234 MINNESOTA STATE HORTICULTURAL SOCIETY. 
It would be impossible to give anything like complete directions for or- 
chard management in this paper, but I trust that many of your people may 
become sufficiently interested in their gardens and orchards to impel them 
to join the brotherhood of tree and fruit lovers in our state horticultural 
society. The benefits will be large when the cost is considered, and not the 
least among them will be the satisfaction of knowing that you' have done 
your best to make the old homestead, ‘‘Be it ever so humble,” the dearest 
spot on earth to the young hearts that so soon are to go out from it forever. 
RECEIPTS FOR HOME COOKERY. 
MRS. HANSON, MINNEAPOLIS. 
During the hot weather even old housekeepers are apt to become em- 
barrassed over the arrangement of their daily bills of fare. For the summer 
table, boned chicken and jellied meats of various kinds will be found much 
more appetizing than the heavier hot meat dishes. Salads and fruits should 
also have a prominent place on the summer bill of fare. 
A delicious summer dessert is made by lining a mould with a strawberry 
sherbet, and pouring into the center a mixture made from the whites of 
eggs, powdered sugar and cream, beaten stiff and flavored with vanilla, and 
then covering the cream-mixture with the sherbet until the mould is full. 
Pack in ice and salt, and serve after it has stood three hours. 
LETTUCE AND BEET SALAD. 
Boil two medium sized beets and allow them to cool. Have one head 
of lettuce pulled apart and nicely arranged in a salad dish. Slice the beets: 
in the center of the dish. Prepare a dressing of vinegar, salt, pepper and 
sugar. 
WHITE CAKE. 
Beat two cups of sugar and one cup butter to a cream, add one cup of 
milk and water mixed half and half, three cups flour, into which two tea- 
spoonfuls of baking powder has been sifted, and, last, add the whites of eight 
eggs. Bake in layers. 
CHOCOLATE CAKE WITH MARSHMALLOW FROSTING. 
Cream half a cupful of butter, add a quarter of a cupful of chocolate, 
the beaten yolks of three eggs, one cupful of sugar, one teaspoonful of cin- 
namon and half a cupful of milk, then the beaten whites of three eggs and 
a cupful and a half of flour, with three teaspoonfuls of baking powder. Dec- 
orate with boiled frosting, to which dissolved marshmallows are added. 
Fruit Buds and Twigs which are well developed and full of reserve ma- 
terial are best prepared to withstand very cold weather. Prof. Waugh, of the 
Vermont Experiment Station, finds that the drying out of fruit buds, if ex- 
cessive, is disastrous. Some years the evaporation from the buds and twigs 
is greater than others. It is during such seasons that the loss is greatest 
from freezing. Twigs covered with lampblack seem to be well protected and 
open earlier than those not treated. Those covered with whitewash open 
latest. 
