The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-02-12
USEFUL AND sue0h1vE.

USEFUL AND sue01vE.
URBAN DUBOIS, cop1D>ding the
Dutch method of cool ne cod and
salmon, gives the foil recipe
divide the fish Length w. into two
parts, and these again )bwise into
slices. To set the flesh IIinkle with
salt and add few pie es ice, and
leave for fifteen minutes. Nenty min
utes' before it is to be EVd. steep in
cold water>ahd then plt &gey INTO sailed
boiling REatar. Boil han Of five min
utes, then keep simmering with the lid
on for twelve to twenty minutes accord
ing to the thickness of tAces.'
A COUNTRY woman san The wise
man, in enunerating tho time and sea-
son, made 10 mention n ne to skim
milk; yet, nevertheless, tnef e is a time
"a right time, too-and TN is just as
the milk begins to sour IN t6 bottom of
the pans. Then the cree all at the
surface, AMI should at ON be removed
with as little of the Alll1&s possible. /
If allowed to remain1l the-ecid
reaches the cream it impaiO it in qual-
ity.- The housewife or n mSidsWho
thinks to obtain a gresl Quantity by
allowing the milk to stand Seyond that
time labors under a most egTeS0ds
mistake"
. SUPERIOR SOFT. Gnx5kBREAD. -
When kwish to make sGl1sshing which
will surely be niee.m tlpQpe ofny "a
vorite cake, 1 ua6this 1cipt: Take one
cup each of sugar, buttef, gBur milk and
New Orleans molasses four cups flour
sifted; tablespoonful ginger, tw6t8bfe-
Espoonfs1ls soda dissolvSlill a lf3hb,va-
ter, and the grated risf a lemon.
Stir butter. and sugar together, and two
eggs wen beaten, thel aour ana mink;
mix; then strain in the. s8da water add
the spices, mix, and - in tins in
hot oven. If sour crea Can be substi-1
tuted with half the bqtAnit will yet bel
more delicate.-Cor. aa Sentinel. !
|" IRokwoRK which is exposed to wet
r.asts RAPIDLY; it is usually preserved
from fhe action of moisture either by
covering it with two rec coatings
Of paint, as is customl h large out
door works, or by bruanG it over with
a varpish termed Bru1S ick black; this
plan Is USUALLY follows the case Of
smaller Substances u S1n-doors. Al
very superior plan o1eNNtecting small
iron goods from the ipi5cj bus action of
wet ID to heat them a no5{e below red,
ness, and while hot t6npsh them over !
with common linseeds (which is de-
composed by the hat, rend forms .
thin, very firm CO. 3 of varnish,
which is quite impef ef0us to water, /,
and, unlike paint or epan blacks does
not chip off. 1EI :,
BREAD AND BUTTEN6RpDING.-Slice
stale loaf of baker, &bra Id rather thin, /
crust and all, and butS6S lightly on both
sides; butter baking dish and -four it
Ffghsfy;; fav1 le layereef~ tAe-saices
of bread all over the dish, sides and all;
wash and pick rone-half, pound, Of cur
rants, pick and stone one han pound Of
raisins, and slice Very thin s two ounces
of citron, and mix thorodghly,i sndscat-
ter thinly over the bread and butter;
then build 1t up this ways. make q, mix
ture Of fourleggss a. quart lof milk; and
one7half pound of sugar, aud pour cold
into the dish,which has the bread, cur
rants, ETC.; put the baking ldish III pan
of water, and let il. cook for, three-quar-
ters, of an hour in a moderately heated
oven. Eat hot or cold. 'as :. 7'1'9s' .ra
The fiayoor. Of food baked or brofled'
in earthenware IS said by those who
have made the experiment. TO be. far
superior to that Of vegetable or animal
food cooked in the same way in iron
vessels, for the reason that, iron is a
conductor; Of heat, while eagthenware IL
a pon-conductor; subsequently, food
cooked in the latter is afarefy ever
burned, the degree of heat not varying
perceptibly dufingythe process of cook
ing, thus preserving the fisvor of what
out the substance Of the meat, vegetaai
bles, or grains, until the process of
cooking is completed. m The freinstove
or range that parches and burns in iron
vessels, and either impairs or spoits the
food, is powerless 10 injure the contents
of earthenNare.S Rr. Foote's Health,
MONTH"; for Febfndru.s J