Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1876-05-18
home. FARM AND GARDEN.

TO make cream cookies, take one tea
| cup of sour cream, one cup of white
sugar, one half teaspoonful of soda. Mix
slightly and roll thin. If desired, they
are very nice rolled in white sugar. The
beauty of cookies is to bake quick, hay
ing your oven well heated before putting
them in
- 10 make mock cream, boila pint and
| a half of milk, sweeien and flavor TO
taste. Beat three eggs very light; add to
them three heaping teaspoonfuls of -four
and teaspoonful of salt; stir this into
the boiling milk. Spread this, when
cold, between two layers of the cake as
made for Washington pie, and you have
| nice cream pie.
For the benefit OF young housekeep-
ers, | will give my recipe for making
ginger-sCaps: One teacup OF molasses,
one teacup of brown sugar, one teacup OF
melted lard, two tablespoontuls of pull
verified alum, dissolved in tablespoonful
of boiling water (be sure that il is well
dissolved), five teaspoonfuls of soda dis
solved in four tablespoonfuls of boiling
water, one teaspoonful of salt and two ia
blespoonfuls of ginger Mix to stiff
dough, or a little more so, than cookies
cut into squares two and one-half inches,
and bake in quick oven. They are very
good.-Cor. Chicago Tribune.
There are many householders whose
means will not enable them To buy a COW,
or provide keeping for her were they in
possession of one. But they may be equal
10 the purchase of a colony of bees and
provide hives for the swarms resulting
IL.
quire pasturage, but, unlike horses, cattle,
and sheep, they are free commoners,
ranging at will IN search of stores nor
can they be arrested and punished for
their intrusion on premises, alias their
owners. A single colony of bees, in good
condition in the spring, may be counted
upon to double or treble their numbers in
single season, securing ample stores for
winter consumption, while supplying a
| gratifying surplus each autumn for house.
| hold uses. This accumulation will prove
most acceptable in families, especially
when the price of butter rules so high as
to place il beyond the reach of those not
blessed with elongated and plethoric
purses. Try colony of bees rs an ex-
periment.-FpchaRge
-Rhubarb is best cut in lengths. boiled
In water ana sugar, ana served Win boiled
rice round the dish. A little good cream
gives it delicate taste which il never has
in pudding or tart. The following are
excellent recipes for making rhubaro jam
or marmalade: Cut the Fhubarb as If for
tarts, and to every quart give one pound
OF good moist sugar; put the sugar over
the rhubarb, and leave ii twenty .four
hours TO draw out the Juice. BY this
method the pieces of rhubarb are kept
separate from each other when the pre-
serve is done. 1t keeps good year II
kept in jars well dried and in dry place,
For the marmaade, procure six oranges
peel them, and take away the white rind
and pips, then slice the pulp into stew.
pan along with the peel, cut very small
add thereto one quart of rhubarb, GU
finely, and from one pound to one pound
and half of sugar Boil the whole
down in the usual way, as for other pre-
serves. Made in this manner, it is nearly
equal 10 Scotch marmalade, which is re
garded on all hands to be the finest any
where made. --Htehigan Farmer.