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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.