mxtstxc (Economy*. 
ABOUT PISH. 
How to Choose Fish. 
The eyes should be bright, the gills of a 
flue, clear red, the body stiff, the flesh firm, 
yet elastic to the touch, aud the smell not 
disagreeable. If the eyes are sunken, the 
gills very dark in hue, the fish flabby, etc., 
it should be avoided. (If fish be a trifle 
tainted from over-keeping, especially salmon, 
a little chloride of soda will quite success¬ 
fully restore it to good flavor. Dissolve it 
in water and soak the fish in it; after which 
wash and soak in clear water.) 
To Cleau Fish. 
Clean them with the greatest nicety. Han¬ 
dle them lightly, and never bruise them by 
throwing them about. When the scales are 
entirely removed, pump or pour over suffi¬ 
cient water to wash all the scales away; 
then open and empty. Leave not a particle 
of offensive matter inside, clearing out all 
the blood with fUuush from the back bone. 
Eels should be skinned; then pour boiling 
water upon them; after five or ten minutes, 
cut them into four-inch lengths—aud rub on 
fine salt aud pepper. 
To Keep Fisli. 
They should be cleaned at once, wiped 
dry, aud hung up separately by the head, on 
hooks, in a cool place, where they will be 
undisturbed by flies; or place them in a wire 
safe in the open air. Salt may be slightly 
rubbed over many kinds of fish, but it in¬ 
jures the flavor of salmon, which may be 
rubbed iuside with vinegar and pepper. 
To Fry Eel*. 
Beat an egg well on a plate; dip the eel in 
the egg, and then in fine bread crumbs; fry 
in fresh, clean lard; drain them well from 
the fat; garnish with, crisp parsley. If an 
“indigestible" sauce is desired, melted but¬ 
ter sharpened with lemon juice or vinegar. 
EH Stew. 
Just cover the eels with water; there 
should besuffleieut salt and pepper (cayenne 
is best, ns it is for many things,) to filly sea¬ 
son. Stew softly from fifteen to twenty 
minutes, or longer if required. When nearly 
done, strew over them a tablespoonful of 
minced parsley, thicken the flour with a tea- 
spoonful of flour mixed with a slice of butter, 
and add half a coffee cup of thick sweet 
cream. Give the whole a boil; lift out the 
fish into a hot dish ; stir the juice of half a 
lemon into the sauce.; pour over the eels, 
and serve immediately. 
[Kill eels instantly, without the horrid 
torture of cutting and skinning them alive; 
pierce the spinal marrow close to the back 
part of the skull, with a sharp-pointed in¬ 
strument. If done in the right place, all 
motion will instantly cease.] 
To Fry Trout. 
Having cleaned the fish, cut off the fins, 
wipe dry, season with pepper and salt, dip 
in egg and bread crumbs. Put butter or 
fresh beef drippings into a frying pan, hold¬ 
ing it over the fire until boiling hot; skim it, 
lay in the fish and fry until a nice brown. 
For a sauce, melted butter, with a spoonful 
of mushroom catsup, with lemon juice stirred 
in; or serve with crisp parsley aud melted 
butter. 
To lioil Trout. 
Throw a handful of salt in the water, (large 
or small handful, according to size of the 
fish.) Boil fast from twenty to twenty-five 
minutes. Sauce, melted butter, flavored with 
catsup or soy. (Soy is a prepared sauce for 
fish, brought chiefly from Japan, and said to 
be produced from a species of beau, DolicJios 
soya. 
To Fry Porch. 
After thoroughly cleaned, dry them with 
a clean cloth, and range them side by side 
on a board or large platter, sprinkle them 
■with salt, and dredge with flour; after a 
while turn them, and salt and dredge the 
oilier side. Fry in lard or fresh beef drip¬ 
pings; always enough to cover the fisli. 
^ hen the lard boils, skim it, and fry the fisli 
to a yellowish brown. 
To test the hotness of the lard, try it with 
the tail of a fish, or a piece of stale bread ; if 
m proper order, they will become brown at 
once. When done on one side, turn over. 
To Broil a Shad. 
Split, and wash and dry with a cloth. 
Season with pepper and salt; bed of clear, 
might coals; gridiron perfectly c.ean, then 
well greased; when hot, broil for a quarter 
of an hour or more ; butler it well aud send 
to table. 
To Bake Shad. 
