The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1877-06-07
rnrr. rARn AND GARDKn.

.ss.. - sEss.s > 49, - -
Cum c.mphor wrapped In pap paper s aeo
laid around sugar barreb WIN
20. when boiling meat or poultzy. nsv :.
~ ! tori IN The lean part Of ms n'e@ss =
& allows the juices TO escape -.
Phi vour furs and wooden: 10 : P NO.
boari MIA. and paste . strip q sh, =.
sro r's, N naner over the joint between .nT
barrel and the cover, and the mosn =
not destroy. -. 10
house- plants. The air IL molsloI. p. -
and they are generally IN tns K;tch.
Industrious persons =, atteno tno'n, .s !. =
en.plants are like kitchen girls' no.S c, ~
bust than those parlor- reared.-10 0U So
:. "A flannel cloth dipped into wsIm 2,
soap.suds, then into whiting, ana sPp ssss
to paint. will inst1ntiy remove az 800 ~
and din. Wash with clean waser anu y.
drv. The most delicate paint viii mol y
injured, and will look Ike ne"'-D
change. .,,,
For fried cakes, take one cuPfui
aour milk two.thirds cnpful sugar, nve
tablespoonfuls melted lard. one teaspoon.
full salt. one egg, one teaspconlul soua
d;so-,ived m the milk flavor with nutmee
Sr -v II hot lard: when cold sift powdered
sugar on them. A..
TO cook spinach, wash free nom oll or.
and grit, and boil twenty minutes IN saas
and water. Add small lump OF SOFA g
cive a handsome color. Drain well ana
chon as fine as powder. Add butter. san,
= little pepper and nutmeg, and garnisn
v it'll hard boiled eggs, cut up In various
shapes.
TO make cocna-nut cake, take one
egg, one cup of sugar, one Tablespoon =.
butter, two-thirds cup Of sweet miik, one
and two thirds cups OF Hour, one toa-
spoon of cream tartar, one-half teaspoon
Of soda. Cake should be spnt open,
frosted. and cocoa-nut sprinkled on Inc
frosting.
A garden has to be small, indeed, II.
bv care and industry, large amo1ns OF
small fruits and vegetables cannot oe ae-
rived therefrom. These things are always
far better from your own garden than
from the grocery or fruit store. Raise
such things, and have them fresh and
palatable. -Iowa State Register.
For strawberry short cake, take one
quart Of flour, half cup of butter, two
spoonfuls of sugar, two teaspoonfuls OF
Yeast powder, flour to roll. Split open.
spread with butter, then thickly with
strawberries, then sprinkle with sugar,
then put on the upper half, crust down;
spread with butter, berries and sugar, and
cover all over with large pad, to steam
and soften, while hot. Eat with cream.
-Sweetbreads are baked in the follow
ing manner at the New York Cooking
School:-Put q pair OF sweetbreads on
the fire in quart of cold water, contain
ing one teaspoonful of salt and one table
spoonful of vinegar; when the water boils
take them off and put them il cold water:
When they are cold put in the bottom OF
baking dish some bits of salt pork; on
this place the sweetbreads and sprinkle
over them the following vegetables,
chopped fine :-One-third of medium
sized onion. four or five slices Of carrot.
sprig of young celery, or half a stalk OF
celery and sprig Of parsley. Lay one or
two thin slices of pork over the whole and
bake twenty minutes in hot oven.
Brown a slice of bread in little hot but
ter, place the sweetbread on the top and
serve with green peas or tomato sauce
oro,,nd f4