Jasper Republican, Volume 1, Number 25, Rensselaer, Jasper County, 5 March 1875 — FARM AND HOUSEHOLD. [ARTICLE]

FARM AND HOUSEHOLD.

—Aunt Eliza’s Tapioca Cream.—Soak a half coffee cup of tapioca in apint of milk over night; next morning add one quart of milk, the yolks of three eggs well beaten; sweeten and salt to taste and cook it by standing in a kettle of hot water; stir the tapioca every few minutes until about as thick as cream; when done flavor with vanilla or lemon, pour out in dishes or forms, then lay on the top or stir in gradually the whites of three eggs beaten to a stiff froth; stand away to get cold. —Cream Cakes.—Take one cup of butter and one pint of water and bring them to a bofi; while bailing stir in slowly two cups of fleur, mix thoroughly and when cold break into the batter seven eggs; be sure not to beat the eggs before putting them into the batter; stir until the lumps are thoroughly mixed, drop from a spoon into a pan and bake in a quick oven. This quantity will make two dozen cakes; you will find the mixture pretty thick.— Cor. Household. —How to Prevent Damp From Entering Into Stone. —The following ingredients melted and mixed together and applied while in a hot state to the surface of a stone will prevent all damp from entering it and also vegetable substances from growing upon it. One and one-half pounds of rosin, one pound of Russian tallow, one quart of linseed oiL This simple remedy has been proved upon a piece of very porous stone made into the form of a basin, and two coats of this liquid being applied caused it to hold water as any earthenware vessel. —Boiled Chestnuts.—Peeloff the shells of the chestnuts - with a sharp knife, cover them with water and boil them until the skin can be peeled oft readily. Peel this off, return them to the water in which they were previously cooked (unless it be very dark), cover close and stew gently until they are very tender, drying the water nearly or quite out. They are much whiter and sweeter if the hard “ shucks” are taken off before boiling and they are nicer to handle. Serve warm for breakfast. If, however, this requires too much time, boil them in the shucks until tender, then rinse them thoroughly with boiling water and dry them with a soft cloth. In this case every plate should be provided with a sharp knife. —To Keep Plants Over Night Without Fire. —I have kept many plants nicely all winter without any fire at night in the following manner: Have made of wood or zinc a tray of any size—you may need it about four inches deep, with a handle on either end, water-tight—paint it outside and in, put in each corner a post as high as the tallest of your plants and it is ready for use. Arrange your flower pots In it and fill between them with sawdust; this absorbs the moisture falling from the plants when you water them and retains the warmth acquired during the day keeping the temperature of the roots even. When you retire at night spread over the posts a blanket or shawl and there is no danger of their freezing. The tray can be placed on a stand or table and be easily moved about. —Cor. American Farm Journal.