Rensselaer Republican, Volume 12, Number 28, Rensselaer, Jasper County, 26 March 1880 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

SOl %^F r h"""’ to * A Mick Breakfast add two eggs P and a lit tl e cream. fem minutes, ntirrwgr it constantly, then serve it on toasted bread. Persons wanting full returns of eggs fam their hens must feed for it. Proper cue Win bring the best results. Thue an some breeds which give better satisfaction than others, bet it must be recollected that the fowls of this day ass so bred up and trained, that their end a"d existence is to produce eggs, but they must be fed for iL Fish Croquettes.—Take the remains of any fresh fish, or codfish well freshened. After removing the bones chop it very fine; add butter, popper, salt, one egg, a little cracker or bread crumb. Make into balls about the sire of an egg, dip first into beaten egg and then into bread crumbs, and fry in hot fat until they are golden brown. Serve on a plate covered with a white napkin. B6ilkd Chocolate Custard.— Grate quarter of a pound of unsweetened chocolate, and put in a half pint of hot water on the stove to dissolve; it need not boll, but requires occasional stirring; beat up four eggs, yelks and whites together, with half a pound of pulverized sugar, and pour over it a quart of boiled milk; then stir in the chocolate; strain the whole through a fine sieve, put back on the fire, and stir continually with a wooden spoon till it thickens, which it will do in about three |d five minutes; when pool enough put in the bowl it is to be served in, and keep on the ice till you are ready to use. * ‘

Plaim Cake. —Take three eggs, two cups sugar, half cup of butter, or good fresh lard is better; tWo cups sour cream, half nutmeg, one teaspoonful soda, four cups flour, with two teaspoonfuls cream tartar well stirred in flour; beat the yelk of eggs, sugar and butter well together, then add the milk and nutmeg; then have the white of the eggs wellbeaten, and stir, very slowly a spoonful oi flour and a spoonful of egg at a time until all is in; after you begin to add the» flour and whites of egg to the mass do not beat it, but stir very slowly; then put the soda in a tablespoonful of vinegar, and add at the last; bake in a moderately-heated oven three-quarters of an hour. W. J. Beal says of Alsike clover. Botanists do not consider it hybrid. I have twice tried to make crosses with this and white clover, but without success. I have never seen any plants .which were intermediate between Alsike and white clover, though I have seen bees working on the flowers of each species ' where the plants were well mixed. If the plants can be crossed, we shall expect to see new hybrids. The stalks sometimes grow, four to six feet in length, but they fall down and the leaves decay toward the base of the stems. The stems recline but do not take root like white clover. It is valuable for pasture and makes good hay, though its habit is not well adapted for meadows.