Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1876-01-20
HONE, FARM AND GARDEN.

The cause of streaked butter is the
imperfect working of the butter after 1t Is
sailed. Salt in butter sets the color, or
deepens and brightens 1t; so If the salt is
worked into the butter and not so fully
worked as to salt every part. then the fresh
butter retains the color it had when il
came from the churn. and the sailed butter
grows so much darker that il is decidedly
streaked. The remedy is to work the
! streaked butter more thoroughly. hsoa-'
| 90 Inter cedn.
Dried Biscuit-One pound of butter,
three pounds of -four, one quart of boiling
milk, one teaspoonful OF salt, one yeast.
cake, and eight eggs, Put one and one
half pounds Of the -four, with the butter
and salt, in large bowl, stir in the milk,
beat the eggs very light, and when the
batter has cooled little put them in, and
then add the yeast, then stir in the rest of
the flour. cover and put in warm place
TO rise. When light roll out into biscuits
and lay themIin buttered pans TO. rise
again; when light, prick and bake.
thoroughly dried in rather a cool oven.
They will keep for months. su va
The over. ingenious man has passion
for machinery, and II has fascination for
some boys, who think that what is done
| by . machine Is so much labor saved. just
now a boy, not a thousand miles from
here, was called on by his mother for a
new handle 10 her stove lid litter He
readily obeyed. and, as he had turning
lathe attached to the horse power at the
barn, he meant to make nice one So
he proceeded to find and chip out piece
OF hard-maple, and hitched the pony to
the horsepower, and turned handle
worth seeing. In the meantime another
boy had sawed off the end Of an old rake
stale, which made good handle for the
litter, and the whole thing was done in
less than fifteen NOTWITHSTANDING Tribune.
Chocolate Pudding .--Threequarters
OF cupful OF chocolate grated to one quart
Of milk which has not been skinned.
Let il boil; then set 10 cool. Beat until
very light and thick the yelks of four
eggs, reserving the same number of
whites with which to make meringue.
sugar and flavor delicately with vanilla
The chocolate being cecil, gradually stir in
the swectened eggs, put. II into IA baking
dish and let il bake slowly, but not till
overdone To make the meringue, beat up.
the whites until they will stand alone; add
by degrees four tablespoonfuls of sifted
pulverized sugar and flavor with a little
vanilla or lemon juice. When the choco,
late portion is again cool heap up the me.
ringue upon it and brown slightly by
holding over ii the red hot lid of an oven,
or something of the sort This quantity
OF pudding suffices for about six persons
-Harpe~'s Bazpr. eH. afs
A writer in the Journal Of Health of.
fers the following suggestions concerning
the economical combustion of coal: A
very common mistake is made and much
fuel wasted In the manner of replenishing
coal fires, both in furnaces and CRATES.
They should be fed with little coal at a
time, and often; but servants, to save
time and trouble, put on great deal at
once, the first result being that almost all
the heat is absorbed by the newly-put-on
coal which does not give out heat until
it has itself become red hot. Hence, for
while, the room Is cold, but when il be-
comes fairly aglow the heat Is insufiera-
bic. The time TO replenish coal fire is
as soon as the Goals begins TO show ashes
on their surfaces; then put on merely
enough TO show layer of black coal COW
ering the red. This will soon kindle and,
as there is not much of II, an excess OF
heat will not be given out. Many almost
put on; the fire by stirring the CRATE as
soon as fresh coal is put on, thus leaving
all the heat in the ashes when it should
be sent to the new supply of coal. The
time TO stir the fire is just wDen the new
coal laid on is pretty we'll kndled. This
method OF managing coal fire is trouble
some, but it saves fuel, gives a more uni
form heat and prevents the discomfort or
alterations of heat and cold above re-
ferred to. @