1883.] 



THE LANCASTER FARMER. 



them. If sash is used for covering, which should 

 only be done in cold weather, they must be aired 

 freely whenever the weatlier permits. As soon as 

 the frost is out of tlie ground, they can be pianted 

 out doors, where they will soon commence to unfold 

 their lieautiful llowers. Pansies thrive best wliile the 

 weather is not too warm ; dry excessive heat is 

 their greatest enemy. 



The calla lily requires plenty of water during the 

 flowering season. It is one of the best house plants 

 grown, being sure to bloom. In the summer season 

 I set them out under a shady tree and let them rest 

 until fall, when I shake otTall the dirt and give new 

 soil. Give your calla hot water as a stimulant, com- 

 mencing with it lis hot as you can hear vour hand in ; 

 then, as the calla becomes used to it, you can give it 

 boiling hot. Give the calla plenty of pot room and 

 plenty of water, and you will have no trouble with 

 it. 



When a plant is watered, it, shmild be thoroughly 

 done, water enough being supplied to moisten all the 

 soil in the pot ; and then It should lie allowed to 

 stand until it needs watering again, no matter liow 

 long that may be. Plants are usually kept too wet, 

 particularly in winter ; no doubt one-half of the 

 mortality among house plants occurs from this 

 cause, and, on the other hand, many persons water 

 their plants "just a little " every day, which keeps 

 the surface of the soil moist, while at the bottom of 

 the pot where the most of roots are, it, may be as 

 dry as dust, and the plant is starved and sickly in 

 consequence. 



DOMESTIC Economy. 



A Good Breakfast Dish. 



A good breakfast dish can be prepared from the 

 remains of yesterday's dinner, providing that con- 

 sisted in part of roast mutton. Chop it tine, and put 

 It in a saucepan with a cup of gravy or of soup 

 stock, season with pepper and salt, and scatter over 

 it, stirring all the time, a tablespoonful of flour ; let 

 the meat heat gradually, and, when " boiling hot," 

 set the pan on tlie hack part of the stove, and poach 

 some eggs to serve with the meat. When the eggs 

 are done, put the meat on the platter, and lay the 

 eggs around the edge. With fried potatoes, mufllus, 

 and good coffee a wholesome breakfast may be pro- 

 vided at small expense. 



Care for the Sick. 



Everybody who cares for the .>^ick knows how dillj- 

 eult it is to remove or to put on the knit wrapper ; 

 it seems as if the invalid needs to assume attitudes 

 that would be almost impossible to one in robust 

 heal'h: a half hour's work with needle and thread 

 will suffice to change a pair of these garments, and 

 make them more comfortable. Cut them open the 

 entire length, then put on a facing on one side and a 

 plait on the other ; at proper intervals sew on some 

 small porcelain buttons, and make the button-holes, 

 and you will be surprised wlien this is accomplished 

 that you never thought of doing so before. 



Tidies That Will Wash. 



No one but the very rich or the inexperienced 

 housewife enjoys using tidies that will not wash, 

 and there are few women who have not suffered 

 pangs of grief in finding some delicate but useless 

 article of this description hanging by one pin in un- 

 distinguishable ruin from the back of a chair after 

 the exit of a " gentleman friend." The tidies made 

 of macrame and of the lighter fish cord, embellished 

 witli bright ribbons, are really pretty, and can be 

 used with unconcern. Those crocheted of the fish 

 cord are very easy to make. After making a chain 

 of proper Icngih for the width of the tidy, make al- 

 ternate rows of thick stitches and of chains, so that 

 spaces will be left in which to turn ribbons ; the rlli- 

 bons should be of the exact width of the spaces ; 

 black velvet ribbon is also pretty to run in. Wlien it 

 forms a block on the right side work a star In yellow 

 and scarlet silk.— iV. Y. Post. 



G5 



A Mode of Hanging Paper. 

