The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-12-21
HOUSEHOLD HINTS.

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THE Poultry World says: Cooked
corn-meal and potatoes served at regu-
lar time for three or four weeks before
slaughterlng time, is the best food for
faItening fowls.
BOILED GoosE.-Dress and SINCE it,
put it into deep dish, cover it with
boiling milk and leave it over night.
In the morning wash off the milk, and
put the goose into cold water on the
fire, when boiling hot take it off, wash
it in warm water, and dry with a
cloth. This process takes out the oil.
Fill the body with dressing of bread
crumbs seasoned with pepper, salt,
butter, and two chopped onions if rel
ished, and little sage. Put the goose
into cold water and boil gently until
tender. Serve with giblet or sauce and
pickles, with acid jellies.
MANY make a mistake in watering
plants too frequently, and little at a
time, just keeping the surface of the
soil moist, while the bottom remains
dry. The better way is to give the
soil good. thorough soaking, and
then give no more water until the
soil shows considerable dryness and
some of the larger leaves exhibit signs
of willing. Of course there are plants
for instance, the common Gala lily
which thrives best in soil that is
constantly soaked with water; but
there are comparatively few window
plants that require such an amount of
moisture to keep them growing or
healthy.-Gardener's Magazine.
BY lovers of cabbage who have test
ed both sorts the purple heads are
judged to be the best for picking.
Pull off the loose leaves, quarter the
cabbages, put them in keg and
sprinkle great deal of salt on each
one. Then let them remain five or six
days. To gallon of vinegar put an
ounce of mace, one of pepper cOrns
and cinnamon. Cloves and allspice
will improve the taste of the cabbages,
but they will turn it a dark color
Heat the vinegar scalding hot, put in
little alum and turn the liquid while
hot over the cabbage, the salt having
first been drained off. Caulifowers
are very nice picked in the same man
ner.-N. Y. Herald.
ROAST GOOSE, GERMAN MODE
Rub the goose over night with salt,
pepper, sage, thyme and sweet ma
joram, inside and out; in the morning
prepare the dressing as follows: A
large handful of stoned raisins and
Zante currants to bread crumbs, a
couple of sour apples chopped fine,
and one mealy potato, with butter
mixed in, and all well rolled together
but put no spice in the dressing. Fol-
the gravy, boil the giblets in little
water and mash the liver in aspoonful
of flower, chop the giZzard, stir these
in the liquid they were boiled in, add
it to the gravy i'll the dripping-pan,
sprinkle in a little thyme, sage and
sweet majoram, and it is done. Serve
the gravy separately. When the goost
is cooked and served. garnish it with
sliced lemons and few sprigs of greer
parsley.
SAGO CREAM SOUP.-An old fow
that is only fit for the stock-pot makes
delightful stock for this soup, and il
may either be boiled till every particle
of goodness is extracted, or if a less
strong stock is wanted, it may only be
boiled till tender, and the meat after
ward used up in some of the mtdt
dishes where white meat is required
Add to the stock willie boiling, sOmt
whole white pepper and blade Of
mace. Strain and skim the stock this
last operation is best done with what
is called kitchen paper, most use
full article, and Of which a supply
should be at the command of every
cook. Lay the paper on the top OF
the stock and draw it off; the fat or
the top will adhere to it, and the pro
cess should be repeated ILL the paper
comes off free from grease. For every
two quarts of stock take three ounce:
of sage or of tapi0ca, wash it in hot
water, and boil it i'll the stock for one
hour. Break the yelks of two eggs il
basin, and add to them half pint OF
cream or milk; pour into it gradually
little of the hot soup, then turn il
all into the remainder of the soup ant
heat it up, taking care it does not boil
The stock for this soup, may be made
of rabbit, or of veil, or of mixture
of all three.-Ru3dl Ne1O Yorker.