The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1879-11-20
FARM AND HOUSEHOLD.

Sponge Cake.-One cup sugar,
three eggs, three tablespoons hot water,
one cup flour, one teaspoon cream tar
tar, half teaspoon soda; beat the yelks
With the sugar and add the whites last
Beef Tea:-Uhe potihd Of lean beef;
take all the fat .btt; Soak in one pint of
cold water an hour, then put it over a
fire and bring it slowly to boil; let it
simmer hive minutes or longer, taking
care that it does not boil again. Strain
it through a bag or sieve; season accord
ing to the physicians orders.
Cream Dressing. Rub the yelks Of
two hard-boiled eggs through a sieve,
one dessert-spoonful of dry mustard,
one tablespoonful of butter, one tea
spoonful of salt, half pint of cream !;
either Juice Of lemon or two tablespoon
fuls OF vinegar, and as much cayenne
pepper as can be taken tip ON the blade
of a small penkhife. This is a good
substitute for Mayonnaise sauce, for
those Who do not like oil:
Hot Salad. over the fire one
tablespoonful of butter, one of flour
until smooth. Then add a little at a
time, one pint of boiling water. When
this is smooth take off Of the fire. For
seasoning, one teaspoonful of salt,
quarter OF saltspoonful of pepper, and
as much cayenne pepper as can be
taken upon the blade Of a small pen
knife. Add the yelks of two raw eggs,
three tablespoonful of salad oil, three
tablespoonfuls of lemon juice, and stir
until thoroughly mixed. This is nice
salad for hot cabbage. 1t can be bot
tied and kept:
-Duchesse Loaves.-Boil quart of
potatoes; mash them through a fine
cullender, with a potato-masher; mix
with them one ounce of butter, one
level teaspoonful of salt, half salt
spoonful of white pepper, a quarter of
a saltspoonful of grated nutmeg and the
yelks of two raw eggs. Turn the po-
totoes out on the board, form it into a
long, rather thin roll, and then cut with
a knife into rather small cakes, two
inches long and one inch wide. Lay
them On Z biittered tin; brush them
over the top with white of egg, and
color them golden brown in moderate
oven.
Peach Short Cake. Mix two tea
spoonfuls of baking powder and a
pound of -four, rub into this two ounces
Of butter, mix to the consistency of bis
cult dough with pint of milk, one tea
spoonful of salt; divide the dough into
two parts, put in separate pans, bake
as soon as possible after putting the
baking powder in. When the cakes are
cool, split then open, butter and sprinkle
each slice with sugar, put peaches,
either fresh or cooked, on each LAYER of
cake; lay the layers together; sprinkle
on them more sugar. This shortcake
is good with strawberries or any other
fruits
-Mayonnaise Sauce. into a
bowl the yelk of one raw egg, one level
teaspoonful each of salt and dry must
ard, one level salt spoonful Of white
pepper, the juice of half a lemon, and
as much cayenne pepper as can be
taken up on the point Of a small pen
knife-blade. Mix these ingredients
smooth with q wooden spoon, and then
add drop by drop, stirring constantly,
three gills of salad oil, and the juice of
half lemon. When the oil is two
thirds used, begin to add vinegar, using
in all four tablespoonful. This may be
bottled, and if kept in cool place will
keep several weeks.
A point of advantage, and one that
we have often alluded to in connection
with cattle feeding, is the enormous diff
ference between young and old animals
in the gain produced from a given
amount of food. With wcll-bred pigs,
it is an easy matter to secure two hun
dred and fifty pounds weight at nine
months old; but during the next nine
months, nearly double the amount Of
food will be required, and not more
than half as much gain will ordinarily
be secured. 1t follows, then, that
while the man who feeds his hogs until
they are from fifteen months to two
years old may find the business unprotit-
able, one who feeds well for nine or ten
months, and then sells, may reap a large
profit, although the price secured per
pound may be the same in both cases.
Food given to young animals, of all
kinds, produces q greater return in
growth Of carcass, in proportion to the
amount consumed, than when fed to
older ones; and in no class of live stock
is this advantage iii6re apparent than in
swine.-Nati0ssI Live-Stoc Journal,
Chicago. ....