Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1874-02-05
HOME, FARM AND GARDEN.

In bending glass tubes sharp angles
may be avoided and an easy curve formed
| by filling the tube with fine sand, before
| heating. The sand must not be allowed
to escape until the tube is cold.
To Cook Carrots.-Boil them until
| tender and slice them thin on plate.
| Pour over them little melted butter and
a spoonful of cream, with little salt and
pepper.
Rabbit Pie.-Cut the rabbit in pieces
and put it in a stew pan with bit of fresh
| butter, the juice of lemon or the same
quantity of vinegar, pepper, salt and
| little pounded mace. When the rabbit is
| about half done take it from the saucepan,
and when cold put it upon raised crust
| with light force meat at the bottom, the
rabbit on it and more force meat on top.
| Cover it with crust and put in moder-
ate oven. Bake slowly till done.
Boiled Turkey.-Hen turkeys are pre-.
| ferable for boiling on account of their
whiteness and tenderness, and one of
| moderate size should be selected, as
! large one is not suitable for boiling.
/ After having dressed, trussed, and stuffed
| the bird, put ii into sufficient boiling
water to cover it; let it come to boil,
then carefully remove all the scum. Let
/ it simmer very gently from one and half
to two hours, according to size. Serve
with melted butter. sauce, as with oysters.
In the latter case the turkey should be
stuffed with oysters.
| Partridge Pie.-Line deep baking
dish with veal outlets; over these place
thin slices of ham and seasoning of
pepper and salt. Pluck, draw, wipe and
quarter four patridges, rub each
| part with seasoning of pepper,
salt, minced parsley, and butter
place them in baking-dish and pour
over them one pint of strong soup-stock;
line the edges of the dish with light
putf-paste; cover with the same; brush it
over with the yolk of an egg, and bake
for one hour. If the paste is in danger OF
becoming too brown, cover with thick
paper.
"A writer in the Country Gentleman
says about kerosene lamps, no glass lamp
ought eoer to be used, as they not only
break by blows and falling. but by une-
| quail expansion and contraction. Proba-
bly, seven.eights of all the reported fires,
burns and deaths by explosion, were solely
in consequence of the use of glass lamps,
while have never heard of one from the
explosion of metallic lamp. A glass
lamp should never be lighted when first
brought from cold room; wait until the
bottom of the oil fount is as warm as the
al in the room, or the rapid expansion
of the top of the font above the oil will
cause it to crack and emit vapor, which
ignites, and an explosion" is reported.
How to Feed Hogs.-The Western
Rural says: 1t is mistaken policy to
feed hogs on corn only, when keeping
them in standing condition. Corn is prin
cipally carbonaceous, that is, fat forming
Hogs fed on corn alone, on reaching a
certain stage of fairness, will put on no
more fat. When it is desirable to delay
the process of putting on fat, with q
belief that a late market will be the best,
the hogs should have nitrogenous food,
or that containing portion of the phos-
pilates, such as thrashed oats, or food con-
tanning a portion OF wheat bran, both Of
which are bone and flesh formers the
growth will then be continuous and I'M
checked. 1t is better to mix the diet
sufficiently to develop every part
of the animal; this also induces healthy
condition. In this way the fatteni ng pro-
cess may be continued much longer than
when the hogs are fed exclusively on
corn.
Baked Ham.-If the ham has been
long hung put ii on in cold water and
let il come TO boil, when this water
should be turned off After trimming
from the under side all rusty and smoked
parts return to the kettle with sufficient
water to cover it. Bring it gradually to
boil and as the scum rises carefully re
move it, Keep it simmering gently until
tender, being careful that IL does not
stop boiling nor boil too quickly. A ham
.,b, ~, ftaa de will rppuirp a hnft
five hours When done let it remain in
the hot water until nearly cold; this will
retain the juices. After removing the
skin stick whole cloves in the fat about
an inch apart each way, and sprinkle the
surface with powdered crackers. Bake
the ham In a moderately hot oven for
1 from three.quarters Of an hour 10 an
hour. When taken from the oven place
friIl of paper around the knuckle, and
garnish the dish with fresh or fried pars-
ley leaves.
Roast Haunch of Vension. --The fiav.
or of vension is improved by being kept
as long as possible and yet remaining
perfectly sweet Choose haunch with
clear, bright, and thick fat The more
fat the better the meat Wash il in warm
water and dry it well with cloth; butter
a sheet of white paper and put over the
fat; lay the venison in deep baking-dish
with a very little boiling water, and cover
with either closely fitting lid or coarse
paste oue-half inch thick. In the latter
case a thickness or two of coarse paper
should be laid over the paste. Cook in
moderately hot oven for from three to four
hours according to the size Of the haunch.
About twenty minutes before 1t Is done,
i quicken the fire, remove the paste and
paper, or the dish cover. dredge the joint
with -four, and haste well with butter un.
ill 1t is nicely frothed and of fine deli
cate brown color. Garnish the knuckle-
| bone with a frill of white paper, and serve
with gravy made from its Own dripping
from which the fat has been removed
| nlaced In q fureen Currant Jelly alMaYs