The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1873-11-20
HONE, FARM AND GARDEN.

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Few housekeepers know that the
expressed juice of garlic Is In everlasting
cement for broken china, glassware and
the like, leaving no mark of fracture If
neatly done.
-Sunduland Pudding.-Beat 6 eggs to
froth. Mix cup Of flour with quart
OF milk, teaspoon of salt, and stir the
eggs into it. Bake in cups about twenty
minutes. Serve with sauce.
Cold Sauce.-4 tablespoons of sugar,
of butter. When these have been rub
bed until very white and smooth, add the
beaten white of an egg. Flavor it and
mold it into some pretty shape.
Pudding Sauce.4 tablespoons of
sugar, 3 tablespoons of butter, table
spoon of flour, beaten to cream. Add
the white of an egg beaten to q froth, and
pour into the whole gill of boiling wa
ter, stirring it very fast. Flavor with
lemon, rose-water, nutmeg or wine.
Batter Pudding.-3 eggs, table
spoons of flour, quart of milk, boiled,
reserving enough to wet the flour. Beat
2 eggs, cold milk, and flour together, then
little salt. If berries are used, add one
third more flour. Bake, and serve with
sauce.
Cleaning Coat ollars.-Take piece
OF ammonia-stone Carbonate of ammonia)
the size of walnut and put it in cup
OF warm water. When dissolved, take a
piece Of clean flannel and dip it in the So
luton and rub the collar two or three
times with it. It will also remove the
glossy appearance along the seams and
upon the elbows.
- The Agricult1rist gives this remedy
for founders: As soon as the horse is
found to be stiff, swab the legs and feet
with hot water-so hot that the hand can
| not bear to touch it, but not so hot as to
| scald. After short time the legs should
be rubbed dry and the horse gently exer-
cised. Has never known this to fail to
remedy the trouble.
-Appledore Pudding.-Line pudding
dish with stale cake. Fill it within three
inches of the top with berries or currants.
Allow halfcup of sugar to swell berries,
and one cup of currants or anything tart.
Cover the whole with cake, and wet it
hour, and frost it with the whites of two
stiff froth. Return it to the oven, and let
it brown slightly.
-Gelatine Pudding.-One-half box of
galatine dissolved in one.half pint of cold
water. Beat the yolks of four eggs, add
three tablespoons of sugar, and turn into
the gelatine and water. Have ready a
quart of boiling milk set in kettle of
boiling water. Pour the mixture into the
milk, and stir it until it boils. Remove
| it from the fire, and stir in the whites of
fh<D f<,Yrr hnofnvp tn frot1
| with lemon, vanilla or almond. Mold it
and use it the next day.
Popcorn at Dessert think need
not tell how to pop corn, need 1? 1t is
the best way to have corn-popper; then
you can watch the progress Of the corn
and vary the degree of heat as seems nee
essary. Many imagine that the pop corn
is more tender or brittle if taken from the
hot fire and shaken about in the cold air
as quickly as possible. Children are apt
to stuff themselves with popcorn when
they are not in the least need of a meal.
Popcorn is food, and such crowded
condition of the stomach produces dis.
comfort, and so popcorn is supposed to
be unwholesome. It is quite the contrary
if eaten as food with the regular meal,
and properly chewed. Try it with milk
and apple-sauce or with any good fruit
sauce.-Cor. american Agricultural.
The Neso Yorker says that the skin of
an animal, whether COW, calf, colt or
horse that dies on the farm, is worth
more at home than at the tanners Cut it
into narrow strips, and shave off the hair
with sharp knife before the kitchen fire
or in your workshop, on stormy days and
evenings. You may make them soft by
rubbing. A rawhide halter. strap an inch
wide will hold a horse better and last
longer than an inch rope. 1t is stronger
than hoop.iron and more durable, and
may be used to hoop dry casks and boxes,
and for hinges. Try it on broken thill,
or any woodwork that has been split.
Put it on wet and nail fast. Thin skins
make the best bag-strings in the world.
A raw-hide rope is good substitute for q
chain. 1t is valuable to mend broken
link in trace chain. For some purposes
it is best to use it in its natural state. For
some purposes it may be dressed soft.
Economy in Cooking-I sometimes
meet people who seem to think that all
economy, especially in cooking, is mean
ness. People who have everything to buy
soon learn, if they are attentive, that but
ter and eggs and sugar are very expensive
items in the family. They ar all good in
their place, but they are often used so
freely as to interfere greatly with the COM
fort and prosperity of the family.
"Lucy Maria observes that "house-
keepers add grease and sweeten-
ing at the approach of company" 1t
does seem that some people imagine that
good cooking consists in using a great
proportion Of shortening, sweetening and
tightening in the way of butter, lard and
eggs. They pile these into things that
would be quite good enough, and far
more digestible without them. Are these
the people who cannot afford to buy nice
fruit-to say nothing of books and news
paperss Are they the ones who think it
extravagant to get good playthings for the