The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-01-15
i16 Ts6aersr1vE.

I a MIXTURE of three parts of potash
and one of unslaked lime applied to the
R g%sa bsu ana will al
soften it SO the glass can be easily re-
moved - .st:sr''.
80 Dir. FoorE, in his Health Mosthly for
January, says those who cannot bear
water-bathsmay take lard-baths advan-
tageously once or twice week. Apply
the Lard heely,h4d rub the skin after
ROASTED ~ oNGUE.--Soak for two
hours; sprinkle salt over it and drain in
a colander; this should be done with
fresh tongues before Using; boil it
slowly ,.fory-twO .ho,Rrs; take off the
skin, roast and haste with butter.
Serve with brown gravy and currant
jelly sauce.
III has beenImany years since we have
had as propitious time for reducing
or extinguishing mortgages Farmers
should indulge in no unnecessary lux
,uries till the farm is relieved of . bis
ter upon it, called a mortgage. It
draws like a blister, causes pain like a
blister, and creates many heart-pang
besides. Get the farm free, then keep
out of debt and all will be serene.--
Ioua State Register.
/. .GRANDMoTHER's SAUsAGEs. - Six
pounds of lean pork tenderloin and
nice scraps trimmed from the hams,
four pounds chine fat. four ounces salt,
two of pepper, with the following herbs
dried, pounded and sifted, added ac-
cording to taste: sage, thyme, sweet
marjoram and winter sayory. Very
good sausages are made WITH sage,
leaving out the other herbs, but with
their use you have breakfast dish that
is super-excellent.
DAIRY animals are worthy of the best
care. A good COW returns her value
every year in milk and butter, and in
some localities the manure almost, if
not quite, pays for her feed. The
richer the feed, the better the manure.
At any rate, a COW is one of the most
productive of our farm animals, and
.the,bstter ,hesia>> thss-n,osU Wo6tQble.
/ OHlN good COWS Should be Mpt; IS a
barren tree, would ebe voted Oh d an
Orchard sos shopM sspo6. Cd beklis-
carded from the dairy. Every dairy
man or farmer may improve his herd
Davenport Democrat.
To FRY beefs liver, cut the liver in
slices about.tWD-thirds of an inch thick;
SoSk in cod fat6Es about quarter of
an hour; have ready some butter in the
spider; when hot pour in the liver; sea-
son with salt, pepper and an onion
chopped fine; dust little flour over
the top; cover tight to keep steam in as
much as possible; add a little water
while cooking, to keep from getting
dry ,Clo not let It burh5; when brown
turn on the Other, sidei nut ion 2 little
more salt, pepper and Hour; when done
take the liversOut on q platter, put in
about a teacup of sweet milk, if not
thick enough add a little more -four,
wet with milk, until you get it about
the thickness of beef gravy; pour over
iss,a ass' ]; s55 sfHss i! IT, 'tAx<f
,-sCEEA,s sA.@esxpEpW!1nd pour
off all the fluid. There is some natural
oil from salmon Fbich does not improve
by cooking. Fill the can with boiling
water, in which half teaspoonful Of
salt has, been added; set tie Dan in a
vessel cbntaihing boiling water, so that
it will be heated through; shred the
fish to one 1p6A Of fab tske p1epint
IF milk, one-eighth Of a pound Of but
ter, one tablespoonful of flour; boil the
milk. If the flavor of onions is not
disagreeable, boil an onion in the milk,
in which case strain the milk; rub flour
and butter together, and put them in
the hot milk, and let it boil until thick;
season with pepper and salt. Put in a
baking-dish a layer of fish, then some
of the white sauce; sprinkle this with
bread-crumbs, and continue in this way
until the dish is full, ending with the
bread-crumbs; bake till hot through,
and brown on top.-M Y Times.