Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1873-11-28
FARM AND HOUSEHOLD

expressed juice OF garlic is an everlasting
cement for broken china, glassware and
the like, leaving no mark ofufracture If
neatly done.
Cold Sauce tablespoons of sugar,
2 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 tablespoons of
sugar, 2 tablespoons of butter, table
spoon of -four beaten to cream. Add
the white of an egg beaten to froth, and
pour into the whole gill of boiling wa
ter, stirring it very fast. Flavor with
lemon, rose-water, nutmeg or wine.
The Agricugturist 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 a short time the legs should
be rubbed dry and the horse gently exer-
cised. Has never known this to fail to
remedy the trouble.
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
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.
-Appledore Pudding.-Line apudding
dish with stale cake. Fill it within three
inches of the top with berries or currants.
Allow half-cup of sugar to swell berries,
and one cup of currants or anything tart.
Cover the whole with cake, and wet it
with a halfcup of wine. Bake half an
hour, and frost it with the whites of two
eggs and one cup of sugar beaten to a
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
quart of boiling milk set in a 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
the four eggs beaten to froth. Flavor
with lemon, vanilla or almond. Mold it
and use it the next day.
An excellent article for cleansing
grease from clothes was vended at the
Danbury fair, according to the Neaos. 1t
was in cake form, about one inch long, a
halfinch broad, and about an eighth of an
inch thick These cakes were enclosed
in little gilt boxes, and the seller disposed
of an immense number of them at Is cents
apiece. What the buyers thought when
the cake of grease annihilator proved to
be slip from bar of yellow soap, No.
2 lead pencil is hardly equal to express.
Popcorn at Dessert think I need
not tell how to pop corn, need [? 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 popcorn
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. 1t 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. Ameracaaa Agrscultwsst.
The Neao 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 a good substitute for
chain. 1t is valuable to mend broken
link in a 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 whosseem 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 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
papers? Are they the ones who think it
extravagant to get good playtLings for the
children ?-AgrScatltatrSst.