Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1912-02-15


LIGHTHOUSE Lambs.
lambs. There is again as much money
in dollhouse lamb raising as there is
in ordinary lamb raising for market
F. K.
Q.-Does a beef steer fed a ration
without corn need to be housed more
carefully than one being fed plenty OF
corn during cold weather?
Alt is well-known fact that cat
tie on full feed with corn forming
most of the ration do better the less
closely housed they are. Corn is one
of the greatest energiZing feeds we
have for live stock, due to the high
amount OF carbohydrate and fat ma
terial 1t contains, and it Is generally
conceded that a ration of corn fur
nishes the cattle a great amount of
heat. However, | cannot state wheth-
er cattle fed a ration high in corn
need less shelter than those fed less
corn or not Cattle fed rations high
in water content such as corn silage
or wet beet pulp need somewhat bet
ter shelter in cold weather. Cattle
not on full feed need better shelter
than those on full feed, and corn is
still the cheapest feed to form the
bulk of the concentrate ration for cat
tie on full feed
Q.-Is it lack of economy to feed
poor corn to cattle?
Aft corn is mouldy or otherwise
damaged so that 1T lacks palpatibility,
and cattle will not eat much of 1t, 1t
is poor policy and false economy to
attempt to feed 1t. Corn in that con-
ditton may prove worse than useless,
and cause sickness or other disturb
ances. 1t often happens that a great
deal of corn fails to properly mature
due to unfavorable weather condi-
lions, as a great deal did this year in
certain sections of the corn belt This
corn is not desirable to market and
can be more protitably fed to cattle
than sold at sacrifice on the market.
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gradually; flour mixed and sifted with
baking powder and salt, add mix,
then butter. Line the bottom of
dripping pan with paper; butter paper
and sides of pan. Cover bottom of
pan with mixture and spread even
ly. Bake twelve minutes In a moder-
ate oven. Take from oven and turn
on a paper sprinkled with powdered
sugar. Quickly remove paper and cut
off a thin strip from sides and ends
Ct cake. Spread with jelly or jam
which has been beaten to consistency
to spread easily, and roll After cake
has been rolled, roll paper around
cake that it may better keep in shape
The work must be done quickly. or
cake will crack in rolling.
Sponge Cake.
Yolks of six eggs, one cup sugar, one
tablespoon lemon Juice, one-fourth
teaspoon salt, grated rind one-half
lemon, whites of six eggs, one cup
flour. Beat yolks until thick, add
sugar gradually and continue beating,
using Dover egg heater Add lemon
Juice, rind and whites of eggs beaten
until stiff and dry. When whites are
partially mixed with yolks. remove
beater and carefully cut and fold in
flour mixed and sifted with salt. Bake
one hour in SLOW oven. in an angel
cake pan or deep narrow pan.
Lemon Cheese.
This makes very good cake filling
and will keep two months in cool
place. Five eggs. three lemons. two
cups graduated sugar, one-half cup
butter Beat eggs without separating;
put into double saucepan with Juice
and grated rind of the lemons; add
butter and stir constantly until thick
as good cream. Keep closely covered.
Sponge Cups.
Whites of ten eggs. yolks of six
eggs. one cup boiling water. three
cups pastry flour, two cups graduated
sugar. two teaspoons baking powder
Juice and rind of one lemon Beat
the whites to a stiff froth. Beat the
yolks to cream and add them to the
whites; add sugar. beat five minutes
and add lemon. Sift flour and baking
powder and put them in the middle OF
the batter pour around sides OF the
bowl the boiling water; do not pour ii
over the flour Mix and beat quickly
and turn at once into creased small
gem pans or sponge cake cups. Bake
IN moderately quick oven 90 minutes
When cool dip in caramel or marshmal.
low icing.