The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-04-01
HOME, FARM AND GARDEN.

/. Rice Mufflns.-One-half teacup of
boiled rice, one-fourth pound of butter,
one-half cup of sugar, one quart of milk,
one-half cup of yeast, one teaspoonful
of salt Add flour sufficient to make a
thin batter. Mix the ingredients Except
the flour) very thoroughly; then stir in
the flour. Let this rise over night. In
the morning bake in mufin-rings.
Head Wash.-Sage tea is one of the
very best washings and dressings for the
hair. The hair should be carefully
brushed and braided in two firm braids,
then the roots rubbed with a sponge
dipped in luke-warm sage tea, after
which the braids can be washed and
dried with towel. This preserves the
color of the hair and keeps the scalp
clean.-Erchonge.
Jelly Cake-Four eggs, one and a
half cups of sugar, half cup butter;
beat well together, add three cups of
flour, one cup of buttermilk, two tea
spoonfuls baking-powder and little
nutmeg; beat we'll together. Spread
upon the jelly-cake tins and bake two at
a time. When baked put upon a plate
and spread the jelly on, and so on till the
last. Do not put any jelly on the top of
the last, but little white sugar pulver-
lied. Red currant jelly or plum is best
Golden Hair.-Since golden hair is
so much in favor, it is we'll for mothers
to know that they can preserve the
golden color of their children's locks by
a persistent and careful washing with
CASTLE soap and water. The hair should
be braided and dipped re peatedly into the
suds and then wiped with a towel, and
this operation should be performed once
in four or five days. If persevered in, the
roots of the hair may darken as the child
grows older, but the mass will keep its
sunny tints as long as the owner wishes.
Exchange.
-Corned Beef.-To have corned beef
good land it's goodness depends very
much on this) it should be boiled gently
and thoroughly; it is not too long after
it begins to boil to allow an hour to
every pound. Corned beef is excellent
served cold; nice way to prepare it for
earthen dish and cover it with a board
placing upon the board heavy weight.
By pressing salt meat it is very much
improved; while boiling corned beef the
SbulC Ctl e oAOu1O NC ODoCA SCu AZ oHAAAAA-
ming it as for fresh meat.
-Fattening Poultry.-For table use
fowls that are killed directly from free
range, where they have been we'll fed for
some time previously, and, having taken
plenty of exercise, are in perfect health,
are to be preferred to those who have
been kept in close coop. in connection
with their own excrement and polluted
atmosphere. It is true that a greater
amount of fat can be produced in pro-
portion to the grain fed when confine-
ment is resorted to, and, if the birds are
we'll attended to and the term of confine-
ment is short, there is not much danger
of disease. Still poultry running at
large in the air and sunshine is always to
be preferred.
Why Potatoes Run Out.-A Steuben
County IN. W farmer is reported as say
ing: Some one asks why it is that pota-
toes so soon run out. There are two
grand reasons. There are but few po-
tatoes in a hill that are fit for seed; some
are overgrown, coarse, rank and will not
transmit the original quality. Others
are undergrown and not fully-developed
seed. A potato of medium size, perfect
in all its parts, with change of ground,
will produce its like aud minimum. One
other reason-cutting potatoes between
stem and seed-end continually will de-
mora,ize the institution. 1t requires the
stem and seed end to make perfect seed.
If cut, cut lengthwise. Single eyes will
run out any potato. There is no seed
that will bear mutilation like the potato !;
the only wonder is that it does not run
out completely.