Rensselaer Republican, Volume 12, Number 17, Rensselaer, Jasper County, 9 January 1880 — USEFUL AND SUGGESTIVE. [ARTICLE]

USEFUL AND SUGGESTIVE.

A nxnmk of three parts of potash and one of unslaked lime applied to the putty on old window B*!>he«, and followed to remain twenty-four hours, will soften it so tha glass eaa be easily removed. z Dn. Foots, in his Jfeattfc JCmAMoc January, says those who cannot bear water-baths may take lard-baths advantageously once or twice a week. Apply the lard freely and rub the akin afterward with a rot<h toweL Roasted Tongue.—Soak for two hours; sprinkle salt over it and drain in a colander; this should be done with fresh tongues before using; boil it slowly for two hours; take off the skin, roast and baste with butter. Serve with brown gravy and currant jelly sauce. It has been many yean since we have had as propitious a time for reducing or extinguishing mortgages. Farmers should indulge in no unnecessary luxuries till the farm is relieved of a blister upon it called a mortgage. It draws like a blister, causes pain like a blister, and creates many a heart-pang besides. Get the farm free; then keep out of debt and all will be serene.— lowa Stale Register. Grandmother’s Sausages. Six pounds of lean pork tenderloin and nice scraps trimmed from the hams, four pounds chine fat, four ounces salt, two of pepper, with the following herbs dried, pounded and sifted, added according to taste: sage, thyme, sweet marjoram and winter savory. Very good sausages are made with sage, leaving out the other herbs, but wnth their use you have a breakfast dish that is super-excellent. Dairy animals are worthy of the best care. A good cow returns her value every year in milk and butter, and in some localities the manure almost, if not quite, pays for her feed. The richer the feed, the better the manure. At any rate, a cow is one of the most productive of our farm animals, and the better she is, the more profitable. Only good cows should be kept; as a barren tree would be rooted out of an orchard, so should a poor cow be discarded from the dairy. Every dairyman farmer may improve his herd.— Davenport Democrat. To fry beefs liver, cut the liver in slices about two-thirds of an inch thick; soak in cold water about a quarter of an hour; have ready some butter in the spider; when hot pour in the liver; season with salt, pepper and an onion chopped fine; dust a little flour over the top; cover tight to keep steam in as much as possible; add a little water while cooking, to keep from getting dry (do not let it burn); when brown turn on the other side; put on a little more salt, pepper and flour; when done take the liver out on a platter, put in about a teacup of sweet milk; if not thick enough add a little more flour, wet with milk, until you get it about the thickness of beef gravy; pour over the liver and serve. This is the Swedish way of cooking it. Cream Salmon. -Open can and pour off all the fluid. There is some natural oil from salmon which does not improve by cooking. Fill the can with boiling water, in which a half teaspoonful of salt has been added; set the can in a vessel containing boiling water, so that it will be heated through; shred the fish; to one pound of fish take one pint of milk, one-eighth of a pound of butter, one tablespoonful of flour; boil the milk. If the flavor of onions is not disagreeable, boil an onion in the milk, in which case strain the milk; rub flour and butter together, and put them in the hot milk, and let it boil until thick; season with pepper and salt. Put in a baking-dish a layer of fish, then some of the white sauce; sprinkle this with bread-crumbs, and continue in this way until the dish is full, ending with the bread-crumbs; bake till hot through, and brown on top.— N. Y. Times.