Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1876-05-25
HOME, FARM AND GARDEN.

Family Cakes. -Yelks of eight eggs,
and one cup of sugar, kneaded stiff with
flour. Roll out thin, cut in fancy shapes,
and fry in hot fat.
-Sc.t. soap.-Take eighteen pounds bar
soap, three pounds sal soda. one pound
rosin, eight ounces OF salt, one ounce OF
borax, all pulverized. Put into five gall
ions Of soft water, over the fire, until dis
solved; then put in barrel and add TWEEN
ty-six gallons of soft water. then add two
ounces of spirits of turpentine, and stir
together.
delicious Lemon Custard. The Juice
and rind of one lemon, one cup of sugar,
the yelks OF two eggs, three tablespoon
iuls OF Hour, one-half pint Of milk; line
the plates with paste and pour in this Gus
tard: while baking, beat the whites of two
eggs very stiff, add two tablespoonfuls of
powdered sugar, and spread over the
pie when done and brown slightly in the
oven.
Steak Toast.-Take the part of leg of
pork nearest the ham, clean the skin nice
ly, then boil, adding salt; when the flesh
will leave the bone, take the meat out,
cutting il crossyise, then pour the soup
over il, let it stand until cold and il will
form jelly and be ready for use. To
prepare it for use, toast bread enough
for meal. take what you need o. meat
and jelly and season with salt, pepper
and butter TO the taste, and pot hot over
the toast, and you will think it nit for
bishop,
Picking Cabbage Il will tell the
way picked some this year My hus-
band and others say have hit the nail
on the head this year in picking cabbage.
| first picked all the large leaves off then
grated them nicely, then put them on and
boiled until tender, then took them out
and drained until all the water was out;
then | took vinegar, pepper, allspice, etc,
one teacup of sugar to every quart of win.
egar, or more if your vinegar is very
strong, boiled ii five or ten minutes, then
poured it on the cabbage, put on a weight
TO press down and set away for use.-Cor.
Household.
Homemade Ri ls.-Place in a wooden
bowl two pounds flour; make hollow in
the center; in 1t place one-half teaspoon
full salt; one teaspoonfuI sugar, and
one and a half ounces of butter;
then pour in the hollow half pint
boiling water stir with a wooden spoon
enough flour from the inner edge of the
circle to make rather thin batter allow
it TO cool to blood heat: then dissolve two
thirds Of cake of compressed yeast in
lukewarm water, enough to make the -four
into dough of the usual consistency; set
it to rise in moderately warm place until
the morning, when form into rolls in any
shape taste may suggest; allow them TO
rise light after making end bake in a
nice hot oven.
Almost everything in farm manage
ment seems simple enough to some agri-
cultural writer's. Tothose without actual
experience on the farm, there are two
ways--a right way and a wrong way; and
to tell everyone what the right way is, is
their work, and to them il is easy. When
we hear farmer say he meets with good
sscCess in following the course suggested
To him by his observation and experience,
but that il is difficult for him 10 tell others
just what his course is, il is indeed inn
possible TO give them just the directions
so that they can 90 to work mechanically
and apply his plan-we feel that he has "A
practical appreciation of the conditions
necessary TO success He Is safer teach
| er than those who have knowledge from
| books rather than from experience. We
have too few intelligent teachers OF the
! practical sort.-HuSbandHsah,
Very many fail in their attempts 10
| can green corn for winter use. The fol.
/ lowing is taken from the american Grocer:
| The corn should be picked when just milk
ripe. After husking, the kernels are cut
| from the cob with a gagged knife and the
| cob scraped to get all the juices. Next il
| is placed in tin cans without admiXturc
| Though sometimes a little sugar is added
to poor CORN and sealed up air.tight
Then comes the processing" or boiling,
viz: subjecting the can ana contents to
the heat Of boiling water from one 10 two
hours according to the size OF the can.
This can only be determined by expert
ment. Next they are taken from the boil
| ing water and small hole punched in the
| top OF the can 10 allow the escape OF the
gases and instantly resealed, after which
the can is replaced in the hot bath and
allowed TO remain as long or longer than
| at first.