FoodNetArchive

The new practical housekeeping

1890

Page 591 · 2 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Where one wants a reallv odd plant, and one with most beautiful foliage, let them purchase a root of the above. In appearanee it will remind you of a turnip, out one never knows the beauties that are hidden away in a dry bulb. Let us suppose it is May and your caladium has arrived. You want a good large hole dug, as much as three feet across the top, amd about two feet deep ; put about a foot of old manure in, then your bulb, and cover it, say six mcnes deep ; ^ive it plenty of water at all times ; seemingly it can never get enouffh, and in a few weeks a stalk about a foot high unll have frown, this will soon unfold and show you a leaf that from a fancied resem* lance to an elephant's ear, has caused this plant to be so named. I have grown these plants closd by a wall so as to supply them abundantly with water and one year got a single leaf which measured thirty-three inches across. It bears a yellow flower, but very seldom produces one. In winter care is about the same as recommended for cannas. OZALIS. One more bulb is the summer blooming oxalis. For the border of a bed or a walk there is nothing so economical and beautiful. A hundred bulbs of these can be bought for ten cents, and these planted in a row iabout three inches apart, will by fall have increased to thousands. There are two varieties, Lasindria, the largest with a light ^een leaf, and a pretty pink upright flower, does not increase so rapidly as Dieppi which has oark foliage and a dwarf creeping habit. None of the summer bulbs will endure our northern winters. All must be dug up in fall, carefully dried, and ke^t free from frost until planting time comes again. 672 in8CKLLAN£OT78. misckil.Tja:nkous. Milk For Bahies, — ^The following is one mode of preparing the milk : Al- low one-third of a pint of new milk to stand for about twelve hours, remove the cream and add to it two-thirds of a pint of new milk, as fresh from the cow as possible. Into the one-third of a pint of blue milk left after the ab- straction of the cream, put a piece of rennet about one inch square. Set the vessel in warm water until the milk is fully curdled, an operation requiring from five to fifteen minutes, according to the activity of the rennet, which should be removed as soon as the curdling commences, and put into an egg cop for use on subsequent occasions, as it may be employed daily for a month or two. Break up the curd repeatedly, and carefully separate the whole of the Whey, which should then ber rapidly heated to boiling in a small tin pan placed over a spirit or gas lamp. During the heating a further quantity of casein, technically called 'fleetings', separates, and must be removed by straining through muslin. Now dissove 110 grains of powdered sugar of milkMilk for Babies in the hot whey, and mix it with the two-thirds of a pint of new milk to which the cream from the other third of a pint was added as already de- scribed. The artificial^milk should be used within twelve hours of its prep- aration, and it is almost needless to ad^ that all the vessels employed m its manufacture and administration should be kept scrupulously clean. Where pure milk is used without the preparation above, give for first Ave days, two tablespoons cream to a eill of filtered soft water.