The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1876-09-21
HOME, FARM AND GARDEN.

Let your readers try this for Kidding
sleeping apartments Of the pesky mos
quitoes: Place small quantity (about a
tablespoonful of insect POWDER in the
middle of plate or other vessel and sat
urate the powder with essence pennyroyal;
place it in the room, and set fire to it.
The alcohol burns, carrying with it the
odor of pennyroyal and aftcrward the
smoke from the insect powder, which, to-
gether, is "too many for the little ter
rors, and they skip without settling their
little bills.-Cor. Indianapolis Journal
The Practical Farmer says: "The
only cause for strcaky butter ever occur
ring, in our experience, is the insufficient
working of the salt through the mass.
Unless great care is used, butter is always
| OF different colors before the first work
ing (after salting). Some portions will
have little or no salt, and be of a lighter
color, and the dairy woman should work
so as to mix these portions with that
thoroughly sailed, or she will have
strcaky rolls or tubs of butter. A very
little care, when working the second time,
will prevent this result.
Apple tapioca pudding: Soak one
large cupful of tapioca until soft in water
enough to cover it, butter the pudding
dish, and have sliced into it some nice
juicy apples, more than half filling the
dish. Then add some sugar, and bit of
| butter. Over this pour the soft tapioca
that has been previously we'll soaked in
either milk or water Add little SALT
and sprinkle over the top light grating
OF nutmeg. Bake until the apples arc
well done. Eat with cream and sugar Tor
sauce of any kind, if prefcrrcD, and
think VIZ, will all I
it called, "The Queen of Puddings."
Sage can be used the same way.-Cor
Chicago Tribune.
Peach cobbler is made in this way :
Pare nice, ripe, juicy peaches, lay them
in deep baking dish, with plenty of
sugar, and a tablespoonful of flour rubbed
top with a crust made of one tcacup of
sweet milk, little salt, one heaping
tablespoonful of butter, one heaping tea
spoonful of baking powder, worked thor
oughly through flour enough to make a
soft dough- Rub the butter through the
flour; add the milk; mix quickly; roll
out an inch thick, and bake in a moderate
| oven. To be eaten with cream and sugar.
A crust made as the above is far more
wholesome and digcstiblc than ordinary
paste made of water and nboneinable Mrd
Cor. Ruyut Ne,o Yorker.
1t is generally conceded that chickens
merely split open and broiled arc dry and
unsavory eating. | therefore g i've to the
housekcepers of the Rurul my recipe,
which has been pronounced good by
many. Clean the chickens nicely; cut
them down the back; break the breast
bone; wash, and wipe them dry; season
tbp,,, hot i, auI
pepper; place them in a dripping pan
with little water; put it in quick oven
until they are delicate brown on both
sides; haste them frequently with butter;
renew the water as it evaporates. When
the chickens are done, remove to hot
dish add a little more water and tea
spoonful of flour to form the gravy
Serve the gravy in a saucc-tureen, or in
| the dish with the chickcns.-.Hrs. Rustic,
IN 1Noore's Rural.
For your winter wear don't think of
bleachcd muslin, but instead buy sub
| stantial unbleaclcd and whiten and soften
it with chloride of lime before making up
Then by next summer it will be whittier
than though the garments had been made
Of snow-white bleachcd muslin. For
fifteen yards of muslin take half pound
of chloride OF lime, tie it up in Il bit of
cloth and put it in Il tub with three pals
of cold water. With stick move it about
until it is dissolved, then take it out and
put your unbleached muslin, which has
been wet through and through, into the
tub, and let it stand an hour, moving it
about occasionally that it may be thor
oughly soaked through with The lime wa
ter. Then wiring it out and rinse through
two or three warm waters and it Is ready
for the linc.-Ohi0 Fuf7uer.