Keep on the head aud fins; do not open 
h more than necessary; empty, and wash 
carelnily; stuff it with forcemeat, of grated 
bread crumbs, cold boiled bam or bacon 
ue y mineed, sweet marjoram, red pepper, 
ant . f 1,1 of powdered mace or cloves; 
moisten with beaten yolk of egg. Stuff the 
si, reserving a little of the forcemeat; sew 
t up, or skewer together. Bub the outside 
' 1 !. egg ?,° k aud t,je reserved stuffing; fas- 
ten the tail to the head in a graceful curve ; 
put into the bakepan about a gill of white 
wine, or a tablespoouful of cayenned vine¬ 
gar (or common vinegar) diluted with a gill 
of water. Bake moderately from one aud 
a half to two hours, according to size; gar¬ 
nish with slices of lemon. Any fish may be 
baked in the same manner. 
-- 
HOP YEAST AUD BREAD. 
I am learning to cook; will some of your 
readers tell me how to make hop yeast, and 
to make the bread ?—Wild Bose. 
There are various ways to prepare yeast 
cakes, which are more convenient than soft 
yeast. Here is one, which is believed to be 
goodOn a pint of dry hops, (not over a 
year old,) pour two quarts of water; add two 
potatoes, sliced; boil half an hour; then 
strain the liquor on Indian meal sufficient to 
absorb it; stir well,and when lukewarm add 
a teacupful of good yeast, or one yeast cake 
previously soaked in water; after it rises, 
add a small teacupl'ul of brown sugar, a ta¬ 
blespoonful of ginger, and roll it out about 
half an inch thick; cut into small squares, 
or cakes, and dry them on a board; turn 
them every day, until dry enough to put into 
a bag, which should be liung in a dry place. 
They will be good for three months. 
To Make the Breuil, 
begiu at night. Sift the wheat flour into a 
bread tray, make a bole in the middle, put in 
a basin four tablespoonfuls of yeast, or one 
yeast cake dissolved in lukewarm water; add 
two teaspoonfuls of salt, and stir in a pint of 
warm milk; pour these ingredients into the 
hole of the flour; stir it just enough to make 
a thin batter; sprinkle flour over the top; 
set the tray in a warm place; cover it, ami 
leave until morning. 
Next morning stir the batter until quite 
thick, and add half a pint more of warm, 
sweet milk ; knead it for ten or twenty min¬ 
utes, and then set it again in a warm place 
for an hour and a-half; then knead it again 
just enough to shape it into loaves ; let them 
rise for fifteen or twenty minutes; bake from 
one hour to two hours, according to size. 
The oven should he only moderately hot. 
The milk may be diluted witli water; half 
milk and half water used. If the bread 
tastes bitter, too much yeast has been used. 
If in the morning the sponge is sour, add a 
teaspoonful of soda or saloratus, dissolved iu 
a little warm water. Just before the loaves 
are done, sprinkle some cleau towels with 
water, and roll them up tightly. When the 
loayes are done, wrap each one in a damp¬ 
ened towel and stand it up on end. To keep 
bread moist ami fresh, the loaves should be 
kept wrapped in a clolh, and covered from 
Iho air in a box or basket. If “ Wild Bose" 
does not succeed, after a little practice, in 
making good bread, she is invited to make 
known her trials and failures, and we will 
endeavor to give her the information and 
help she needs. 
- ■ — •» ♦ » - 
ODDS AUD ENDS. 
Mending Tin Pun*. 
Tell your lady readers to mend their tin 
pans with putty. It is very easily done and 
is much better than to throw them away. 
Put it on the outside; let it thoroughly dry, 
and they will never have to mend that place 
again. I have them that I have used for 
twenty years.—.M rs. C. 
To Dye Pink on Cotton, 
I have just been coloring with the fol¬ 
lowing recipe; it is good Two pounds red¬ 
wood; four ounces of solution of tin; boil 
the wood one hour; turn off into a tub,then 
add the tin, and put in the cl Hi; let it stand 
a few minutes, (five or ten,) and a nice pink 
will he produced. This will color four 
pounds of goods; Is quite a fast color.— 
Mrs. A. F, H., New Ashford, Cattaraugus 
Co., N. 7. _ 
Corn Starch Cake. 
Ella Slawson, a Missouri girl, twelve 
years old, who says she got the Rural 
New-Yorker as a first premium on a bed 
quilt she took to the County Fair last fall, 
and knows of “nothing they could have 
given me that I would have liked so well,” 
sends the following recipe, iu answer to nn 
inquiry, for com starch cake: — The whites 
of six eggs; one cup of white sugar; half 
cup of butter; half cup of sweet milk; one 
cup of corn starch; not quite two cups of 
flour; one small teaspoon of soda; two of 
cream tartar; lemon extract. 
