Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1874-10-01
HOME, Farm AND GARDEN.

Mint Sauce.-Take bunch of green
mint and chop it fine with knife, or
NH II in a mortar; add one-quarter
,ound of fine sugar and half a pint OF
Sharp vinegar. Stir or rub well, and
serve cold To be eaten with roast lamb
Tomato Custard.-This is made by
straining finely stewed tomatoes through
a coarse sieve, and adding two pints OF
milk and one pint of tomatoes to -four
eggs and one teaspoonful of sugar. Bake
in small cups quickly tits wholesome
and nutritious diet for invalids and feeble
persons
Baked Squash.-Take six medium
sized squasnes or cymlings, put them I'D
boiling water, and let them boil until
soft enough to mash with spoon; take
them out drain all the water carefully
from them season with pepper, salt and
butter to taste. Beat two eggs till hghti
stir int them half cupful of milk mix
all well together. Put into a dish, ana
bake quickly in hot oven, say ten
minutes. -,
Russian Cream.-One quart OF milk,
three epgs. one cup of sugar, half pack
age Cox's gelatin, vanilla or lemon ma.
voring. Dissolve the gelatin in half pint
ture. but not scalding. Beat the yolks OF
the eggs and sugar together Bring the
roiIk to n boil, then add the dissolved
Gelatin. two eggs and sugar, and let it just
come to a boiling point, but no more, as
Il is too stiff. Beat the whites and re-
move the mixture from the stove, and add
fine whites to it also fiavoring, and pour
into molds. This requires to stand
longer than wine jelly Ii wanted for
dinner make the day before. Eat with
cream if you like.-Ercl,anqe.
Wild Ducks.-After they are cleaned
and ready for cooking, wrap them in a
clean cloth and bury twelve hours in the
earth to remove the strong flavor OF this
bird. They are usually cooked without
stuffing. Three-quarters of an hour will
be sufficient to cook them. When you
dish them draw sharp kite three times
through the breast, and pour over gravy
of little hot butter, the juice OF a
lemon, and sprinkling OF Cayenne
pepper. This is poured over as they go
on to the table.-CuttS0dtOr
Make little preparation for winter
flowers 1t is surprising what little
forethought will do in this direction A
pot of mignonette and another of sweet
alyssum cost nothing, and yet few things
will be found more pleasant and attract
i've in the winter season. Plants that
appear unimportant, almost insignificant,
and entirely eclipsed by more ambitious
rivals, when the garden is ablaze with
its summer glory, sometimes prove to be
very queens of beauty when transferred
to the sitting room or the bay-window
The balsam is very desirable plant for
winter blooming, particularly the white,
and toward autumn we often select cut
tings from few of the finest plants in
the garden and root them in pots for
winter flowers The stocks are equally
good. The cob9a scandens and nearly
all the climbers make good winter bloom
ers. Mignonette and sweet alyssum may
be sown now. Put from three to six
plants in pot Any plants in the open
ground that have not bloomed may be
be taken up carefully and potted, shading
few days after potting, and giving a
full supply of water. Look around the
garden before frost and see if you have
some young and strong plants that proved
a little late for outdoor Towering that
you would like to try in pots. 1T so,
take them up with as little disturbance
as possible, and put in good soil.-Cultt-
Tdt0r.