The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-02-12
USEFUL AND sUG(A1yE.

URBAN DUBOIS, conQs@ding the
Dutch method of cool noe cod and
salmon, gives the following recipe
"Divide the fish Length vs. into two
parts, and these again swise into
slices. To set the flesh, 6nrinkle with
salt and add few pieces 4 ice, and
leave for fifteen minutes. A2akenty min
utes before it is to be ssrvsd, steep in
cold water and then plunge INTO sailed
boiling water. Boil hafvf1l6r five min
utes' then keep simmering with the lid
on for twelve to twenty minutes accord
ing to the thickness of tkANces."
A COUNTRY woman saysi 4 The wise
man, in enumerating the time and sea-
son. made no mention dStme to skim
milk; yet, nevertheless, there is time
"a right time, too-ana th4 is just as
the milk begins to sour in THO bottom of
the pans. Then the cresaasjs all at the
surface, and should at oifNoebe removed
with as little of the n4l1k Is possible.
If allowed to remains&nkil the acid
reaches the cream it impaisU it in quail
ity: The housewife or daiEy maid who
thinks to obtain a great Quantity by
allowing the milk to stand beyond that
mistake.'' :
SUPERIOR SOFT G1Nen RBREAD. :
When Lwish to make something which
will surely be nicerin The line OF my ia
vorite cake, use this recipe: lake one
cup each of sugar, butter, sour milk and
New Orleans molasses four cups flour
sifted; tablespoonful ginger, two table
spoonfuls soda dissolved ,ins little wa
ter, and the grated rind-M lemon.
Stir butter and sugar together, and two
eggs well beaten, thenstour and milk;
mix; then strain in the soda water, add
the spices, mix, and bake. in tins in a
hot oven. If sour cream can be substi-
tuted with half the butaerit will vet be,
more delicate.-Cor. fpAQeaa Sentinel.
T IRoNwoRK which is exposed to wet
l7usts rapidly; it is usually preserved
from the action of moisture either by
covering it with two q three coatings
Of paint, as is customs1yin large out
door works, or by br,lshiaG it over with
a varnish termed Brunswick black; this
plan is usually follow001n the case of
smaller substances usUEfssin- doors. A
very superior plan otspretecting small
iron goods from the inimipus action of
wet is to heat them a little below red
ness, and while hot tosbrush them over
with common linseeds oil, which is de-
composed by the heat, and forms a
thin, very firm coatiAg of varnisll,
which is quite impefvfous to water,
and, unlike paint or yapan blacks does
not chip off. sSsSsg
BREADAN BUTTERPUDDING.-
a stale loaf of baker & bread rather thin,
crust and all, and butteFElightly on both
sides; butter baking dish and flour it
lightly; hay Il Single layer of the slices
of bread all over the dish, sides and all;
wash and pick one-half pound of cur
rants, pick and stone one-half pound Of
raisins, and slice very thin two ounces
of citron, and mix thoroughly, and scat
ter thinly over the bread and butter;
then build it up this way, make a mix
ture of four eggs, a quart of milk, and
one-half pound of sugar, and pour cold
into the dish which has the bread, cur
rants, ETC.; put the baking dish in a pan
of water, and let it cook for, three-quar-
ters of an hour in a moderately-heated
oven. Eat hot or cold. rr
The flavor of food baked or broiled
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
conductor. of heat, while earthenware is
a non-conductor; consequently, food
cooked in the latter is rarely ever
burned. the degree Of heat not varying
perceptibly during the process of cook
ing, thus preserving the flavor of what
is cooked, as we'll as uniformity through
out the substance of the meat, vegeta-
bles, or grains, until the process of
cooking is completed. The fire instove
or range that parches and burns in iron
vessels, and either impairs or spoils the
food, is powerless TO injure The contents
OF earthenware.--Dr. Foote's Health
Monthly for Februdru.1