The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1876-01-05

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namon or nutmeg, and bake two or three
hours in moderate oven.
Doughnuts without eggs. Onc.half
teacup of buttermilk or sour milk, the
same of cream and of sugar, one teaspoon
full of saleratus, spice and salt to taste;
ada little yeast, -four enough to mould,
and let it rise before frying or if an egg
can be put in, the yeast can be left out
and the dough fried at once.
To Keep the Hair from Falling Out
Wash the head every week IN salt water.
and rub the skin of tho head with dry
coarse towel. Then apply dressing
composed of bay rum and swce: oil, with
! which few drops Of tincture of canthar-
ides have been mingled. This will slim
ulate the skin, and keep the hair from
falling out and turning gray. The dress
ing for the hair may be scented with Gin
namon oil or such warming essence.
To Cook Poultry.-All kinds ofpoultry
and meat can be cooked quicker by add.
ing to the water in which they are boiled
little vinegar or piece Of lemon. By
considerable saving of fuel, as veil as
shortening Of time. Its action is bene-
fetal on old, toug n meats, rendering them
quite tender and easy of digestion. Taint-
ed meats and fowls will lose their bad
taste and odor if cooked in this way, and
if not used too freely no taste Of it will
be acquired.
Best Frosting Many cooks are
troubled to make good frosting that will
adhere to the cake and not crumble to
pieces when cut. To all such I wish to
recommend the following simple method.
1t takes but a few minutes to make the
frosting, and it is always good. 1t is
much better than to beat the eggs to a
froth: For one large cake use pound
Of pulvcriZed sugar, rolled or sifted to
free it from Jumps, and the whites of two
eggs. Sometimes the frosting stiffens up
so that do not quite use all the sugar
Stir the sugar gradually into the whites;
when nearly stiff enough, squeeze IN the
juice of half a lemon; when all the sugar
is in that is required, give it good stir.
ring; put the irosting in the center of the
loaf Of cake, dip broad.bladed knife in
water, and spread the frosting, dipping
the knife in water often enough to prevent
sticking; when spread, put the cake on
the stove hearth or under the stove for
half an hour, or Whereabouts, until it gets
firm. The lemon juice gives it pleasant
favor, while the acid acts upon the FROST
ing, makes it whittier and nicer to cut.
HOY TO TREAT FROSTED PLANTS.
The disastrous effects which plants
which have become frozen are subject to
is generally known to cultivators; but
how or why freezing produces the effect
1t does upon every plant life is not so
easily asccrtaincd, and all attempts made
heretofore by scientific men to solve the
question, have been, at most, only par.
TALLY successful. In practical experience
it is found, that the length Of time affect
them in proportion to the duration and
intensity of these conditions; which point,
therefore, to the speedy restoration Of a
suitable temperature, as the best means
Of restoring plants that have been
unfortunately exposed to frosts. But the
thawing out should in all cases be moder-
ately gradual, and one of the best things
to do when plants have become frozen,
either in the dwelling, conservatory, or
open air, is to sprinkle the foliage with
cold cistern or we'll water, as the temper
ature turns to rise. In the dwelling or
conservatory, however, it will be necessa.
ry to start the fire in the stove, furnace,
or flew the first thing Of all, to give the
temperature an ascendancy, but it should
for several hours not be allowed to rise
above an ordinary suitable degree. Some
advocate shading the plants from the sun
and light for some length Of time, but the
policy Of so doing has never been appa-
rent to ME. while / have frequently had
proofs to the contrary: and he suns
rays striking upon the plants with graud-
ually increasing heat, in a great measure
aids in their recovery. There is great
difference in plants as regards their abili'
ty to resist cold, and while some the
slightest frost will injure beyond cure,
others will bear various degrees, and even
alternate freezing, ana thawing again and
again, with impunity. Avoid handling
plants in frozen condition as much as
possible, as the injury to them will be
heightened should the leaves become bent
or be roughly brushed over. To restore
flowers that have become frozen, place
them in cold water until they have thaw-
ed out.
HOUSEHOLD HINTS.
The following is suggested by Bottger
for dyeing gotten pure blue. Heat
mixture of 1877 grains of Paris blue, 1877
grains of tartaric acid, IL a fluid ounce
Of ammonia water, and IL fluid ounces
Of water, and filter, after cooling. Add
to the deep blue filtrate a solution Of