THE LANCASTER FARMER. 



95 



ol'llicm liiird. Masli llii's(>, nildiiiir a lillh- vinoirar, in 

 order tliat the Imnl yelkn rn:jy bt* riittlicil sinootlily. 

 Add snini' oil, suit, iiiiii>titrd, red prppcr, and Ilic ytdli 

 of tlu' fotirtli ctxii rail'. Tid8 will make rvcrytlilni; 

 fri'c from liiinps, if stirred well. Then ad<i tlie rest 

 of the oil, whieh should lie liheral; salt, pepper, mus- 

 tard, i'ce., to the taste. There shouKl not 1h^ more 

 than a tahlesixxinfnl of vine^raraltoi^elher, tin lees yon 

 \visli a pU-kle; atjd, as yon love lis, not a mite of 

 6Ui;ar ! I'onr tliis over tlie lettuee, wliieh is laid in 

 the dish ill whole leaves. — (lenuantuwn Tdcijrajih. 



Mend Your Own Tinware. 



Every housel<eeper may not know of wiiat they are 

 capalde in the line of keepins; their tinware in onler. 

 For the l>enelit of siiih I will say that it is easier to 

 soldi'r siieh thinire than to pay a travelinir tinker two 

 priees for nienilin;; them. Take a sharp knife and 

 serape the tin around the leak until it is liriiiht, so 

 that the solder will stiek. Then sprinkle on a little 

 ])owder rosin (they have liiiuid "tlux" to sell, hut 

 resin will ilo just as well); lay your soliler on the 

 liole, antl with your soldering-iron melt it on. Do 

 not have the iron Uvn hot, or the solder will adhere to 

 that. After two or three trials yt^n can do a jobthat 

 you will be proud ol'. If you do not own a solderiiifr- 

 iron, [iroeure one by ali means; but when hard 

 jiressed I liave used the knob on tlie end of tlie fire- 

 shovel, or a smooth pieee of iron, or held a candle 

 uniler the simt to be mended. Anytliinu^ is better 

 than stopping leakins: pans witli beeswax or raf,'S. 

 Try it, younj; housekeepers, and see how independent 

 you will feel. Your pans should be dry when you 

 take them iu hand. 



How to Make Good Apple Dumplings. 

 First procure ,tr*^od, sour, juicy a]>plcs, pare and 

 core, leaving them in halves, (iet all your ingredi- 

 ents ready before beirinninc; to mix your douij;h ; sui^ar, 

 soda, sour milk, lard, salt, flour and apples. Now 

 make a doujjh, as for sCKla biscuits, only addini^ a lit- 

 tle more lard to make it shorter. Take a bit of dougjh 

 out on the kueading-board, and after kncadinj; roll 

 this as for pie crust. Then cut in pieces long enough 

 to cover an ajiple, allowing for lapping tlie edges. 

 Put iu two of your apple halves, sweeten according 

 to taste, and cover apple and sugar with dough. Lay 

 the dumplings in your bread pan, the smcM>th side up, 

 first having your pan well buttered. Proceed in this 

 manner until you get your pan well tilled, (be sure it 

 is a large sized pan, for they will go otf like hot cakes,) 

 then place a small bit oi' butler on the top of each 

 dumpling, sprinkle a liandtul (d' sugar over all; then 

 plai-e in a moderate oven and allow them to hake an 

 hour. .Serve (not too hot) with pudding sauce, or 

 witli sugar and cream. 



Study to Save Steps. 



If farmers would get in tlie liabit of spending half 

 an hour each day in thinking how steps may be saved, 

 work w<nild turn to much more account. Some barns 

 are so unhandy that thousands of steps are taken 

 every year that might be saved. In the house, and 

 especially in the kitchen, is this the case. Many a 

 farmer spent hours and hours last w inter by the tire, 

 kept in by the cold, when he would have been much 

 better engaged in digging a well under the kitchen, 

 so as to have a pump bring water into the sink. Such 

 an iniprovement will save miles of travel every year ; 

 and whenever water is drawn therefrom, bicssings 

 will be jironouneed. Some pantries are so inconve- 

 nient, and so delieieiit in drawers and shelves, that 

 time is lost in hunting for things, and temper is 

 simred. Pray — stop, consider, devise, execute ; and 

 if it docs not suit, try again— ^nd do have things con- 

 venient, and save steps. — X. Y. Tribune. 



