Year: 1874

How TO KEEP HAMs-Every season
more or less are destroyed by insects, OF
rendered too unpalatable to be eaten by
decent people. BY following this methoc
the insect can be kept at distance, ant
it is very simple, and within reach of al
most every farmer in the country: Af
ter the meat has been well cured by pick
lie and smoke, take some clean ashes fret
from bits of coal, moisten them with {
little water, so that they will form paste
or else just wet the hams little and rut
the ashes on dry. Rubbed in thoroughly
they serve as capital insect protector
and the hams can be hung up in the
smokehouse or wood chamber without
any danger of molestation


BAKED BEANs.-Many people do not
understand how to make nice baked beans
Bake your beans all day Saturday, and if
convenient let them stay in over night
baking full twenty-four hours, and oul
word for it, your beans will come out in
the morning smoking with a flavor that
will make your mouth water to taste OF
them, and your breakfast will be the very
best you ever had. We sometimes see
persons who only have moderate liking
for baked beans, who invariably bake
them three or four hours, and that is why
they do not like them any better. A day
and night is none too much time to bake
these esculents, having parboiled them
only few moments until the skins will
crack when the air comes to them.


SrEwED APPLES-Make syrup with
one half pound of sugar to each pint of
water, some lemon peel and juice Pare
and core the apples, and let them simmer
(but not boiD by the side of the fire, turn
ing them now and then When pretty
clear, take them off, and if they require it,
put them in the pan another day or warm
the syrup and pour over them. They
will keep twelve months, but require look
ing at occasionally. If wanted for imme-
diate use, three-fourths of pound of
sugar, made into syrup, to twelve ap-
pies. Simmer them till pretty clear


APPLE JouN-Pare, quarter, and core
enough apples to I'll three or four quart
crock. Make batter little thicker
than for pancakes; put layer of apples
on the bottom of the crock, then pour
over some of the batter; then another
layer of apples, then butter, and so on till
all is used; then put thick soda crust on
the top, and bake three hours. To be
eaten with sweet sauce. Very nice.


FRIED TOEs-SARAToGA STYLE
Pare and slice them very thin put them
into coll water five or ten minutes. Have
ready a frying pan of boiling lard Dry
the potatoes with a cloth; fry them a pale
brown; dry them III colanier; sprinkle
on u little fine salt, and serve at once.
Keep the lard boiling AM fry but few
at time.


GaAIIAM BaEAD-Three cups of Ora
ham flour and one of white flour; half a
cup of yeast and little salt; mix with
warm water and turn into buttered tin,
let it rise, sweeteu Little, and bake.
1t shoul be about as thick as can be
stirred with spoon.


ANoTHER.-Take small quantity OF
the sponge of white bread, add warm wa
ter, a table spoonful of sugar, little
salt Stir in Graham -four with spoor
till it makes thick batter Let it stand
and rise, put in tins and bake. Both OF
these receipts give excellent results.


CAULIFLowER OMULETTE- the
white part of boiled caulifower after il
is cold and chop it very small, and mi,
with it sufficient quantity of we'll beater
egg, to make very thick batter, and ther
fry it in fresh butter, in small pan, anC
send it to the table hot.