Rensselaer Union, Volume 6, Number 33, Rensselaer, Jasper County, 7 May 1874 — FARM AND HOUSEHOLD. [ARTICLE]

FARM AND HOUSEHOLD.

—Salt Pork Pudding.—Chop very fine one large cupful of salt pork which has ' soaked in milk over night. Add to it one cup of molasses, with a teaspoonful of saleratus stirred into it. Three-fourths of a cup of sweet milk; one cup of stoned raisins or currants; one teaspoonful each of ground cinnamon, cloves, and nutmeg. Add flour enough to make as stiff as a berry pudding. Steam in a cloth or boil for four hours. For a sauce take one cup of white sugar and pour over it the same quantity of boiling water; when melted stir in two well-beaten eggs. Flavor with vanilla or lemon. —How to Keep Furs.—l would say in reply to the question “ How shall 1 keep furs?” that I purchased a set of one of the leading fur houses of Chicago three years ago and made that inquiry there, and was told that they always sealed theirs up before the first of May (that being the month in which the moth miller commits its depredations). Put your furs into their box and with good paste or mucilage fasten a strip of paper over the crack left between the lid and box and put them in your closet. You need not entertain fears that the fall will find them anything but safe and free from the unpleasant odors that tobacco, camphor, etc., always leave.— Cor. Western Rural. —Graham Bread Without Yeast.—Here is a recipe for making Graham biscuit without yeast, soda or cream tartar. Take cold water —say one pint or one quart, according to the quantity one desires to make, or the size of the family demands—and with one hand sift in the Graham flour through the fingers, stirring with the other till you have rather soft dough; then knead it for about five minutes; roll to about three-fourths of an inch thick; cut out with a common biscuit cutter and prick with a fork (this is done to prevent blistering over top) and place in a very hot oven, to bake thirty to forty-five minutes, according to the heat of your stove. Care should be taken not to burn the biscuit. This plan, will make very light and sweet Graham biscuit. —Oranges Filled With Jelly.—This is a fanciful dish which makes a pretty appearance on a supper table. Take some very fine oranges and with the point of a small knife cut from the top of each a round hole about the size of a silver quarter; then, with the small end of a tea or egg spoon, empty them entirely, taking great care not to break the rinds ; throw these into cold water and make jelly of the juice, which must be well pressed from the pulp and strained as clear as possible. Color one-half a fine rose color with prepared cochineal and leave the other very pale; when it is (nearly ready, drain and wipe the orange rinds and fill them with alternate stripes of the two jellies; when perfectly cold, cut them in quarters and dispose of them tastefully in a dish with a few light branches of myrtle between them. Calf’s foot or any other variety of jelly or blancmanges may be used at choice to fill the rinds. The colors should contrast as much as possible. —lnfant Knit Shirt.—The material re,, quired is one ounce of white split zephyr, or Saxony yarn. It is knit upon two gutta-percha needles two sizes larger than ordinary steel needles—the latter may be used if it is desired to have the work very close and fine before washing. Set up one eighty-one stitches and knit one plain row. The next row begin „,by narrowing one stitch; knit three stitches, then throw in the thread and knit one—this is to widen—throw in the thread again and knit one, then knit two and take, on the right-hand needle, one stitch fromthe left. Now narrow one and bind; that is, drop over the stitch you have just narrowed the one you took from the left hand needle. Repeat all of the above to the end of this row, then knit across with one plain row and back with another, preserving'the right and wrong sides of these two rows, which complete the scallop. Repeat the ' three last-mentioned rows until a piece of sufficient length is knit. Knit another of the same size, and join the two at the side edges to within a tew inches of the top, which leave open for inserting sleeves. The sleeves are knit with a row of scallops at the lower edge, and are ribbed for the top part. Finish the neck, after sewing in the sleeves, with a crotched scallop, and insert a ribbon to draw it into shape.