The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1878-05-02
USEFUL AND SUGGESTIVE.

FARMERS should never walk in the
old ruts, or follow the old fashions, un-
less they cannot find better ground to
walk on.-State Register.
SoFr CUsTARD.-Two eggs to pint
of milk; boil milk; pour hot on eggs
(well beaten previously); then return
to pail; add two tablespoonfuls sugar,
one teaspoonful vanilla; boil until
thick.
THE best thing to do with cobs, says
a correspondent of the Practical Farm
err, is to burn them to nice charcoal,
pulverize, stir in little salt, and feed
to hogs. His hogs eat the mixture
Every readily" and he is sure it helps
to keep them in "good. healthy condi-
ton"
JOHNNY CAKE.-Throe cupfuls of
sour milk, two eggs beaten light, half
cupful of melted butter or fryings, a
tablespoonful of sugar, one teaspoOnful
of soda dissolved in the milk, teaspoon
full of salt; mix altogether with suf-
ficient Oat meal to make q thin batter.
Bake on a griddle.
To Boil WATERY PorAroEs.-Let
the potatoes be of q size; do not put
them into the pot until the water .boils;
when done, pour off the water and re-
move the cover until all the steam is
gone; then scatter in half a teaspoon
full of salt, and cover the pot with a
tOwel.-10r0,st0 Globe.
The successful farmer is the man
who pays strict attention to the details
of his business-who, without drudgery
on his part or that of his family, never
swerves from the right line of integrity
who accumulates a competence with
out neglecting the development of his
mind and heart culture, which can
alone fit him and his family for the en-
joyment to which they will eventually
come by the exercise of strict integrity
and virtue.-LosOa State Register.
ALUM YEAsT.-On one pint of flour
pour. enough boiling water to make a
thick batter, stirring it until perfectly
smooth, and then let it stand till milk
warm; then add teaspoonful of pow
dered alum, one teaspOonful of salt,
one tablespoonful of sugar, half a tea
cup of yeast; after it ferments add
enough meal to make it a stiff dough;
let it stand till it works and then spread
it in the shade to dry; to a quart of
flour put Tablespoonful of crumbs.
WAFFLEs.-To quart of sweet milk
take two eggs, tablespoonful of melt
ed butter, cents worth of yeast, a
teaspoonful of saleratus, and flour to
make stiff batter; in the morning add
tablespoonful of sugar. They should
be fried light brown in a waff1e-iron.
Have melted, in cup, piece of butter
with three.quarters of a cup of milk,
and, as the cakes are done, CRATE nut
meg on each and sprinkle on sugar;
then put little of the melted-butter
and milk. on each, and you will see how
fast they will disappear when placed on
the table.
DUCHEssE POTATOEs. - Mash one
quart of hot, boiled potatoes through a
fine colander, with the potato-masher;
mix with them one ounce of butter, one
scant teaspoonful of salt, half salt
spoonful of white pepper, a pinch of
grated nutmeg and the yelks of two
raw eggs; pour the potato out on a
plate and then form it, with a knife,
into small cakes, two inches long and
one wide; lay them on buttered tin,
brush them over the top with an egg
beaten up with teaspoonful of cold
water, and color them golden brown in
a moderate oven.-Miss Corson's Cook
ING Manual.