THE LANCASTER FARMER. 



63 



most readily, and are as much more dangerous than 

 the common matches as they are more convenient. 

 The general stock should be kept in a tin box, which 

 Is not to bo opened or taken from, except by the 

 master or mistress of the house. For eacli room 

 where matclics are used there should be a metal 

 match-safe of some kind, and the matches are to be 

 kept in that and no where else. It should be re- 

 garded as a serious offence for a match to be, any- 

 where or for ever sc short a time, found " lying 

 around loose." In the kitchen and the bed-room, or 

 wherever else matches are in frequent use, itl9 better 

 to have the match-safe fixed and always in the same 

 place, so that it can be found, If needte In the dark. 

 In takin? matches from the larger box to rcpU nish 

 the safes, let that always be done by one person, and 

 It will pay fortbat person to look over the matches 

 at the time, throwing away all broken ones, and 

 where, as is often the case, two or more are stuck 

 together by the explosive mixture, these should be 

 carefully broken apart, and unless two good matches 

 are the result, rather than to put Into the safe one 

 with too little and the other with a ragged excess of 

 the mixture, throw both away. Also throw Into the 

 Are those matches that have two or three times as 

 much of the mixture on the ends as they should 

 have. These, in lighting, often explode and scatter 

 burning particles In a dangerous manner. If, in 

 lighting a match, day or night, it breaks or the ex- 

 plosive end comes off without lighting, do nothing 

 else until that end is found, aud put into the tire, or 

 where it can do no harm. lafact, treat;matches, every 

 match— as if It were— as It really is, a fire-arm, capa- 

 ble of dangerous mischief to person and property. 

 Teach the children to carefully observe the same 

 caution. 



Drying Potatoes. 

 During the past year or two an Important Industry 

 has sprung up In this State in the way of preserving 

 potatoes for a foreign market. A machine has been 

 Invented for pressing and preserving potatoes in such 

 a manner that they may be dried and kept for a num- 

 ber of years in any climate. No oxidization, or fer- 

 mentation, takes place in the process; they retain to 

 a great extent, their natural taste . and original 

 freshness. Shippings nmde to England during the 

 past year by Falkner, Bell & Co., have attracted at- 

 tention, and the demand for California-preserved 

 potatoes in that country already exceeds the sup- 

 ply. The lirst shipment to Liverpool brought the 

 sum of 91GO per ton over all expenses of shipment. 

 Last year about twenty tons were shipped from San 

 Francisco, which brought forty-five English shillings 

 per hundred weight, oi- at the rate of $3 per sack for 

 green potatoes. At Areata, Humboldt county, a 

 strong company has been organized to preserve 

 potatoes by the new [irocess. Ventura has an 

 apparatus in working order, and will handle a large 

 quantity of potatoes this fall. San Francisco mer- 

 chants evince a lively interest in the enterprise, and 

 are watching results closely. The testimony of 

 English merchants is to the effect that the products 



Know Howr to Cook a Turnip. 

 That we may be understood we will ask the reader 

 to cook two turnips in two different ways. The first 

 Is to be peeled and sliced and left to 6oak in cold 

 water for an hour or more. The slices are to be 

 boiled until quite tender, and then are to be drained 

 ani nicely mashed with butter. This is the common 

 method of cooking, and it has the demerit of wash- 

 ing out the gum and sugar and other fine constitu- 

 ents of the root, and consequently the flavor is very 

 much reduced. The other root is to be washed quite 

 clean, but is not to be peeled or cut or soaked. 

 Boil It whole in its "jacket." It will take twice as 

 long to cook as the one that was cut. When by try- 

 ing it with a fork you find it quite tender take it up, 

 peel it, press it quite moderately and mash it with 

 butter; you will be surprised at the difference. In- 

 stead of being as perhaps you will expect, " strong," 

 "rank" or "bitter," it will be delicious, full- 

 flavored aad will contain all the nourishment that 

 was In It before It was cooked. 



Sand Bag in a Sick Room. 



The writer of " Household Hints " in the Enening 

 Post says that one of the most convenient articles for 

 use in the sick-room is a eand-bag. Make a bag 

 about eight inches square of flannel, fill It with 

 clean, fine sand, thoroughly dried, sew the opening 

 carefully together, and cover the bag with cotton or 

 linen cloth. This will preveut the sand from sifting 

 out, and will eiiable you to heat the bag quickly by 

 placing it in the oven, or even on the top of the 

 stove. After once using this you will never again 

 attempt to warm the feet or hands of a sick person 

 with a bottle of hot water or a brick. The sand 

 holds the heat a long time ; aud the bag can be 

 tucked up to the back without hurting the invalid. 

 It is a good plan to make two or three bags, and 

 keep them ready for use. 



How to Wash Clothes Without Fading. 



