cupfuls of
molasses, one cupful Of sugar, butter
the size of a guinea hens egg. Boil hard
for twenty minutes. Add half a tea
spoonful of soda. Try if it is brittle; If
not, boil few minutes longer. Pour
out into two buttered dishes. Nuts
may be added you like, just before the
soda.


BAKED APPLE PUDDING.-Pare an /
core six apples, stew in saucepan with
a little water until soft, then add two
tablespoonful Of bread crumbs, sugar
to taste, the chopped rind of a lemon:
and the juice. two ounces butter, and
four eggs, yolks only; bake in a dish
previously prepared with puff paste
round it.


TEA BISCUIT. Two eggs, one cup Of
sifted sugar, one-halt teaspoonful of
cream of tartar and soda. one cup of
cream, one of sugar Break the eggs
into q bowl, beat them well, add the
cream gradually, then the sugar, the
flour. and lastly the cream of tartar and
soda dissolved in warm water. Roll
out and cut into biscuits. Bake in q
quick oven.


To CREAM PoTAToEs.-Heat one
tablespoonful of butter in saucepan,
add one teaspoonful of flour, cook until
smooth, but not brown, then add gradu-
ally one large cup of cold milk, stirring
all the time until it boils up; put in the
potatoes, which should be cut up fine
and salted and peppered; let them cook
| about three minutes in the sauce, just
enough to heat them.


FRIED CABBAGE.-Cut cabbage very
| fine, on a slaw-cutter if possible;
salt and pepper, stir we'll, and let stand
five minutes; have an iron kettle smok-
ing hot, drop one tablespoonful of lard
into it, then the cabbage, stirring briskly
till quite tender; send to table ilnme-
diately. One-half cup of sweet cream
and three tablespoonful of vinegar, the
vinegar to be added after the cream has
been we'll stirred, and after it is taken
from the stove is an agreeable change.
When properly done an invalid can eat
it, and there is no offensive odor from
cookingit.


DREADED EGGs.-Take one pint Of
bread crumbs and soak in one pint of
milk. Beat eight eggs very light and stir
with the soaked crumbs, beating five
minutes. Have ready = saucepan in
which are two tablespoonful of butter,
thoroughly hot, but not scorching; pour
in the mixture, season with pepper and
salt, as the mass is opened and stirred
with the "scrambling," which should
be done quickly with the point of the
knife for three minutes, or until
thoroughly hot. Serve on a hot platter,
with SQUARES of fbuttered toast.


Fattening Poultry for Market.


No fowl over two years old should be
kept in the poultry yard, except for
some special reason. An extra good
mother or finely feathered bird that is
desirable as breeder may be preserved
until ten years old with advantage, or at
least 80 long as she is serviceable. But
ordinary. hens and cocks should be fat
tened at the end of the second year for
market. Feeding for this purpose may
be begun now. When there is a room
or shed that can be closed, the fowls
may be confined there. The floor should
be covered with two or three inches of
fine sawdust, dry earth, sifted coal
ashes, or clean sand The food should
be given four times a day and clean
water be always before the fowls. A
dozen or more fowls may be put at once
in this apartment, so that there may not
be too many ready to sell at one time.
The best food for rapid fattening, for
producing we'll favored flesh and rich
fat, is buckwheat meal, mixed with
sweet skinned milk, into thick mush.
A teaspoonful of salt should be stirred in
the food for dozen fowls. Two weeks
feeding is sufficient to fatten the fowls,
when they should be shipped for sale
without delay. and another lot put up
for feeding. If the shed is kept dark
and cool, as it should be, the fowls will
f;ltten all the quicker for it.-Anerican
.4gricult4rtst.


Take cucumbers (medium sized, wipe
clean, and place evenly in barrel or a
keg. When the keg is full, put cloth
over the top; next put on board or a
stone for press; take four quarts Of salt
and boil in pot of water until all the salt
dissolves; when, cool, add two pals more
water and turn it over the keg; the brine
should he strong, and cover the pickles
well; whentn needed puteome ofthe pickles
in jar Of fresh water for two or three
days, changing the water often; then put
in vinegar. I have always found this
way good, and it is but little work.


Recipe for making sweet pickles:
After eating watermelons, take the rind.
and with sharp knife pare of the out
side green and all the heart; cut the
white firm part into strips two inches
long; make syrup by putting one quart
of vinegar and one pound of sugar on the
stove to boil; two ounces of cloves tied
in cloth and half an ounce of allspice
(ground); add with a quart of water;
when we'll boiled, skim both and place
your rind in the syrup; let it boil till
each piece looks clear, and is tender;
skim out into a jan and add more rind;
when done, set it away to cool, and in
two or three days would like to come
and help you eat them. - Cor. Ohio
Farmer.


A Cheap GREENHOUSE.


The Germantown Telegraph says
The cheapest plan Of erecting a green
house that we have any knowledge Of
and we used one successfully for many
years--is to dig out a pit in a side hill,
where the upper end will be just above
ground and the lower end will be two
or three feet above ground. where the
door must be, with two or three steps
down for an entrance. Wall up. roof
the wall. and cover the whole sash, rs
in hotbeds. the sash having more fall,
say three feet in width of two, ,he
house being fifteen by ten. Erect in this
the stand Of shelves, and when it is time
! to take up the summer flowers. bulbs,
etc, store them here. The glass should
be covered with thick straw mats. which
can be removed even when the weather
is coldest, in clear weather, for an hour
or two at midday, to get the warmth
and influence ofthe sun. At such times
ventilation also should be attended to,
by slightly opening sash or two. No
fire is needed. Nearly all readily flower
ing plants will bloom, and there will
scarcely be week during the winter
! that bouquet may not be gathered. if