Rensselaer Union, Volume 11, Number 45, Rensselaer, Jasper County, 24 July 1879 — HOME, FARM AND GARDEN. [ARTICLE]

HOME, FARM AND GARDEN.

—Fontenelle thought that eating asparagus was promotive of length <3 days. Voltaire also is said to have been fond of that vegetable. —Custard, with Frosting.—Yelks of two eggs, well beaten, two tablespoonfuls sugar, two-thirds pint rich milk or cream, mix, and while baking whip the whites, add a teaspoonful sugar; when well done add ike frosting and brown lightly. —Breakfast Cakes.—Prepare, the day before it is wanted, some soft cornmeal mush; if too hard, thin with warm water to the thicknoss of pancakes, add graham flour, enough to make it drop from a spoon; bake on buttered pans. A good substitute for fried potatoes. —Graham Pudding.—To three pints of boiling water add one teaspoonful salt, and stir in graham flour until you have a thin mush; have ready one well beaten egg, stirred into one-third cup cream, aua this, boil a few minutes, mold in small saucers. Servo with sugar and cream. —Grandma’s Quick Cake. —Two eggs, ope cup sugar, one tablespoonful butter, one-third cup milk or cream, one cup flour, one heaping spoonful baking powder, mix the baking powder in the flour, stir all together briskly a few minutes, bake in two sheets in a hot oven. This cake can be prepared and ready for the table in twenty minutes. v —Green Pea Pancakes. —Boil a pint of green peas in salted water until tender, and mash them while hot, seasoning with salt, pepper and butter. Make a batter with a cup of milk, half a cup of flour, with a teaspoonful of baking powder sifted through it and a pinch of salt Beat two eggs separately, stir in the yelks, then the mashed peas, and lastly the whites. Bake on the griddle and eat hot —Coffee and Egg for Sick Persons. — A medical exchange says that life can be sustained by the following when nothing else can be taken: Make a strong cup of coffee, add boiling milk as usual, only sweetening rather more; take an egg, beat yelk and white together thoroughly; boil the coffee, milk and sugar together, and pour it over the beaten egg in the cup you are going to serve it in. —Boston Journal of Chemistry. * —— —Creole Mary’s Pudding Sauce. — “Mrs. M. W. Ml” sends from Loudon County, Tenn., the following method of making a sauce, which she says is a great improvement upon the ordinary “ hard sauce” of butter and sugar only. A teacup of sugar and half that quantity of butter are beaten and creamed together. The white and yelk of one egg are well beaten separately, and stirred into the butter and sugar; season with nutmeg. —Cherry Pudding.—One pint of bread crumbs, one cup of sugar, four eggs, a quart of milk, grated lemon rind, a little powdered cinnamon and salt. Mix thoroughly, butter a mold, and spread in a thick layer of the preparation, and then a layer of cherries, then another layer of bread and one of cherries, alternately until it is tilled. Close tight, and steam for two hours. Eat with sweet liquid sauce. Blackberries may be used instead of cherries. —Effervescing Fruit Drinks.—Very fine drinks are prepared by putting strawberries, raspberries or blackberries into good vinegar, and then drawing it off and adding a new supply of fruit till enough flavor is secured. Keep the vinegar bottled, and in hot weather use it thus: Dissolve one-half a teaspoonful or less of saleratus or soda in a tumbler, with very little water, till the lumps are all out Then fill the tumbler two-thirds full of water and add the fruit vinegar. If several persons are to drink, put the fruit vinegar into each tumbler and dissolve, the soda in a pitcher, and pour into the tumblers as each person is ready to drink; delay spoils it. —Speaking of late planting, I wish to say to the readers of the Magazine that if they Wish a delicious winter cabbage the very best way I have ever found to obtain it is to sow seed in July in a cool place; transplant as soon as ready, and before very hard frost gather the tender heads and store them for winter. Not being quite matured they will keep better than older heads, ana will be as tender as cauliflower and almost as good. In cooking, cut the heads in quarters and serve them without breaking or “ mussing,” each quarter or eighth being nicely laid out on the plate, and dress with gravy cr drawn butter, and you have a feast fit for a King. Those who grow nothing but the large cabbages that are sown early affd grown until late in the season know nothing of the real delicacy of a good young cabbage, and had better enlarge their knowledge and gratify their taste as soon as possible.— Vick's Magazine.