Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1883-02-28
move the surplus water in twenty forr


stagnant water, either above or Under The
surface.
3. The ammonia is carried down into
the soil by the descending rain, stored
for the plant food instead Of stopping on
the surface and passing off by eyapora-
ton, or borne away WITH the surface
waste.
4. 1t deepens and enriches the soil by
opening the ground, allowing the roots
OF the plant to go deeper into the earth
decaylng after harvest, they form this
subsoil into surface soil, providing re-
sources for the plant more reliable. and
making the same ground better for q
greater length of time.
s. 1t avoids drouth by enabling the
plant to thrust its roots deeper into the
soil.
8. The drainage increases the temper
allure of the soil. In some cases the
average has been increased as much as
ten degrees.
z. By securing uniformity of condi-
ton for plant growth, it hastHens the ma.
turing OF the crop from ten days to two
weeks.
8. It enables the farmer to work his
land in wet or dry seasons, and insures
return for the labor bestowed.
Household Hints.
BRo1LED MEAT CAKEs.-Chop lean,
raw meat as you would for sausage, sea-
son with salt, pepper and onion Juice;
shape into flat cakes and broil on a hot
spider. Any meat may be used for this
purpose, but it is particularly nice OF
beef, and the finest portions need not be
put to this use.
CREAM TOAsT.-Bread for toasting
should be stale, cut in one-quarter inch
slices and we'll dried over the fire before
browning. Make one pint of thin cream
sauce with one pint of hot cream, one
scant teaspoonful of butter and one tea
spoonful OF corn starch; season it to
taste with salt, and pour it over five or
six slices OF toast.
HAMBURG STEAK Cut or pound round
steak to make it tender, spread it with
fried onions, fold pound again and beat;
this is, for those who like onions, deli
cious breakfast dish, ard is easily pre-
pared. In greasing the gridjron for
brOlling rub with bit of leaf fat; this
is always Well to do, it does not mar the.
flavor, and it does not waste as butter
does.
LANCASHIRE P1E.-Take cold beef or
veal or mutton. Chop and. season as
for hash; have really, hot, mashed po-
tatoes seasoned as if for the table, put
in shallow baking-dish first layer of
meat, then layer of potatoes, and SO
on, till the dish is heapiug full; smooth
over top of potatoes, aud make little
! holes in which place bits of butter;
bake until nice brown.
RAISED WAFFLEs.-Mix over night.
taking care to set in warm place where
it will rise, one pint of milk, one. third
OF cup OF yeast and one pint Of -four.
In the morning add one.half teaspoon
ful Of salt, two eggs, the yolks and whites
beaten separately, and one Tablespoonful
OF melted butter. Have the waffle irons
we'll creased and hot. Squash waffles
are made i'll the same way as the raised
wattles, the proportion Of squash being
one cup to half the mixture given above
with flour to make it Of ihe proper con
sistency.
To KEEP EeGs.-A mixture of lees.
wax, melted with twice as much olive
! oil, smeared while warm, over fresh
eggs will keep them well for year.
Eggs thus prepared and packed in air.
slaked lime keep better than others
packed in oats; eggs covered with melted
parafine keep the best of all, and those
Of them put down in weak brine, in
| which they sink to the bottom, keep
| better than others packed in dry salt o,
plaster. There is a German prepare.
ton Of salt, saltpetre and borax, which
will keep eggs for five months, equal to
the fresh. The salt and the lime mix
ture, and the German salt, both keep
the shells in perfect condition, and sim.
ply rinsing will cleanse them.
CREDIBLE CAKES. are very east
ly prepared, and may be mixed while the
family are beginning breakfast, ready,
hot and smoking from the griddle, when
they shall be called for. Griddle cakes
should be eaten at ynce, as they lose
| their peculiar lightness and delicacy il
allowed to stand. Take one scant pint
of sour milk or cream, one-ha]f tea.
spoonful of salt, two eggs beaten ligh,
and smooth, and one teaspoonful soda
sifted with one pint of flour; the griddle
should be hot and we'll CREASED, and care
should be taken to give the cakes the
golden brown which makes them so at
traciiye to the eve; they are spoiled i
they IRE scorched; they are not appetiz
ing it they are of pale, consumptivt
hue.