Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1881-11-10
HOME AND FARM.

ton of the skin, and is often very diff
cult to cure. If the hair is kept short
and the scalp frequently washed with a
solution of borax in warm water, the
trouble will be. ameiorated, and in time
| cured
| s-Mince Meat.-Two bowls chopped
| apples, one of chopped meat (beef's
| heart), one-fourth pound suet chopped
fine, grated rind and juice of one lemon,
three teacups sugar, one large teaspoon
full each cinnamon and cloves, one nut
meg, one pound stoned raisins, half q
pound currants, quarter of a pound cit
ron, one quart cider, salt to taste
Pork chops fried and served witt,
apples are not to be frowned upon; put
the meat in the frying-pan, and then
scatter little sage and pepper and salt
over it; if it is fat enough so that there
is plenty of gravy, fry the sliced apples
IN that; if not, add lump of butter,
brown the apples and lay them over the
pork.
Take dry sand, twenty parts; wood
ashes five parts; sui phur, one part, and
mix together for dust baths for poultry
during the winter months. Place this
in large boxes. and keep them sheltered
from rain. Whitewash the houses now
and later, kerosene the perches, and
your poultry will not be troubled with
insects.
Don't forget (says Mr.. Philbrick, in
the NeW England Ea7naer,) to rake up
all the forest leaves you can get; they
make good litter for stock, covering for
pits, and banking to put around cellars
or greenhouses or hot-beds. To keep
them from blowing away, spread over
them little coarse bog hay, or ever
green boughs, or cernstalks.
Apple cider jelly is made by boiling
down sweet cider until it becomes a
firm jelly. This is done in a large way
in the ordinary sugar evaporators in
which maple sap is boiled down, but it
may be done in ordinary preserving
kettles or any copper or brass utensils.
Enameled iron pots may be used, but
no plain iron ones, as these give dark
color to the jelly.
-Custard Without Eggs.-One quart
of new milk, four tablespoonfuls of
flour, two of sugar. Season with nut
meg or cinnamon, and add salt to your
liking. The milk should be placed over
a quick fire, and when at a boiling
point, the flour should be added, being
previously stirred up in cold milk. AS
soon as thoroughly scalded, add the
sugar, spices and salt. This is an ex-
cellent dish, and deservedly priced by
every one who has tried it.
-Pocket-b ooks.-A lump of dough
about as large as quart bowl, two eggs
flour enough to make it as stiff as the
dough. Work it we'll. About an hour be-
fore baking spread out thin on the bread
board and sprinkle on a very little soda
and a dessertspoonfm of white sugar.
Work it we'll again, then roll out thin
and grease the surface with butter Cut
hem out little larger than biscuits and
double over. Put in pans and let them
rise again. Bake quickly.
Ruby Sauce.-One quart of cram
berries, two quarts of cold water, sugar,
apples. Place a porcelain saucepan,
With a SETTLING cover, on hot fire,
Ind in it put the cranberries and water;
stew at high pressure twenty minutes, |
'emOve the pan from the fire, and add |
sugar till the juice is sweet; then add
ome nice cooking apples, pared, quar-
ill tender, but not broken, and have alb /
l..
This sauce is delicious, and is excellent
or tarts or pies, and keeps well.
Unless you want large proportion
# cockerels do not set the largest eggs
'Ou can pick out. There are no means
,nown by which the sex of eggs can
With certainty be determined. Although
many thought some sign indicated the
ex, yet, after repeated fair trials, all
hese indications have entirely failed
With me, except the one which follows:
With regard to the eggs of most of the
kingdom, if you pick the
argest out of nest they are the ones
hat generally produce males, especially
they happen to he the first laid. Even
n a canary's nest it is noticeable that
he first egg laid is very often the largest,
he young from it is the first out, keeps
head of its comrades; is the first to
uit the nest, and the first to sing
lenry Hates, in Rural NcU Yorker.
The reason why cabbage disagrees
nth you is, the cabbage is not cut thin
cross the fiber as it ought to be, and
OF from point to root. 1t is boiled in
20 small saucepan, has not plenty of
ast boiling water to roll about in, or
OF enough salt and soda have been
sed, and the cabbage has been boiling
% long,till it has become a soft, brown,
mass or 'smush," In this
ate it is poison. Cabbage cut in
FUNDS across the fiber and boiled In
lenty of fast-boiling water with two
unces of salt and soda of filbert size, '
oiled for fifteen minutes, strained, and
le water we'll pressed from it, comes to {
bile bright in color, little crisp, and I
veet as nut to taste and smell. In
lis state it is most wholesome and deli !
Gus; but if it has been allowed to stand
/ the water even for a minute after it
quite done the cabbage loses its de- +
ghtful taste and has strong, unpleas- s
ut odOr. Z