Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-01-01
RECIPES, ETC.

cups OF sugar, three cups OF flour, four eggs,
half nutmeg, one cup of raisins.
Hardening Wood for Pulleys.-After
wooden pulley is turned and rubbed
smooth, boil it for about eight minutes in
olive oil; then allow it to dry, after which
it will ultimately become almost as hard
as copper.
Filter for Cistern WateT.-Perforate
the bottom of wooden box with a number
of small holes; place inside piece of
flannel, cover with coarsely powdered
charcoal, over this coarse river sand, and
on this small pieces of sandstone.
-Ramakins.-MiX teaspOOnfui of -four
with two ounces of melted butter, two
ounces of grated cheese, two tablespoonfuIs
Of cream and two well-beaten eggs. Stir
all together, and bake in small tins for a
quarter of an hour. A little Cayenne pep
per may be added if liked.
-Mayonnaise Dressing.-A nice dress
ing for chicken or lobster salad is made
thus: Break the yolks of three raw eggs into
a salad bowl, add a little salt and white
pepper; stir it with a wooden spoon with
the right hand, while with the left YOU
add, very slowly, about half pint of pure
salad-oil poured from the bottle held in
| the left hand. Beat it for twenty minutes
and add pepper and salt to your taste.
Beat the white of two eggs to stiff froth
and stir rapidly into the dressing. Now
add about two large spoontuls OF vinegar,
more or less, according to its strength,
and blend all thoroughly together until it
is as smooth as glass; if not so, add a few
drops Of cold water TO mingle the whole
mixture.
How to Iron Linen.-A Hearth and
Home correspondent says linen that is
placed Immediately after being ironed near
the stove or in the hot sun, is sitter when
dry than if it is permitted to dry slowly. 1t
is a good plan to lay collars and small arti-
cles on a waiter, and set them on kettle
or other support on the stove, till they are
quite dry. Sometimes the iron will stick
in q manner perfectly unaccountable; if
it is rubbed on board on which fine salt
has been sprinkled, and then passed over a
brown paper with wax in its folds, the
sticking propensities will be checked. A
bowl of clear water and clean old linen
cloth, are useful to remove any specks the
linen may acquire before or while being
Eoned.
-Soused Pigs Feet.-Take half dozen
feet, d tablespoonful of salt, a pint of vim
.egar, little of the water in which the
feet were boiled, a little allspice and
mace, and a few cloves and peppers.
Scald the feet and sCrape them clean; if
the coverings of the toes do not come off
easily, SINCE them in hot embers until
they are loose, then take them off; then
put the feet into pot Of warm but not
boiling water, with littlesalt. Let them
| boil gently till, by turning fork in the
| flesh, it will easily break, and the bones
are all loosened. Take ff'the scum as it
rises. When they are done take them out
of the water and lay them in vinegar
enough to cover them, adding to it little
of the water in which they were boiled.
Add whole pepper and allspice, with
| cloves ard mace. Cover closely in a jar.
Soused feet may be eaten cold or they
may be split in two, dipped in flour and
fried in hot lard and nicely Drowned.
Banking up cellars, to exclude frost,
can never be done SO as to present an
ornamental appearance, and it is com
monty very repulsive. A neat substitute
may be made by placing q lining of
boards (which may be thin lath boards, CT
any thicker kind) inside the cellar, opp0-
site the underpinning or part exposed,
and three inches from it, with a board
bottom. If this is now filled with saw
! dust, chatf or coal ashes, it will form q
| better protection against frost than any
banking that can be given. The boards
are easily nailed into place, against
short pieces of plank OF small scantling,
| secured to the jOists above, and extending
down as far as the underpinning goes.
| Any farmer who knows how to use tools
can do this work in a short time; and he
may leave the boards rough, or give the
whole neat and smooth appearance by
planning Country Gentleman.
Care of Tools.-If farmers will ex
anime their tools at this season of the
year, they will doubtless find that hired
men have brought in pl0ws, harrows anC
hand-tools, and housed them without
thorough cleaning. Take the first oppor
tunity to clean them and polish the me
tallic parts bright, rubbing them after
wards with a little beesWax, grating WAY
or similar substance, stO protect the sur
face and prevent rustipg. The WOoGer
| part of all tools and Implements which
are at any time exposed to the weather
i will last many times longer if well i'm
pregnated with OIL The best, as we'll ae
the cheapest, is crude petroleum, as Il
| 5penetrates the pores and makes perisha
| BILE wood like the most durable cedar. Ii
cool weather it will be necessary to warln
CT heat it to as high a temperature as will
be safe before applying, so that it may en-
ter the pores of the wood With all the
smaller tools, such as hoes, spades. rakes
ETC., the work may be done in a warm
o0m.-C0al71t9y Gentleman.
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