Rensselaer Union, Volume 12, Number 4, Rensselaer, Jasper County, 9 October 1879 — HOME FARM AND GARDEN. [ARTICLE]

HOME FARM AND GARDEN.

boU^3y T ffreor six hours. —The Americm Agriculturist states that moths* eggs sad lame are often destroyed in furniture, furs, flannel and wool, thoroughly saturated with benzine once. The odor of the benzine will pass off in a few days. —Lentel Podding.—Three ounoes of lentel floor, one ounce of corn flour, a pint o 4 wHfc, three eggs and a pinch of salt; poor the milk/boi 1 ing, gradually on to the floor, stirring H. When cool add the eggs (well beaten), mix well, boO an hour in a battered, plain mould. Serve with sweet sauce. —French Tapioca Pudding.—Take two ounces of tapioca and boil it in half a pint of water until it begins to soften, then add half a pint of mux by degrees, and boil until the tapioca becomes very thick; add a well-beaten egg, sugar and flavor to taste, and bake gently for thr£e-quaitere of an boor. This preparation of tapioca is superior to any other, is nourishing ana suitable for delicate children. —Huntington Pudding.—One pint of milk and one-half cup of rice' put into a tin and set in a pot nearly half full of bbiUng water; keep the water boiling until toe rice is steamed enough to yield when pressed with thumb and finger; then add yelks of two eggs, a little lump of butter and the gratearind of a lemon; torn into a pudding dish, beat the whites to a stiff froth and stir in half a cup of sugar and the juice of the lemon; spread this frosting on the padding and put into toe oven to brown. —The horns of our cows seem to be neither ornamental nor useful. As a means of warfare they can only have consideration, bat warfare and goring' is precisely what we desire to keep away from the barnyard. English farmers, where herds are probably more precious and closely confined than in America, have introduced the practice of unhoming cattle by clipping the small projections in calves, when half an inen long, using simply a strong pair of shears. It is true, it hurts the calves somewhat. There will be a little bleeding, but that will stop in an hour or two, and the calves will soon resume eating.— Rural New Yorker.

—Boiled Flour for Grnel.—Take a pound of flour, and tie it as tightly as possible in a pudding-cloth. A piece of well-washed unbleached muslin answers eveiy purpose. Put this tied-up flour into a pot of boiling water, ana let it boil twelve hoars, adding boiling water from time to time; remove the bag and hang it np all night, so that it will cool and dnr; open the bag, and remove with a knife the discolored skin which has formed around the ball of flour. Grate, roll or pound the flour, which should be very hard and firm; put the grated flour in a closely-covered glass jar, and use as you would corn-starch or arrow-root. This is an admirable food for invalids and for children, especially those suffering from summer complaint.— Cincinnati Times. —Apple Butter.—For making this excellent winter relish a lady correspondent of Farm and Fireside tarnishes the following recipe: ■ Take nine gallons of cider, boil down to three gallons; then add to the boiling cider about three gallons of apples that have been pared and quartered; boil rapidly for about two hours without ceasing, to prevent the apples from sinking. By this time they are well reduced and will begin to sink; thus far no stirring has been aone, but mast be commenced as soon as the apples begin to sink or they will scorch. Spice to suit taste. Stir without ceasing until it is reduced to a thick, smooth pulp, which will take about half an nour. I have kept apple-butter made in this way perfectly good at two years old, without sealing, and it is as good, if not a better article than that made in the usual way. . —Noodles.—When vermicelli cannot be had, noodles make an excellent substitute. 1. Take two eggs, separate yelks from whites, only using yelks. 2. Beat up yelks thoroughly. 3. Stir eggs into a pound of best sated flour, making a stiff paste. 4. Flour a board, and roll ont the paste into thin pieces, not more than one-eighth of, an inch thick. 5. As each piece is matle set it aside to dry; this will take about twenty minutes. 6. Fold over the cakes in one roll, and with a very sharp knife cut through the roll at right angles, making fine shreds. Shake them so as to divide them. They can be used in any clear soap, and should be introduced about twenty minutes before the soup is ready for serving, and all cooked when the sonp is on the boil. If they must be kept, they should be put away in a cool place. They are better when fresh.