The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1881-11-24
USEFUL AND SUGGESTIVE.

USEFUL AND SUGGESTIVE.
Never allow salt meats Of any kind
10 boil hard.
Feet constantly cold are relieved
BY brief dimensions in cold water, and
the active friction with . rough towel
White Egg Muflins-One pint Of
dour, whites OF eight eggs beaten to
stiff froth. Add enough milk to make
il into thin batter. Put in little salt.
The objection to horses with white
feet, though mostly considered . mere
caprice. is reasonable enough, for white
hoofs are more brittle than black ones,
and are much more liable to break and
contract than those of dark color.
"A Des Moines farmer destroys cut
worms and grubs, and escapes their
ravages by blowing the ground for such
crops as cabbages, peas, beans. corn and
tomatoes late in the fall. The late
blowing. he thinks, exposes the eggs or
worms and they are killed by freezing.
Frequent scrubbing with soap and
water will invariably destroy the fresh
ness and brilliancy of paint. Whiting
will remove spots and clean paint much
better than soap and with no injury to
the most delicate colors. Make q paste
of whiting and hot water, rub it on well
with a flannel cloth and rinse off with
tepid water and clean flannel
Potato Salad German Style. y
Boil the potatoes with the peels in water
with some salt until done; pour off the
water and set back on the stove few
minutes to dry; peel, and when cool cut
in thin slices; strew enough salt and
fine black pepper to suit the taste; chop
or cut fine one good-sized onion and
add; also about one tablespoonful of
pure sweet olive or salad oil, and enough
vinegar in which tablespoonful of su-
gar has been dissolved, to make it sour
enough to suit the taste or proportion
of other material. IS
The following recipe for ladies' fin
gers is an excellent one: Take one
pound of pulverized sugar, one dozen
eggs. three-quarters of a pound of flour.
Beat the yelks and sugar to cresm,
then beat the whites, and lastly stir in
the flour; flavor with lemon. Bake in
long, small tins made expressly for
these little cakes, or you may drop
them on white writing paper; they are
likely in this case, however, to look ir-
regular about the edge. Be careful not
to put too much dough in the tin as it
will rise q good deal Have the oven
hot and success is certain.
To Determine the Quality of Silk.
Take ten fibers of the filling in any
silk, and if on breaking they show q
feathery, dry and lack-luster condition,
discoloring the fingers in handling, you
may at once he sure of the presence of
dye and artificial weighing. Or take a
small portion of the iibers between the
thumb and forefnger, and very gently
roll them over and over, and you will
soon detect the gum, mineral, soap and
other ingredients of the one. and the
absence of them in the other. A simple
but effective test of purity is to burn q
small quantity of the fibers; pure silk
will instantly crisp, leaving only pure
charcoal; heavily-dyed silk will smol-
der, leaving a yellow, greasy ash. If,
on the contrary, you cannot break the
ten strands, and they are of a natural
luster and brilliancy and fail to discolor
the fingers at the point of contact, you
may well be assured that you have a
pure silk that is honest in its make and
durable in its wear.
There is a great difference in the
quality of apple butter, even where it
is the product OF our best farmers
wives. Sometimes it is too acid, or too
soft, or too light. or lumpy. These are
tho results of the improper proportions
of cider and apples, or that the apples
were not sweet enough, or that the mass
was not boiled and stirred enough.
Apple butter is wholesome and desira-
BILE relish on the supper-tabie, or it can
be made into most excellent tarts. The
way make my apple-butter is as fol-
lows: II you have a barrel kettle, take
thirty gallons of sweet cider, that Just
from the press is to be preferred; boil
it down to one-third of the quantity,
then add altogether about two bushels
of pared, quartered and cored sweet ap-
Piles, about one-third at time, Judging
as to the quantity of apples; then stir
the whole mass constantly with long
handled wooden stirrer, reaching down
to the bottom; this stirrer must be from
four to five inches broad at the bottom,
rounded little to fit tho bottom of the
kettle, and have half dozen or more
half-inch holes bored through it. The
mass must be kept boiling and stirred
until the whole is reduced to say one
half Of the original quantity of cider,
assumes dark color, and is perfectly
smooth and palatable.. For this pur-
pose samples should from time to time
be taken ont and tasted. When done
it should be put in jars, well-tied over
with paper, and placed in a cool place.
Otherwise it may ''work'' and lose a
great deal of its value. Cor. German
fnnn To lou~ush