The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-04-15
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
For burns, bind on moistened bak.
ing soda. It will give prompt and per-
manent relief.
For bites and stings, apply instant
~ with 2 soft rag, most freely, spirits
Of hartshorn.
Good red-wash for brick pathways:
Red ocher, five pounds; water-glsss,
half a pound; dissolve the latter in
boiling water and add the ocher-to
form thin wash. Apply with stiff
brush, preferably while hot.
TO make the air of . room heated
by furnace moist and more agreeable,
hang wet cloth in front of or over a
register; SO that the air will have to
pass through it. OF course the cloth
must be wet frequently, but if only
done lew times perceptible relief
from the dry air will be experienced.
To wash mourning calico, put the
dress into boiler half full of cold, soft
water; place on the stove and when
the water becomes as hot as you can
bear your hand in it, wash out the dress.
Use hard soap. Rinse thoroughly and
in the last water put in bluing and a
little dissolved glue. DO not use milk
or sGtt-dad-sOater for calicoes
Cosmetic dloves. - (For night
weary: Yelk of two fresh eggs, two
tablespoonful; oil of almonds, two
tablespoonfuls; tincture benzoin, one
dessert spoonful; rosewater, one table,
spoonful. Beat well together. Keep
tightly corked. Paint the inside of the
gloves every night, and do not wear the
same pair longer than two weeks. Use
kid or dog-skin gloves, if you cannot
get India rubber gloves, which are the
best.
Sunshine Cake.-The whites of
eleven eggs and yelks of six; one and
q half cups of granulated sugar, meas
ured after once sifted; one cup of flour,
measured after sitting; one teaspoonful
of cream of tartar and one of extract
of orange. Beat the whites to a stiff
froth and gradually beat in the sugar.
Beat the yelks in similar manner, add
the beaten whites and the orange.
Finally, stir in the -four. Mix quickly
and well. and place in pans. Bake
fifty minutes in a slow oven.
Scotch Broth.-Two pounds of the
scraggy part of the neck of mutton. Cut
the meat from the bone and cut off all
the fat; cut the meat into small pieces;
put into soup pot with one large slice
of turnip, two carrots, one onion, one
stalk of parsley, one-half cup of barley.
three pints of water and boil gently two
hours. On the bones put one pint of
water; boil two hours and then strain on
the soup. Cook one spoonful of flour
and one of butter together until per-
fectly smooth, then stir into the soup
and add one teaspoonful OF chopped
parsley. Season with salt and pepper.
-Tapioca Custard.-After soaking a
cup of tapioca until perfectly soft,
drain off any surplus water and add a
quart of new milk, set the dish in one
of boiling water to prevent sticking or
burning, sweeten to taste; when it be-
gins to grow little thick, add the
yelks of four eggs, beaten, with one
tablespoonful sugar; remove from the
fire as soon as it becomes the consist
ency of cream, or it will be too hard
when cold; flavor to taste after it is
done, and spread the whites of eggs
over the top; brown delicate color in
the oven.
TO preserve hams. after ',.smok-
ing, pack tightly in sweet, finely-cut
hay. in good, strong, two-bushel grain
sacks. For ordinary-sized hams, put
two or three in sack. being careful to
pack the hay securely around each one.
Hang away in darkish dry place."
This recipe, among other good things,
says correspondent, is in my wife's
receipt book. We commenced house.
keeping twenty years ago, and after
testing it every year since with the best
results, we have no hesitancy in recon-
mending it. We have often had good
sweet hams through the entire summer,
and they were good till all used up.
-One is frequently annoyed at this
season on finding specks of hard cream
in the buttcrmilk. 1t need not be vast
ed if one will take the trouble to strain
it out with wire sieve. It can be used
for biscuits, cake, or anything one
would use cream for. An aunt, whose
family is fond of them, keeps on hand a
quantity of sweet biscuits made with it.
l can best describe them by saying they
are richer and half as thick as biscuits,
and thicker and nearly as sweet as
cookies. They are excellent to eat
with milk or fruit, for children's
lunches. or a picked-up" dinner.
-Cocoanut- Creams One pint of
milk or water, piece of butter size of an
egg, one cocoanut grated fine Cor one
cup of desiccated cocoanut), three pints
of coffee or granulated sugar. two tea
spoons flavoring. lemon or vanilla; boil
slowly until stiff when tried in water or
on snow; then take a fork or knife and
beat as the whites of eggs, until stiff
like frosting. While yet warm make
rapidly into small balls with the hands,
and place on buttered plates and set in
q cool place to stiffen. This recipe will
make about 200 creams, and if made
properly they will be creamy on the in
side and as nice as those we buy, be-
sides being much frcsher.
Baked Indian Pudding. One quart
of milk, boiling hot; stir in gradually
seven tablespoonsfuls of corn-meal, one
cup of molasses, two-thirds of a cup of
suet, one cup OF flour, nearly one tea
spoonful of soda dissolved in little hot
water, little salt and cinnamon, and
a few dried plums, cherries, raisins or
currants. Bake very slowly three or
four hours. This is also good, but
should be steamed instead of baked:
One cup sweet milk, two cups sour milk,
two cups corn-meal, one cup of molass-
es, one cup of flour, one teaspoonful
SOFA and a pinch of salt, with spices
and fruit to suit the taste. Steam in a
closely-covered pail for four hours. Set
the pail in kettle of cool water, and
let it come to boil, and keep boiling
four hours. Care should be taken that
the water does not boil over into the
pail
THE MARKETS,
NEW YORK, April 10, 1880.