THE  TROPICAL  AGRICULTURIST. 
[Oct.  i,  1892. 
2S8 
DID  YOU  EVER  TRY 
A mixture  of  alum,  glycerine,  vinegar  and  water 
for  mosquitto  bites  ? 
Salt  or  ashes  for  removing  discolorations  from 
coffee  cups  or  other  dishes  ? 
Cleaning  the  lint  from  a clothes  wringer  with  a 
cloth  saturated  in  kerosene  ? 
Alcohol  to  remove  grass  stains  from  the  children's 
white  aprons,  skirts,  etc  ? 
Pulverized  chalk  and  ammonia  for  removing  Stains 
from  marble  basins  and  closet  bowls  ? 
To  clean  a gilt  picture  frame  by  using  a sponge 
wet  with  hot  spirits  of  wine  or  oil  of  turpentine, 
then  leaving  it  to  dry  ? 
To  cook  onions,  cabbage  or  turnips  without  hav- 
ing the  odor  escape  to  all  parts  of  the  house  ? If 
you  have,  then  you  probably  failed,  even  if  you 
had  a dish  of  vinegar  on  the  stove. 
To  do  over  the  much-used  baby  carriage,  staining 
with  equal  parts  of  solution  of  extract  of  log- 
wood and  solution  of  saffron  in  diluted  spirits  of 
wine,  with  a solution  of  tin  thrown  in  for  tone  ? 
— Good  Housekeeping. 
-> 
HELP  FROM  MEMBERS  OF  THE  CITRUS 
FAMILY. 
Preserved  Lemon  Peel. — Make  a thick  syrup  of 
white  sugar ; grate  off  the  yellow  portion  of  the  peel 
and  boil  it  in  syrup  ten  minutes.  Put  in  glass  jars 
and  paste  paper  over.  A teaspoonful  of  this  flavors 
a loaf  of  cake  or  dish  of  sauce  very  acceptably. 
Orange  and  Lemon  Tarts. — Cream  two  tablespoon- 
fuls of  butter  and  a cupful  of  sugar  ; add  the  grated 
rind  and  soft  pulp  of  two  oranges.  Beat  separately 
the  yolks  and  whites  of  three  eggs  ; mix  all  together 
with  half  a cupful  of  milk  and  two  tablespoonfuls  of 
rolled  cracker  crumbs.  Fill  shells  made  of  puff  paste. 
Lemon  tarts  are  made  in  the  same  way,  substituting 
for  the  oranges  one  large  or  two  small  lemons.  A 
twisted  strip  of  paste  may  be  put  on  like  a handle, 
converting  these  tarts  into  tasty  baskets. 
Orange  Jelly. — One-half  box  of  gelatine,  one-half 
cup  of  cold  water,  one  cup  of  boiling  water,  juice  of 
one  lemon,  one  cup  of  sugar,  one  pint  of  orange 
juice.  Soak  the  gelatine  in  cold  water  half  an  hour 
and  add  the  boiling  water,  lemon  juice,  sugar  and 
orange  juice ; stir  till  the  sugar  is  dissolved,  then 
strain.  Lemon  jelly  is  equally  nice,  substituting  a 
half  cup  of  lemon  juice  instead  of  the  orange  juice 
and  steeping  the  grated  yellow  rind  in  hot  water  ten 
minutes.  Make  a day  before  you  wish  to  use  it. 
Orange  Shortcake. — Take  a dozen  juicy  oranges, 
peel  and  put  in  a cool  place.  Make  a shortcake  of  a 
pint  of  prepared  flour,  a tablespoonful  of  lard  and 
the  same  of  butter  rubbed  well  together  and  made 
into  a dough  with  a cup  of  rich  sweet  milk.  Roll 
out  about  an  inch  thick  into  a sheet,  put  it  into  a 
well  buttered  pan  and  bake  in  a quick  oven  a light 
brown.  Take  out  of  the  pan,  and  pull  apart  and 
dot  with  butter.  When  it  has  melted  spread  the 
sliced  oranges  on  half  the  cake,  sprinkling  well  with 
sugar,  put  the  rest  on  top,  cover  with  sugar  just 
before  sending  to  the  table.  Occasionally  a person 
prefers  this  shortcake  served  with  sauce  made  from 
the  juice  of  three  oranges  and  two  lemons  boiled  in 
a pint  of  water  with  sugar  and  nutmeg  to  taste. 
When  the  sauce  is  used  the  butter  is  omitted. 
Lemon  Syrup. — Roll  the  lemons,  then  press  the 
juice  into  a bowl  or  any  deep  earthen  dish,  take  all 
the  seeds  out  as  they  give  a bitter  taste.  Remove 
the  pulp  from  the  peels  and  cover  with  water  and 
boil  a few  minutes,  then  strain  the  water  with  the 
juice  of  the  lemons.  Allow  a pound  of  white  sugar 
to  every  pint  of  juice,  boil  ten  minutes  and  then 
bottle  and  seal.  A tablespoonful  or  two  of  this  in 
a glass  of  water  with  cracked  ice  furnishes  a delicious 
drink  on  a July  day. — Florida  Dispatch,  May  26. 

GENERAL  NOTES. 
Cream  Tomato. — One-half  can  of  tomato,  ho  Led 
and  seasoned  with  salt,  sugar,  butter,  and  thickened 
slightly  with  flour.  Just  before  turning  on  to  slices 
of  hot  buttered  toast,  add  one  cupful  of  cream  (the 
richer  the  better),  into  which  has  been  stirred  a small 
pinch  of  soda.  Serve  immediately.  This  makes  a 
nice  supper  dish. 
