New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1880-09-15
HONE AND FARM.

HOME AND FARM.
II is always best to under-season
rather than to over-season food.
To retain the color of any vegetable,
plunge it into cold water after boiling.
WHEN any thing is accidentally made
too salt it can be counteracted by adding
tablespoonful of vinegar and table
spoonful OF sugar.
POTATOEs any time of the year can
be made mealy if boiled in salt and
water and drained and then covered
with thick towel and. left in behind the
range five minutes.
PorATo PUDDING.-Two pounds po-
tatoes boiled and mashed, 0ne-half
pound sugar, one-half pound butter, six
eggs, a wineglassful of brandy, and
one nutmeg. Line . dish with paste,
and bake.
FURN1rURE.-Wet a sponge in common
alcohol camphor and apply it freely to
the furniture. It has nearly, if not
quite, the same effect that varnish has,
and is much cheaper.
FILLING FOR PIES OR TURNovERs.-
One-fourth pound of raisins stoned and
chopped, ono cracker, rolled fine, ono
egg, juice and grated rind of one lemon
and nearly cup of sugar. II used for
pie use top crust.
BURNs.-Wet saleratus and,spread on
q cloth, bind this around the burnt part
and in a few hours it will be nearly we'll
unless the burn is very deep, in which
case the saleratus should be removed,
and after being removed the burn should
be covered with piece of old linen on
which has been rubbed . little mutton
tallOw or sweet OIL
LEMON PIE.-One egg mixed with
one grated lemon. In another dish stir
smooth with . little cold water one
large tablespoon of corn-starch; add
one good cupful of boiling water, one
cup of white sugar, a piece of butter
the size of an egg; when cool add the
egg and lemon. Bake with one crust.
Use the white of the egg for frosting.
One large lemon will make two pies BY
doubling the rest.
VEAL HAsH.-Take teacup of boil
ing water in saucepan, stir in an even
teaspoon of flour wet in a tablespoon of
cold water, and let it boil five minutes,
add one-haf teaspoon of black pepper,
as much salt, and two tablespoons but
ter, and let it keep hot, but not boil.
Chop the veal fine, and mix with it half
as much stale bread-crumbs. Put it in
a pan and pour the gravy on it, then let
it simmer ten minutes. Serve this on
buttered toast.
SOUTHERN GUMBo.-Fry one chicken
brown, and two slices of bacon. Pour
on them three quarts boiling water; add
one onion and some sweet herbs tied in
a rag. Simmer this gently three hours
and half. Strain off the liquor, take
off the fat, then put the ham and chicken,
cut in small pieces, into the liquor. Add
one-half teacup ochra cutup, also one-haH
teacup rice. Boil one-half an hour, and
just before serving add a glass of wine
and dozen of oysters with their juice.
MALAGA CAKE.-Two cups of sugar
and half cup of butter; beat to q
cream add half cup of sweet milk !;
mix three cups of flour with three tea
spoonfuls of baking-powder; beat The
whites of seven eggs to froth; stir all
together and flavor with lemon; bake in
sheets. Filling-Whites of three eggs
beaten with sugar as for frosting; save
out enough for the top of the cake; add
one coffee cup of seeded and chopped
raisins, two teaspoonfuls of lemon ex-
tract; spread between the cake.
How TO LIME EGGs.-Eggs are lined
by packing them in liquid made as
follows, VIZ: One peck of fresh lime is
Stacked in sufficient water, to make a
thin paste; when thoroughly Stacked,
which will require twenty -four hours,
water is added to thin it so that it can
be strained through q fine sieve into a
clean barrel, which is then filled with
water; the eggs, perfectly fresh, are laid
carefully into kegs or barrels, and the
stirred lime liquor is poured over them,
board being tloated on the top to keep
the eggs under the surface. In this way
the eggs may be kept six months.
CHARLOTTE UssE.-One pint milk,
t1lree-quarters pound sugar, one-haf
box gelatine. Put these together, and
set over kettle of boiling water; after
the gelatine is dissolved, beat four eggs
and stir in. Leave over the fire until it
looks clear, then let it cool. Beat to a
stiff froth one pint cream, then add
vanilla to taste. Stir all well together,
and set in cool place with ice or snow
around it. When you add the eggs stir
thoroughly all the time, and when it is
cool give it a hard beat. Put cake in a
mold stuck together with white of egg,
and put the liquid inside, or serve the