A lady correspondent sends us the following recipe, 

 which she has tried with success on all kinds ol^ 

 fabrics; Wash and peel Irish potatoes, and grate 

 them into cold water. Saturate the articles to be 

 washed in this potato water, and they can then be 

 washed with soap without any running of the color, 

 I have taken oil out of carpets saturated with this 

 potato water, when simple cold water would make 

 the color run ruinously; have get the color In figured 

 black muslins. In colored merinos, in ribbons and 

 otherl silk (goods. Often the potato water cleanses 

 sulDclently without the use of soap; but the latter Is 

 necessary where there is any grease. In such cases 

 (without soap) I take the grated potato itself and 

 rub the goods with a flannel rag. In woolen goods 

 It is necessary to strain the water, else the particles 

 will adhere, but this Is not necessary In goods from 

 which they can be well shaken. 



Chocolate. 

 Chocolate, says the London Olobe, must never bo 

 cut with a knife. In making it an ounce and a half 

 is required for a cup. Dissolve it gradually in hot 

 water, stirring It the while with a wooden spoou ; 

 let It boil for a quarter of an hour, and serve it hot 

 with milk orjwithout, according to taste. "More than 

 fifty years ago," relates Brillai^Savary, " Madame 

 d'Arestrel, the lady-superior of the Convent of the 

 Visitation at Bellen, told me that if I wished to drink 

 really good chocolate it must bo made the night 

 before, in an earthenware pot, and left. The night's 

 repose concentrates it and gives it a softness which 

 makes It much better." 



To Remove Glass Stoppers. 



Young ladles are sometimes In a dilemma over ; 



the teakettle and knock it gently with. a knife blade. 

 If that will not serve the purpose put a few drops of 

 sweet oil about the cork and set the bottle near the 

 fire where it will get warm. 



Household Recipes. 



F)0 Pdddino. — Take onepound of figs aud quarter 

 them, one-half pound of flour, three-quarters of a 

 pound of beef suet ; chop the suet in the flour, very 

 flue ; add one pound of bread crumbs, one pound of 

 brown sugar, five eggs well beaten, one nutmeg, and 

 a half pint of milk ; knead all together very well ; 

 press into a butter bowl ; tie down firmly with a 

 pudding-cloth and boil five hours ; have the water 

 boiling before putting the pudding in, and keep it 

 well-covered with water; serve with wine sauce. 



Whip Sauce for Above. — Break four eggs, put 

 the yolks into a small deep stewpan ; add two 

 ounces of sifted sugar, a glass of sherry, a little 

 lemon juice and grated peel, and a grain of salt ; 

 whisk the sauce over a moderate heat, taking care 

 to set the stewpan which contains the whip sauce in 

 another of somewhat larger size already containing- 

 a little hot water— say an iuch— aud as soon as it 

 presents the appearance of a well-set .creamy froth, 

 pour it over the flg pudding or serve separately in a 

 sauce-boat. 



Horseradish Sauce. Grate the horseradish, 

 boil an egg hard, pound the yolk, and add to the 

 above a little raw cream, mustard and vinegar added 

 the last thing. , It must all be mixed cold, and then 

 heated. 



Kedgeree.— Boil two tablespoonfuls of rice, and 

 drain it as dry as possible. Have ready some pre- 

 viously cooked flsh, pulled with forks into nice small 

 pieces, and free from small bones and skin; add it to 

 tl-.e rice, and maket it hot over the tire. Just before 

 serving beat up two eggs and stir well into the rice 

 and fish. Add a little cayenne and salt to taste. 



Rice au Jos.— Thoroughly boil a cupful of rice, 

 have ready a buttered pie-dish, and a pint and a half 

 of good strong stock . Drain the rice, turn it into the 

 pie-dish, pour the stock ovi>r it; add a seasoning of 

 pepper, salt and butter. Place it in the oven for ten 

 minutes, and serve very hot. 



Stuffed Potatoes.— Bake some large potatoes 

 in their skins; when quite done scoop out the insides, 

 and mash them well with a little butteror milk; mix 

 some finely minced beef or mutton with the mashed 

 potatoes, adding pepper and salt to taste; refill the 

 empty skins with the mixture, and place them in the 

 oven again till thoroughly hot, adding a small lump 

 of butter on the top of each to prevent their becoming 

 too dry. Serve up in a cloth. This Is always a 

 favorite dish with children. 



Veal with Tomato Sauce.— Take a piece of 

 breast of veal, cut it in pieces an in inch square, toss 

 them in a saucepan with some olive oil till they be- 

 gin to take color; add a shallot finely minced, some 

 French tomato sauce, pepper and salt to taste, and 

 some minced parsley ; let the whole simmer gently 

 by the side of the fire, shaking the pan occasionally 

 for about half an hour. 



Beef Tea for Children. — The best way to 

 make beef tea for children is as follows : Soup meat 

 without bone, from the shin or the neck. Cut the 

 meat into dice with a very sharp knife ; to every 

 pound of meat use one pint of cold water. Cut the 

 meat on a dish, not on a board, as the latter absorbs 

 the juices wastefully. Have the proper measure of 

 water beside you, in a proper soup basin or bowl, 

 and as you cut up the meat sprinkle it moderately 

 with salt, and throw It Into the cold water. There 

 let it remain for two hours ; then put It all Into a 

 saucepan and set It on the flre. Watch carefully the 

 first rising, and skim and secure this ; it Is the very 

 essence of beef being thrown out. Put it In a clean 

 bowl, and let the beef go on boiling for ten minutes, no 

 longer, then pour it" through a sieve to the first 

 skiminings. Stir it before using. In older children 

 than infants you can flavor with 0!.ion and a few 

 cloves. 80 completely does this way of making beef 

 tea extract the goodness, taat a dog would not eat 

 the meat that Is left. 