A Preventive Against Moths. 

 A very pleasant iierfume, and also iireventive 

 against mot lis, may be made of the following ingredi- 

 ents. Take of cloves, caraway seed, iiutmeg, mace, 

 eiimamon and Tonquin beans, of each one ounce, then 

 a<Ul as much Florentine orri.^-root as will e([iuil the 

 other ingredients put together. (Jriiid the whole well 

 to powder, and put it in little bags among your 

 clothes, iVc. This will answer for furs also; hut I 

 never tried anything more certain as a protection 

 against moths in furs than to first shake out or beat 

 (Hit every foreign substance belore imtting away for 

 the season. Then wrap them up in a perfect ly sound 

 newspaper. What I mean by sound is, that there 

 shall be no holes or breaks in the paper. iMakc a bag 

 of the paper by pasting ; pack in and |iaste up the 

 mouth of the bag. Put in a drawer where it will not 

 be disturbed. If well done, not a moth will ever be 

 found inside. Try it. 



Wife, Mistress and Lady. 



"Who marries for love takes a wife ; who marries 

 for fortune takes a mistress ; wlu) marries for ^losi- 

 lion takes a lady. You are loved liy yi>ur wife, re- 

 garded by your mistress, and toK-rated by your lady. 

 You have a wife for yourself, a mistress for your house 



anil friends, and a lady for the world and society. 

 Your wife will agree with you, your mistress will 

 rule you, y'>ur laily manage you. Your wife will take 

 care of your lioiisehold, your mistress of your house, 

 your l.idy of appearances. If you are sick your wife 

 will nurse you, your mistress will visit you, your lady 

 will inquire after your health. You take a walk w llii 

 your w lie, a riile w llh your mistress, and ijo to a party 

 with your lady. Your wife will share your grii'f, your 

 mistress your money, your laily your debt. If you 

 die, your wife will weep, your mi.'<tres8 will lament, 

 and your lady wear mourning. Which will you have 1 



Cherry Jam. 



Cherry jam Is one of the most delicious sweetmeats 

 this fruit affords, and tieing so, It should ho made in 

 the most enjoyable manner. Let the fair confectioner 

 take equal weights of white sugar and stoned cher- 

 ries ; make a sirup of the sugar; simmer the <lier- 

 ri<!S slowly in the simp for twenty minutes; take 

 them out with a iierforated skimmer, and spread them 

 on dishes to cool ; boil down the sirup till it is c(uite 

 thick; put the cherries back, and let them IkiH at 

 once, then seal in glass cans. Canned cherries may 

 be put up like any other fruit in a fourth of their 

 weight of sugar, or even less than that ; they should 

 be thoroughly cooked, and sealed when boiling hot. 

 — Western Rural. 



Perpetual Paste. 



To make perpetual paste — which will remain sweet 

 for a year — ilissolve a teaspoanful of alum in a <|uart 

 of water, to which add sutlieient Hour to make a 

 thick eream. Stir in half a teasjioonful of [lowdercd 

 resin and half a dozen cloves, to givi' a jileasant odor. 

 Have on the lire a teacup of boiling water; pour the 

 Hour mixture into it, stirring well at the time. In a 

 few minutes it will be of the cuusistcnce of mush. 

 Pour it into an earthern vessel ; let it cool ; lay a 

 cover on, and [lut it in a cool place. When needled 

 for use, take out a jxirtiou and soften it with warm 

 water. 



California Beer. 



As the warm weather is coming — if it is to come this 

 season — and this is a delightfui, as well as a harm- 

 less beverage, and easily made, we give the follow- 

 ing recipe: Take a good sound Irish potato, say the 

 size of a large hen's oi^i^^ and grate it fine. Then 

 take a quart of rain water and sweeten with molasses. 

 Put the grated potato in the water and set away. In 

 a few days the " seed" will begin to grow antl make 

 good beer. A very small quantity of the " seed " 

 will make a large jug of beer. 



Household Recipes. 



