The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-06-10
HOME, FARM AND GARDEN.

-Skim-milk and water, with q little
glue in it, made scalding hot, will re.
store rusty black Grape. If clapped and
pressed dry, like fine muslin, it will look
like new.
To make corn starch cake, take two
small cupfuls butter, one cupful of sweet
milk, one cupful of corn starch, the
whites of six eggs, two cupfuls of flour,
two teaspoonfuls cream of tartar, one
teaspoonful of soda; flavor with lemon.
Fried tomatoes are an excellent dish.
Slice rather thickly; salt, pepper and roll
in flour; then fry brown in butter kept to
boiling heat all the time. A good way
to prepare tomatoes is to add little
flour and sweet cream to stewed tOma-
toes just before dishing them. No
crackers or bread is needed; pepper, salt
and butter, as in other dishes, constitute
the seasoning.
Common washerwomen spoil every
thing with soda; and nothing is more
frequent than to see the delicate tints of
lawns and percales turned into dark
blotches and muddy streaks by the igno-
rance of a laundress. 1t is worth while
for ladies to pay attention to this, and
insist upon having their summer dresses
washed according to the directions which
they should be prepared to give their
laundresses themselves. In the first
place the water should be tepid, the soap
should not be allowed to touch the fab
rio; it should he washed and rinsed
quick, turned upon the wrong side, and
hung in the shade to dry, and when
starched lin thin boiled but not boiling
starch) should he folded in sheets or
towels, and ironed upon the wrong side
as soon as possible.-New York Weekly.
Never cut flowers during intense sun.
or wind. Do not collect them in large
bundles, or tie them together, as this
hastens their decay. Do not pull them,
but cut them clearly off the plant with a
sharp knife-not with scissors. Wien
taken indoors, place them in the shade
and reduce them to the required length
of stalk with sharp knife, by which the
tube, through which they draw up water,
is not torn and mutilated, and the water
is permitted to ascend freely; whereas,
if the stems are bruised or lacerated, the
pores are closed up. Use pure water to
state of saturation, sticking the ends of
manner. If in water alone, 1t ought to
be changed daily, and thin slice should
be cut off the ends of the stalks at every
change of water.
TO pickle walnuts gather them while
a pin can pierce them easily, for when
once the shell can be felt they have
ceased to be in proper state for it.
Make sufficient brine to cover them we'll,
with six ounces of salt to the gallon of
water; take off the scum which will rise
to the surface as the salt dissolves, throw
in the walnuts and stir them night and
morning; change the brine every three
days, and if they are wanted for immedi-
ate eating leave them in it for twelve
days; if not drain them from it in nine,
spread them on dishes and let them re-
main exposed to the air until they be-
come black this will be in twelve hours.
Make pickle for them with something
more than half a gallon of vinegar to the
hundred, teaspoonful of salt, two
ounces of black pepper, three Of bruised
ginger, dram of mace and from a
quarter to half an ounce of cloves, and
four ounces of mustard seed. Boil the
whole of these together for about five
minutes, have the walnuts ready in a
stone jar, and pour it on them as it is
taken from the fire. When the pickle is
quite cold cover the jar securely and
store it in dry place. Keep the wal
nuts we'll covered with vinegar, and boil
that which is added to them.-N. Y.
Neacs.