Oedfs a l'Orange.— Make a stiff pudding, 

 with a pint a milk, put on fire with a small half cup 

 of sugar. When it comes to boiling point add tq It 

 two tablespoonfuls of corn starch, dissolved in a lit- 

 tle cold milk, previously reserved from the pint. Stir 

 until it thickens, then add the beaten whites of four 

 eggs, and flavor with a teasjjoonful of orange juice. 

 Have some little patty pans oval like an egg, and put 

 It into the centre ol'cach a small round hall of wood, 

 the size of an egg yolk, and dipped )n cold water. 

 (To keep these balls steady they must be bored, and 

 the hole filled up with lead.) Pour the hot pudding 

 into the little pans, which must also be dipped Id 

 cold water, and when it is cool and firm take out the 

 little wooden balls. Then pour into their vacant 

 place an orange jelly made thus: dissolve half a 

 Iiackage of gelatine in half a cup of water, letting It 

 stand an hour. Then add the juice of Ave sour 

 oranges and a little less than apound of white sugar. 

 After mixing these together pour on the whole a half 

 pint of boiling water. The mixture is not to go near 

 the fire at all. Before the jelly Is cold add it to the 

 pudding and set away to get firm. Then slip the 

 "eggs" out of the little pans on a dish to serve. 

 They have the appearance oi poached eggs, and are 

 very nice. A set of these pans and balls will be 

 found useful. 



Mayonnaise Dressing for Salad.— One pint of 

 olive-oil, salt and cayenne pepper U> taste, half tea- 

 spoonful of French mustard, the juice of one lemon, 

 and vinegar, take an earthen dish, rub a clove of 

 garlic on the bottom of the dish, then place in it the 

 yolks of two raw eggs, salt, pepper and mustani, 

 take the bottle containiug the oil in the left hand and 

 a wire whip in the right hand; pour the oil slowly 

 and keep stirring the yolks. • Should it become stiff, 

 add a little viuegar. "Keep adding oil and vinegar 

 until you have used the pint of oil, but be careful not 

 to add too much vinegar. Finish with the lemon 

 juice. The dressing should bo of rather a stiff con- 

 sistency, and will keep any length of time if It Is 

 covered so that the air will not reach it. 



Pisn-P.VSH OF Mutton.- Take any lean mutton, 

 cut it in small pieces without any fat or gristle, boll 

 it down into a nice broth. Then lake out the meat. 

 Wash a teacupful of rice nicely, and boil it for a lit- 

 tle while in the broth, until it begins to look trans- 

 pareut. All grease to be skimmed off. Then take a 

 mutton chop or two, take out the bone, cut in dice. 

 Boil the whole together, with a whole onion aud a 

 little pepper and salt, for a quarter of an hour. 

 Serve it without straining. The «ame recipe does 

 for beef, chicken, turkey, or rablrft. 



Matonnaisb op Fish.— Boil a pickerel (n salted 

 water *ith lemon juice in it ; be careful that the flsh 

 does not break. When done let it get cold ; remove 

 the boues carefully, aud cut the flsh Into neat, 

 smooth bits the size of a thimble. Let them stand 

 for an hour or so in a little oil and vinegar or oil and 

 lemon juice. Then dress some nice lettuce with 

 Mayonnaise sauce, and arrange the bits of fish 

 around the dish, mixing with them canned shrimps 

 cut in small pieces. Put more Mayonnaise sauce 

 over the whole. 



Danish Pudding.- One cupful of tapioca, three 

 generous pints of water, half a teaspoonful of gait, 

 half a teacupful of sugar, one tumbler of any kind 

 of bri^lit jelly. Wash the tapioca and soak in the 

 water all night. In the morning put on In the double 

 boiler and cook one hour. Stir frequently. Add 

 the salt, sugar and jelly, and mixthoroughly. Turn 

 into a mould that has been dipped into cold water 

 and set away to harden. Serve with cream and 

 sugar. 



Snow Pudding.— Take five eggs; divide yolkt 

 Irom whiles; beat whites to a stiff "froth; place one 

 quart of milk on the range; when at a boiling point 

 add sugar to taste, one vanilla bean or one stick of 

 cinnamon; sweeten the whites with one tablespoonful 

 of powdered sugar and drop them into the hot milk; 

 leave In long enough to scald them while you whisk 

 them into small flakes; take a skimmer and takeout 

 the flakes and let them cool on a dish; add yolks to 

 milk with a teaspoonful of corn starch dissolven In 

 water; when cool add the flakes and serve. 



