Rensselaer Republican, Volume 12, Number 33, Rensselaer, Jasper County, 30 April 1880 — HOSE FARM AND GARDEN. [ARTICLE]

HOSE FARM AND GARDEN.

t£upitttocU««M(» with rowr, etc. Pnt it in a mold to congeal, vd when cold tom ft ont on b dish. A Prettt Lamp Mat can bo made by crocheting a square or round matthe sine dearred; then wort a chain very loose of sixteen stitches and fasten Into each stitch around the edge; work fire of these chains into each stitch aad you will hare a puffy. fluffy mat. Vienna Cream Cake.—Foot eggs, one cop of sngar, one cap of Soar, one tablespoonfal of melted batter, three teaspoonfals of baking powder, one t«aipoonful of lemon. Bake in Jelly tins. For the cream, take one cnp of thiok sour cream, one onp of sugar, one-half oup of hickory-nnt meats, rolled fine. Btrr all together and pnt on the store and boil for fire minutes; spread between the layers. A writer in the Farmer's Jteview gires the following remedy as a sure preventive against the ravages of the cabbage worm: Place the suds used in washing in sunshine until soured. When the worms appear sprinkle the plants three or four sprinklings. This has proved a suocess. Several persons have tried this simple remedy and raised the best cabbage they ever raised, and consider it a success.

Tomatoes ad Gratin —Dip the tomatoes in hot water, and peel them; cut them in half; rub a baking tin with g&rlio, butter it, lav the tomatoes in it aide by side, and fill each half with the following composition: Two parts of breadcrumbs, one part mushrooms finely minced, a little parsley chopped fine; pepper and salt to taste; put a small piece of butter on each. Bake for ten or fifteen minutes and serve. The peach borer, if looked after In spring and fall, is not a serious enemy. If the lower part of the trank is protected with paper or a mound of earth, extending a foot ap the trunk, it is safe. If left to itself the worm is liable to kill the tree in northern latitudes, though south of Ohio the growth is so vigorous that the long season allows it to grow faster than the worn can eat it, though they often weaken the trunks until the tree is easily blown down. Rhubarb Jelly.- -Take some rhubarb, wipe it with a clean wet cloth, peel it, and cut it into pieces an inch long. To each pound of rhubarb add ! three-fourths of a pound of white sugar. Put it to boil for about ten minutes, or until the juice is well drawn. Strain it into a preserving pan, let it boil quickly until it clings to the spoon, skim it and put it into jam pots or molds. The Suickest way to know if it will set is to rop a little on a plate to cool. Lamb Chops. —Trim off the flap from a fine loin of lamb, and cat into chops about three-quarters of an inch in thickness. Have ready a bright, clear fire; lay the chops on a gridiron and broil them a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach or peas are the favorite accompaniments to lamb chops.Wisp Broom Holder. —To make a pretty wisp broom holder, cut two pasteboard hearts, ten inches long, eight across the top; cut two wedge-shaped pieces three inches long and one at the top, for the sides. Cover with black lady's cloth, and line with blue flannel. After joining together, work around the edges with gold-colored silk in buttonhole stitch. On the front work with gold-colored silk some pretty pattern in chain stitch; in the center work your monogram. Hang up with blue cord and tassels. To Remove Ink from Carpets. —lnk which has been spilled on carpets or woolen goods should be attended to while wet, if possible. Take clean blotting paper or cotton batting and gently sop up ail the ink that has not soaked in. Then pour sweet milk on the ink spot and sponge it with fresh batting. It will need to be renewed several times, using fresh milk and batting each time. Do not rub the spot, but sop it with care in order not to spread the ink. After the ink has disappeared, wash the spot with clean water and dry with a cloth. Baked Ham.— As a ham for baking should be well soaked, let it remain in water for at least twelve hours, wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in; place in a moderately-heated oven and bake for nearly four hours; take off the crust and skin, and cover with raspings the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is by many persons considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavor, besides keeping a much longer time good.