Row TO MaIvE " MAiiVi.Ayn BiscuiT.s." — " Aunt 

 Leisurely " tells us, in the fAUlitu' Floral Valiinet, 

 how she found out the true way of making genuine 

 "Maryland Biscuits," which are good cither warm 

 or cold, invaluable for sandwiches for lunch, travel- 

 ing and pic-nies, and will keep fresh a long time. 

 She says, the trouble was, she could not obtain a cor- 

 rect receipt for making them; everybody saiil they 

 were easily made ; the main thing was to pi^und them 

 well, as that was what made them light ; but they 

 eotild not give the exact proportions for mixing. In 

 despair, she applied to an old colored woman, who 

 made them to perfection, and this is the result of their 

 conference : 



"Aunt Dinah, will you please tell me how you 

 make your biscuit? Yours are so nice that I want 

 the recipe." 



" Wy, bless yer heart, honey, dey's nudin to make; 

 ole Diner don't have no'ceitnor Dullin, and her blxits 

 is alius good." 



"Y^es, I know. Aunty; but there are some i)eople 

 have such a genius for cooking that, no matti'r hf>w 

 they mix anything. It always comes out ri-rht ; but 

 I'm not one of that kind, and I know I won't get 

 them right, unless yim tell me exactly how much of 

 everything to ])ut in." 



" Well, honey, jest yertake a pan of flour — and it 

 must be goixi tlour, tofi — and a clever-sized lump 'o 

 shortnin' and a smart iiiiu-h o' salt, and somt^ water, 

 and tote it to <le bixit block, an jioun' It as if ole Nick 

 hissclf was ill it, make dcin out de size of a cake o' 

 sassage, liali yer stove 'jix no, shove 'cm in, and when 

 dey's done take 'em out, and dat's all." 



i was disapjiointed ; but, after all, her recipe was 

 as definite as that " ob de white folks," for all had 

 told me to take a jxtrt of flour and a lump of lanl. 



tiramniar informs us that "a" or "an" are the 

 only indefinite articles we have, but I have founil out 

 another, and that is " lump;" for, after wavering be- 

 tween one the size of a walnut and one the size of 

 your fist, you are in a miserable state of indecision 

 whether, alter all, one tlu* size of your head was not 

 intended. So, in our recipes, ilear friends, don't let 

 us have any Inm/jn, piease, for some of us are so 

 stupid we don't know hovs- niuch it is. 



So, having exhausted all available sources of in- 

 formation, with about tfie same ri'sult. I set to work 

 to find out myself, and, by dint of measuring, and 



weighing, and experimenting, and S|Kjiling, I can at 

 last make thein as good as Aunt Diner's, ami if any 

 lady tries my recipi' anil sueeei'<ls, I shall l)e gralified. 



To two iHiundsof Hour and two ounces of lard, well 

 rubbed in, one tablespfKinfiil of salt, and enough of 

 cidd water to make a <lry dough, (It takes about a 

 pint,) put the water In a' little at a time, so as to Im 

 sure not to cet it tiK« moist. Then work the dough 

 until in shape, lay It on a solid place, like u meat- 

 hliM-k, and [Kiund with the back of an axe, for half 

 an hour or more; If it cuts throui.'h the doutrh at 

 cviry stroke, BO much the belter. When It Is flattenwl 

 by the blows, fold It u|> and [lound HL'ain, but don't 

 add a sprinkle of flour after it Is first mixed. After 

 being pounded awhile It will blister, and, if yim pull 

 oil a iiiece, will snap, which shows It is getting light. 

 When ready to mould do not cut them, but pull otf 

 pieces about the size of all egi;, mould them in round 

 balls, and flatten them with your hand, stick with u 

 fork, and bake in a quick oven aUiut half an hour. 

 Some persons are careful not to brown them, but I 

 do not object to seeing them a little brow ue<l, and 

 they must be thorouijhly baked to be nofsl. 



The biscuit-block and ismnder are as neeeesHry to 

 a Maryland kitchen. In any county below Ci-cIl, ae 

 the coffee-mill ; many have [ifmnders for that particu- 

 lar pur|)nse, made oi' a short bar of iron, w ith a long 

 wraidcn handle ; but many use an axe, and it aiiswera 

 just as well. 



