The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1879-03-06
FARM AND i II;

]. FARM 3: ! AND HOUSE.
"' Rcd sage i Butt put, In closet
will clear 1t Of red ants.-K. B. "'
King Cake.-Three, quarters Of pound
OF butter, one and q, quarter, pounds Of
sugar. one nutmeg, SIX eggs, and cup of
milk; flour to make an ordinary batter.
Poverty Cakes. One pint of milk, one
'teaSPoonfuf ct saleratus, two eegs: Make
them just stiff enough with Indian meal
to work into balls, and coil them in hot
fat. To be split open and eaten with but
tor. III ','t!r = at tr:,,. T.
Beef Loaf.-One and one.half pounds
OF beef-steak chopped very fine and free
from gristle; two cups of rolled cracker,
fine; one cup Of cold water; one half cup
Of butter tier salt and Pepper = suit the taste;
bake, till done. '''' DAG =" -.
cqrn-stareh. oake.-one cup ui,, Of butter;
two cups of sugar; 1.-TWO cups Of flour; two
cups OF corn starch four eggs; one cup of
milk; one teaspoonful Of soda, and two
teaspooufuls OF cream of tartar; pinch IF
salt; flavor to taste.'. ":.,.:::::.. -, Z:
Anti Freezing Ink.-Dissolve in two
quarts clear rain water, by heating and
stirring, extract loRwood one grain, in
clear vessel; when nearly colo add one
half dram prussiate potash, one. half
drain bichromate; when cool use.
Boiled Batter Puddtng. Six eggs, six
large spoonfuls Of flour; beat your eggs,
and stir your flour gradually into them !;
then Stir in Il quart Of milk and a little
salt. Boil one hour. If boiled in bag,
tlcur it WE'LL, ifin mold, be sure and
have it full. .''- - -
Hot Slap.-Three spoonfuls of sugar,
one of salt; one cup of vinegar; one
spoonful Of mustard; mig we'll together.
Chop the cabbage very fine; put it in the
pan with tablespoonful of water; let it
get well heated through, and then pour
the above ingredients over it.
P4une Ptcs.-Take pound of p:unes
and soak them over night, so that the
stones wills'ip out easily, stew in some
water with as many raisins as you wish,
and sweeten; use less water than for
sauce; when both are soft CRATE in the
rind of two lemons and fill the pie, al
lowing two crusts.
| Pork Barrel.-To make cheap pork
barrel, buy coal oil barrel; knock one
had in; take bunch of old hay, set fire
to it, AID throw it in the barrel; let it
burn until the slaves begin to burn; put
it out by turning the barrel upside down;
scrape the GOALS of, and you have a good,
sweet barrel.
An English farmer, very successful
during ten years IN fattening cattle and
sheep, supplied ration made as follows
Eight bushels Of corn soaked IN ten pals
of water two days, then simmer for an
hour, afterward mix with fourteen pounds
coarse, cheap sugar, and commingle with
cut straw, hay. or other fodder.
Roenhampton Cakes.-Rub three ounces
of fresh butter into one pound Of flour,
add one egg, we'll beaten, a tablespoonful
Of good yeast, as much new milk as will
make 1t into nice dough. Set it befo, e
the fire for an hour. When made into
cakes let them stand few minutes to
rise; add u little salt and loaf sugar.
Yenst Cakes.-Good lively yeast, one
pint; flour to form q thick batter ;,salt, one
teaspoon; stir in and set to rise; when
|:riscn.. stir in Indian meal until
it will roll out we'll; when again
risen roll out thin. cut into cakes,
and dry in the shade; if the weather Is
the least damp, by the fire or stove: if
dried in the sun they will ferment.
CRANBERRY Saucs.-Pour hot water on
the berries ana let stand until cold, then
to one quart of them add one pint of
sugar, pint of water; after adding the
water, let boil 20 minutes more; stir the
berries often and mash evenly. When
done the sauce may he strained in bowl.
When cold, serve in slices.-L.N;e.
It used to be the custom to soak lard
in cold water for twenty -four hours be.
fore "trying out" This was thought
necessary to remove the blood and make
it white and clean. More modern house.
wives, some of them, have learned that it
is just as we'll to omit the soaking, as the
lard purities itself during the boiling
process.
When wet boots are taken off fill them
quite full with dry oats. This grain has
great fondness for damp, and will rapid
~ absorb the least vestige CT it from the
wet leather. As it quickly and COM
pletely takes up the moisture. ii swclls
and fills the boot with a tightly fitting
last, keeping its form good and drying
the leather without hardening it.
Parian Marble Statuettes.-Mjx pow
dered unslacked lime thickly with the
strongest soap lye, and instantly with a
painters brush, lay 1t on the statuctte.
In two months time wash it off perfectly
clean. Then have ready fine thick latli-
er of soft water, dip brush in it, and
scour the marble with pawder. This will
be very good rubbing, give beautiful
polish. Clear off the soap and finish with
a smooth, hard brush.-BtNv:
Vernt,. on C0ttle:-A good remedy for
| lice On cattle is water in which potatoes
were boiled. For every one of your cat
tie take two quarts Of water and eight
middle sized potatoes cut in half. If
you have ten cattle, you must take eighty
potatoes and twenty quarts af water.
| When the potatoes are soft take them
out. Get a large sponge and wash the
cattle freely, choosing warm day.
Comb them with a currycomb, and you
will be astonished to see the effects of
the potato water.
! Hon to Cook F;sh.-Fish should not be
put in to fry until the fat is boiling hot.
It should be dipped in Indian meal be-
fore it is put in, the skinny side upper
most when first put in to prevent its
breaking. 1t relishes better to be fried
after salt pork than in lard alone. Never
put fresh fish to soak in water. If you
want to keep it sweet, clean and wash it;
wipe dry with clean t.wel, sprinkle
salt inside and out, put in covered dish
and keep on the cellar bottom until you
want to cook it. If you live remote from
the seaport, and cannot &c: fish hard and
fresh, wet it with an egg (beaten) before
you meal it, to prevent its breaking.
Nilk in Winter.--The cows of many
farmers ''go dry" in winter that Is cease
to give milk. Farmers think the fault is
with the cows, but the fault is really
their own. The trouble is tic COWS are
not we'll fed and comfortably sheltered.
They cannot give much milk without
abundance of food to make it. Their