Jackson's Washing Compound. 
WrLL you ask E. G. Devoe if the Jack- 
son Universal Washing Compound is in anv 
wise injurious to clothes. I used Dr. Chase’s 
washing fluid one year, but found that it 
injured my clothes. It seemed to eat them. 
Should like to try Jackson's if it will not 
hurt my clothes.—S. B. 
-- 
Domestic Inquiries.— Will some one please in¬ 
tone me how to dye a slate-colored alpaca dress 
black, or some pretty dark color, and if there is 
anything that will give it a luster? Also, how 
IQd.ve a linen dress any color that will wash, 
and how to wash a broehe shawl that hasa white 
middle?— Leila.—K. nslt* how to dye silk a pret¬ 
ty tank, or scarlet.—Mrs, C. asks, •* What to do 
with vinegar when It becomes bitter. I have 
a barrel ot it, which was the best older vinegar 
I ever saw, that is so oitter we cannot use it.”— 
Will some of the Ritual readers give me a num¬ 
ber of good reliable recipes for making cakes 
with baking powder? Also a cheap dye for 
coloring carpet rags orange?—s. u. 
ftlobcs anil banners, 
MINTWOOD'S CONVERSAZIONE. 
Jacket Tunic with Shoulder Brace* Tor 
Little Girl*. 
This pretty Tunic can be made according 
to taste, and worn as shown (illustrations 1 
anil 2) over a high white blouse and low top 
of the same stuff as the skirt, or of black vel¬ 
vet, silk, French merino, cambric, linen, or 
alpaca; lined with muslin and trimming in 
Figure 2.— Jacket Tunic with Shoulder 
Huaces, for Little Girls. At the Back. 
stuff one inch w ide quilled at one edge and 
a tinting one inch wide of the same lined 
with muslin and fastened down with a 
white merino piping with foundation. The 
braces going over the shoulders,*13% inches 
long, are joined to the tunic, plaited a little 
behind by a band of the stuff, 1% inches 
wide, bound with white merino and made to 
match the rest of the trimming, being also 
lined as required. All the bows, as well as 
sash ends only trimmed below, are to he lined 
with muslin and piped with white merino. 
Bayadere Hjrlpc*. 
Kate—I am orry to say that the sample 
you send is verj much out of style. Women 
who cannot af.ord to dispense entirely with 
dresses when out of style, should always 
avoid choosing anything conspicuous, either 
in check, stripe or figure. Decided Baya¬ 
dere stripes always did make a woman look 
like a catterpillar. The best you can do 
with yours is to trim it with brown like the 
stripe. If made over on the wrong side it 
would be less conspicuous. It is good silk, 
but I don't think you will ever enjoy wear¬ 
ing it, unless you keep it until in fashion 
again. It would be quite endurable, how¬ 
ever, worn as a petticoat with a black, 
brown or drab body and overskirt. 
Wrap*. Overall In, Etc. 
Mrs. J. C., Livingston Co.—Cut your black 
silk circular into a sacque or postillion 
basque, with small flowing sleeves, and open 
at tlte throat. Triiu with ruffles of the same, 
or bias ruches “ feathered ” or notched on 
tlie edges. The length of a sacque for a 
“ moderately tall person,” should he about 
twelve or fourteen inches below the belt, at 
the back, less in front, and left open up to 
the belt, at least in the back seam. (See an¬ 
swer to “Saginaw City,” in Rural New- 
\ orker of April 15.) A silk sacque, not 
fitting the figure, becomes inflated by the 
wind, and looks ugly. If your silk is thin, 
line it; otherwise, not. “ To make a black 
silk overskirt to be worn with different 
dresses,” make with an apron front, of medi¬ 
um length, side gores slightly gored, and 
long, full back, looped at sides and slightly 
at the back, by means of tapes sewed on the 
belt, and lower down on the skirt seams, on 
the under side, and tied together. Trim witli 
ruches, frills or folds of the same, or with 
lace or fringe. If you rely upon your own 
skill iu cutting a pattern, experiment with 
paper until suited. The wrap for a lawn 
suit should be a sacque or a basque, being 
detached from, but fitting neatly over, a plain 
body of white twill. 
Carriage Banter. 
Joseph, P. M.—For summer, choose nan¬ 
kin or linen of a fine quality, and bind the 
edge with blue or scarlet braid. They are 
made rather more fanciful by the edges be¬ 
ing scalloped. Iu either event, they are 
neater for having the corners rounded. 