 A mode of hanging paper on damp walls has iieen 

 patented in Germany, and In believed to posscfs 

 some special merits of adaption. Lining paper, 

 coated on one side witli a solution of shellac In spirit, 

 of somewhat greater consistency than ordinary 

 French polish, is hung with the side thus treated to. 

 ward the damp wall. The paper hanging is then 

 performed in the usual manner with paste. Any 

 other description of resin, that If of equal solution 

 in spirit, may be used In place of the shellac. Ac- 

 cording to the representations made of this process, 

 a layer of paper thus'saturated with resin If found 

 eipially effectual in preventing the penetration of 

 damp, and the practical value of the ini'lhod would 

 seem to be unquestionable. 



Pillows for Lounges. 

 Large square pillows for lounges and wicker-work 

 chairs are ingeniously made of patchwork pieces, 

 which should be of velvet, satin and silk, handsomely 

 embroidered and neatly joined together. The ruflle 

 is usually of lace. The corners are adorned with 

 tassels of crimped lloss. Another pretty style of 

 chair cushion is composed of plush and embroidered 

 bands of very bright satin. The edge Is finished 

 with a cable cord, which is knotted at the corners. 

 Very handsome covers for chiffoniers are made of 

 linen with lace stripes at equal distance, upon which 

 are embroidered small llowers. The border Is knot- 

 ted fringe with plush band heading. 



Washed and Unwashed Butter. 

 The difference between washed and unwashed 

 butter is anaiagous to the difference between clari- 

 fied and unciarifled sugar. The former consists of 

 pure saccharine matter, while the latter, though less 

 sweet, has a flavor in addition to that of pure sugar. 

 When unwashed there is always a little buttermilk 

 adhering to the butter tliat gives it a peculiar flavor 

 in addition to that of the pure butter, which many 

 people like when it is new. Washing removes all 

 this matter and leaves only tlie taste of the butter 

 pure and simple. Those who prefer the taste of the 

 butter to that of the former ingredients mixed with 

 it like the washed butter best. The flavor of butter 

 consists of fatty matters whieli do not combine with 

 water at all, and therefore cannot be washed away 

 by it. The effect of washing upon the keeping 

 qualities of the butter depends upon the purity of the 

 water used. If tlie water contains no foreiirn matter 

 that will atlect the butler it keeps the better for 

 having the buttermilk washed out instead of worked 

 out. Evidently the grain of the butter will be more 

 perfectly preserved if the buttermilk be removed by 

 careful washing. The grain is such an important 

 factor in the make-up of fine butter that it is neces- 

 sary we should be very particular not to injure it in 

 any way if we would excel in the art of butter 

 making. — Americajt Dainjinan. 



Household Recipes. 



Lemon CfSTARo.— Custard is simply milk thick- 

 ened witheggs. When a custard is required rub lumps 

 of sugar over the rind of lemons to get the "zest." 

 This is a more delicate way than using the juice of 

 the lemon, which is apt to curdle the custard. From 

 the lemon rind you get the oil, which makes a licl- 

 ter combination. Take half a pint of milk, boil it in 

 a small saucepan, and pour It into a jug. Put a 

 large saucepan on the fire half full of boiling water. 

 Break two eggs Into a bowl and beat up yolks and 

 whites together, adding the hot milk (which h»8 

 been sweetened) a tcaspoonful at a time, and beat- 

 ing so thoroughly that all the glair of the egg is 

 broken up. When all the milk Is added set the 

 bowl in the saucepan of boiling water and stir until 

 the custard tliickens. Pour into cups and set aside 

 to cool. English cooks stir the custard until it Is 

 nearly cold. Very delicate custard can be made 

 with rice. Hour or corn starch, the receipe for which 

 comes with the package. 



Av ExrF.t.i.ENT Sour.— An excellent soup can be 

 maile by taking one eon of eorn and boiling the corn 

 In one quart of milk and water In cquiil pro|)ortlonii ; 

 season with salt, pepper and butler. After It hai 

 boiled for atiout ten minutes stir It In three well- 

 beaten eggs. .SiTve hot, with a little rolled cracker, 

 ad<led just before sending lo the table. 



