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The Wilson times. [volume] (Wilson, N.C.) 1896-19??, February 21, 1896, Image 3

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Wholesome Puddings.
ArT'unnle charlotte Is a delicious
pudding, and when apples are plenty
and cheap (which they are not always
in city inarkete), it is inexpensive. It
is one of the few bread puddings that
are really good. Peel and quarter
twelve large apples, add one cup of
sugar (granulated), two teaspoonfuls
of butter, and cook slowly till very
soft, then cool. Butter slices of bread
from which the crusts have been re
moved, using melted butter, and
sprinkle each slice with powdered
sugar. Line the bottom and sides
-of a mould with the bread, and if one
has not a suitable mould, a new tin
bread-pan of the regulation oblong
shape answers every purpose. Pill
the mould thus lined with the apple,
and if there is a good deal of juice
(some apples make more than others),
pour off enough to leave the apple of
jelly-like consistency. Cover the top
of the mould or pan and bake in a I
medium oven for fifteen minutes.
'Cool slightly, turn out and serve with
the jelly sauce given in the December
issue. By using one of the crimped
nappy covers, the pudding can be
sent to the table in the dish in which
which it is baked. These dainty pa
per nappy covers, for rendering at
tractive homely baking dishes, can
be had of the large china dealers for
about fifty cents a dozen.
This is the season of the year for
steamed dumplings, which, when
properly made, are as light as feath
ers, and when badly made, are as bad
as bad can be. To make them prop
erly, peel, quarter and core as many
' apples as you wish dumplings, and
one for each member of the family is
none too large Allotment. Throw
the pieces of apple into cold water.
Sift a teaspoonful of baking powder
into every cup of flour, allowing a
cup of flour for each apple. Add a
little salt and a piece of butter the
size of an egg for each quart of flour.
Mix into a soft dough with sweet
milk, roll out into a sheet half an
inch thick, and cut" into circular
pieces the size of a small saucer. Fold
each piece round four pieces of the
apple, press and pinch the edges
closely together. Lay the dumplings
(not touching each other) in a large
steamer, set over a pot of rapidly
boiling water, cover tightly, and
steam half an hour. Serve hot, with
the creamy sauce given in the Decern
ber issue, or with butter and sugar
creamed into a hard sauce, or with
thick, sweet oream and maple sugar
beaten together. The cover of the
steamer must not be lifted from start
to finish of the cooking. The water
must boil rapidly all the time. The
steamer must be kept closely covered.
The dough should be mixed as soft as
can be handled, and should be han
dled just as little as possible. Patting
it out flat, instead of rolling it, is a
very good plan to prevent the last
circles over and over, as one is apt to
do as they "crawl" up. Cut off a
piece of dough desired for each
dumpling, and put it into shape with
the rolling pin. One more pointer.
Never cut a dumpling. Tear it apart
with the fork as it is served and
eaten. The same suggestion applies
' to everything in the bread line .eaten
hot, unless it be steamed brown
bread. That can be cut while hot, as
the grain is fine, using a knife dipprd
in boiling water. " -';
, A delicious and very pimple and
quickly-made dessert is boiled rice
with a soft custard sauce. ! The rice
should be washed in a fine sieve, 'un
der running water where possible,
until the water runs perfectly clear.
Rice is very dirty stuff as we buy it,
and needs a great deal of washing.
For a small family use a cupful of
rice, and when" washed )jut It into
rapidly-boiling water, It doesn't
make any difference hoW much, water
there is, so long as . there iis a good
deal more than enough to cover the
rice. As fast ; the water evaporates
the rice, and when it is partially cold,
turn over it a custard made allowing
two eggs to a pint of milk. The milk
should be heated to the boiling point
in a double boiler, with a little salt,
and a scant tablespoonful of sugar
for each egg. Beat the eggs light
and stir in slowly, tnen stir the milk
constantly till it begins to thicken.