Tomato  Dressing  for  Fish. — One  can  of  tomato, 
one  small  onion,  one-half  spoonful  of  celery  seed, 
two  cloves,  a small  slice  of  turnip  and  cairot,  a sprig 
of  parse  y.  Cook  twenty  minutes.  Three  tablespoon- 
fuls of  flour  mixed  with  butter  (size  of  an  egg)  added 
after  the  tomato  is  strained.  This  is  especially  nice 
with  fried  cod  and  halibut. — Good  Housekeeping. 
Pineapple  Cake. — Use  any  nice  recipe  for  layer 
cake.  Spread  each  layer  with  boiled  icing,  then  with 
grated  pineapple,  finishing  the  top  with  a plain  icing. 
Pineapple  Fritters. — Make  a batter  of  one  piut  of 
sweet  milk,  three  eggs,  one  pint  flout,  one  teaspoonful 
good  baking  powder,  a scant  half  teaspoonful  salt ; 
divide  slices  of  pineapple  into  pieces  of  a suitable 
size,  dip  each  piece  into  pulverized  sugar,  then  in 
the  batter  and  fry  in  boiling  lard  to  a golden  brown 
color.  Dish  them  on  a folded  napkin,  sprinkle  lightly 
with  pulverized  sugar,  and  serve  as  quickly  as  pos- 
sible, with  plenty  of  sugar.  Another  way  is  to  cut 
the  pine  into  dice  and  add  a pint  of  such  bits  to  the 
batter. 
These  are  equally  good  made  with  peaches. 
Pineapple  Rice  Pudding. — Prepare  a quantity  of 
plain  boiled  rice.  To  a quart  of  it,  while  hot,  add  a 
tablespoonful  of  butter,  half  a cup  of  white  sugar 
and  three  well-beaten  eggs.  Butter  a plain  pudding 
mold  or  basin  and  strew  it  with  bread  crumbs.  Mean- 
time the  pine  should  be  prepared  by  cutting  it  into 
dice  and  stewing  gently  in  a little  sugar  and  water 
till  tender,  then  draining  it  from  the  syrup.  Fill  the 
mold  with  alternate  layers  of  rice  and  fruit  and  bake 
it  about  fifteen  minutes.  When  done  turn  out  of 
the  mold  and  serve  with  a boiled  custard  sauce  fla- 
vored with  the  syrup  in  which  the  pine  was  stewed. 
Bavarian  Cream  with  Pineapple.— Cut  a pineapple 
into  small  pieces,  boil  it  with  half  a pound  of  white 
sugar  till  reduced  to  pulp.  Rub  this  through  a co- 
lander, drain  off  part  of  the  juice.  Add  half  a pack- 
age of  gelatine  dissolved  in  half  a cup  of  water.  Stir 
well  and  when  cold  add  a pint  of  cream  which  has 
been  well  whipped  and  more  sugar  if  needed.  Put 
in  a mold  and  set  on  ice  to  harden. 
Pineapple  Ice  Cream. — One  and  a half  pints  of 
rich  milk,  two  cupfuls  of  granulated  sugar  and  the 
yolks  of  three  eggs  well  beaten  should  be  scalded 
together  in  a double  boiler  till  slightly  thicked  (too 
much  cooking  will  curdle  it).  When  cold  add  a 
pound  of  pineapple  grated  fine,  and  when  it  begins 
to  set  in  the  freezer  add  a half  pint  of  cream  (whipped). 
If  cream  cannot  be  obtained,  however,  a half  pint  of 
mi  k should  be  added  to  the  quantity  given  above. — 
Florida  Agriculturist. 
Planting  in  Netherlands  India. — The  Am- 
sterdam correspondent  of  the  L.  db  C.  Express, 
writes  : — 
Aug.  3. — ***  The  Sourabaya  Bank  and  Trading 
Company,  de  Rijk,  GroAamp  and  Co.,  held  its 
annual  meeting  on  the  29th  July.  The  agricultural 
undertakings  were  considerably  extended,  and  the 
contracts  for  consignments  of  produce  increased  from 
29  to  34  contracts.  The  total  production  of  the 
undertakings  was  26,126  piculs  prepared  coffee,  and 
20,764  piculs  coffee  in  parohmea*.  Of  many  coffee 
estates  it  may  be  said  that  tbe  cultivation  is  only 
commencing,  so  that  larger  quantities  may  be  ex- 
pected in  the  forthcoming  ytare.  The  prices  went 
from  48  to  S3  guilders  for  parchment  coffee,  and 
from  60  to  65  guilders  for  prepared  o.ffte.  Of  tbe 
new  orop  there  were  sold  already  on  delivery  12,500 
piculs  parchment  coffee,  and  1,500  picnls  prepared  at 
average  prices  of  51£  and  63  guilders.  * * 
The  profit  and  loss  account  of  the  Soerabaya  ofifioe 
exhibits  a net  prqfit  of  f.  222,984.  Reserve  fund 
receives  f. 50,000,  and  after  writing  off  tbeie  is  an 
amount  of  f.101,521  available,  from  which  7 per  oent. 
will  be  paid  to  shareholders,  while  bond-holders 
will  receive  f.7-60  per  bond.  Within  a short  time 
shareholders  will  be  again  convoked  to  a meeting,  at 
which  a plan  of  reorganisation  will  le  discussed. 
The  Cinchona  C mpany  “ Gooroet  ” has  declared 
a dividend  of  5 per  cent. 