Country people, generally, will find these 
lap clothes, which can be kept so neat and 
cleau, most pleasant, in lieu of dusty blank¬ 
ets and heavy buffalo robes. 
Nero publications, (Etc. 
intomalogical. 
Fii;i;ko I. - Jacket Tunic: with Shoulokr 
Bracks, for Little Girls. In Front. 
contrast, or made up with colored embroid¬ 
ery, etc. Our model is of red merino, which 
requires a good lining throughout. The 
tunic closed under the sash behind is of 
three widths, pointed below ; the front one 
measures by 8)4 inches middle anil 5)4 
inches side length, 7% inches upper and 
10 % inches lower width, to which is joined 
on each side a hind width 11 inches long, 
11 % inches lower and 9)4 inches upper 
width. The trimming is of a frill of the 
LI0E ON APPLE TREES. 
George Kraft, Hillsdale Co., Mich., 
sends us a section of bark from an apple 
tree, covered with lice, and asks if we can 
explain wlmt is its cause, if hurtful to the 
trees and the best remedy. Yes; it is the 
Apple Bark-louse, (Coeeus arborum linearis, 
Modeer.) It is most common on unhealth¬ 
ful trees—trees that arc grown in grass 
land are most likely to be infected with 
them. It is hurtful to trees aud should bo 
exterminated. A good way to do this is 
first, to feed the trees liberally with manure 
and ashes. Ashes alone, if you have no ma¬ 
nure to spare, placed about the roots—not 
in contact with the body — will help. Dig 
up the grass about the tree. This spring 
take a hoe and give the bark a good scrap¬ 
ing; then wash the tree with strong soap¬ 
suds. This should be done at once and the 
washing repeated once or twice before the 
trees blossom. In the fall—last, of Novem¬ 
ber—whitewash the trunk and larger limbs 
of the tree. This, with manure or muck 
applied to the surface over the roots, will 
expel the lice. Do not whitewash your trees 
in spring. 
-- 
ENTOMOLOGICAL NOTES. 
To Trap Codling Motli*. 
H. Flovd, Berlin, lYis., tells the Western 
Farmer his mode“ Take old cider, or cider 
vinegar, not very sharp; put half a pint in 
some open vessel and hung it in all parts of 
the orchard when in bloom. I take empty fruit 
jars—tin oyster cans with top all off would do. 
The string holding the vessel should he so 
placed that it would not turn the water run¬ 
ning down the limb into the vinegar or cider. 
If you have a largo crop to harvest, you will 
want to look to them every week or two to 
empty and renew if necessary, J have tried 
small fires ibr the same purpose, hut can 
trap more this wav in two weeks than I 
could destroy in a year with fire or lights.” 
Curciilio Catch ins. 
A Wheeling, West Va., correspondent 
writes:—“lias there been any plan discov¬ 
ered for the extermination of the curciilio ? 
Plum culture is abandoned hereabouts on 
account of its ravages. If there is a possi¬ 
bility, I wish to save my crop of plums. 
Please give me any information you possess 
through the Rural New-Yorker briefly.” 
We do not know of any cheap and effi¬ 
cient method of saving n crop of plums from 
the curciilio where this insect is very abund¬ 
ant. What is railed the jarring process an¬ 
swers in some localities, provided the opera¬ 
tion is performed often enough and con¬ 
tinued until the fruit is nearly or quite ripe. 
We have never considered a crop of plums 
worth ibis trouble—at least not on ihe light 
soils of Lhe Middle States, where the curcu- 
lio abounds in countless numbers. The cur¬ 
ciilio catcher described on page 108, Rural, 
Fell. 18, is probably as good an exterminator 
as has been invented. 
Climbing Cut-Worms. 
Will you please inform me how to pre¬ 
vent cut-worms from climbing young peach 
trees and eating the buds out, thereby caus¬ 
ing the tree to die V l am starting a young 
orchard on Lake Michigan, and find in that 
light soil they are great pests, causing the 
death of a great many trees.—(J. E. IS., Solon, 
Ohio. 
The climbing cut-worm is the larva of a 
moth known as the Lance Rustic, (Agrostis 
telifera , Harris,) and is quite common all 
over the country. If you will place old rags 
about the stems of vour peach trees, the 
worms will hide under them in day time, 
and can thus he caught aud destroyed. A 
few rags, or some similar material, placed 
on the ground near each tree will also 
answer as a trap. These traps should be 
examined every morning, and the worms 
killed. We do not know of a better method 
of destroying them, as the worms work at 
night, while their natural enemies, or a por- i 
tion of them, are asleep. I 
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