Remove from the fire, cool a little
and add a few drops of esscence of
lemon or almond, and pour over the
rice. The custard can be made thiok
er by using three eggs for a pint of
milk. It should not in any event
curdle, but should be as smooth as
velvet a result always obtained
when the above directions are follow
When one has plenty of milk and
eggs the following tapioca pudding i8
cheap, and it is always delicious .
Wash ten tablespoonfuls of flake tap
ioca in warm water till perfectly
clear. Put it into a double boiler
with a quart of rich milk, stirring
practically steadily, till the milk
thickens. Before removing from the
fire add six tablespoonfuls of granu
lated sugar two tablespoonfuls of but
ter. ''When these are dissolved, and
after the tapioca is taken from the
fire, add lemon juice or extract of
lemon to suit the taste. Stir in a lit
tie at a time to prevent cooking them
in lumps, four well-beaten eggs, pour
the mixture into a buttered dish and
bake from twenty to thirty minutes
It will come from the oven golden
brown on the outside snd creamy and
delicious on the inside. Eat with or
without thick, sweet oream. The six
tablespoonfuls of sugar make it a lit
tle too sweet for some tastes, and five
or four may be used instead.
Ris a l'Imperatrice is a new way of
making a rice desert. Wash three
tablespoonfuls or rice clean and cook
in a pint of milk, with shgar to taste,
till the kernals are soft but nc t mushy.
Flavor with vanilla and set to cool.
Never put in flavoring extracts while
the food is cooking, remember, but
only after it is taken from the fire.
Make a custard of a half pint of milk
and the yolks of four eggs. When cold
mix it with the rice. Beat half a pint
of cream to a froth, with a little sugar
and a pinch of isinglass dissolved in
water. Mix it lightly with the rice and
custard, fill a mould and set it on the
ice. When iced through, turn iuto a
pretty glass dish and serve. Jenne'ss
Miller Monthly.
Garden Notes.
, The three elements generally lack
ing in our soil are Nitrogen, Phos
phorus and Potash.
TheBe are applied to the soil in the
shape of salts of Nitrogen, Phoshor
ous and Potash, but Nitrogen can be
secured from the air by cultivation
of plants oi the pea family, which
store it up in the soil as Nitrates
The elements generally difficult to
keep in soil are Phosphorous, Nitro
gen and Potash,
In addition to food elements, plants
need for their growth in the soil,
heat, air, and moisture.
Some plants need a higher degree
of heat than others, while some will
not thrive except at a lower tempera
No plants except water plants, can
thrive in a soil full of water, because
the water keeps heat and air out;
A compact clay soil is therefore
colder because the water and air do
not pass freely through it.
A soil entirely of sand allows the
water to pass too freely and washes
out the food for plants.
A medium soil with proper portions
of clay and Sand, called a loamy soil
is best for general use. y.
Nearly all the crops grown by mar
ket gardeners, or truckers, need a
soil fully a foot in depth.
This depth of soil cannot be at
tained on a worn soil by scratching
the ' top with a little plow and one
little, mule; but reqnires a heavy plow
and strong team. iv f! : ; ' ;
We should hot attempt to deepen a
shallow Soil all at once by turning up
the subsoil, but by running a subsoil
A cold frame is a single box of
plank made vsix feet wide and of any
length, across which the sashes are
placed on slides. This box is made
from 12 to 14 inches high in back and
ten inches high in front so that when
the sashes are on there is a slope
toward the sun and to run 'off the
A hot bed is similar to a cold frame,
but with an excavation in. the ground
to hold manure for heating.
There are but few garden seed that
will not grow as well the second year
as the first if properly kept in a dry
Parsnip and onion seeds are not
good after the first year. Beans,
peas, peppers, carrots, egg plant,
okra, sage and rhubail are good for
two years.
Asparagas, lettuce, parsley, spin
ach and radish are good for 3 years.
