Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1873-12-25
HOME, FARM AND GARDEN.

Cream Cookies.-One egg; one large
cup OF sugar; one cup of cream; one half
cap of sour milk; half tea-spoonful of
soda; flour enough to roll.
Cream Cake.-Two eggs; one cup of
sugar; one cup of cream; two cups of
flour; one tea-spoonful of cream of tartar /;
one teaspoonful of soda.
Loaf Cake.-Three eggs; one cup of
sugar; half cup of butter; one cup of
cream; one tea-spoonful of soda; one cup
OF raisins; one cup of currants; -four and
nutmeg.
-Doughnuts.-Two eggs; two cups of
sugar; two cups of sweet milk; a little
salt; five pints of flour, with two even
measures each of acid and soda of Hors.
ford's preparation mixed well in the
flour.
French Pancakes.-Two eggs, two
ounces butter, two ounces sifted sugar,
two ounces of -four, half pint of new milk
Beat the eggs thoroughly, and put them
into basin with the butter, which should
be beaten to a cream; stir in the sugar
and flour, and when these ingredients are
well mixed, add the milk; keep stirring
and beating the mixture for few min
utes; put on buttered plates, and bake in
aquick oven for twenty minutes. Serve
with cut lemon and sifted sugar, or pile
the pancakes high on dish, with a
layer of preserves or marmalade between
each.
Seasoned Wood Most Profitable
Economy may be practiced in thousand
ways, and one way is in our fuel. Wood
that has been summed few days after cut.
ting and splitting it, and then housed four
months or more, is worth for the family
purposes of warming, cooking and wash
ing, almost twice as much as when green.
But few farmers realize the value of dry
wood, especially during the winter sea.
son, and hence but little wood is stored
during the summer. Be sure to furnish
plenty of oven wood. This should be
piled in part of the wood-house by it.
self 1t will promote kindly feeling in
the family-will save much time other.
wise lost in kindling fires with green
wood. Then let us prepare good sup.
ply of Try wood for winter, full six months
before wanted for use.
Preparing Poultry for Market-Se-
cure plump, well fatted birds. Bleed them
in the throat. Scald enough to make the
feathers come off easy pick both feathers
and pin-feathers all off nicely, taking
great care not to bruise or break the skin
in any way. If one or two in the lot
should accidentally get bruised or have
the skin broken, sell or use at home, as
they will hurt the sale of the whole lot.
Leave all the entrails in, and heads
and feet on. After they are dressed
hang them in cool place, where they
will dry off and get stiff before packing
Pack in boxes or barrels, in nice, clean
rye straw; if this cannot be obtained, dry
oat straw may be used. BE sure and pack
solid, so they will not bruise in transit
Pack with breasts down. Poultry packed
in this way always finds ready market,
while poor, halfdressed, sweaty Caused
by packing when warm), and bruised lots
will not sell we'll at any time. Many
farmers make practice Of feeding their
half starved fowls all they will eat just
before killing, and then send them to
market with full crops, in order to get
the price of poultry for corn. In this
they make a mistake; the crop being
swollen to an unusual size, turns black
after being packed while, and not only
shows the dishonest intentions of the
packer, but Injuries the sale of the fowls
great deal more than is gained in weight.
Feed meal only for at least two days be-
fore killing. Remember, it is the appear
ance of goods that sells them. Nice,
large, fat, plump, white turkeys, ducks,
chickens or geese, always bring outside
prices.-Ercltnnqe