The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-05-27
USEFUL AND SUGGESTIVE

U06k O0 ANO 0OWW0OxXvA
Halt . cranberry bound on . corn
win soon kill it.
-Soft-soap should be kept in . dry
place in the cellar and not used until
three months old.
Silk handkerchiefs should be
washed with borax, IN tepid water,
with little or no soap. Iron them before
dry.
Strawberry Ice-Cream-Mash one
quart of berries with one pound OF SUI
gar. Rub through colander; add one
quart Of sweet cream and freeze -
usual.
"A lump of bread about the size OF
billiard ball, tied up in linen bag and
placed in the pot in which greens are
boiling will absorb the gases which Of
tentimes send such an unpleasant odor
to the regions above.
Walnut Cake.-One pound Of -four,
one pound of sugar, three-quarters OF .
pound of butter, one and one-hah
pounds of raisins, one nutmeg, six eggs.
two quarts of walnuts (before cracked) !;
bake in q quick oven.
Potato Soup. Boil thoroughly ahah
dozen potatoes, and mash thoroughly,
mixing with it q quart of stock, season
ing with salt and pepper; boil it for five
minutes, removing scum; add to this .
tumblerful of milk last, and serve after
the soup has come again to the boil;
must be perfectly smooth.
Preserved Strawberries. -Pound for
pound; put them in preserving kettle
over q slow fire until the sugar melts;
boil twenty-five minutes fast; take out
the fruit in q perforated skinner and
fill . number of small cans three-quar-
tiers full; boil and skim the sirup five
minutes longer; fill up the jars and seal
while hot; keep in q cool dry place.
Lemon Tart Pie.-Take two large
lemons, two eggs, one cup of sugar,
butter size of an egg and tablespoonful
of flour, which mix smooth with the
butter, and afterward with half q cup
of water. Crate the peel from the
lemon, and press the juice over the
sugar; beat the ingredients together
and let them simmer q few moments on
the fire.. Have ready puff paste, made
as tarts, and when the mixture begins
to cool, fill the tarts with it.
-Maccaroni au Tomatoes. and
cut up some fresh tomatoes and stew
them with plenty of fresh butter, and
season with butter, pepper, salt and a
laurel leaf. If preferred, take less but
ter and add q few spoonfuls of strong
gravy or stock. Add very little flour,
stirred smooth, In little water-not
enough flour to make the sauce really
thick, but to give it the consistency Of
cream. Then pass the whole thing
through hair sieve, and mix with the
boiled macaroni, together with some
grated Parmesan. If you are obliged
to use canned tomatoes, don't take too
much of the watery juice. Bottled pure
tomato sauce, well seasoned and made
very hot, may be used.
-Caulidower, White Sauce.-Pick
out all the green leaves of two small
cauliflOwers, and cut off the stalks
close. Put them head downwards in q
saucepan full of boiling sailed water;
when done pick them out into sprigs
and arrange them. head downwards,
in pudding basin, which must have
been made quite hot; press them in
gently, then turn them out dexterously
on dish. and pour over them the
following sauce, boiling hot: Melt
one and one half ounces OF
butter in saucepan, mix it with
a tablespoonful of flour, and then add
half pint of boiling water; stir till il
thickens; add salt and white pepper to
taste; then take the saucepan off the
fire, and stir in the yelks of two eggs
beaten up with the juice of lemon and
strained.
Veal with SYSTEMATICALLY trim
q nice piece of fillet or top of loin Of
veal, lard it thickly with bacon on one
side. Place in large stewpan a layer
of slices of bacon, then some carrots
and onions cut in slices, with q bundle
Of sweet herbs, pepper, salt, and spices
to taste; lay the piece of veal in the
middle, and moisten with about a pint
of stock. Let the meat stew gently
for three or four hours, basting the tor
occasionally; then strain off the gravy,
put it into small saucepan, skim of
superfluous fat, add to it a little butter
mixed smooth with small quantity o.
flour, and let the gravy be reduced nearly
to glaze; pour it over the meat, the
top of which should be previously
Drowned with sa!amander if necessary
and serve with border of spinach,
passed through sieve, and dressed
with butter, pepper. and salt.