Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-10-07

| dDOllSH6u.
Orchards that are in grass continually
| are sometimes injured. The best method
is to pillow under the grass, lime the land
give an application of well-rotted manure
| and re-seed. Some orchards do best
when in grass, if the soil is rich, but the
| peach and plum are exceptions The
| should, however, be plowed under occa,
sionally.
HOUSEKEEPER'S HELP.
FRIED CAKES.
Two cups sugar, of butter, eggs, 9
cups sour milk, 1 teaspoonful soda dis
solved In two tablespoonfuls of warm
water.
PICKLED GRAPRs.
Fill a jar with alternate layers Of sugar
and punches of nice grapes just ripe and
freshly gatheren; fill one-third full of
good cold vinegar and cover tightly.
CARE OF BRooMs.
IF you dip your broom in clean hot
suds once a week and then shake it till it
is almost dry, and then hang it up or
stand it with the handle down, it will last
twice as long as it would without this OPP
Grafton.
GRAHAM BREAD.
Elk cellent, 3 cups of buttermiIk, OF
graham -four, nearly 81 cup of molasses,
l teaspoOnful soda and of salt. Bake
moderately | hour and 10 minutes, when
light brown, cover with a brown paper.
This will make two loaves in 3 pint round
tins.
LEMON w AFTER
The Juice of two lemons, two teaspoon
fuls of the extract of lemon, one quart of
water, one pound of granulated sugar and
one gill of of rich, sweet cream. Mix all
we'll together, strain and freeze, tne same
as icecream. Orange water-ice IS made
in the same way, using oranges.
HOP YEAST.
Two tabIeshoonfuls of hops to quart
of water; let them steep WE'LL make
| thickening of six potatoes mashed fine;
and three tablespoonfuls of flour worked
into the potatoes; strain the hop water
upon it, stir it well, and when cool add
enough yeast to work it. Bottle and keep
in cool place.
STOVE POLISH.
Pulverize piece of alumni the size of a
fuls Of vinegar; add this to the stove
blacking, mixed with water in the usual
manner. Apply to the stove when cold
and rub briskly with dry brush. Kero-
sene applied with a rag to stoves, will
keep them from rusting.
swEETBREAD AND oAU1IFLOwER.
Parboil some sweetbreads, boil quar-
ter of an hour in sailed water. Let them
cool, cut in good-sized pieces, season
with pepper and salt, dip them in beaten
eggs, then in bread crumbs, and fry in
hot lard. Arrange the pieces around a
nicely boiled caulifower, and pour over
both white sauce made of butter, cream
or milk, and flour.
GINGER POUND CAKE.
Six cupfuls of flour, two cupfuls each
Of butter, brewn sugar and molasses,
| eight eggs, tablespoonful each of CHINA
mon, ginger and soda, and two nutmegs.
| Dissolve the soda in cupful of sour
milk. In baking take particular pains
not to let the cake scorch, for ginger
bread is of all cakes the easiest to burn.
Line the pans with creased paper, and
put brown paper over the top to prevent
the crust forming to quickly.
CLEANING LIGHT coLoRED KID GLOVES.
Stains may be removed even from the
most delicately colored kid gloves with
out iojury, by suspending them for a day
in an atmosphere of ammonia. Provide
/ tall glass cylinder, in the bottom of
which place strong aqua ammonia. Be
careful to remove from the sides of the
| jar any ammonia that may be spattered
upon them. Suspend the gloves to the
stopper in the jar. They must not come
in contact with the liquid.
BUTTERED ORANGES.
Take eight eggs and the whites of -four
more, with four teaspoonfuls of rose wa
ter; strain through bit of muslin or
hair sieve; add three-fourths of pound
of sifted sugar, mixing well. Put with
the strained juice of a dozen oranges
and as many Jumps of sugar rubbed or
| the orange skins as will absorb the rest
Set 1t over gentle fire in an enamelec
saucepan, and when it begins to thicker
stir IN tablespoonful of butter. Whe1
it reaches the consistency Of honey pou1
into fiat china dish. It is good to serve
with sponge biscuits.
FISH PUDDING.
A fish pudding easily made and nice i
prepared with one can of salmon, two
eggs, one cup of bread crumbs, one table
spoonful of melted butter, minced picked
cucumber, and pepper and salt to taste
Turn the fish in colander to drain off al
the liquor, which is to be kept for tn,
sauce. Then break the fish in pieces
with a fork, removing all the bones; nil
it thoroughly with the eggs, seasoning
with melted butter. Put the mixture il
a buttered pudding mould and set it, tight
~ covered, in pan of boiling water tx
cook for one hour. For the sauce put ons
ounce of butter in a saucepan on the fire
when melted stir in tablespoonful O.
cornstarch mixed with a little water: add
slowly a cup of boiling water and sti
until it is rather thick. Add the beate1
J yolk of an egg, the liquor from the can
a teaspoonful each of minced picked Gu
cumber and parsley, pepper and salt Il