Rensselaer Union, Volume 7, Number 19, Rensselaer, Jasper County, 28 January 1875 — RECIPES, ETC. [ARTICLE]

RECIPES, ETC.

—Castle Pudding.—Two eggs, onequarter pound of sugar, one-quarter pound of butter, one-quarter pound pf flour; beat butter to a cream, and sugar finely-pounded, then add eggs and flour. Bake three-quarters of an hour in a moderate oven, and in small cups; when done turn on a flat dish and cover with thick white sauce flavored with wine or essence. —To Keep Earth-Worms from Pots.— To keep earth worms from pots a correspondent of Vick gives the following remedy : • “ I put ten drops of carbolic acid in a pint of water, and poured that on the earth in the pots, and it acted like a charm, killed all 4he worms, and the plants improved at once. It has been three weeks since it was applied? and they are all in a nice growing condition, and I think it is time enough to show what it will do ” .. .. —To Extinguish Kerosene Flames.— One of the most ready means is to throw a cloth of some kind over the flames, and thus stifle it; but as the cloth is not always convenient to the kitchen, where sufch accidents most frequently occur, some one recommends flour as a substitute, which is always on hand in the kitchen, and w’hich, it is said, promptly extinguishes the-flames. It rapidly absorbs the fluids deadens the flame, and can be readily gathered up and thrown out of doors when the fire is out. —A member of the Michigan Pomological Society stated at a late Adrian meeting that he was very successful in keeping winter apples, and had secured sound, fresh fruit in May by the following treatment: He picks his fruit in October, and places it in heaps in the orchard, covering the heaps with bay, which remain untouched till December, the slight moisture of the earth and the few inches of hay preventing any injury to the apples, even during sharp weather. They are then assorted and packed in barrels, which, after heading up, are placed in a cold cellar, which is kept at a temperature of about thirty-two degrees, and if it should happen to be a few' degrees lower for a short time the protection of the barrels will prevent any injury, and they will come out sound in the spring. —To Steam a Turkey.—All of us are used to roast and boiled turkey, but a steamed turkey is more of a novelty, while it is also a most delicious dish. Cleanse the fowl thoroughly, then rub pepper and salt well mixed into the inside of it. Fill up the body with oysters mixed with a small cupful of bread crumbs. Sew up all the apertures ; lay tire turkey in a large steamer and place over a kettle of boiling water; cover closely and steam thoroughly for two hours and a half. Now take it up; set the platter in a warm place, and turn whatever gravy there is in the steamer, straining it first into the oyster sauce, which you have prepared in the following manner: Take a pint of oysters, turn a pint of boiling water over them in a colander. Put the liquor on to boil, skim off whatever rises to the top. Thicken it with a tablespoonful of flour rubbed into two tablespoonfuls of butter; season well w’ith pepper and salt; add two or three tablespoonfuls of cream or milk to whiten it, and pour it over the turkey and platter; serve boiling hot. This sauce must be made while the turkey is still in the steamer, so that it can be poured over the turkey as soon as it is taken up.