Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1877-01-05
Household Hints

The Pantry IEorH says: Cooked
corn-meal ami potatoes served at
regular time for three OF four weeks
before Strengthening time, is the best
food for faltcning fowls.
Many make mistake in watering
plants too frequently, and y little at
! time, just keeping the surface of
the soll moist, while the bottom re-
mains dry. The better way is to
give The soil good, thorough soak
ing, aud then give no more water I'M
I'll the soil shows considerable dry
ness and some OF the larger leaves
exhibit signs of willing. OF course
there are plants--for instance, the
common Gala lily-wlich thrives
best in soil that is constantly soak
ed with water; but there are com
paratively few window plants that
require such an amount of moisture
TO keep them growing or healthy.
by lovers Of csbbagc who have
tested both sorts the purple heads
are Judged to be the best for pick
ling. Pull off the loose leaves, quar-
ter the cabbaycS, pu; them in Il key
and sprinkle " great deal of salt on
each one. Then let them remain
five or six days. To a gallon of vim
egar put IN nee of mace, one of
pepper corns and cinnamon. Cloves
and ailsplce Will improve the taste OF
the cabbagcs, but they will turn it to
a dark color Heat the vinegar
scaldlng hot, put in little alum and
turn the liquid while hot over the
cabbage, the salt having been first
drained off. Cauiflowers are very
nice picked in the same manner.
Roast Goose, German Moie.-Rub
the goose over nj ght with salt, pep
per, sage, thyme, and sweet ma or-
am, inside and out; in the morning
prepare the dressing as follows: A
large handful of stoned raisins and
Zante currantS to bread crumbs,
couple of sour apples chopped fine,
and one mealy potato, with butter
mixed in, and all well rolled togeth-
er; but put no spice in the dressing.
For the gravy, boil the giblets in
little water and mash the liver in
spoonful of flour, chop the gizzard,
stir these into the liquid they were
boiled in, add it to the gravy in the
dripping pan, sprinkle in little sage,
thyme and sweet majoram, and it is
done. Serve the gravy separately.
When the goose is cooked and scrv-
ed. garniSh it with sliced lemons,
and Il few sprigs Of green parsley.
Sage Cream Soup.-An old fowl
that is only tit for the stockport
makes delightful stock for this soup,
aud it,may be either hoile'l till every
lqrtlple Of goodness is extracted, or,
if i less strong stock is wanted, it
may only be boiled till tender, and
the meat afterwar'l used up in some
of the made dishes where Il white
meat Is required. Add to the stock
while boiling some whole white pep
per and Il blade OF mace. Strain and
skim the stock; this last operation is
best done with what is called a kitch-
en- paper, Il most useful article, and
OF which Il supply should be 1T the
communal of every cook. Lay the
paper on the top OF the stock aud
draw it off; the tat on tic top will
adhere to it, and the process should
be repeated ill the paper CONES of
free from grease. FOR every two
quarts of stock take three ounces OF
sage or of taploca, wash 1t in hot WI
ter, and boil it in the stock for one
hour Break the yolks of two eggs
in II basin, and add to ,h,Ai half Il
pint of cream or milk; pour into it
gradually Il little of the hot soup,
then turn it all into tho remainder OF
the soup and heat it up, taking care
t does not boil. The stock for this
soup may be made OF rabbit, or Of
veal or of II mixture of both.