Thomas County cat., 1888-01-12
HOME AND FARM.

Keep unused tools. etc. under
shelter
Never wash bronzcl lamps. chande-
liers, etc. but dust them with feath-
er brush or a soft woolen cloth.
Wise economy looks after OUT
goes from the farm-not grudgingly.
with regret. but rather to see that in
their exchange there is good return.
that which will improve conditions.
Ginger Cake: One and one-half
cups molasses. one-half cup of brown
sugar. same of butter and sweetmilk.
one teaspoonful each of soda, ginger.
allspice and cinnamon. three cups
sifted dfiour.-Erchange.
1t has been suggested that the
best way to feed arples-especially
sour applcs-and corn to hogs is to
cook both. giving the corn time
enough to become heated through.
Then when cooled it will be more
easily digested. and the apples will
give the mass greater bulk. and keep
the stomach in condition for doing it's
work.
-Ci,ron Cake: Three cups of sugar
and one of butter, creamed together.
one cup of sweet milk. sift together
four cups of -four. one teaspoon Of
creamtarter, and add gradually to the
first. One-half teaspoon of soda dis.
solved in a little tepid water. one-half
pound of citron chopped fine. Beat
the whites of ten eggs to stiff froth;
add the eggs when the other in.
gradients are beaten thoroughly
Detroit Free Press.
Mrs. J. B. Hinckley. New Brain.
tree. Mass. gives the following adj
vice about churning in the Farm, and
Home: Cream should never be
churncd fast until it has thickcncd
some. as it is likely to become
frolhy. especially in cold weather. as
there is more milk taken off with the
cream than in warm weather. where
open setting is practiced. If one is
in hurry the best plan is to make
haste by churning slow at first"
The bccf-producing breeds are
not heavy mixers. Those who breed
the best thoroughbreds are content to
have The cows give only sufficient milk
to supply the calves. which are not
wcaned from their dams until the cows
refuse to longer supply them. at which
time the calves are well grown. 1t is
the purpose of such breeds to convert
the food into flesh. while with the
mixers and butter-producerS the pro-
duction of beef is 4 secondary mat
ter.
-CroquetteS: Chop very fine any
cold meat; mix Il teaspoonful of flour
with two teaspoonfuls of gravy and
work into the chopped meat; add but
ter. salt. pepper and sweet herbs. put
in Il fryin@-pan and heat slowly. Take
one beaten egg. the juice and peel
(grated) of one lemon. and Il table
spoonful of cracker meal. Str into
the chopped meat and set off TO cool.
Make in any form desired. B at IN
egg with a tablespoonful OF cream. dip
each croquette in. roll in cracker meal
and drop iii boiling lard. Brown
well. Good Cheer.
Swedish ROLLS: One pint of boiled
milk; one-half cup of butter and one
quarter cup of sugar creamed together.
Add the whites of two eggs beaten
stiff and one-half cup of compressed
Yeast dissolved in little warm water.
Sir in -four enough to make it stiff
enough TO knead until smooth; set it TO
risa When well risen, roll out one
half inch thick. spread with sugar.
spice. little grated lemon. or few
currants. Roll up like jelly roll. cut
in slices an inch wide, let them rise.
and bake in quick ver.-Fa-mer
aad Manufacturer.