Jasper Republican, Volume 1, Number 44, Rensselaer, Jasper County, 16 July 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

To Bake Fresh Fish. —Prepare the fish by taking off the head, drawing the entrails; prepare the dressing as for fowls, only use milk to moisten it with instead of witter, if you have it Stuff it at the head, and tie a cloth over the neck. Use milk in the dripping pan and baste often. Bake two or three hours. Another way: Prepare the fish as for frying, taking out the back-bone and salting; butter a dripping pan or tin plate, and lay the fish in with the open side up, and bake well until it is nicely brown. When done take it out and spread with butter, pour over some nice sweet cream; if you have not the cream use more butter and moisten with water. Let it stand a few minutes over a kettle of hot water. There are many advantages that follow the system of regular hours upon the farm, and having their number limited to a fair requirement. The farmer and his men are more vigorous and can take hold of work with force and strength. They have sufficient rest and arise each morning recuperated and ready to work in earnest. Again, in the employment of help there is a better feeling existing between the farmer and his men. The latter, knowing they have an employer who looks after their welfare as well as his own, are willing and ready to please him, and in case Of necessity to rush work with extra strength for a time. The matter of interesting men in the work of the employer is of wonderful importance, and nothing will destroy interest so quickly as to make machines of men from daylight to dark.— Rural New Yorker.

Beef Steak.—First, care should be taken that the meat be not punctured or broken, certainly not bruised or pounded, as a good, judiciously-chosen steak is always tender without that. English cooks are so particular on this point that they never allow a fork to be used, but have steak-tongs for turning. Now that we have these nice broilers of galvanized wire, that shut like the covers of a book, the steak can easily be turned without the use of any other utensils. The steak should be placed over a clear, bright fire, not too hot, and frequently turned in order to cook it evenly and thoroughly; but it should not be overcooked, as much is thus lost in flavor. No salt should be put upon the steak while on the Are; but the moment it is withdrawn it should be placed upon a hot dish; then butter and salt on both sides, pressing a little with the point of the knife as you do so, and you will have a delicious, juicy steak, with little, if any, waste.— Exchange. Rugs.—Having seen the appeal for a substitute for carpets in winter-kitchens, a Springfield lady makes the following suggestions: “Use rugs. ‘Whatkind?’ Well, rag rugs, if you please. I once knew a lady who used to braid them, and warm and nice they were. The manufacture of them required time, patience and strength; but they last for years. This is the way she did. She took old woolens, perhaps pantaloons (new just as good), cut into strips about three-quarters of an inch in width, and made a three-strand braid. This finished, or even commenced, she sewed together flat, forming a round or an oblong mat, large or small, as the case might require. Bright dress-braids work in nicely, and if care is taken in arranging colors it is not difficult to make a handsome rug. Of course these can be shaken every day. A number of small mats are easily shaken, will nearly cover a floor, and, as the edges do not ruff up and turn over easily, they are not in the way. In order to make them very flat they should be pressed with a tailor’s goose or some heavy iron.”— Scribner's Monthly.