Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1874-03-26
RECIPES, ETC.

-Meats.-The best roasting piece of
beef is the sirloin; then rib roast; then
rump of beef Beef is much better to be
hung up few days, which makes it more
tender. 1t should be washed and wiped
before dressing. Twenty minutes of time
to each pound of meat is good rule for
roasting. Put boiling water into the meat
pan, and have the oven quite hot when it
is put in to roast, or otherwise it will be
dry and tough. When nearly done, salt,
flour and haste it from the dripping pan,
not before.
If load of coal is left out of doors,
exposed to the weather, until 1t IS burned
up IN one grate-say month"; loses
one-third of its heating quality. If ton
of coal is placed on the ground, and left
there, and another ton is placed under a
shed, the latter loses about 25 per
cent. of its heating power, the former
about AZ per cent. Hence it is a
great saving of coal to have it in dry
place, covered over, and on all sides. The
softer the coal the more it loses, because
the most volatile and valuable constitu-
ents undergo a slow combustion.
To Clean Floor Oil-Cloths.-Soap
should not be used in cleaning oil.cloths
To half pail of hot, soft water add half
cup of washing fluid, or a piece OF sal
soda half the size of an egg; with a
scrubbing brush or broom rub hard,
putting on only sufficient water so that it
will not run off; wipe dry with soft
cloth; it will look as bright and shining
as when new This is a good way to
clean common paint, as it easily removes
smoke, grease, or dust, and does not de-
strOy the gloss of varnish. 1t is also
useful in washing windows.
-Buckwheat Cakes-Take four table
spoonfuls of hop yeast, four cups of tepid
water, nearly four cups of buckwheat flour,
sifted, and little salt. Measure the flour
after sitting, or they will be too thick.
Mix in a stone jar, and If desired for
breakfast let them stand over night in a
warm place to rise, and when light fry as
other griddle cakes. Leave about tea
cupful of batter in the jar, and add water,
salt and -four as before, emitting the
yeast. The second and third mess will
be better than the first Use no saleratus
in these cakes. If they should become
sour cleanse the jar thoroughly and start
again with yeast. Be sure to keep the
jar in cool place after the batter begins
| to rise, or it will become sour. These
| cakes are delicious with nice butter and
| honey.-C0r. RaraI Neao Yorker.
| A correspondent of Germantown TEL
egr0ph, who says he has tested all the
latent preparations and popular recipes
for preserving leather, prefers castor oil
to all of them. He adds: eve have had
| boots a year old that we have oiled with
| it, and the leather was soft, smooth and
waterproof to the last time they were
used. We apply it clear, without heat.
A little lampblack might be used on old
leather, but is seldom necessary on new,
as the oil itself seems to keep the black
ing on, and renders the leather black and
of fine appearance. Those who have
been annoyed with hard, cracked, water
soaked boots, the surface of the latter
| rough, without backing, and the leather
shrunken and wrinkled so as to chafe,
gall, and otherwise punish the feet, will
find castor oil, well applied, to be salts
factory. We have used it for wagons and
buggies, and find it is every way superior
1t will wear longer, lubricate better, and
is less Objectionable than anything we
know of"