Rensselaer Union, Volume 7, Number 21, Rensselaer, Jasper County, 11 February 1875 — RECIPES, ETC. [ARTICLE]

RECIPES, ETC.

--Apple Cobbler.—Pare, core and Slice twelve large tars apples, add to them the juice of two lemons, grated peel of one, and sweeten to taste; stew very slowlv for two hours, and then turn into a mold. When cold, serve with cream. —Horseradish Sauce. —Grate very small a stick of horseradish; then, with a couple of tablespoonfuls of it, mix a small teaspoonful salt and four tablespbonfulS of cream; stir it briskly, and add by degrees a wineglassful of vinegar. Excellent to serve with cold roast beef. —Stufling for Fowl or Meats.—To a quart of finely-chopped bread add two spoonfuls of powdered sage, a teaspoon-, ful of black pepper, two spoonfuls of chopped salt pork, or three Spoonfuls of pork gravy, and two eggs; mix thoroughly, stull the fowl full—or, if for meat, press it tightly down and bring the meat over it firmly, either by sewing or tying with a string—and you will have a most appetizing dressing. —Farmer's Wife. —To Cook Cabbage.—Chop the cab-bage-head fine, or cut it as small as you can well with a knife. Half of an average lie.ad is sufficient for a meal. Put it into a kettle, and popr over it about a pint of bailing, water. Cover it and keep it boiling steadily (not letting it burn dry by too hard boiling) for half an hour. Pour off what water remains—the cabbage itself supplies some water in cooking—and pour in a teacupful—or two if you like—of good milk, saltiug to taste. Let all boil up together, and it is done. If you put in considerable milk it will be much liked if poured over “ white gems” split in two. —American Agriculturist. —Mrs. J. G. Kidd says in the Western Farm Journal: “ Take a goblet with the foot and stem broken or cut oft' so that the bowl will be perfecttake charsc red flannel, the redder the better, stitch it nearly around the bowl, or goblet, so as to cover it completely on the outside; dip it iu water, so as to wet it thoroughly, then roll it iff flaxseed; the seed will stick in and on the flannel; be sure that the seed is distributed evenly, then stand it on its mouth, or large end, in a saucer or small plate; put water in the small plate or. saucer, and renew or add to it as it absorbs. Never let the vessel get dry, nor suffer At to. chill or freeze. It can and will grow in any part of the room, and will be a deep green with red ground.” —Hanging Basket. —These floral beauties are now so common as to need no description, but whether made of wire, earthen or rustic work, the same rule should be observed in filling them, viz.: Creeping vines around the margin, something tall and showy for the center and an ivy or other vine for "Climbing the handle. Earthen ware or rustic baskets are better than wire for the house —the former being made In a great variety of shapes and sizes, and are very cheap; the latter larger and stronger, but more expensive. They may be obtained at nearly ail florists’. Hang them in a sunny window, and sow and then immerse in a tub of water and let them thoroughly soak through, as they are apt to get very dry.