Rensselaer Union, Volume 9, Number 40, Rensselaer, Jasper County, 21 June 1877 — USEFUL AND SUGGESTIVE. [ARTICLE]

USEFUL AND SUGGESTIVE.

It is recommended to sow s few radishes in each hill of meflons and cucumbers, as the bugs prefer the radishes to melons, and will not destroy the latter.— lowa State Segitltm. Corn-BtabkhCakk.— Onecup of sugar, one-half cup of butter, one-half cup of sweet milk, one cup otflour, one-half cup of corn-starch, oqe-bsif teaspoon of cieam tartar, one-fourth teaspoon of soda. Potato Rums.—'Two cups of cold mashed potatoes; stir <into this two tablespoonfuls of melted butter, beaten to a cream; two well beaten eggfl, one cup of cream or milk. Pour this into a deep dish and bake in a quick oven. Mr. S. Wxkcok, atthe Illinois Dairyman’s Asaooiation, makes this statement: •“ Skimming the milk for butter and then working the (blue remains into etuff called cheese, is a fraud, and is most certainly ruining the standard'©! our .product.” To Cook Prunes. —Put one pound prunes into a stew-pan, with four ounces of white sugar, a small stick of cinnamon, and three cloves; cover with water, let boil gently for three-quarters of an hour, or until the fruit is quite soft. Let them cool. Good Wholesome Pudding.— Put a •quart of milk on the stove to scald; beat up three eggs, three tablespo infuls of sugar, three of cornmeal, and a little salt. If it needs wetting more, add a little cold milk. When the muk nearly boils, pour in the mixture, and stir till it boils. Then set it In the oven and bake about an hour. Eat with butter and aillttlemore-sugar it you wish. Crazy Biscuit.—Three pints of milk, five teaspoonfuls of -yeast, one teaspoonful of salt, boil the milk, and then cool, stir in flour, making it a little thicker than pancake batter; add the salt, and when lukewarm, put in the yeast. In the morning, add one egg, half sugar, one teaspoonful saleratus, mix and let stand to rise; when light, make into biscuits; let rise again, ana bake in a me•dium oven. “Everton Tardy.” —ln a shallow vessel, melt together one pound of brown -sugar, and one .quarter pound of butter. Btir together for fifteen minutes, or until •the. mixture becomes brittle when dropped in cold water. Lemon or vanilla flavoring should be added before the cooking is complete. Butter a flat plate, pour the taffy on it to co6l. When partly cold, • mark in squares with>a knife ?it can then be easily broken. Heart and Liter.— Boak th« heart in » lukewarm water, - letting it stand two or three hours; tree it from blood, skin and small fibers, and wipe dry. Stuff or fill it with a dressing containing mipced ouions, parsley and celery, and -seasoned highly. Put the heart in a baking ■ pan, fasten several thin slices ■of pork on it with •skewers. These you can faskion yourself i from a bit of pine. .Puta little water and a small lump of butter in the bake pan, and sprinkle salt and pepper over the heart. Set in a quick oven, baste often and turn two or three times. When done remove to a dish»and take off the pork, i Put the pan on the stove, and when the :gravy boils stir in a teaspoonful of flour. •When this is smoothly mixed add a lump of butter and a little hot water,! if there is not-enough of the gravy; boil up in it a i tablespoonful of minced pickle, season to taste, and pour over the heart.