Cabbage, celery and turnip seed are
good for four years.
Beet, cucumber, melon and squash
seed are good for from 5 to 10 years
Some seed need warmer weather to
sprout than others. Beet, carrot,
onion, spinach, lettuce, cabbage, cale,
etc , can be sown here from Februarv
1st to April 15th, while beans, corn,
melons, cucumbers and tomatoes
should come a month to six weeks
earth around the
Lat. Williams.
Sam'l Hodges.
Geo. D. Green, Pres't.
Tie GEO.
(INCORPORATED JAN. 3rd, 1896.)
Successors to
"The Geo. D. Green Hardware Company" was incorporated January vd
ifioh. anrt a cucrpccnr r flio lota firm f f r r o. rn J .
.7-1 . -v.v.v.-j.jv,. iuv ioiv 111111 Ul UCU. VJJCCU Oi V0
general naraware business in the town of Wilson, N. C.
occupied by said firm. Will deal in
will conduct1 a .
at the stand formerly
Never hill up the
Never apply fresh manure so that it
will come in direct contact with the
roots. '
ine ODjection to late growth on
trees is that it produces tender wood
that is liable to be injured ' by freez
The best ground for a peach or
chard is a sandy soil that has been
planted for several years with general
The unsightly webs of the tent
caterpillar that appear in the orchard
should be cut off and burned.
Cut out and burn all plants of rasp
berries and blackberries affected
with orange rust. ' It is the only safe
Spraying with London purple, one
ounce to ten gallons of water, is given
as a sure remedy for the tentiaterpil-
Hardware, Agricultural Implements, Builders' Materials,
Cutlery, Lime, Paints, Oil, Plumbing- Materials and House
Jburnishing Goods.
Mr. Geo. D. Green, senior member, as President, and Mr. Lat. Williams,,
as junior member of the late firm, will continue to give their personal attention
tp the business. Mr. Samuel Hodges, Sec'y. and Treasurer, will join them in
the conduct and management of the business of the corporation.
Yours Respectfully,
I Your fil'
Ulean up and Durn an ruobish in
the orchard as soon as poosible; by so
doing great numbers of insects wil
be destroyed. -
It makes no difference where a tree
originated, if it is adapted to any
given locality, it can be grown there
with profit.
The best plan of going into smal
fruit culture is to grow a good supply
for family use and then extend as ex
perience is gained.
Garden Work tor February,
made some months ahead of planting
kilJtfxrJSou if the Msjifi made
If your garden was not thoroughly
broken and turned under before
Christmas, it should be done as early
in February as possible.
Now is the time to make your or
ders for seed, plan carefully and con
sider well where and what you wish
planted. In 'doing this it is well to
select a few flower seeds, the hardier
kinds being forwarded by being sown
in pots or boxes.
The manure should now ,be turned
over so as to have it well decomposed
This turning over will also prevent
firing. ,
This month is the time to construct
the cold frames and hot beds. Under
this glass should be sown cabbage of
varieties which will succeed each
other, cauliflower, lettuce, radish
and celery for early crop.
Now is the best time to make the
watermelon hills. Make, hill in or
dinary way, putting a good shovelful
of manure in eacli hill arid work well
into the Mlk'.V C. ;. ';
It is found thai melons front hills
r Now
J. J.
formerly with
the Dueber &
Ham den
Watch Co.,
of Canton,
r Ohio,
Dead Watches and Clocks Made Alive.
The Jeweler.
with all
Clocks Repaired.
Watches and
tSSign : Watch Rack in window
full of watches to be repaired.
Yours truly
Wilson, K.C. Jeweler.
The commodious and comfortable
a group of hills (the highest iniEastefl
1 n 11, - . 1 . 1 I
Dase 01 wnicn are seven Deautiiui'Springs, cieai
together but of a perceptibly different an!
01 tne water are wen Known
lated on on
n-Alley is under epi
md excel!

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