110 



THE LANCASTER FARMER. 



[July, 



those trees which can send their roots long distances 

 in search of feed. Salt is a great promoter of moist 

 Ure, and as these numerous roots will make the 

 earth about them very dry it may be beneflcial in 

 this respect. But any good manure will benefit the 

 quince, and it should have plenty of it. 



Household Recipes. 



Deep Apple Fie. — To make plain pastry mix to- 

 gether lightly quarter of a pound of lard or butter, a 

 teaspoonful of salt, a pound of flour, and sufticient 

 cold water to make a paste stiff enough to roll out. 

 One way of mixing is to put these ingredients into a 

 chopping tray, and chop them together with a large 

 knife; another is to make a paste, stiff enough to roll, 

 of the flour, salt, and water, roll it half an inch 

 thick, spread quarter of the shortening over it, fold it 

 and roll it out again, and use another quarter of the 

 shortening, repeating this process until all is used; 

 the pastry is then ready for the making of pies. 



For a deep apple pie, pare and slice tart apples 

 enough to fill a deep earthen baking dish heaping 

 full; line the edges of the dish an inch down with a 

 strip of pastry; put in the apples, sweeten them to 

 taste, and flavor the pie with a little grated lemon 

 rind or a little ground cinnamon; cover the top with 

 pastry wet at the edges with cold water to make it 

 adhere to the strips on the side of the dish; cut small 

 holes in the top crust, brush it over with beaten egg 

 or with a little sugar dissolved in water, and bake it 

 until the apples are done in a moderate oven. For a 

 test for the proper heat of the oven refer to the re- 

 cipe for Home made Bread. 



Pan-dowdt. — Wash a quart of dried apples, soak 

 them over night in cold water, stew them soft in the 

 same water with sugar and spice to make them 

 palatable ; put the sauce thus made into an earthen 

 baking dish with a teaspoonful of butter, and cover 

 it with pastry made as directed in the recipe for 

 Deej) Apple Pie ; bake the dowdy until the crust is 

 done ; then remove it from the oven, and break the 

 crust down into the apple with a spoon ; use it hot 

 or cold. Apple sauce made from green or ripe apples 

 can be used in the same way. 



Fried Apples. — Pare sound apples, slice them 

 half an inch thick, remove the cores without break- 

 ing the slices, fry them in hot butter until tender, lay 

 them in little piles with sugar and spice dusted over 

 them, and serve them on slices of toast. 



Apple Toast. — Pare and core tart apples without 

 breaking them ; put them on slices of stale bread, 

 fill them with sugar, put a little butter and spice on 

 each one, and bake them tender in a moderate oven. 



Apple and Bread Pudding. — Soak a quart of 

 stale bread in cold water five minutes ; pour off as 

 much water as will escape without squeezing, and 

 put the bread in a buttered baking dish ; pare and 

 slice a quart of apples, lay them on the bread, add 

 sugar and spice to taste, and bake the pudding in a 

 moderate oven. 



Racket Cldb Pudding. — Buttered slices of stale 

 bread, enough to cover the bottom of a two-quart 

 baking dish ; put a layer of raisins on the bread ; 

 add another layer of bread, pour over it a custard 

 made of four eggs beaten with four tablespooufuls 

 of sugar and pint of milk ; pare, quarter and core a 

 quart of apples, lay them on the pudding, dust them 

 with powdered sugar, and bake the pudding half an 

 hour in a moderate oven. Serve it hot with pow- 

 dered sugar or jelly sauce. 



Jelly Pudding. — Mix together one teaspoonful 

 of corn starch or arrow root, one tablespoouful of 

 jelly, four of sugar, and a pint of cold water; put 

 the sauce over the fire and stir it until it boils one 

 minute ; then use it. 



Cheese Crusts. — Cut some slices of stale bread 

 two Inches square and half an inch thick, butter 

 them, lay them on a baking-pan, put onetablcspoon- 

 ful of grated cheese on each, and brown them in a 

 quick oven ; serve them hot or cold. 



