Rensselaer Union, Volume 11, Number 31, Rensselaer, Jasper County, 17 April 1879 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—A white knitted shawl can be cleaned, without-making it yellow, by rubbing it thoroughly with dry flour. —Charring posts before setting is considered beneficial, but immersing the end to go in the ground in hot ooid tar is decidedly better.— lowa Slate Register. —Baked Custard. —Beat four eggs and two tablespoonsful sugar thoroughly, and stir into one quart boiling milk, pour into cups, grate nutmeg over the top, and bake ten or twelve minutes in a hot oven. To be eaten cohh~ - —Spanish Cream.—One ounoo gelatine, three pints of milk, six eggs, eight tablespoonsful of sugar; qook the gelatine one hour in the milk, then when it comes to a boil beat the yelks of the eggs with the sugar and stir in; let it simmer; then take off" the fire, and pour over it the whites of the eggs beaten to a froth; flavor with lemon or Vanilla. —Fig Pudding.—One pound flour, six ounces fresh beef-suet, with halfteaspoonful of skit, and one pound figs, with one teaspoonful of baking powder. Chop the suet as fine as possible, remove all strings; mix well with the flour, salt and baking-powder; make this into a paste with iced water, and roll, out in a sheet; cut the figs into long slices, cover the paste with them, tie in a cloth, and boil in fast-boiling water tor two hours. Eat with a sauce. — N. Y. Times.

—A good way to raise potatoes is given by a correspondent of the Cincinnati Enquirer, who says: Break up the ground and harrow it right well,, and run furrows into rows, into which drop seed potatoes about fifteen inches apart. Put a little fine earth over them, and then spread straw over the entire patch about one foot thick. The straw will keep the soil vent weeds from growing. Nothing else need be done until digging time. I raised in this way the best potatoes I ever saw. I had' some that weighed fourteen and sixteen ounces, nice sound potatoes. —Miik Rolls.—These rolls can be served hot or cold. They are made with one pound of flour, one ounce of butter, one ounce of sugar, a full teaspoonful of baking powder, about a pint of milk, and a pinch of salt. To the flour add the salt, sugar and butter, and mix well by working with the fingers. Then introduce the baking powder and milk, and knead quickly. Cut the lump of dough into six or eight pieces: form into rolls, cut each roll slightly over the top twice, and place on a lightly-floured pan, and bake for fifteen minutes in a very hot oven. When done, brush the top with the white of egg or milk, sprinkle with fine sugar, and place in the oven for one minute.

—Chicken Salad (Mayonnaise Sauce —The sauce is first made, and is composed of the yelks of two eggs, one gill of salad oil, a little pepper and salt, and a teaspoonful of vinegar. Into a perfectly dry bowl place the yelks of two eggs; drop into the bowl upon the eggs, little by little, and very slowly, the gill of salad oil, stirring continuously to the left. In stirring everything else the custom is to stir to the right, but in mixing this paste, to prevent curldling, it should be stirred to the left, or toward the left hand. When the eggs and oil have been formed into a stiff paste, add slowly the vinegar, pepper -and salt, stirring all the time. The salad is made by breaking into small pieces a portion of a well- boiled fowl, and sprinkle with pepper and salt. Then cut the heads of celery into'fine pieces and mix with tho chicken. Sprinkle over this onehalf tablespoonful of vinegar, and over all pour the Mayonnaise sauce:sprinkle with a tablespoonful of capers; garnish the dish with leaves of lettuce and gerktinsf.—CincinnatiTimes: