The Household

The ears are ürst put into boiliug water and boiled for at least live minutes. This thoroughly sets and solidiüe3 the "milk" of the coro. The corn is then shaved from the cob, and the cob is scraped to take oïL the gerics of the grain, in which much ot the sweetness exists. The coru is then put into the cans and the covers are soldered down; a Bmall pin hole is made ia the cover for the temjorary purpose of the cook. The cans are then boiled for tour or live huma til I.IJ.VJ A V-VJ U1U1 JJ J.:ul'uuvu v#. "vi -- Lj boiling are efïected. In the canniug faetones tbe eaus are boiled in a solution oí' chloride of lime, wbicli boils at a much higher temperature than water, and the cookiug and expulsión of air are completely effecled at tlie higher degree of heat iu 30 minutes. The cans are taken froin the boiler aud wiped dry, and a drop of solder is quickly lixed upon the piti-hole and closes it. If all is done well, the corn will keep good for years. Preparing Plants for Winter. lt is a great rnistake to delay üie work of preparation for winter uiililit is sugge3ted by cool nights or a warning givtn by blighting froets, When a plant liaa been taken froiu a pot and plantcd in open ground it usually outgrows ita former place and Í3 too large for any vessel of convenieut size. ïhe root hliüuld be out away to a considerable extent and liisewise the top or foliage must be correspontlingly reducid. Novices often fail at this point, f 01 they disliko to part with any of the new growtb, and set the plant in a pot unpruned and expect, what is not posBible, that it will flourish. Cut back root system and brauch system equally is the rule. Planta when thus transplanted need to be favored by being kept in the shade afid sheltered froai the drying winds until they have made a good start in the pots. Mauy of the house plants are kept in their pots during the summer and they will need repotting, or the pot washed and the surface soil replaced by fresh, rich earth. A larger pot is needed by tiiO3e plants whose roots nave ïormeu a iuau aiuug the inD er surf ace. The ball of earth can be examined quickly by spreading the left hand on the vessel- the stem passing between the fingers, aud vvith the other hand on the bottom mvert the pot and give the edge a downward tap against some object, If this does not succeed, pour some water around the edge, and alter a short time repeat the operation. All oíd pots should be clean, and if new ones are used soak them in water until the pores are fllled. Apiece of broken vessel is placed over the bottom hole tefore ülling in the potting earth. All the necessary pots, soii, etc, should be obtained now, that they may be at band when needed at any lime during the winter. Swo3t Bread, Having Baid something aboul sour bread, perhaps l sbould write about sweet bread, and how to uiake it. There is more than one wuy, but aniong these ways we ought uot to include any tliat use soda or saleratu3 as a necessnry ingrediënt Neither should one depend habitually upon artificial sweetening, as sugar or molasses. These are oiily rnakeshifts. For sweet yeast-bread, sweet lively yeast is neeessary. Fresh hoiae-made yeast is probably the very best. The labor of making this is small, compared with the bother of watehing it, and renewing it in time. Yeast-cakes f rom the f actories seem to me less reliable than formerly, aa I have found thein uuuecessarily bitter sometimes, seriously impairing the flavor of the bread. If good, they are very convenient. In setting the sponge over night, there is less danger of souring in hot weather, if the flour is scalded with boiling water for the sponge. This may be less in quantity than is needed for the bread, and in the moming more warm water may bo added, and the whole either stiired thickly and very thoroughly with flour (warmed in winter.if you would avoid delay), or, in making white bread, kneaded well, and lef t to rise m a rnass. A very sweet, moist bread is made by scalding all of the fiour used for the sponge, and kneading tliis wheu light, without dilution with more water. It should rise again, in the rnass (if made of whito flour), aud be well kneaded again when made into loaves, to rise the third time, preparatory to baking. Thi3 seaided Que llour sponge, when light, may be stirred thickly and thoroughly with either cold-blast flour, entire wheat flour, or graham, and kneaded once lightly, &nd put directly iuto the bread paus. This will mako sweet bread without the use of sugar, provided the yeast is fresh and good. I mean that it will havo a decidedly sweet taste. Fresh yeast geeras to be more necessary Lor the brown flours than for the white. The sponge for bread, made of "Entire AVheat Flour," may be made of either the brown or white flour, and so far I like it best with the sponge scalded. 15 ut there is danger of scalding the yeast too, in which case the bread will either pot rise at all, or rise very slovvly and imperfectly, as it does when kept too coo1.. When the llour is scalded, either let it stand until cool enough, or only put in boiliug water to make it up into u stiff dough, and gradually thin this with cold water uutil it is eool euough. ïry it with the linger after stirring it up well f rom the botton), and do not add the yeast until the batter is not above blood heat.- American Ayrieutturist. Seasoaable Dishes, Green Cobn Sour.- Tuke one hu ge fowl, or four pounds of vea), put oer the üre in one gallon of cold water without salt, cover tightly and simmer slowly till the meat slips from the bones, r.ot allowing it to boil to rags, as the meat will make a ntce diah lor breakfust or luneheon. Set aside with the meat a cup of the liquor. Strain the soup, grate one dozen ears oí sweet green corn, scraping eol's toremove the heart oí the ktnie); udd corn to soup, with salt, peper and a little parsley, and siminer slowly half an hour. Just J - . - II 11 I II ■ 1 - m m ■ #3 . I I 1 ft l- 1 fl " ffc- f 1 1 I 1 I Devore serving aau a laoiespoomui oí lonr beaten very thoroughly With the ■ oí botter. Servo hot. I .OBSTES cuïleïs. - Half a pound -! lobster meat eut into dice, a piece of tutter the elze of au ogg, a tablespoon!al üf í'iour, two beaten eggs, half a sint of boiling oream, cayeune pepper, sult, a little grated nutmeg, letnon peel or anctaovy paste. I'ut the butter into a saucepan and when hot stir in the flour, and let it cook a little. Add the cream ;incl pepper, salt and nutmpg to taste. When the sauce is smooUi add! the lobster dice, and when it is scalding hoi remove, and stir in the biïaten eggs. Put the mixture into a shallow dish and spread it out half an inch thick. Set it on ice and when very pulil fnrm ifc int.n t.hn shanfi nf lauab _'J L VA AVI Uil 1 ; JU W f Uu UUU'IV V-. vw ■ ■ - I chops or cutlets. Press pieces of the claws into each eutlet to resernble the bone of cutlots. Roll them in bread crumbs, then in beaten egg, again iu bic-iid crutnbs, and fry in boiling lard until delicately browned. Catjlifloweii.- Choose close and wbite eauliflower, trim off decayed outsido leave.f, aud cut the stock off flat at the bottorn; open llovver a little in places to remove insects which generally are found about the stalk, and let cauliflo irer3 lie with heads downward in salt and water for two hours previou3 to dressing them, whieh will elïectualiy draw out all vermin with which eauliflower is apt to bo infested. Then put into boiling water, adding salt to the proportion oL one heaping tablespoonful to a half gallon of water, and boil briskly for twenty minutes over a good fire, keeping the saucepan uncovered. The water should be well skimmed. When cauliflowers are tender, tako up, drain, and if large enough, place upright in a dish ; serve with plain melted butter, a little of wbich may be poured over the Üower3, or a white sauce may be used. Magaroki witii Tomatozs.- Take three pints of beef soup, elear, and put one pound of macaroni in it, boil flf teen minutes with a little salt; then take up the macaroni - whieh should have sorbed nearly all tho liquid - and put it ou i üat plato, and sprinkle grated cheese over it thickly; pour over all plentiíully a sauce made of tomatoes well cooked, strained and seasoned with salt and pepper. SAXSIFT OR VüG-ETABLE OïSTER. - Wash thoroughly, scrape off skin with a kuife, cut across in rather thin slices, stew until tender in water enongh to cover tliem, with a piece of salt codfish for seasoning. Before sending to table remove codüsh, thickeu with flour and butter rubbed together, toast slices of thin bread, put in dish and then add the vegetable oyster. This method gives the flavor of oysteis to the vegetable and adds much to its delicacy. Tapioca Ckeam witii Peaciies. - Soak six tablespoonf uls of tapioca over night in cold water. The next morning pour over it a quart of boiling milk, and wheu cool add the well-beat en yolks of live eggs, sugar totast e, aud alittle vanilla; beat wtlL Pare and stone fresb, ripe peaches, and cutthem into halves or quarters. Fill the bottom of a pudding dish with peache3 iu the custurd, and bake in a quick oven. When done, spread over iho top ttie whites of the eggs beat en to a stiff froth, with a little BUgar. Return it to the oven to color, and serve cold, with rich cream. Germán Puffs.- Half pint milk, üve eggs, two large spoons flour, two ni-.n.ici ïitrö" h'jto in ciri'iU tina fv cups; flll them half í'ull; they require a qulck oven; a few minutes will b;ike them ; to be eaten as soon as they are out of the cups, aa they will fall i f allowed to cool. Scalloped Oysteüs.- Take medium , oysters; wash and stram in a colander; butter a diah, put in a layer of oysters, sprinkle over some bread ciumbJ, a very little salt, a little pepper, a littla mapfi or niitmeer. a few small Dieces of butter. Then add auother layer of oyáters, bread crurnbs, salt, pepper, inaco, and sinall pieces of bwtter; Btir well together with Lvvo spoons so as to have the seasouing well mixed, then smooth down and add Iwo or three tablespooiifisls sherry wine; set on a piece of tin iu an oven, bake half an hour, then cover over with a tin and bake íifteen minutes.