Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-12-16
HONE AND FARM.


FETRoLEUM is one of the best pre-
seFvatiVes.of exposed wood work.
"a Fl Is q mistaken idea to cover carpet
with drugget in the belief that it saves it.
What wears out carpets is the grinding
on the floor, and the protection should
come from beneath.
APPLE CUsTARD.-Pare. and core
half dozen very tart apples; cook them
in half teacup of water till they be-
gin to soften. Put them in a pudding
dish and sugar them. Beat eight eggs
with four 1spoonfuls of sugar; add
three pints milk, pour over the apples
and bake half an hour.
r FILLIgG Is HORSEBACK with hay, as
some persons do, and permitting a con-
slant supply; is one of the most proba-
BILE meals Of producing disease, and the
most positive to render animals unfitfor.
fast work. Large supplies of hay have
the effect of making the stomach large
and weak; the belly, in the course of
time, becomes pendulous: not only does
the stomach increase in capacity, but
the large intestines become enlarged
also.-Euglish Lire Stock Journal.
RICE BUss.-AIix two ounces of
ground rice with six ounces of flour and
one teaspoonful of baking-powder, rub
in an ounce of fresh butter and two
ounces of sifted sugar. Beat up an egg
in quarter of a pint of milk, with lit
tie lemon or any spice favoring; have
ready small patty pans well creased half
fill each with the, cake mixture, put at
once into the oven, and bake gently for
quarter of an hour.
APPLE AND BREAD PUDDING.-Put a
layer of apple-sauce in the bottom of a
pudding dish, then a layer of bread
crumbs, sprinkle with sugar and little
bits of butter. Another layer of apples
and second layer of bread-crumbs are
added with sugar and butter and a cup
-ofrich milk to wet the top layer Of
,cfumbs. Bake in good oven three
quarters of an hour. Eat with sweet
ened cream. Flavor with nutmeg.
HARD Soar MADE WITH WASHING
SoDA.-Poor five gallons of boiling
water over six pounds of washing soda
and three pounds of unslaked lime AT
ter it settles and becomes clear, pour
off. You may then turn over it two gal
Ions of clear cold water to be added
from time to time as the soap is in dan
ger of boiling over. To the five gallons
of soda and lime-water add six pounds
of perfectly clean fat and boil about two
and half hours, or until it begins to
harden. Throw in handful of salt Just
before taking from the fire. Pour into a
tub and let stand until solid. |
I Y t9s1oNs FOR CoNsUMPTIoN.- Onions
have many uses, both as condiments and
medicine, and recently DIR. Pearse, of
Plymouth, England, presents their claim
as remedial agents in cases of consump-
ton He states that more than FOUR
fifths of the sufferers from that disease
havea decided desire for onions. They
prefer them raw, eaten with salt. but
they like them cooked, too. He, there
fore, is of opinion that onions should
form part of the diet of phthisical pa
tents. 4
ONE of the most convenient articles to
be used in a sick room is a sand-bag.
Get some clean, fine sand, dry it thor
oughly in a kettle on the stove, make
bag about eight inches square of flannel,
fill it with the dry sand, sew the open
ing carefully together, and cover the
bag with cotton or linen cloth. This
will prevent the sand from sitting out
and will also enable you to heat the bag
quickly by placing it in the oven, OF
even on the top of the stove. After using
this you will never again attempt to
warm the feet or hands of sick person
with a bottle. of hot water or brick.
The sand holds the heat long time;
and the bag can be tucked up to the
fback without hurting the invalid. 1t is
good plan to make two or three Of the
bags and keep them ready for use. |
To PREPARE HULLED CoRN.--Take
about three quarts of wood ashes, put
into large kettle and pour over six
quarts of cold water. Let come to the
boiling point and boil five minutes,
skimming several times. Take from the
fire and pour in a little cold water to
help settle it. Put three quarts of shelled
corn into another kettle and pour over
the strained I've. Now let boil half an
hour, then skim out the corn and rinse
well with several waters, rubbing with
the hands until the black chits come off.
Put back into the kettle with clear water
and boil until soft. Salt and eat with
milk, or butter, pepper and salt.