The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1878-07-04
USEFUL AND SUGGESTIVE.

FRENCH HAsH.-Cut any kind of
meat in thinnest slices; dip each once
into flour and place in a yellow nappy;
lay over the slices small onion, cut in
rings, and three small potatoes, cut as
thin as possible; pour in all the gravy
that is left and add a teacupful Of boil
ing water; season with pepper and salt;
cover with plate and bake two hours.
Tomatoes improve this dish.
JULIET CoRsON says: ''Never throw
away lemon or orange peel; cut the
yellow outside off carefully and put it
into tightly-corked bottle with enough
alcohol to cover it. Let it stand until
the alcohol is bright yellow, then
pour it off, bottle it tight and use it for
flavoring when you make rice pudding.
Add lemon and alcohol as often as you
have it, and you will always have a
nice flavoring.
CELERY LEAvEs.-Most housekecp-
ers throw away the leaves and green
tops of celery. There is better way
than this. Dry them thoroughly in
the oven, then pulverize to fine pow
der, and they make very delicious
0OeAAA6 AoA SUPP ouO esAOuU 0ilu
strength of the celery being remarkably
preserved. After being pulverized,
the powder should be kept in a jar or
closed bottle to preserve the strength
N. Y. World.
COOKING GREENs.-This is the SIM
plest of dishes, and yet it is not always
a well-served one. Greens should be
properly boiled; the water should be
soft, and tablespoonful of salt added
to large-sized pot of it, which should
be boiling hot when the greens are
thrown in. 1t should be kept boiling
until they are done, which can be told
by their sinking to the bottom of the
pot, and then they should be skinned
out as quickly as possible, into colan-
der, SO that all the water will run out.
Press them with q small plate, and then
turn upon platter; add u large piece
of butter and cut up fine. Serve smok-
ing hot.
FARMERS do not pay that attention to
the cultivation of the mind and the de-
velopment of their social faculties that
they should. Too many of them have
an idea that education belongs to the
professional classes, and that farmers
should not take time to advance beyond
the narrow boundary of their own do
main in search of wisdom and knowl-
edge. 1t is no sign that because am a
farmer ! need not know anything of
history, biography, affairs Of govern
ment and the sciences. Indeed.
no other class has greater opportuni-
ties for the cultivation of the mind, in
its broadcast sense, than the agricultural
class. No class possesses greater
chances for unalloyed happiness
Prairie Farmer.
AS A general rule, the farmer who is
DESTROYS of selling his property works
to very poor advantage. Everything
is done upon the whitewash" prin-
ciple. All repairs are for the purpose
of covering up defects without regard
to durability. 1t doesn't matter to him
if it is patched over. It will last until
the property is off from his hands. He
puts in his crops where he will be able
to reap the greatest immediate profits,
regardless of the ultimate danger or
the demand for tillage upon some other
field that will not yield so large crops.
Such mans whole aim and motive is
to sell-and what then? The old story
is repeated. A new farm, anxiety to
sell, slovenly farming, other changes,
each sale attended with greater or less
loss, and his life failure