Pumpkin Pie. — Peel and slice a pumpkin, or part 

 of one, boil it in boiling water until it is tender 



enough to rub through a sieve with a potato-masher; 

 mix with each quart a custard made of six eggs 

 beaten with eight tablespoonfuls of sugar and a 

 quart of milk ; flavor the mixture with spice and 

 grated lemon rind, and bake it in deep earthen pie 

 plates lined with plain pastry. Squash pie is made 

 in the same way. 



Plain Mince Pie. — Chop fine half a pound of cold 

 boiled beef or cold boiled tongue; remove the fibre 

 fromhaif a pound of suet and chop that fine; stone 

 half a pound of raisins, cutting them in halves; pick 

 over and wash half a pound of currants; slice thin 

 two ounces of citron; pare, core, and chop a pound of 

 apples; grate the rind and squeeze the juice of 

 an orange and a lemon, if they are available; mix all 

 these ingredients in a glass or earthen jar with 

 enough sweet cider to moisten them, sufficient sugar 

 to sweeten them palatably, salt enough to be just 

 perceptible, and plenty of mixed ground spices; last 

 of all add quarter of a pint of good brandy for the 

 purpose of preserving the mince-meat. Pack it 

 down tight in the jar, and keep it closely covered two 

 or three weeks before using it. When brandy is not 

 used the mince-meat should not be kept long. In 

 making pastry for mince pies use from halfto three- 

 quarters of a pound of shortening to a pound of flour. 

 If mince-meat has become dry by long keeping, 

 moisten it with cider before using it. 



Welsh Rake-Bit. — Stir togethei in a saucepan 

 over the fire one-quarter of a pound grated cheese, 

 two tablespoonfuls of butter, a quarter of a tea- 

 spoonful each of salt, dry mustard, and pepper, with 

 a dust of cayenne, pour these on a large slice of but- 

 tered toast and serve at once. 



Omelette. — Break three eggs and beat for one 

 minute with a half spoonful of salt and a fourth as 

 much pepper ; have your pan hot, with a tablespoon 

 ful of melted butter in it, pour in the eggs, scatter 

 over them three crushed square crackers, and when 

 cooked sufficiently roll the omelette toward one side 

 of the pan by slipping a fork under one side and 

 turning it over. Place the omelette on a hot dishjand 

 serve at once. 



Chicken and Green Peas.— Cut cold roast or 

 boiled cl]icken in small pieces, brown them in butter, 

 stir in a tablespoouful of flour, and when it is brown 

 add a pint of stewed peas with their liquor, (or one 

 can if green peas are not in season,) add salt and 

 pepper, heat five minutes, and serve on toast. 



Bean Soup. — Pick over one pint of dried beans 

 and wash them in cold water; peel and slice an 

 onion, put in a saucepan and fry it brown, with a 

 tablespoouful of drippings; ham or bacon fat prefer- 

 able. When brown, put the beans in with the onion 

 pour on three quarts of cold water, and boil slowly; 

 every fifteen minutes add one cup of cold water until 

 a quart has been used; mix one tablespoouful eacli 

 of flour and butter to smooth paste, and fry some 

 half-inch bits of stale bread with a little butter. As 

 soon as the beans are soft put them througli a sieve 

 with a potato masher; put them again in a saucepan 

 with their broth, stir in the paste, let the soup boil 

 once, and serve with the fried bread in it. 



Codfish. —Parboil fish in successive waters until 

 freshened, taking care to have skin upward — if 

 below it will gather and hold the salt. Peel and slice 

 a pint of onions, and 'when the water is changed on 

 the fish the last time put the onions into another fry- 

 ing pan, with two tablespoonfuls of hot fat and fry 

 slowly; when the fish is hot remove it, take off the 

 skin and the bones which are on the surface, then 

 put it in the pan with the onions, brown slightly on 

 both sides, dust it with pepper, and serve with the 

 onions over it. 



