Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-06-11
ct. Place sod OH the edge

very compact. Place sod OH the edge
of the walks.
To MAKE DURABLE WASH FOR
HOUSES. boiling water on stone
lime, and cover it close. When Stacked,
press twelve quarts of it through tine
seivc-aod TO this two quarts of tino
salt, and two gallons .of water. Boil
and skim it, and add to every ten gallons
two pounds of alum and one pound of
copperas. Gradually add ono pound
and half of potash, and two gallons of
fine sand or hard wood ashes, sifted.
Add tho cOloring preferred, put it on
with n brush. 1t is as pretty rs paint,
and very durable.
l1scf"l Recipes.
! RECIPE FOR DoUaHNUrs.-Two cups
sugar, 8 cups buttcrmilk, 2 eggs. / tea
spoonful saleratus. Salt and spice to
taste.
CHAMPAGNE HAM.-Boil tho ham very
tender, skin and cover with brown
sugar. moistenod with champagne. Re-
peat three times and brown in an oven.
Slice cold.
FEATHER CAKE.-1 cup sugar, tea
spoonful butter, egg, cups flour,
two-thirds of a cup of sweet milk, toa-
spoonful cream tartar, half one of soda.
Flavor with lemon.
A NICE DEsskRT.-Grate into a dish
a layer Of cocoanut, then place q layer
of quartercd oranges and sprinkle with
sugar. Continue alternating until the
dish is full, with a grating of cocoanut
on the top.
CHERRY PUDD1NG.-Thrcc cups but
tcrmilk, 3 eggs, 3 cups cherries, l
teaspOonful soda, pinch of salt. Stir
we'll, and thicken with -four, and bake.
Serve with sauce or sweet cream and
sugar: Any other fruit is as good rs
cherries.
RUsK.-Threo cups of sweet milk,
Que cup of yeast ono cupof sugar, mix
ed over night with flour enough to make
= stiff batter. In the morning. add one
cup Of butter, ono cup of sugar, and
cinnamon and soda. Mold unu let them
rise before baking.
To Boil A HAM.-Jf dry, soak it over
night. In the morning put it in warm
water, and boil slowly five or six hours.
Remove from the fire and let the LIQUOR
get cold before the ham is taken from
it. Then remove the skin and CRATE
toasted bread over tho ham. Keep the
skin as whole as possible, and cover the
ham with it when it is taken from tho
table.
LIGHT Corn BREAD.-Scald l quart
white corn meal with quart hot water;
then add half cup molasses, l teaspoon
full salt and l quart cold water. Stir
well, and add ! quart meal, hnlf pint
yeast. Let rise i'll a warm place for ten
hours, then stir we'll, put it in the skill
lot and bake by the fireplace four hours.
If you haven't hop yeast, add half pint
salt-rising yeast before putting it to
bake.
PLANTING TREES AND SHRuBBERY.-
Fruit trees can be planted month later
than tho usual time if this precaution
is needed Never allow any portion of
the tree to become dry after removing
it, until it gives evidence of vigorous
new growth. Young, thrifty trees or
shrubs should be selected for trans
planting: Dig large, deep holes, and
partly fill them with rich soil finely
pulyerized, then pour in them three
gallons OF water, and place the tree in
the centre, and fill them with rich soil
about two inches above the level of the
ground, and twice day put three or
four buckets full of water on them, also
wetting the tops, and keeping the soil
above the level of the ground, and they
will be sure to grow.
FRUIT CAKE.-Mix 1 pound sugar, J
pound butter or lard, 2 eggs, l teacup
sour milk, teaspoon of cream tartar, /
Of soda. Add flour enough to make a
thin batter. Bake in thin layers in pie
pans. When cold spread stewed apples
or dried peaches, or any kind of fruit,
between the layers of cake. OF course,
this is not regular fruit cake compos-
ed of currants, raisins, citrons, &C., but
can make that kind, and lack of space
is all that keeps me from sending my
recipe. But in all these things 'sprac-
tice makes perfect" and it has got to
be done time and time again before We
can become good cooks, and many a
woman of my acquaintance is laboring
year after year, but is still far IRON be-
ing good cook"