The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1905-11-22

moderate oven. Add little more
fiOur TO the remainder of the dough,
shane into lOaves without kneading,
and bake, also in moderate oven,
for about an hour, or until it shrinks
from the pan.
have never seen recipe for corn
beef hash which was just like mine;
and | have never eaten any so GOOD,
even i'm the best hotels AS 1t is my
grandmOthers recipe, faithfully adj
hered to, this may not be so egotlst1c
as it seems. The secrets are two:
First to use hot freSh-bOiled potatoes
and to mash them so fine that there Is
not single lump left; second, to use
10 moisture or fat whatever. Inc
meat put through the fOod-chopper
and then mix it so thoroughly with
the potato that the two are one. For
the rest | use the usual double guam
ltity of potato to the meat and season
very generously with salt, black pep
per and a bit of cayenne and literally
ito taste,r for | always taste 1t be-
fore transferring it to the spider
When it is hot all through, l brown
| i'm one side of the spider tablespoon
| full of butter. turn the hash over into
this. and let it stand to brown.
Renewing SpOnges.-In spite of the
conviction that one is very ''Old-timey"
i'm using a sponge for bathing, there
is nothing so deliciOusly ''splashy"-as
/ a sponge. WashclOths and bath nit
tens are not to be compared to a good,
soft bath-spOnge.
| A sponge is as personal as tooth
brush. whereas towels and wash
/ IL, 70. r
ferent persons Many persons con-
slider Turkish tOweling wash-cloths
and towels unsanitary, since the
loOped surface is not easily and there
fore thoroughly cleansed, and never
use them at hotels and boarding
places SpOnges have been under a
ban. which is rather pity, since
there is no reason why healthy
person should not own one of these
treasures of the sea. Proper care is
necessary to keep sponge clean;
and at all times when not in use 1t
must be kept i'm a wire rack, or sus-
lpended in the air, by, means that viii
mot tear. Do not use ammonia on
La nice sponge. nor expect those used
for household work long to withstand
implications of it: for ammonia will
soon destroy sponge. If sponge
has become hardy and lifeless, try
milk upon it.
, How to Preserve Eggs.-In preserv
ing eggs. one point is aimed at, and
that is the exclusion of air. For the
last two or three years we have USED
that clearly method the United States
Department of Agriculture has glveI
, or recommended. a solution of water
, glass, also variOusly known as soluble
, glass and silicate of soda. Its cost i:
: comparatively low, twenty cents {
, pint. To Use it, fill an earthen OF
water-tiSht wooden vessel with eggs
Ito one part water glass add ten part:
, .eDid water. stirring water slowly ant
! thoroughly into the glass solution
When cold. pour this mixture gent!
over the eggs using sufficient to i'm
merse them. Three pints of waite
glass and fifteen quarts of water VII
g generally cover fifty dozen eggs Keel
vessel covered and in cool place
q 1t is said that eggs will keep per
fectly three years in this solution.
!, Boston Cooking School.
O Best Sweet Pickle-Prepare a syru
n of six cups of sugar and one of water
q or double the amount of each if de
s sired. When the syrup bOils put i
Nnl- xx-nII ~,