TiiEAst'iiY Depaktmext WiiiTEWAsn: This re- 

 ci[x; for whitewashing, sent out by the Lighthouse 

 Board of the Treasury Department, has been found, 

 by experience, to answer on W(k>i1, brick and stone, 

 nearly as well as oil paint, and is much cheajM'r. 

 Slake one-half bushel of im'slaked lime with Imlling 

 water, keeping it covered during the process. Strain 

 it, and add a peek of salt, dissolved in warm water, 

 three pounds of gniund rice put in tviiling water, and 

 boiled to a thin pa.ste; one-half [lOund |Kiwdered 

 Spanish whiting, and a iifiund of clear glue, dissolved 

 in warm water; mix these well together, and let the 

 mixture stand for several days. Keep the wash thus 

 prepared in a kettle or portable furnace, and, when 

 used, put it on as hot as possible, with painters' or 

 whitewash brushes. 



Cooki.n'o CAri.iKi.owER. — I notice several ways 

 recommended for cooking this fine vegetable, and 

 perhaps sonic people prefer some of these to my own, 

 because I regard " doctoring " cauliflowerand aspara- 

 gus as an injury to them. A cauliflower should be 

 cooked with the outer line of leaves on, clipjK'd of 

 course down to the head. Let it soak in cold water 

 for half or a whole hour, and then boil it steadily for 

 an hour or until it is|x,'rfectly tender, drain and dish, 

 and send to table just as it is, with some drawn bul^ 

 ter for those who [irefer this sauce. I like a little 

 gOf)iioil,but pcpjier and salt only bring out the gfXHl 

 qualities of the vegetable much better than any 

 sauce. — AlitiCj (lertitniitown TiUtjraph. 



Sahatoda Potatoes: The following is said to bo 

 all there is of the cmik's secret for priMlucing those 

 world-renowned jiotatot^s served at Moon's Lake 

 House, Saratoga Springs, every summer: Peel giKid- 

 sized iiotatoes, and slice them as evenly as ixissibie; 

 dro|i them into Ice water. Have a kettle of lard, ae 

 for fried cakes, and very hot. Put a few at a time 

 into a towel, shake tiieni about to dry them, and then 

 drop into the hot lard. Stir them oceasionally; and 

 when of a li^'lit brown, take them out with a skim- 

 mer. If jiroperly done, they will not beatall greasy, 

 but crisp without, and mealy within. 



Cement fou Petuoi.eim Lamts: A cement par- 

 tictilarly adapted for attaching the brass work to 

 jietrolcum lamps, is made by Puscher, by iMiiling 

 three parts resin witli one of caustic stsla and five of 

 water. The composition is then mixed with half its 

 weight of plaster of Paris, and sets firmly in half to 

 three-Cjuarters of an hour. It is said to Ik* of threat 

 adhesive jiower, not Jpernieableto petroleum, a slow 

 conductor of heat, and but suiierflcially attacked by 

 hot water. Zinc wliile, white lead, or iireeipitated 

 chalk may he substituted for plaster, but hardens 

 more slowly. 



GuEEN Pea Soup: Take two quarts of green peas, 

 one small onion, and a sprig of parsley cut line; add 

 two quarts of hot water, and lioil shiwly for half an 

 hour, then add a pint of small new [sitatoes which 

 have been peeled and laid in cold water an hour; put 

 In a tables|KK)nful of suirar and a little salt, boll till 

 the potatoes are done, now add a leacupful of cream 

 or a jiiiit td' milk, boil a minute or two, and serve 

 with small slices of toaeteil breail or gems cut In 

 halves. 



Boston Breakfast Cake.— One quart of flour, 

 two teaspoons of cream^of-tartar rubbed Into the 

 fliur, tnie tablesiMKin of butter rubbed into the flour, 

 two tables|MM)n^of brown sugar rubbed dry In the 

 flour, a little salt, teas|H>on of sola dis.solveil in as 

 niucli sweet milk as will make the Ingredients atmut 

 the consistency of iiound-eake dough, (irease a pan 

 with lard, plaie the niullin rini.'s in the pans, having 

 them also well greased; fill theiii half full and bake 

 in a quick oveu. 



CiiAi KERs: Take one large cupful of bread dough, 

 very liirhl. and roll it out on your moulding board; 

 then spread on it a piece of butter and lard toirether, 

 as large as a goose egg; dredge a little Hour over it, 



