Rensselaer Union, Volume 8, Number 48, Rensselaer, Jasper County, 17 August 1876 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—The mole is becoming quite as much annoyance in some places as the potato beetle, because he cannot be so readily extinguished. A little arsenic er strychnine, carefully put into the soft portion of kernels of corn, and these dropped into the runways will thin them off. Try it. —Stuffed Eggs—Cut In halves carefully, across, six hard-boiled eggs. Take out the yelks and mash with parsley and onion chopped very finely, and yelk of egg raw; one teaspoonful of butter, salt and pepper. With this mixture refill, the nalves, place them in a baking dish, cover with white sauce or drawn butter, sprinkle With powdered crackers and set the dish In the oven a few minutes to brown delicately. —To make friar’s omelet, prepare twelve apples as for sauce, add sugar; stir tn while hot one-quarter pound butter, nutmeg and lemon-rind grated. Let it cool, then add four eggs, the yelks and whites beaten separately. Butter a deep dish and strew the bottom apd sides thickly with bread crumbs. Pour in the omelet, bake slowly one hour. Turn Out on a Blatter, sprinkle sugar over, and eat nearj cold. —Please tell the Farmer readers that common poke-root steeped in water and the liquid applied to currants and gooseberries, is sure death to the currant woim. I dug two bushels of the root yesterday, and applied a half dozen pails of water. This morning I am going over my 900 bushes, as the worms have come in great numbers. The season is rather backward and the weather continues jcold. Caterpillars are swarming upon orchards and forests, and in four weeks from this tims this will be a desolate looking country.— L. F. Abbott, in Maine Fanner. —For snow eggs: Whisk the whites of six eggs to a stiff froth, with a little powdered sugar. Set one quart of milk, sweetened to the taste, to boil; drop the egg froth on it by tablespoonfills; a few seconds will cook them; take them out on a sieve to drain. When all the egg froth is cooked strain what is left of the milk; let it get cold and mix gradually with it the beaten yelks of the eggs, with any flavoring you prefer. Put the vessel containing this into a saucepan of water, and keep stirring on the fire till the cream thickens. To serve, pile up the whites in a platter, pour the custard around them, and sprinkle the top with colored sugar, or “ hundreds and thousands,” fine confections, of different colors, for this and similar purposes.