Year: 1876

LEMON PIE.-Take lemons, eggs,
l cup OF sugar, l cup of water, and
large tablespoonful of flour. After graf
ing the peel, take off and throw away
the white rind, and cut the lemon in
small pieces, carefully picking out the
seeds. After the under-crust is laid in,
sugar it we'll. Bake with two crusts.
Lemon pie is not quite so easily man.
aged by the stomach and should be
eaten more sparingly than apple pie.


'TURNp SOURKRoUT. -Turnips cut
fine and put up with Jess salt than cab
bage make an excellent substitute for
sourkrout. l have put them up, here in
Arkansas, for the last 20 years, and
have seen them put up in Germany.
They do not taste exactly like cabbage
krout, but it will make variation of
dishes on the table, which would be
much appreciated by every family. A
good turnip cutter needs only one knife;
an old saw is good. Have small shoe
tacks before the knife to cut the turnips
fine. String beans can be put up in a
similar manner.


JAM TURNOvERs.-Roll out some
short paste, about of and inch thick;
cut it in pieces about inches in length,
and between 2 and inches in breadth;
lay on each little apple jam, or any
other preserved fruit, without sirup;
turn the edges over, wetting them as
little as possible with water; press them
lightly together, also the ends; lay
them on tins, and bake in moderately
hot oven. Ice them very perfectly, and
return them to the oven for few min
utes, or set them in Dutch or Ameri-
can oven before the fire.


TRUE ROAST BEEF.-Select a good
cut-the ribs are best-and don't buy
too small or lean piece, if you would
have good beef. Never wash beef or
put any water to it while roasting.
Have Dutch oven, and after fastening
the beef well on the spit with skewers,
pepper it thoroughly, and place it be-
fore an open range or crate fire, not too
near or too hot at first, gradually NOV
ing it closer. Baste it frequently, and
turn it often on the spit, if you would
have it good. When it is two-thirds
done, salt the beef freely, but not when
first put down, as that would draw out
the juices too much. Cook % to 81
hours, according to size. No basting
material but the fat and juices of the
meat is necessary, and when the beef is
carved, if properly roasted, it will not
be burned outside or raw inside, but
will cut pleasantly rare right through,
with an abundance of gravy flowing
| therefrom.


BRINE THAT WILL PRESERVE BUTTER
A YEAR.-Among the many devices for
keeping butter in manner that will
preserve the fresh, rosy flavor of the
new, with all it's sweetness, is the fol-
lowing from the Dutchess Farmer, which
is said to be entirely successful: To 3
gallons of brine strong enough to bear
an egg, add of pound of nice white
sugar and tablespoonful of saltpeter.
Boil the brine, and when it is cold,
strain carefully. Make your butter into
rolls, and wrap each separately in a
clean white muslin cloth, tying it up
with string. Pack large jar full


weigh the butter down, and pour over
the brine until all is submerged. This


will keep really good butter perfectly
sweet and fresh for whole year. Be


careful to not put upon ice butter thai
you wish to keep for any length of time


In summer, when the heat will not ad


NIT of butter being made into rolls, ,pacl


closely in small jars, and, using the


same brine, allow it to cover the butter


to the depth of at least four inches. Thi'
Iexcludes the air and answers very well


as the first method suggested.