The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1878-05-09
Home and Farm Rrevitie..

To clear clstern water, add two ounces
powdered alum and two ounces of borax
to a twenty-barrel cistern of rain-water
that is blackened or oily, and in a few
hours the sediment will settle, and the
water be clarified and ftfor washing.
BoRAx is used in washing, but it is
also used in starch. 1t stiffens the starch,
prevents the iron sticking, and produces
a finer finish. 1t should be used by dis
solving half a ~teaspoonful in a little
boiling water, and mixing it with about
three pints of the starch.
IF any farmer will stop and estimate
the actual cost in time, in letting down
and putting up a single pair of bars be-
tween his lane and the barnyard during
a period of twelve months, he will, if his
time is worth anything to himself, 60
straightway and build a substantial gate
for such a spot.
AGGIE's cake: Four eggs, whites
and yolks beaten separately; two cups
of sugar, one-quarter pound butter,
one-quarter pound citron, one-half
pound currents, one-half pound r%aisins,
n cup and a half of milk; mix stiff
with prepared -four. Double this, and
it makes three large loaves.
WHEN the editor of the Atlanta Con-
stitution says that old papers are better
than straw to put under carpets, he writes
himself down as one without philosophy.
The dust which works through the
carpet will be held by the papers, and
continually grind away at the lower side
IF tha oarnaf whfla cfrom Lotto tho lrpr
through and prevents any wear.
MANY consider this the best way of
cooking parsnips: Boil tender and nah
very smooth, removing carefully the
strings or woody portions. For three or
four parsnips allow two beaten eggs,
three tablespoonful of cream, one Ia
%blespoonful of melted butter and a tea
spoonful of salt. Stir in a very little
-four, and fry either as fritters or grid
die cakes.
SARATOGA potatoes: Pare. wash
and slice thin upon a potato-cutter raw
potatoes, lay in ice-cold water an hour
or two, dry in a napkin; have a kettle
of hot lard, deep, and put in a few at a
time and fry a light brown, sprinkle
with salt and turn with a fork, take out
with a wire spoon and put in a dish and
set in the oven until all are cooked; to
be eaten either hot or cold.
COLD slaw: Beat two eggs ten min
utes, and add two gills Of vinegar and a
little mustard; stir until it boils, when
it will be thick like custard; cut the
cabbage.lfne, just before dinner, and
throw a little salt over it; add to the
cold. sauce a gill of milk; mix it, pour
it over the cabbage, which should be in
the dish in which it is to be served. The
cabbage should not lay long after it i:
cut, as it willis.
Ported pigeons: After cleaning and
washing the pigeons, put a very little
water in a kettle and putin the pigeons
let them simmer gently until tender
then remove the pigeons, keeping them
hot, and if there is not enough gravy in
tbs kettle, add a little more water; put
in a piece of butter large as an egg,
salt, pepper, and sweet marjoram; lei
all these boil together; thicken with 8
little busting of flour; then put back
pigeons, and let all boil for a few min
utes so as to season them; have some
pie-crust cut into diamonds, put then
around the edge of a platter, and poul
birds and gravy in the center.
A LADY sends a receipt for "houl
pudding" which she says she consider
good. Set one and one-half pints O
milk to scald; stir five tablespoons O.
-four into one pint of cold milk, anc
when the first boils stir it in; and salt
sugar and nutmeg to taste; when coo
add seven eggs and two teacups o
~raisins, and bake one hour. Use a sauc'
of butter and sugar stirred to a cream
favored with nutmeg and currant wine
1t can be made with less eggs. I ais
made a steamed pudding, which is MIC
and economical: Take pieces of DIR.
cake of any and all kinds, soak them il
sour milk until they are soft; mash a
fine as possible, and if there is no frui
in your cake, add a few. ~raisins and sod