Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1875-06-17
HONE, FARM AND GARDEN.

To clean lime out of the tea-kettle,
hi, in the kettle fresh Irish potatoes
with the skins on. This softens the
lime which is easily washed out; or an
oyster shell put into the kettle VIII &C
complish the same purpose.
-Brewis.-This is made OF pieces OF
dry bread Place the pieces In spiuei,
or other convenient vessel, pour on coiu
milk. sprinkle in little salt ana pieces
of butter, as much or as little as you
wish, set il over the fire; when u Doils
up Ii is done This may be made "ltn
white or with brown bread, and Is very
good.
The Pacific Rural Press says: lake
large head of cabbage, strip on the
outer leaf and slip off the bud found at
the root of the leaf. Take this bud ana
simply set it in rich dirt, like any other
plant. The result will be fine growth
of early cabbage-plants with heads
larger and sounder than can be raised In
the ordinary way"
Key West Dumplings.-These are
also made up same as for cream tartar
biscuit. but are boiled in the sauce; take
as much sugar as you think VIII De
needed to make sauce put 1t IN Tin or
earthen pan that you can set In the oven,
make up the dumplings, have the sauce
boiling when they are put in; drop them
in, cover with tin plate or any cover
that may be handy, boil them hall an
hour; the sauce need not be made near
as sweet as you wish it for the table, as
il will boil away; take up the dumping
with skinner then flavor the sauce as
you wish. These are very nice.
Apple or Prune Pudding.-Crust to
be made same as for cream tartar biscuit,
to be cooked by steam in covered TIN
boiler; roll the crust to the required size
and half an inch thick; use first
layer of crust, then sliced apple and go
on, having the top layer crust, leaving
room for the pudding to swell; II prunes
are used swell them first by soaking
them in warm water; don't let them Dol,
as that breaks the skin. Cook the pud-
ding an hour and half or two hours ac-
cording to the size. Make a sauce same
as for the dumplings. You can make
these buildings with peaches, both fresh
and dried, and with dried apple always
swelling the dried fruit. with black
berries, and with whortleberries Tor
huckleberries).
-Frosting.-One pound Of pulverized
sugar and the whites of two eggs is my
rule. Sometimes the frostng stitfens up
so that dc not use all the Sugar. The
above is enough for large. cake. lfoil
the sugar or sift it, as there may be small
Jumps, stir gradually into the whites this
sugar when nearly stuff enough squeeze
in the juice of half lemon, when all the
sugar is in that is required; give it good
stirring, put the frosting in the center OF
the loaf of cake, dip a broad bladed knife
in water and spread the frosting, dip
ping the knife in the water often enough
to prevent sticking; when spread, put the
cake on the stove hearth or under the
stove for half hour, perhaps, till 1t gets
firm. 1t takes but few minutes to
make the frosting and it is always good /;
it is much better than to beat the eggs
to froth; only try it. The lemon juice
gives pleasant flavor, while the acid
acts upon the frosting, making it whit er
and nicer to cut. Always have the cake
cold.-C0r. Household.