The Red Cloud chief., 1881-08-11
HOME, FARM AND GARDEN.

Inc E11 WHO Fas. h@AH 80
nj The modern Improvements sho1ld be
careful also that BIS wUe has the mod
err Improvements 81 htr kitchen
Accord a. { o the average Of thiT
teen analyses made By Prof.. Esnis
Vol. 81 Germany. gre Ersss con
tain egk;y-eght Per ceat o. n1iTi-
tion. II cot when n bloom u WI
contain but sSty-two Per ccaI.
whereas IL nc: c.; until the seeds are
fully formed or ripe i Nil contain on!
ihirt OF per cent OF natrstion.
-Rhuha-b jam One .nd a hali
pounds OF rnubsgb stalks 10 . pound
u preserving sugar, the rec oi oac
iar.c lemon Boil al well together.
stirring constantly. AMI altag tea
spoonai Of powdered ginger TIfn
into pots and cover down. 1hs = An
excellent Jam for children
Driving Sweet Cora -Boii The corn
abou; twenty mluu,es. aud then cui Il
from The cob. Gu. of the top oi the
gran and srrape ont the rest; then
spread il on Goth tmusla) stretched
on wooden frame. and dry over tie
stove o. rau.-. DO no, put too neaI
tie tire. or Il viii brown. II can be
done IN the oven, but care MUS DC used
not 10 iei it be to hot.
-Grea; care must bc exercised 10
putting away winter clothes; clean
paper sacks. or even cd cotton o. linen
pillow eases ~ill do T. hold them. pro
viIIng there are no holes in them Take
the garments that are to be laid away
outdoors on Il Summer day, let Them
hang on Il line Tor several hours. brush
and beat the dIst All out, then pat into
the bars. tie them Up. 80 that no moth
can get in. and Law them on clean. dr.
shelves, or hang them %.
There il quite - much necessity
for barn cleaning on the farm - tor
house-c.eaning. anu /. farmer, were -
punctiiious about the renovation and
publication # the ouj-OuiidnE a.
harmeriucs are about the dwellings,
there would speedily be an improve
ment in the appearance Of tH4n-s; aud
Of convcniencfs. too. Lost or ms
placed tools are brought 10 light. barn.
shed and shop furnishings put IN order.
space gained and 4 revival 81 cheerful
ness everywhere. Find time Tor barn
Cleaning Western hUrlL.
-For a plan boiled pudding take
one quart OF milk. the yelA oi ive eye
well beates. a little salt. and ton
enough to make u batter - thick p foi
Criidic cakes. Have a pudding bag
made smaller ~ the bottom than AT tht
top. dip Il into hot water. sprinkle the
inside with -four. pour in the batter
-. ..ut.H.. .,l I.,l ,Ir.. -. . - 90 81
hour. Ii you choose 10 put fruit u
yuG can; dried !ru I il nice. Is IL Viii b,
thoroughly steamed and soi;cned. Foi
sauce use a sour sauce. adding 10 il
butter. flour ms sugar, either vinegar
OF cider.
Soups should alwavsb lie made Of freSt
meat. and fresh bones be but added
sparinvly. Meat that has once under
zone cookin. can be warmed up IN
various WAYS Oy 1. slight heat process.
bu, ever then il viii toe but little u,ur
ish NJ. Stale cooked meat and bone.
boiled for hours into stock or soup vii.
produce but a greasy. acid, indIgestible
mass. /, IS no saving 10 ORR up stale
material. the saving is in never cooking
much more than is wanted ~ the time,
and having fresh food" Whoever
has studied the changes Of food. ;Ao
process OF digestion. and the require
men'S % the human system 10 maintain
its vitality, will know this.
Rice Croquettes.- One cupiul raw
rice; one raw egg. well beaten; one
t~easpooniul Of sugar. and the same %
melted butter; a very little nutmeg
salt. Boil the rice and let Il get pr,
fe~'iy cold-not ONLY cool, bat stiff.
Beat up with the e.g the sugar. butter.
salt and nutmeg. Work this mixture
INTO the rice, stirring and beating unlii
ali the Ingredients are incorporated IL
the paste, and the Jumps rubbed out.
Make. with iloured hands, into ohiOno
rolls. about three inches in length auC
halt an inch in diameter. Coat thest
thickly with -four, and set them IN :
cold place until needed. Fry-a few n
a time-in hot lard or dripping. roi.iLc
them over rs they begin To brown {,
preserve their shape. As each j. taker
from the fat. put into n hot callcnder e
drain and dry. Eat rs n vegetable
But they make 4 good atler-mest curse.
eaten with powdered sugar or sweet
sauce.