Year: 1877

Recipes.


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 O
tablespoonful butter or lard; bake thirty
five minutes.


LEMON CREAM PH.-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 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 JE1IY.-Take ripe cherry
currants, place on the fire to get thor.
oughly heated. When cool enough,
strain through 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 BAl1s.-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 TrunspInnting.


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 or vine; but this does
not insure life, health and vigor. There
is a wel-adjusted 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,
fbrous ones, such as take up and furnish
the nourishment. To save enough Of
these roots in 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, feshy roots, and comparative
ly few fbrous ones near the body Of the
trees, require more care in removing than
the Norway spruce with its mass of
fbrous roots clustered around and near
the body. The best way in all cases is
to dig narrow trench around the body,
some distance from the tree, deep enough
to get below the lower tier of roots. In
making this circle the fat 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. In
case the trees or. shrubs are to be moved
only short distance from where they
are growing, as much soil as will ad-
here to the roots may be left on with



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