The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-01-25
HOME, FARM AND GARDEN.

Keep salt in the dryest and warmest
place in the house. Few things are more
disagreeable on the table than damp salt.
Buy starch by the quantity. It is
cheaper, and the high priced starch is said
to be the best and by far the cheapest in
the end.
Fried Cakes.-One cup of sugar, one
cup of milk, one quart of flour, three
tablespoonfuls of butter, two eggs, three
teaspoonfuls of baking powder, One-half
teaspoonful of soda.
To make tough beefsteak tender, rub
the pieces or steaks over thoroughly the
day before using, with bicarbonate of
soda. Wipe off we'll the next day, and the
meat will be found as tender as the best.
Jelly Rolls.-Three eggs, half cup
of sugar, one cup of -four, one and half
teaspoonfuls of baking powder, the whites
of four eggs, two-thirds of cup of pull
verified sugar, half cup of flour, half a
teaspoonful of baking powder, little salt
Soda Muffins.-Onc pint of water,
or sweet milk; one quart of flour; half q
teacup of butter; two teaspOOnfuls of
cream of tartar, one of soda. Mix the
cream of tartar thoroughly through the
flour; add soda to the milk, or water; stir
altogether, and bake Immediately upon
a hot griddle, or set the muffin rings in a
pan and bake in quick oven.
Corn Meal Muffins-Two eggs; two
tablespoonfuls of white sugar; three cups
of flour; two teaspoonfuls of baking
powder; one heaping tablespoonful of
corn-meal; one cup OF sweet milk one
tablespoonful of melted butter; little
salt. Sift the baking powder through
the flour. Beat sugar and eggs together !;
add milk, corn meal and the flour. When
all of the ingredients are we'll mixed,
bake in we'll buttered gem pans, in quick
oven.
Oyster Fritters.-A pint and half of
sweet milk, one pound and quarter of
flour, four eggs. The yelks of the eggs
must be beaten very thick, to which add
the milk and flour; stir the whole well
together, then beat the whites to stiff
froth and stir them gradually into the
batter. Take spoonful of the mixture,
drop an oyster into it and fry it in hot
lard. Let them be light brown on both
sides. The oysters should not be put into
the batter all at once, as they would thin
it.
Chicken Croquettes.-Mince cold
cooked chicken; season with pepper, salt,
a little nutmeg and chopped parsley.
Take large tablespoonful Of butter, two
of flour, one-half glass of cream; mix,
and stir in the minced fowl; let it boil
well; then pour it into dish and put
aside to get cold and set; then divide it
into parts; form them into small balls, or
egg shapes; dip each in well beaten egg;
then in fine cracker-crumbs, and fry
light brown. Serve, ornamcnted with
parsley.
Sweet herbs should be carefully
dried, the stalks thrown away and the
rest kept in large-mouthed bottles, we'll
corked, or in tin boxes. Soda should be
bought in small quantities, as it soon
loses its virtue. The easiest way to keep
and preserve hams is to pack them in bar
rels with ashes, having first thoroughly
wrapped and tied them in paper. The
ashes must fill all interstices, but must
not touch the hams, rs it absorbs the fat
This mode will keep them sweet for a
long time ani preserve them from in
sects. Keep cheese in a cool, dry place,
and after it is cut wrap it in a linen cloth
and keep in tight tin box.-Erchange