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442
|)oust|oli) (Ctonoinn.
Gcod Husband without, it is needful there be,
Good Housewife within, is as needful as he.
Ti/saer.
“Will some of your lady readers give ine a
good recipe for making rolls. lam desperately
fond of them and will be very thankful to any
one fora recipe.— Dixie, Danbury , Ga.”
For the Southern Cultivator.
Fried Egg Plants.—Slice them, cover with salt
and water, and let stand for several hours, to re
move its acrid taste ; drain the slices dry and dip
in a batter made of egg and flour, and fry till a
nice brown, or they can be dipped simply in dry
flour. Another way of preparing this vegetable,
which is veryfnice, is to peel and par-boil; then
wash and season with butter, salt and pepper
and one egg well beaten ; add a little flour, and
bake, or it can be made out in cakes and fried.
This plant is not considered as making the most
choice of dishes, but, as it comes in the fall when
vegetables are scarce, it is a matter of some im
portance to understand the preparation of it.
Salsify, or Vegetable Oyster.— Wash and scrape
the plants nicely, boil till perfectly tender, then
cut up in small bits and pour over it melted but
ter, with salt, pepper and vinegar. Another mode
of preparing, which is quite popular, is to wash
the plant after having boiled it tender, and fry it
in cakes. 11 is in this latter form that it bears
the strongest resemblance to the oyster m its
flavor.
Lemon Pudding. —Beat eight eggs separately
till perfectly light, add half pound of powdered
loaf sugar and a half pound of fresh butter, the
grated rind of one lemon and the juice of two ;
mix all well together. It can be baked either on
puff paste, or poured into a buttered dish and
baked without paste.
Potato Cream. —Boil fine white Irish potatoes,
sufficient number for a dish full, and mash while
hot; add one tea-cup of rich milk or sweet cream
one table-spoonful of fresh butter, and salt to
taste —then beat with the spoon till it becomes
perfectly white and light. This is a very nice
dish.
To Prevent Prints from Fading. —The
dress should be washed in lather, not by apply,
ing the soap in the usual way direct upon the
SOUTHERN CULTIVATOR.
muslin. Make a lather by boiling soap and wa
tiT together; let it stand until it is sufficiently
cool for use, and previously to putting the dress
into it, throw in a handful of salt; rinse the dress
without wringing, m clear, cold AVater, into which
a little salt lias been thrown ; remove it and rinse
it in a fresh supply of water and salt. Then
wring the dress in a cloth and hang it to dry im
mediately, spreading as open as possible, so as to
prevent one part lying over another. Should
there be any Avhite in the pattern, mix a little
blue in the water. — Exchange.
Good Hams— After hams have been smoked,
take them down and thoroughly rub the flesh
part with molasses, then immediately apply
ground and powdered pepper, by sprinkling on
as much as will stick to the molasses, when they
must be hung up again to dry. Hams treated in
this manner will keep perfectly sweet for tAvo or
three years. This must he done before the fly
deposits its eggs, for after that is done nothing
Avill stop their ravages. The above has been
practiced in our section for more than twenty
years. No soaking is necessary. One pint of
molasses and one or tw T o pounds of bl#k pepper
are sufficient for any ordinary family. Try this
plan if you Avant good sweet hams. —Rural Amer
ican.
OCR RECEIPT FOR CURING MEAT.
To one gallon of water,
Take lbs. of salt,
£ lb. of sugar,
% oz. of saltpetre,
F oz. of potash.
In this ratio the pickle is to be increased to
any quantity desired. Let these be boiled togeth
er until all the dirt from the sugar rises to the
top and is skimmed off. Then throw it into a
tub to cool, and when e-old, pour it over your beef
or pork, to remain the usual time, say four or five
Aveeks. The meat must be well covered with
pickle, and should not he put dowm for at least
tAvo days after killing, during which time it
should be slightly sprinkled with powffiered salt
petre, Avliich removes all the surface blood, Ac.,
leaving the meat fresh and clean. Some omit
boiling the pickle, and find it to answer well;
though the operation of boiling purifies the pickle
by tliroAving off the dirt always to he found in
salt and sugar.
If this receipt is properly tried it will never be
abandoned. There is none that surpasses, if as
good. —Germantown Telegraph.