U,u»l.\ IMK, which is prelirre.l by many pfo),!,- to 

 grape pie. Is made of one cup of crackers, rolled 

 very fine, one cup of cohl water, the Juice and rind 

 of one lemon, one cup of raisins stoned and chopped 

 very line, and one heaping teacupful of sugar. Beat 

 these thoroughly together, and adil one egg the last 

 thing. Bake with a thin upper ami under cruets; 

 rub the top crust with the while of an egg or with 

 a little milk with sugar dissolved in It; bake In s 

 moderate oven, but brown the pie by setting It on tbo 

 shelf In the osin\ .— Botlon Pout. 



BiiowN bread made by followlni; these directloot 

 is sure to be good : aifl, uolll thoroughly mixed to- 

 gether, half a pint of flour, one pint of corn-meal, 

 half pint of rye flour, one teaspoonful of salt, two 

 teaspoonfuls of baking [lowder, one tablespiMjiiful of 

 brown sugar. Peel, wash and boll two medium- 

 sized potatoes ; rub them through a sieve, and beat 

 them well with half a pint of water. Make a batter 

 of tills, and the meal, etc. Bulter a deep basin, or 

 small pan, and pour the batter In ; then sel the pan 

 In a kettle of boiling water ; let It cook In this way 

 for an hour. Cover the pan, of course, and put It In 

 a hot oven for half an hour. 



Oi.i) I AsiiiorjEiHlndlan Pudding :— Two quarts of 

 skimmed milk, two thii-ds cup of molasses, and salt 

 lo taste. Scald half the milk, add Ihe meal l>y de- 

 grees, stirring briskly, scald a few momenls,and add 

 to the cold milk, molasses, etc. Bake slowly three 

 or four hoars. Eat with cream sauce. If you haven't 

 the cream milk is a very good substitute. 



Veast.— Take a dozen good (Httatoes, boll and 

 mash fine ; add one cup of white sugar and one 

 quart of boiling water. After standing ten minutea 

 add a quart of cold water and half a pint of yeast, 

 and bottle ofl'. A half pint of this will make one 

 large loaf of bread. 



.Mapakoni,— Sininicr one-half pound of macaroni 

 in plenty of water till tender, but not broken ; strain 

 off the water. Take the yolks of five and the whites 

 of two eggs.one- half pint of (rj.im, ivlilte m.-al and 

 ham chopped flue, three spoonfuls of grated cheese. 

 Season with salt and pepper ; beat all together, 

 stirring constantly. Mix with the macaroni, put Into 

 a buttered mold and steam oni? hour. 



Spanish SnoRX Cake.— Spanish short cake Is ex- 

 cellent for tea. Take three eggs, half a cup of but- 

 ter, one cup of sugar, two thirds of a cup or sweet 

 milk, a little cinnamon, two cups of flour, one tea- 

 spoonful of baking powder ; sllr the flour In, do not 

 knead it ; the eggs, bulter ami sugar should be 

 beaten together until very light. Bake In a shallow 

 tin ; when It is done spread a thin frosting over the 

 top ; make this of the while of one egg, a llltle pul- 

 verized sugar, and a teasiioonful of cinnamon ; set it 

 in the oven to brown. 



Demciocs Pudding.— a delicious pudding is 

 made thus : Sift two tablc8|)oonfuls of flour, and 

 inix with the beaten yolks of six eggs, add grad- 

 ually one pint of sweet cream, a quarter of a |Hiund 

 of citron cut In very thin slices, ami two labies|XK>n- 

 fuls of sugar ; mix thoroughly, pour Into a buttered 

 tin, and bake twenty-five minutes Serve with Ta- 

 nllla sauce. 



Easily Phepared Dessert.— An easily pre- 

 pared desert Is made of tapioca. It hardly seems 

 appropriate to call so dainty a dish a pudding. Soak 

 a cupful of tapioca for an hour In cold water, then 

 lioll, adding warm water enough to allow II to ex- 

 pand ; when tender, sweeten It, ami take It from the 

 fire ; add an orange cut In small bits for flavoring. 

 Serve with cream. 



Fisii Cakes. — Take any cod-fish that has been 

 cooked, remove all skin, bones and fat, and make 

 fine. Mix with It mashed potatoes rubl>ed to a 

 cream with a little butter, the same quantity as you 



