The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1881-12-08
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
old Colony Cake Three eggs, one
scant cupful of butter, two and one-half
oupfuls of sugar, one cupful of sour
milk, three and two-thirds cupfuls Of
flour, teaspoonful of soda. spice to taste.
Sift powdered sugar over the top of the
cake.
Steel tools should never be heated,
either for forging or tempering, in a
fresh coal fire, unless it be charcoal.
Ii coke is not at hand, the fire should
be allowed to burn until all the gas is
burned out of the coal before the steel
is introduced. -.
Mashed Turnip. Pare and boil,
adding few potatoes in time to boil
tender with the turnips. Drain, mash,
and, if not entirely free from Jumps,
pass through colander. Season with
pepper and salt and a generous lump
of butter.
Coal ashes, whether from soft or
hard coal, are of about the same value.
or rather worthlessness, for fertilizing
purposes. They contain little lime,
less potash. and some phosphoric acid;
but their effect seems to be greater than
could be warranted by their chemical
composition.
"A Good Dessert for Change.
Make nice short dough like pie-crnst,
roll quite thin, sprinkle on some thinly
sliced cooking apples, roll up not too
tight. wrap in a thin clean cloth, tie
rather loosely, and steam for nearly an
hour and half. Serve with sauce or
cream and sugar, as you like best. Mix
pinch of soda in the flour thoroughly
before the shortening.
Farmers are often at a loss to know
how to distribute the manure on a field
properly. An example may help them.
For instance, suppose field of five and
one half acres, on which eighty-two
loads of manure are to be drawn, Di-
viding eighty-twO by five and one half
gives fifteen loads per acre. BY making
four heaps of each load and placing the
heaps six yards apart, the manure will
be evenly distributed.
Bread and Butter Puddjng.-S
quarter of pound of raisins; wash and
pick six ounces of currants; shred two
ounces of citron, and mix all together;
cut half loaf of stale bread in thin
slices and butter on both sides; line a
baking dish with the buttered bread and
sprinkle thickly with the fruit: put an
alternate layer of bread and fruit till all
is used. letting the bread be last; make
a custard of four eggs. quart of milk.
and six tablespoonsfuls OF sugar and
pour over your bread and fruit; bake
half an hour; serve hot in the dish it is
baked in.
Potato Soup. Peel and slice twelve
medium-sized potatoes, cover with boil
ing water, cook ten minutes, drain off
the water, add quart OF cold water, an
onion minced and little salt, and cook
until the potatoes boil into pieces.
Pass all through colandcr into two
quarts of good soup-stock free from
grease. Simmer half an hour. Boil
half a cup of rice until tender and dry
Put into the soup, season with pepper,
salt and two tablespoonsfuls of butter,
and serve.
--Tea-drinkers nowadays will do
well to apply the following simple test
to the tea purchased OF their grocers:
Turn out the infused leaves. and if they
are q good brown color with fair sub
stance the tea will be wholesome, but
if the leaves are black and of a rotten
texture, with an oily appearance, the
tea will not be fit to drink. The purer
the tea, the more distinctively the
brown color of the leaf strikes the at
tention. The mixing that is frequently
adopted to reduce prices results in the
two kinds of leaves being supplied to-
gether. 1t is important to see that the
leaves have the serrated or saw-like
edges, without which no tea is genuine
Old Time Pork and Reans.-Take
two pounds of moderately lean side
pork to two quarts of marrow-fat or
other beans. Put the beans to soak
over night. In the morning after
breakfast scald and scrape the rind of
the pork and put on to boil an hour be-
fore putting in the beans. Set the
beans to boil in separate pot. in half
warm water. If the water used is of
hard limestone use teaspOonful of
soda to the first water. After boiling a
short time, drain through colander
and put on fresh water and let boil un-
til quite tender. Then add the pork to
the beans and let simmer until nearly
as stiff as mashed potatoes. Then put
into baking-dish; score the pork and
place in the center; brown in the oven
one hour. Great care should be taken
not to let the beans scorch when they
are boiling.
At the late meeting in Cincinnati
of persons engaged in utilizing cotton
seed for commercial purposes, there
were developed some interesting state
ments, going to show the importance
to the farmers of cotton seed and the
products obtained from it, Mr.. Baker,
of Selma, Ala. by the use of cotton
seed meal as fertilizer, claims to have
increased the production on poor lands
of Is bales to l45 bales, and Mr.. Ham.
ilton, of Shreveport, La, found cotton
seed meal scarcely inferior to guano as
fertilizer, and also exceedingly valu-
able as food for cattle. These state
ments made were deemed CORE It. In
changing meal for seed, one ton of the
former was given fer two and onc-half
tons Of the latter. The value of this
product as fertilizer of toba eco lands
was referred to by another member Of
the association, who demonstrated the
fact in his experience in Connecticut,
where The productive capacity of lands
had been trip!ed in three years there
by. The quantity which should be
distributed varies from 400 to 600 lbs.
The Great Ciyilizers.