The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-03-11
HOME, FARM AND GARDEN.

kerosene and powdered lime, whit.
ing or wood ashes will scour tins with
the least labor.
One ounce each of muriate of soda,
cream of tartar and alum boiled in gal
Ion of water gives plate beautiful
whiteness. Dip the article in the MKT.
ure, remove and rub dry.
Breakfast Rusk.-Four cups of -four,
one.half cup of white sugar, two cups of
milk, two eggs, two teaspoonfuls of
cream tartar, one small teaspoonful OF
soda. Bake in long pan in quick
oven. Cut as you would cut sponge.
cake.
An oaken color can be given to new
pine floors and tables by washing them
in solution of copperAs dissolved in
string I've, pound of the former to a
gallon of the latter. When dry this
should be oiled and it will look we'll for
a year or two; then renew the oiling.
"A loose horse kicking up his heels in
frolic at the door and "careful" moth
er with her children shaking their aprons
at him to make h M kick up more. That
is-training children to shake their
aprons and say "booh!" at any horse
and training horse to kick in play at
any tiutter of calico. A horse is dan
gerous playmate for young ones. His
notion of a "good joke" is to plant his
heels in playmate's ribs.-Hartord
CourGnt.
Prof. Tyndall illustrates the value
OF single potato by supposing that
every potato in the world but one was
destroyed; that one would contain in
itself the possibility of again stocking
the world with an invaluable article of
food. If one po'ato would produce,
when planted, only crop of ten pota-
toes, in ten years the total product of
the produce of this one potato would be
equal to ten thousand millions, which
would be sufficient to stock the whole
world with seed. The real value of that
single potato, then, would be such that
it would be better that the city of Lon
don or New York should lie totally de-
ST. Dyed than that the tuber should be
lost to the world.
Boiled Cabbage.-Quarter the cab
bage the night before it is required and
remove the hard stock; wash it we'll and
cut it into small pieces. Next morning
change the water and when ready to
cook skim out the cabbage into 4 large
pot of boi ing water with small tea
spoonful of saleratus added to it. Boil
steadily for forty or fifty minutes, but
take care that the water does not boil
over the range or cooking stove, for this
is one of the chief causes of the disgust
ing odor which fills the house. If GU
are cooking corned beef at the same time
after skimming it thoroughly you can
add pint Of the liquor in which it is
boiling to the cabbage, as some like the
meaty flavor, and if there is no beef
liquor at hand piece of beef suet will
answer the purpose; but cabbage should
never be boiled in the kettle with salt
meat, as it spoils the flavor OF both.
When the cabbage is so we'll boiled that
it will easily mash skim it out into COL
ander and press out all the water and
season it with butter, salt and pepper.
Prepared in this way cabbage really be-
comes an inviting dish, and is very
healthy one, but because it has SO often
been badly cooked it has fallen into dis
repute. If you prefer to have the cab
bage more in shape it can only be halved
and the hard stalk cut out; then tie it up
in piece of coarse muslin and boil tor
an hour, always putting it into boiling
water at first.