Broiled Birds. — Carefully pluck and singe the 

 birds; cut off the head and feet, or if the head re 

 mains be sure that no feathers are left on it; remove 

 the crop and windpipe, and wipe the birds on a wet 

 towel; split them down the back, take out the en- 

 trails without breaking them; lay the birds, without 

 washing, between the bars of a buttered wire gird- 

 iron, and brown the inside first over a quick fire; then 

 turn the outside toward the fire and brown that, but 



be careful to avoid burning; the birds may be cooked 

 rare or well done, as the physician permits, and 

 slightly seasoned. Toast is usually served under 

 them. 



Sago and Wine. — Wash an ounce of sago in cold 

 water; put it over the fire in a pint of cold water, let 

 it slowly approach the boiling point, and boil it gent- 

 ly until tender; then stir into it two tablespoonfuls of 

 sugar and a glass of Madeira or sherry wine, and , 

 serve it hot or cold. 



Beef Juice. — Slice juicy lean beef, from the 

 round, an inch thick; broil it quickly over a very 

 hot fire, but without burning, until it is brown on 

 both sides ; lay it in a hot soup plate, cut it through 

 in all parts with a very sharp knife, and set another 

 hot plate on it, with the bottom against the meat; 

 then grasp both plates firmly and press them to- 

 gether, squeezing the juice from the meat ; let it 

 run into another dish, or upon a slice of delicate 

 toast, and serve it at once ; the physician will indi- 

 cate the seasoning. 



Toast. — To prepare toast suitable for invalids cut 

 stale bread in slices half an inch thick, and trim off 

 the crust ; then hold it far enough away from the 

 fire to dry it before browning it ; it should be of a 

 delicate brown color and quite dry in the middle of 

 the slice ; in this condition it is more easily digested 

 than when made so quickly that the moisture of the 

 bread remains in it. 



Wine Jelly. — Dissolve one ounce of isinglass or 

 gelatin in half a pint of hot water ; add one ounce of 

 sugar and one pint of wine, and cool the jelly in a 

 mould. 



Barley Water. — Wash two ounces of pearl bar- 

 ley in plenty of cold water until the water is clear; 

 put it over the fire with half a pint of water, let it 

 slowly approach the boiling point, and boil five min- 

 utes ; then strain it, put it again over the fire in two 

 quarts of cold water, and boil it until the water is re- 

 duced to one-half; then strain and cool it ; it may be 

 sweetened and flavored, if desirable, according to the 

 physician's direction. 



Egg and Wine.— Beat one egg to a froth with 

 two teaspoonsful of wine and use at once.' 



Milk Punch. — For hot punch mix together quar- 

 ter of a glass of brandy, rum or whisky, with three- 

 quarters of a glass of hot milk ; add sugar and nut- 

 meg to make the punch palatable. For cold punch 

 use the same proportion of liquor, but fill the glass 

 with shaved or finely-cracked ice, with spice and 

 sugar to taste. 



Live Stock, 



Spoiling a Young Horse. 



When a young horse acts badly in harness, it is be- 

 cause he has not been properly taught his business. 

 To whip and misue him is to spoil him. A horse is 

 naturally willing and docile, if well used, and much 

 may be done by kindness, patience and judgment in 

 removing the ill effects of wrong treatment. A colt 

 should be trained when young, and gradually taught 

 his duties, the greatest care should be taken to avoid 

 frightening or irritating the animal, 'and much pa- 

 tience should be exercised. If the animal refuses to 

 de what is required, punishment will make matters 

 worse, something should be dsne to distract its at- 

 tention when it will generally become docile. — 

 America7i Agriculturist, 



The Pig in Agriculture. 

 The pig has been recently spoken of in contempt 

 when compared with our other domestic animals. 

 But if we examine his good qualities at all critically 

 we must award him a high place in our agriculture. 

 He is found to produce a pound of product from less 

 food than either cattle or sheep, and is, therefore, the 

 most economical machine to manufacture our great 

 corn crop into marketable meat. Our people are be- 

 coming wiser every year, and exporting less, propor- 

 tionately, of the raw material and more of condensed 

 product. If it takes seven pounds of corn on the 



