The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1875-07-15
HOUSEHOLD HINTS.


To BAKE FRESH FIsH.-Prepare the fish
by taking off the head, drawing the en-
trails; prepare the dressing as for fowls,
only use milk to moisten it with instead OF
water, if you have it. Stuff it at the head,
and tie cloth over the neck. Use milk
in the dripping pan and haste often Bake
two or three hours. Another way: Pre-
pare the fish as for frying, taking out the
backbone and sailing butter dripping
pan or tin plate, and lay the fish in with
the open side up, and bake well until it is
nicely brown. When done take it out and
spread with butter, pour over some nice
sweet cream; if you have not the cream
use more butter and moisten with water
Let it stand few minutes over kettle of
hot water.
THERE are many advantages that follow
the system of regular hours upon the
farm, and having their number limited to
fair requirement. The farmer and his
men are more vigorous and can take hold
of work with force and strength. They
have sufficient rest and arise each morning
recuperated and ready to work in earnest.
Again, in the employment of help there
is a better feeling existing between the
farmer and his men. The latter, knowing
they have an employer who looks after
their welfare as well as his own, are will
ing and ready to please him, and in case
Of necessity TO rush work with extra
strength for time. The matter of inter
esting men in the work of the employer is
of wonderful importance, and nothingwill
destroy interest so quickly as to make ma
chimes of men from daylight to dark
Rural Men Yorker.
BEEF STEAK-First, care should be
taken that the meat he not punctured or
broken, certainly not bruised or pounded,
as good, iudiciously- chosen steak is
always tender without that English
cooks are so particular on this point that
| they never allow a fork to be used, but
have stcak-tongs for turning. Now that
we have these nice broilers of galvanized
wire, that shut like the covers of a book,
the steak can easily be turned without the
use of any other utensils The steak
not too hot, and frequently turned in or
der to cook it evenly and thoroughly; but
| it should not be overlooked, as much is
| thus lost in flavor. No salt should be put
upon the steak while on the fire; but the
moment it is Withdrawn it should he
| placed upon hot dish; then butter and
salt on both sides, pressing little with
the point of the knife as you do so, and
you will have a delicious, juicy steak
with little, if any, waste.-Erchange.
RUGs.-l[aving seen the appeal for a
substitute for carpets in winter kitchens, a
Springfield lady makes the following sug-
gcStions; " Use rugs. What kind?' Well
rag rugs, if you please. | once knew a
| lady who used to braid them, and warm
and nice they were. The manufacture OF
them required time, patience and strength
| but they last for years. This is the way
she did. She took old woolcns, perhaps
pantaloons new just as good, cut into
strips about threc-quartcrs of an inch in
width and made a thrce-straDd braid
This finished, or even commenced, she
sewed together flat, forming a round
or an oblong mat, large or small, as the
case might require Bright dress braidE
work in nicely, and if care is taken in ar
ranging colors it is not difficult to make t
handsome rug. Of course these can be
shaken every day. A number of small
mats are easily shaken, will nearly covel
a floor, and, as the edges do not ruff W
and turn over easily, they are not in the
way. In order to make them very flat
they should be pressed with a tailor's
goose or some heavy iron. "-iSTibner's
| HuntLIa1