Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1888-10-17
HOME AND FARM.

Ec F.. = 4 4
.. Pork made on clover is not only
cheap meat, but very delicious, il
/ finished Oft with grain in autumn.
Growing fodder is excellent for cows
that are kept under the soiling system,
but the fodder will be more nutritious
if allowed to grow and the crop cut
just when the ear begins to glaze.
/. 1T will not do to run u pillow
through an orchard. us the roots of the
trees may be cut and hacked to pieces
so greatly as to do injury. A light
cultivator may be of service, however,
as by it's use weeds and rank grass may
be kept down. s.
Cracker Plum Pudding: Fill dish
with buttered Boston crackers, in lay
ers, with ruisins spread between them.
Fill up the dish with milk, cover aud
leave all night. Add four eggs beaten
stiff, one-half of a cupful of sugar.
Steam one and one-half hours. and
brown in the oven.
TO Spice Plums: To seven pounds OF
them take three-fourths of u pint of
vinegar, and three pounds of sugar.
Boil the sirup, throw in the plums, let
them boil u short time, then take them
out and boil the sirup with mace, Gina
mon and cloves to taste.
Wash sadirons each week before
putting them on to heat: there will be
no danger of clothes being soiled in
the ironing. The starch is very apt to
stick to them, and unless washed off
carefully each week, is almost sure to
soil damp pieces, even if the irons are
rubbed before using them.
Brick Beef: Three and half
pounds of lean beef, chopped fine, four
crackers, rolled, three eggs well beaten.
tablespoonful salt, tablespoonful pep
per. Use thyme or other herb. Mix
we'll and mold. into a brick. Cover
with bits of salt pork and bread
crumbs. Put Il coffee cup of water in
the pan and basto often. Bake one
hour.
1T is a sad mistake to allow the
buttermilk TO remain over night in the
churn, as is done too often, even by the
| most careful. Another point is not
to let the churn become too old. When
| it gets so dark and weather-stained
| that you can not wash it white again,
| then turn it to some other use, and get
| you Il now one.
Oyster Salad: Take gallon of
| fresh oysters, the yelks of six hard
! boiled eggs, one raw egg. we'll beaten.
two spoonfuls of salad oil or melted
| butter, two teaspoonfuls of mustard,
with one teacupful of good vinegar
and a little pepper and salt: mix with
four punches celery chopped fine.
Drain the liquor from the oysters and
! put them in some hot vinegar over
the fire; let simmer five minutes; COOL
| Work the yelks of the eggs, and mix
| all the seasoning together and pour
over the oysters and celery.
Soup should always be clarified by
the following rule: just before the
soup boils the scum that has risen to
the top during the process of heating
should be carefully removed. a little
cold water poured in will assist the
particles that compose the scum to
rise. After the soup has been boiled
it should be strained; this may be re.
peated, then if the soup is not as clear
as you would like to have it, mix one
egg and it's broken shell with tea
cupful of cold water, then to this add
a teacupful of the hot soup, then stir
it all into the boiling soup; let it boil
up we'll, then set the kettle upon the
back of the stove, and when somewhat
cool, strain it.
SELLING FARM PRODUCTS.