Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1886-11-10
HINTS FOR THE KITCHEN.

Songs OF humble gratitude, 81, : r.
Thankful song of praise.
George Weatherly, in the CULVER.
HINTS FOR THE KITCHEN
l. After mixing bread at night take ny all
bits of crusted -four left on the mixing board and
sift them into saucer Enough -four will be
saved to use to -four the board at the morning
mixing, and only very few scraps need be
thrown away, instead of the saucerful which
the servants usually waste.
2. When all the bones have been removed
from fowl in preparing it for pie or for
pressing, there is etill little gelatinous and
nutritious substance left on them. Put the
bones back into the pot with enough water to
cover them and boil for q hafhoHr longer.
the dinner will be ad ded to that already obtain
ed from the boiling of the fowl.
8. The fine wheat meal which is mach used
now az breakfast substitute for the ence uni
versal oatmeal makes very pslatable aud nu-i
triti0us pudding. There is usually little more
one or two breakfasts it may appear in the form
of pudding. The cold boiled meal Is better
than the hot, too, to make the pudding, as the
meal should come to q boil with the milk in
which it is baked. Three pints of milk, three
eggs, teacup full Of sugar, and . coffee-cup
Flavor to suit the taste aud bake half All hour.
4. There is no need of pntting eggs into
cakes made in layers for cream or jelly, and In
the winter, when eggs are not cheap, this is
worth remembering. Much less butter than
the usual cookbook RECEIPTS demand may also
be used for this sort of cake. A half cup of
butter, cup Of sugar, y cup and hat Of
sweet milk, and two tablespoons of baking
powder (alwavs stifted with the flour, in two
cups and q half Of -four, is very useful re.
ceipt for simple foundation for corustarch
cream or for iellies.
s. When meat boils dry and burns on, as
meat has way of doing once in while in the
regulated kitchens do not turn it directly into
= pan and waste that still good part of the fiber
which adheres to the burned and spoiled part.
Plunge the pot into q deep pan of cold water rs
quickly as possible, then take the meat out Of
the pot with ladle, a clean cooking towel. =
large fork, whichever is at hand. The cold
water under the hot iron makes the meat steam
and break off Immediately almost where
it is desirable that it should. And il the
pot is well washed, and the meat put back into
it in hot water, there will be no burnt flavor
record Of the catastrophe.
6. Enough bits of meat gristle and bone are
thrown away in nearly every meateating fam.
lily to keep the proverbial French family Of fine
economies in soup stock all of the time.
An American household might not realize the
French deliciousness of soup ''made ont of
nothing il none of its members were instruct
ed in the Gallo mysteries Of soup-making;
but 1t is certain that this stock might be used
for making graves which are more healthful,
especially for children, than too much butter.
GETTING READY FOR WINTER.
The man who leaves either his house out of
repair or his barn, stable, or other outbu!ldings
in a dilapidated state until the storms of winter
of in NIL Oh ofh ool IN r
family and stock, but adds, a rule, very large
ly to the money cost of their keeping. Warmth
il now so generally considered of prime impor-
lance in lessening the cost of keeping that no
sensible man questions it's economy. No mat
ter how rough the structure is made if it be
warm. If simply a sned Of poles and straw,
make the roof water-tighC and one side at least
imperviOus to wind. II built in the shape of an
L you have virtually two sides protected, so, if
ample in size, from whatever direction the
storm comes, the stock may escape it's full vo-
lence. Ii stock is to be kept tied-and this as
rule is most economical in the long run-the
structure should be impervious to wind and
snow, but Away with sufficient ventilation to
admit air from the side opposite to that from
which the wind comes. In any ordinary struct-
ure made of timber and lumber when air is in
motion there is no lack of ventilation; but this
must nevertheless be provided in still weather.
The main difficulty in relation to repairs is
that they are needlessly put of. The time to
repair is when there may be an opportunity.
Tighten windows and doors, batten cracks, put
up any little convenience that may be required,
make q closet for harness away from the direct
fumt of the stable, arrange the granary so the
provender may be delivered directly from q
chute, put up q rack for whips and light tools
and Implements, and shelves for various con-
veni"nces. These are few of the most neces-
sary things about the barn and stable. Others
will suggest themselves, but in any event do not
put off providing for the actual comfort Of the
animals of the farm, or of the family either.
Many q doctors bill has been contracted from
the failure to provide water-tight boots or
clothing for some emergency.
A GREAT GRAPE SEASON.
New York Mail: The grape season is now at
it's best in this portion Of the country. The
supply is enormous, and growers are selling at
very low prices. The most abundant are the
Concord, Catawba, Delaware, and Malaga. A
fruitercr told a reporter for the Mail and Ex-
press that along the Hudson Valley the supply
is greater than it has ever been. He said:
The vines are go laden as to hardly pay for
picking aud send ing to market. The growers
are Shipping to all parts of the country by boat
and rail. Last year was phenomenal season,
but from estimates made in q few of the grape
growing sections the gross tonnage this fall
will exceed that of 1885 by at least s, 900 tons.
Most Of the Concorde sold in New York come
from .the country in the neighborhood Of
Newburg. There is one tract twelve miles
broad aud thirty miles in length which is noth-
ing but vineyards. You can buy grapes now as
cheaply as You want to, and ont OF the city get
all you want just by asking. The grapes are
1.eing stored in coolers, and we shall have this
fruit a ! the winter. It ought to be good year
for wine, too, as the grapes are very rich in
quality. Delawares are also very plentiful, and
dollhouse grapes are coming into lnarketin such
large supplies that they are as cheap ~ the
common kinds usually are.
PROPER CURRYING.
The cleaning, or grooming, consists first in
currying the horse with the currycomb to free
him of the dirt adhering to the hair, and which,
being now dry, sly removed. A wisping
Of straw removes the roughest of the dirt loosen
ed by the currycomb. The legs ought to BE-
thoroughly wisped not only to make them
clean, but to dry up the moisture that may have
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