Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1874-01-09
FARM AND HOUSEHOLD.
Lemon Pies.-Grate one lemon: q

one cup OF White sugar, Small piece OF
butter, yolks of three eggs; dissolve q
tablespoonful of flour in cup of milk
this will fill two pies; bake until done.
Beat the whites of the eggs to a stiff troth
add half cup of sugar, spread over the
pies and brown lightly in oven.
| Revere Corn Cake--This is delicious
method of preparing corn cake, different
| from the usual preparations and both a
novelty and improvement. Three cups
| of Indian meal to one teaspoon sugar.
Wet this with b0SEsng water, then peat in
one egg, spread half an inch Ceep on
| buttered tin sheets and bake Blown in a
quick oven.
TO Mend China-Mix together equal
parts of fine glue, white of eggs, and
white lead, and with it annoint the edges
of the article to be mended, press them
| together, and when hard and dry scrape
OF as much of the cement as sticks about
the joint. The juice of garlic is another
good cement and leaves no mark where it
has been used.
-Buns.-One-half cup of lively yeast,
one cup of white sugar, three cups of warm
milk, stir them together, add -four enough
to make thin batter, let it rise in a warm
place over night; in the morning add
another cup of sugar, one cup of butter,
and more flour if necessary; let it rise
again, then knead it out the same as
biscuit. A few raisins will improve it.
This rule will make fifty or sixty biscuit.
TO Make Soft Soap.-For one barrel
of soap, take thirty pounds of grease free
from salt rinds or bits of lean meat, and
the lye from two barrels of good ashes.
Put one quart of lime in the bottom of
each barrel of ashes Put boiling water
on to leach with; have ready the soap
barrel where it is to stand. When the I've
begins to run, melt the grease in little
lye and pour it in the barrel. Heat the
I've and fill it full, stirring frequently un-
til cold. Always use the stove kettle,
as that is free from rust, which make
white cloth yellow. Soap made in this
way will be very light-colored and thick,
If the I've is not strong enough to eat the
grease, boil it awhile
Liquid Manure-If the stable is in
basement and protected from freezing,
| make a plank floor with trough to carry
| off the liquid to the manure or compost
| heap-the trough to have flat bottom so
as to be cleaned with shovel. Suitable
| dimensions are-twO feet outside or be-
| hind this trough for a walk; one foot or
| more for the gutter-which may be five
or six inches deep; the platform on which
| the cow stands four and half or five feet;
| and the manger about two or two and a
half feet wide. But for our long and cold
winters, farmers generally prefer using
| plenty of straw litter, which is abundant
on all grain farms. This will absorb all
| the liquid, and is thrown out daily to the
1 Il, Oh l. Ill xxo1
time to rot down thoroughly in the open
air.
"A Recipe for Using Lemons.-Take
three dozen good sized lemons, cut each
in halves, and draw out the inside pulp
without breaking the rind, strain all the
| juice through flannel bag. To the juice
add two quarts Of granulated sugar. In
a porcelain kettle let it just scald but not
boil. Bottle and seal for sirup. 1t will
nearly fill three pint bottles. Fill each
half of the rind with common table SALT
and set them upon platter, where the sun
will shine upon them during the day, but
bring them in at night. After drying in
this manner two or three weeks, they will
be very hard and dry, but will not mould.
With fork remove as much of the salt
as possible, without breaking the rinds,
and soak the rinds three days in cold
water, each day changing the water. then
pour off the water and cover them with
vinegar. Into the vinegar put three-quar-
tiers of pound each of the following whole
| spices: Gloves, mace, mustard seed, all
spice, pepper, stick cinnamon, and stick
horse-radish; boil all fifteen minutes and
remove to an earthen jar. 1t makes a
most delicious sweet pickle.
| 49,, A H..
English Mechanic gives the following
which he had long been sufferer. He
insulated his bedstead from the floor, by
| placing underneath each post a broken-otf
bottom of glass bottle. He says the
effect was magical-that he had not been
free from rheumatic govt for fifteen years,
and that he began to improve immediate
| ly after the application of the insulators.
We are reminded, by this paragraph from
our English contemporary, of a patent OBJ
tanned for physician some twelve or
more years ago, which created considera-
BILE interest at the time. The patent con.
sisted in placing glass cups under. the
bed-pOsts, in similar manner to the above
The patentee claimed to, have effected
some remarkable cures by the use Of his
| glass insulators, but we have not heard
from him for some time, We cannot
vouch for any merit in the idea, but it is
| one easily tried; and as no harm can arise
from the experiment, we hope some one
will test it and give us the result of his
experience.-iScientlfc american. s
How to Cook a Beefsteak.--A beef
steak is always best broiled; but the fol
| lowing method is recommended when
| brOilinr is not convenient The irving
pan being wiped dry, place it upon the
stove to become hot In the. mean time
pepper and salt the steak, then lay it on
the hot, dry pan and instantly cover as
tightly as possible. When the raw flesh
touches the heated pan, of course it
seethes and adheres to it, but in a few
seconds becomes lOosened and juicy.
Every halfminute turn the steak; but be
| careful to keep it as much as possible
under cover. When nearly done lay a
small piece of butter upon it, and if you
want much gravy add tablespoonful OF
strong coffee. This makes the most deli.
cious, delicately broiled, steak, full OF
juice, yet retaining all the healthy, beefy
flavor that any John Bull could require
The same method may be applied to NUT
ton chops or ham, only they require more
cooking to prevent them from being rare
An excellent gravy may be made by add
ing little cream, thickened by pinch
of flour, into which, when offthe fire and
partially cool, stir the yolk OF an egg well
beaten.
DON'T TAMPER WITH A CoLD.-Perhaps II
the whole category of diseases to which hu
mainly is susceptible, the cough is most neg
lected in its early stage. A simple cough Ii